MAHARANI, RAFIKA APRILIA (2025) AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN HASIL FERMENTASI IKAN KUNIRAN (Upeneus sulphureus) DENGAN PENAMBAHAN SARI NANAS. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Kuniran fish (Upeneus sulphureus) is a low-economic-value species often found in abundance as bycatch and is rich in protein, making it a potential raw material for protein hydrolysates. Fish protein hydrolysates can be produced through enzymatic, acidic, alkaline, or fermentation methods. Spontaneous fermentation, which usually takes a long time, can be accelerated by adding protease-rich materials such as pineapple juice. Bromelain enzymes in pineapple juice are capable of hydrolyzing peptide bonds into simpler compounds. Protein hydrolysates obtained from fermentation may contain bioactive peptides with antioxidant activity. This study aimed to determine the optimal pineapple juice concentration for enhancing the antioxidant potential of kuniran fish protein hydrolysates through fermentation. The research was conducted using a laboratory experimental method from April to July 2025. Data were analyzed using a factorial Completely Randomized Design (CRD) with two treatment factors: pineapple juice concentration (0%, 10%, 15%) and fermentation time (0, 24, 48, 72 hours). Parameters observed included yield, protein content, pH, DPPH antioxidant activity, and degree of hydrolysis. The results showed that 15% pineapple juice for 24 hours produced the highest yield (77.31%), while the lowest pH value was obtained from 15% pineapple juice at 72 hours of fermentation (4.32). Protein content decreased after 24 hours of fermentation due to bromelain activity but remained relatively high (45.88%–48.85%). The best antioxidant activity was found in 10% pineapple juice at 48 hours of fermentation (IC50 5.59 mg/mL). The degree of hydrolysis ranged between 48.32% and 50.89%.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan kuniran (Upeneus sulphureus) memiliki nilai ekonomis rendah yang sering ditemukan oleh masyarakat sebagai hasil tangkapan samping yang melimpah dan memiliki kadar protein tinggi sehingga berpotensi dijadikan bahan baku hidrolisat protein. Hidrolisat protein ikan dapat diperoleh dengan cara enzimatis, asam, basa, dan fermentasi. Fermentasi spontan yang memakan waktu lama dapat dipercepat dengan penambahan bahan mengandung enzim protease seperti sari nanas. Enzim bromelin dalam sari nanas mampu menghidrolisis ikatan peptida menjadi senyawa sederhana. Hidrolisat protein hasil fermentasi dapat mengandung peptida bioaktif yang memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk menentukan perlakuan penggunaan konsentrasi sari nanas terbaik terhadap karakteristik potensi antioksidan dari hidrolisat protein ikan kuniran melalui proses fermentasi. Metode yang digunakan adalah eksperimental laboratorium yang dilaksanakan pada bulan April hingga Juli 2025. Analisis data statistik menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor perlakuan, yaitu konsentrasi sari nanas (0%, 10%, 15%), dan waktu fermentasi (0, 24, 48, 72 jam) diulang sebanyak 2 kali. Pembuatan sari nanas, hidrolisat protein ikan, analisis rendemen, pengujian pH, dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Perairan (TPHP), Program Studi Ilmu Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Pengujian kadar protein, derajat hidrolisis, antioksidan DPPH dilaksanakan di Pusat Bioteknologi, Institut Pertanian Bogor. Hasil penelitian menunjukkan bahwa aktivitas antioksidan terbaik diperoleh pada perlakuan sari nanas 10% selama 48 jam (IC50 5,59 mg/mL). Rendemen tertinggi (77,31%) diperoleh pada sari nanas 15% selama 24 jam, dan pH terendah pada sari nanas 15% fermentasi 72 jam (4,32). Kadar protein menurun setelah fermentasi 24 jam akibat aktivitas enzim bromelain, namun tetap berada pada kisaran tinggi (45,88% bk – 48,85% bk). Derajat hidrolisis berkisar (48,32% - 50,89%). | |||||||||
| Uncontrolled Keywords: | Fermentation, kuniran fish, pineapple, protein hydrolysate Fermentasi, hidrolisat protein, ikan kuniran, nanas | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Rafika Aprilia Maharani | |||||||||
| Date Deposited: | 04 Nov 2025 02:40 | |||||||||
| Last Modified: | 04 Nov 2025 02:40 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55706 |
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