The Effect of Crude Ficin Enzyme Concentration on the Characteristics of Peptones from Yellowfin Tuna (Thunnus albacares) Dark Meat

Abstract:

Peptones are protein hydrolysis products consisting of a mixture of free amino acids, oligopeptides, and other fragmented protein components easily digestible by microorganisms. This study aimed to investigate the effect of crude ficin enzyme on the characteristics of peptones derived from yellowfin tuna (Thunnus albacares) dark meat and their potential application in microbial growth. Crude ficin enzyme concentrations used to produce peptones from yellowfin tuna dark meat were 0%, 0.1%, 0.2%, 0.3%, and 0.4%. The results showed that using crude ficin enzyme impacted the characteristics of peptones from yellowfin tuna dark meat, including protein content, amino nitrogen, degree of hydrolysis, and optical density. The research findings revealed protein content of 16.20%-32.51%, amino nitrogen of 2.74%-6.53%, hydrolysis degree of 28.37%-39.16%, and optical density value of 0.342-0.574. The optimal concentration of crude ficin enzyme, based on the results obtained in this study, 0.2% crude ficin enzyme was used for producing peptone from yellowfin tuna (Thunnus albacares) dark meat. .

• Periodical: Engineering Headway (Volume 6)
• Pages: 71-78
• DOI: https://doi.org/10.4028/p-HMvKV6
• Online since: April 2024
• Authors: Ismed Ismed*, Rina Yenrina, Hasbullah Hasbullah, Yusniwati Yusniwati, Daimon Syukri, Tuty Anggraini, Annisa Rizki Mardiah
• Keywords: Characteristics, Crude Ficin, Enzyme, Peptone, Yellowfin Tuna Dark Meat

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