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

Tati Nurhayati, Ella Salamah, Komariah Tampubolon, Ary Apriland

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


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DOI: https://doi.org/10.17844/jphpi.v14i1.3428

                         

 

                       

                                   

                           

 

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