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EKSTRAKSI DAN KARAKTERISASI PARSIAL EKSTRAK KASAR ENZIM KATEPSIN DARI IKAN PATIN [Extraction and Partial Characterization of Crude Enzymes Cathepsin from Catfish] Fikri, Muhammad Zakiyul; Nurhayati, Tati; Salamah, Ella
Jurnal Teknologi Dan Industri Pangan Vol 25, No 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.049 KB) | DOI: 10.6066/8312

Abstract

EKSTRAKSI DAN KARAKTERISASI PARSIAL EKSTRAK KASAR ENZIM KATEPSIN DARI IKAN PATIN [Extraction and Partial Characterization of Crude Enzymes Cathepsin from Catfish] Muhammad Zakiyul Fikri*, Tati Nurhayati dan Ella Salamah Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor Diterima 02 Juli 2013 / Disetujui 30 Mei 2014 ABSTRACT   Decomposition of protein by enzymatic process will lead to changes in odor, texture, and appearance of fish. The enzymes that play a role in the enzymatic process is primarily proteolytic enzymes. Cathepsin is one of the proteolytic enzymes found in animal tissue that hydrolyzes peptide bonds of proteins. This study aims to extract the cathepsin, characterize the crude extract derived from catfish. The stages of this research consist of the extraction and characterization of the cathepsin from catfish. Result of the extraction was crude extract of cathepsin with activity of 0.278 U/mL. The enzyme had optimum temperature of 50°C, pH 6 and substrate concentration of 2%. The activity of the cathepsin was inhibited by metal ions of Fe3+, Cu2+, Ca2+, but increased by metal ions of Mg2+.
EKSTRAKSI DAN KARAKTERISASI PARSIAL EKSTRAK KASAR ENZIM KATEPSIN DARI IKAN PATIN [Extraction and Partial Characterization of Crude Enzymes Cathepsin from Catfish] Fikri, Muhammad Zakiyul; Nurhayati, Tati; Salamah, Ella
Jurnal Teknologi dan Industri Pangan Vol 25, No 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.049 KB) | DOI: 10.6066/jtip.2014.25.1.119

Abstract

EKSTRAKSI DAN KARAKTERISASI PARSIAL EKSTRAK KASAR ENZIM KATEPSIN DARI IKAN PATIN [Extraction and Partial Characterization of Crude Enzymes Cathepsin from Catfish] Muhammad Zakiyul Fikri*, Tati Nurhayati dan Ella SalamahDepartemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor Diterima 02 Juli 2013 / Disetujui 30 Mei 2014ABSTRACT Decomposition of protein by enzymatic process will lead to changes in odor, texture, and appearance of fish. The enzymes that play a role in the enzymatic process is primarily proteolytic enzymes. Cathepsin is one of the proteolytic enzymes found in animal tissue that hydrolyzes peptide bonds of proteins. This study aims to extract the cathepsin, characterize the crude extract derived from catfish. The stages of this research consist of the extraction and characterization of the cathepsin from catfish. Result of the extraction was crude extract of cathepsin with activity of 0.278 U/mL. The enzyme had optimum temperature of 50°C, pH 6 and substrate concentration of 2%. The activity of the cathepsin was inhibited by metal ions of Fe3+, Cu2+, Ca2+, but increased by metal ions of Mg2+.  
Pemanfaatan Bubuk Rimpang Laja Gowah (Alpinia malaccensis Rosc.) Pada Pengawetan Ikan Gabus (Channa striata) Segar Selama Penyimpanan Pada Suhu Kamar Merdekawati, Dewi; Fikri, Muhammad Zakiyul
Jurnal Mina Sains Vol 3, No 2 (2017)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jms.v3i2.894

Abstract

Penelitian dilakukan pada bulan Juni 2009 di Laboratorium Teknologi Hasil Perikanan, Mikrobiologi Pangan, dan Kimia Pangan Fakultas Perikanan dan Ilmu Kelautan Universitas Riau. Tujuannya adalah untuk mendapatkan rasio yang tepat dari bubuk rimpang laja gowah untuk pengawetan ikan gabus segar pada suhu kamar, dan untuk mengetahui pengaruhnya terhadap nilai organoleptik, nilai TVB, TPC dan nilai pH. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) non-faktorial. Perlakuan yang diberikan adalah konsentrasi bubuk rimpang laja gowah dengan L0 (laja gowah 0%), L1 (laja gowah 5%), L2 (laja gowah 10%) dan L3 (laja gowah 15%). Sedangkan kelompok adalah lama penyimpanan yaitu 0, 1, 3, dan 5 hari. Perlakuan L3 dengan waktu penyimpanan 5 hari menunjukkan nilai TPC = 2,24 × 105, nilai mgN / 100 TVB = 36 g, pH = 7,12 serta nilai organoleptik tertinggi dari nilai tekstur daging (3,24), diikuti oleh nilai bau (3,00), nilai kenampakan mata (3.00), nilai keadaan lendir (2,88) dan nilai kenampakan insang (2,24). Hasil penelitian diperoleh bahwa konsentrasi bubuk laja gowah L3 (15%) adalah yang terbaik untuk pengawetan ikan gabus segar dengan lama penyimpanan 5 hari. Kata Kunci : Ikan gabus, masa simpan, bubuk rimpang laja gowah