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Journal : Akuatik: Jurnal Sumberdaya Perairan

AKTIVITAS ENZIM KATEPSIN DAN KOLAGENASE PADA KULIT IKAN BANDENG (Chanos chanos, Forskal) SELAMA PERIODE KEMUNDURAN MUTU NURHAYATI, TATI; SALAMAH, ELLA; IRFAN, MOHAMMAD; NUGRAHA, RONI
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 1 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Program Studi Perikanan, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

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Abstract

Fish skin is one of many parts from fish that can be utillized beside the muscle. Proteolytic enzymes like cathepsin and collagenase are known as one of the factors that influence in fish skin quality deterotiation after death. The research purposes were to determine post mortem phase, quality deterioration pattern, cathepsin and collagenase activity, and its correlation to the parameters of milkfish freshness. The observations were done on fasted and fed fish before harvested at room and chilling temperature storage. The highest chatepsin and collagenase activity i.e. 7800-1429 U/ml and 0,0667-0,0792 U/ml respectively, were found in fish during the post-rigor phase. Simple linear correlation analysis showed that chatepsin and collagenase activity have a very close linear relationship (r 0.7) with fish freshness quality parameters during the process of quality deterioration from pre rigor until post rigor phase.
PEMANFAATAN KERANG HIJAU (Mytilus viridis) DALAM PEMBUATAN HIDROLISAT PROTEIN MENGGUNAKAN ENZIM PAPAIN NURHAYATI, TATI; SALAMAH, ELLA; AMALIA, ELIN
Akuatik: Jurnal Sumberdaya Perairan Vol 5 No 1 (2011): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Program Studi Perikanan, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

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Abstract

Protein hydrolyzed has high protein so that can be used for food industry and also pharmacy. Existence of making product of protein hydrolyzed expected can improve fishery product become new product as food which have high protein. One of marine product which not explore yet is green cockle. It has high protein and can be made as fish protein hydrolyzed product through modification process. The aim of research are: to determine of enzyme concentration, time and hydrolysis pH for making of hydrolyzed product. Results of research indicate that best concentration of enzyme for making of hydrolyzed product is 5% (w/v), 24 hours and pH 7. Characteristic of green cockle protein hydrolyzed are: water rate is 84,44 %, dusty rate is 1,25%, protein is 11,75% and fat is 2,56%. Protein hydrolyzed product of green cockle contain of free nitrogen -amino as much as 0,88 g/100 g and also hydrolyzed degree equal to 0,47. This protein hydrolyzed product consisted of 17 kinds of amino acid.
PENURUNAN KANDUNGAN GIZI MIKRO KERANG HIJAU (Perna viridis) AKIBAT METODE PEMASAKAN YANG BERBEDA PURWANINGSIH, SRI; SALAMAH, ELLA; DEWI, MERLINDA KEMALA
Akuatik: Jurnal Sumberdaya Perairan Vol 5 No 2 (2011): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Program Studi Perikanan, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

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Abstract

Mineral requirements in humans can be obtained by eating food derived from vegetable or animal. One of the foodstuffs from animal that can contribute for mineral availability in green mussels. The purposes of this study were to determine the types and amounts of macro and micro minerals in green mussel, determine the solubility of Ca, Fe, Zn, and Se in green mussels with three cooking methods (boiling, frying and roasting) and recommend to the public the best way of cooking to obtain mineral nutrient content. In preliminary study conducted proximate analysis includes the moisture content, ash, fat, protein and carbohydrates, and total macro and micro minerals. In further research, green mussel samples that had cooked (boiling, toasting, and baking), were analyzed the solubility of minerals. The highest macro mineral content of the green mussel was sodium content,while the micro minerals of green mussel was selenium. Cooking that gave mineral reduction of at least up to the biggest decline in a row which is the method of cooking by boiling, roasting and frying. Frying reduced mineral content up to 80% while boiling and roasting up to 59% and 69%