Karakterisasi Pepsin Lambung Ikan Tuna Sirip Kuning (Thunnus albacares) yang Dikeringkan dengan Metode Berbeda: Pepsin Characterization of Yellowfin Tuna Stomach (Thunnus albacares) Dryed with Different Methods
| Main Authors: | Nurhayati, Tati, Uju, Uju, Simangunsong, Jessica Shinta Uli |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
, 2022
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jphpi/article/view/38427 http://journal.ipb.ac.id/index.php/jphpi/article/view/38427/23404 |
Daftar Isi:
- Pepsin is a proteolytic enzyme that has the ability active in acidic conditions.. So far, pepsin is produced from the stomachs of pigs and cows. An alternative raw material for producing pepsin is the stomach of yellowfin tuna. Enzymes in dry form (powder) will be easier to store and are stable. The purpose of this study was to analyze the pepsin characteristics of the yellowfin tuna stomach and the effect of the drying method on the pepsin characteristics.The drying method was used spray drying and freeze drying. The specific activity of pepsin crude extract was 19,982.52 U/mg, with Vmax 50,000 mmol/s and Km 0.5 mM. The optimum pepsin at 50oC temperature and pH 2, and has a molecular weight 32 kDa. The dried pepsin with spray drying has a specific activity 7,693.5 U/mg, with Vmax 833.33 mmol/s and Km 0.5 mM, whereas with freeze drying has a specific activity 8,606.75 U/mg, Vmax and Km values respectively 1,666.67 mmol/s and 0.833 mM. The molecular weight of pepsin enzyme with spray drying 33 kDa and freeze drying 33 kDa. The results showed the specific activity of pepsin decreased after the drying process.
- Pepsin merupakan enzim proteolitik yang aktif dalam kondisi asam. Selama ini pepsin dihasilkan dari lambung babi dan sapi. Bahan baku alternatif penghasil pepsin adalah lambung ikan tuna sirip kuning. Enzim dalam bentuk kering (powder) akan lebih mudah dalam penyimpanan dan bersifat stabil. Tujuan penelitian ini menganalisis karakteristik pepsin dari lambung tuna sirip kuning dan pengaruh metode pengeringan terhadap karakteristik pepsin tersebut. pepsinpepsin. Metode pengeringan yang digunakan yaitu spray drying dan freeze drying. Aktivitas spesifik ekstrak kasar pepsin 19.982,52 U/mg, dengan Vmaks 50.000 mmol/s dan Km 0,5 mM. Pepsin optimum pada suhu 50°C dan pH 2, serta memiliki bobot molekul 32 kDa. Pepsin hasil spray dryer memiliki aktivitas spesifik 7.693,5 U/mg, serta nilai Vmaks 833,33 mmol/s dan Km 0,5 mM, sedangkan hasil freeze dryer memiliki aktivitas spesifik 8.606,75 U/mg, serta nilai Vmaks dan Km berturut-turut 1.666,67 mmol/s dan 0,833 mM. Bobot molekul pepsin hasil pengeringan spray dryer 33 kDa dan freeze dryer 33 kDa. Hasil penelitian menunjukkan aktivitas spesifik pepsin menurun setelah proses pengeringan.