PERANAN INHIBITOR KATEPSIN DARI IKAN PATIN (Pangasius hypophthalmus) UNTUK MENGHAMBAT KEMUNDURAN MUTU IKAN BANDENG (Chanos chanos Forskal)

  • Tati Nurhayati Departemen Teknologi Hasil Perairan FPIK IPB
  • Ella Salamah Departemen Teknologi Hasil Perairan FPIK IPB
  • Komariah Tampubolon Departemen Teknologi Hasil Perairan FPIK IPB
  • Ary Apriland Departemen Teknologi Hasil Perairan FPIK IPB

Abstract

The process of deterioration of fresh  sh quality begins with an enzimatis damage, one of them is katepsin.
To prevent deterioration of  sh, an inhibitor can be obtained naturally from the body of  sh. The purpose of this research was to use extract of cathepsin inhibitor from cat sh for inhibit deterioration of milk sh. This research
showed that temperature of 80 ºC was the optimum temperature for extracting inhibitor complex with inhibitory
activity of 92,88%. Cathepsin inhibitor gave the most effective to prevent deterioration (85,29% inhibitory activity) after diluted two fold on buffer solution. Soaking with inhibitors from cat sh katepsin capable to inhibit the
deterioration of  sh quality longer than 72 hours (3 days) compared with control  sh, milk sh (soaking in buffer).

Keywords : catsh, cathepsin, inhibitor, milksh