Produksi dan Profil Kimia Hidrolisat Protein dari Hasil Samping Pengolahan Udang Segar

https://doi.org/10.22146/jfs.59906

Tatty Yuniarti(1*), Adham Prayudi(2), Lilis Supenti(3), Hendria Suhrawardan(4), Pujo Martosuyono(5)

(1) Politeknik Ahli Usaha Perikanan, Unit Praktik Lapang Komunikasi dan Penyuluh Kampus Bogor, Kota Bogor, Jawa Barat, Indonesia
(2) Politeknik Kelautan dan Perikanan Kota Agung, Lampung, Bandar Lampung, Indonesia
(3) Politeknik Ahli Usaha Perikanan, Unit Praktik Lapang Komunikasi dan Penyuluh Kampus Bogor, Kota Bogor, Jawa Barat, Indonesia
(4) Politeknik Ahli Usaha Perikanan, Unit Praktik Lapang Komunikasi dan Penyuluh Kampus Bogor, Kota Bogor, Jawa Barat, Indonesia
(5) Balai Riset Bioteknologi dan Pengolahan Produk Hasil Perikanan, Jakarta, Indonesia
(*) Corresponding Author

Abstract


Udang merupakan salah satu komoditas hasil perikanan unggulan di Indonesia. Udang diekspor dalam bentuk beku, bentuk olahan, dan bentuk udang segar. Proses pengolahan udang segar menghasilkan hasil samping berupa kepala udang sekitar 68% dan belum dimanfaatkan. Pemanfaatan hasil samping industri pengolahan udang segar adalah pembuatan hidrolisat protein. Penelitian bertujuan untuk menentukan lama waktu hidrolisis optimal dan profil kimia hidrolisat protein dari kepala udang yang diproduksi secara enzimatis. Metode pembuatan hidrolisat kepala udang menggunakan enzim alkalase pada suhu 55°C, konsentrasi enzim 20,000 unit/kg substrat selama 7 jam. Parameter yang diamati adalah derajat hidrolisis (DH), rendemen, analisa proksimat dan asam amino pada bahan baku dan produk hidrolisat udang. Nilai DH kepala udang selama 7 jam adalah 61,33%±3,67. Rendemen hidrolisat kepala udang adalah 79,20%. Kandungan protein bahan baku dan hidrolisat kepala udang 10,52±0,08%; 3,71±0,08%. Bahan baku dan hidrolisat kepala udang mengandung asam amino 21,12% dan 3,33% bb yang didominasi oleh asam amino non esensial seperti asam glutamat (0,5% b/b), dan asam amino esensial leusin (0,30% b/b) dan lisin (0,24% b/b). Kesimpulan penelitian adalah hidrolisat kepala udang berpotensi untuk dimanfaatkan sebagai ingredien bahan pangan yang kaya asam amino.

Keywords


Asam amino; derajat hidrolisis; kepala udang

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DOI: https://doi.org/10.22146/jfs.59906

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