Karakteristik pepton ikan kembung (Rastrelliger sp.) tidak layak konsumsi dan aplikasi pada pertumbuhan Wickerhamomyces anomalus Characteristic of spoiled mackerel fish peptone (Rastrelliger sp.) and application in Wickerhamomyces anomalus growth
Article Sidebar
Accepted
10 October 2024
Published
24 October 2024
Keywords:
-
amino acid, hydrolysis, papain enzyme, protein content, selenium yeast
Abstract
Selenium is a mineral element that acts as an antioxidant and affects enzyme formation, the immune system, and reproduction in livestock. Selenium yeast is an organic form of Se. The high availability of inedible mackerel can be utilized as a raw material for peptone in the growth medium of yeasts that produce organic Se. The objective of this study was to determine the characteristics of pepton derived from inedible mackerel as a growth medium for W. anomalus. Pepton was analyzed for amino acid composition using HPLC, solubility of pepton in water (gravimetric method), pepton yield, pH, proximate analysis, free α-amino nitrogen content, total nitrogen, AN/TN ratio, and salt content (Volhard method). Mackerel fish pepton has the following characteristics: protein content 75.5%, free α-amino nitrogen 1.9%, solubility 99.9%, total nitrogen 12.1%, salt content 7.9%, AN/TN ratio 16.2%, and pH 7.0. Mackerel fish pepton unfit for consumption applied to the growth medium of Wickerhamomyces anomalus as Se-Yeast has a higher growth rate compared to commercial pepton.
References
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Muchtadi, D., Palupi, N. S., & Astawan, M. (1992). Enzim dalam Industri Pangan. Bogor (ID): IPB-PAU.
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Nurhayati, T., Salamah, E., Cholifah, & Nugraha, R. (2014). Optimasi proses pembuatan hidrolisat jeroan ikan kakap putih. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 42-52. https://doi.org/10.17844/jphpi.v17i1.8136.
Nurhayati, T., Wirayudha, R. H., & Suptijah, P. (2023). Karakteristik pepton dari limbah jeroan ikan sidat (Anguilla bicolor) sebagai nutrient untuk pertumbuhan bakteri. Jurnal Pengolahan Hasil Perikanan Indonesia. 26(1), 1-12. https://doi.org/10.17844/jphpi.v26i1.43326.
Nurqaderianie, A.S., Metusalach, & Fahrul. (2016). Tingkat kesegaran ikan kembung lelaki (Rastrelliger kanagurta) yang dijual eceran keliling di Kota Makassar. Jurnal IPTEKS PSP, 3(6), 528-543.
Pratama, R. I., Rostini, I., & Rochima, E. (2018). Profil asam amino, asam lemak, dan komponen volatile ikan gurame segar (Osphronemus gourami) dan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 218-231. https://doi.org/10.17844/jphpi.v21i2.22842.
Putra, M. D. H., Putri, R. M. S., Oktavia, Y., & Ilhamdy, A. F. (2020). Karakteristik asam amino dan asam lemak bekasam kerang bulu (Anadara antiquate) di Desa Benan Kabupaten Lingga. Marinade, 3(2), 159-167. https://doi.org/10.31629/marinade/v3i02.3404.
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Sagala, Y. G. (2022). Produksi selenium intraseluler yeast dengan menggunakan metode fermentasi sel densitas tinggi (high cell density). [Skripsi]. Institut Pertanian Bogor.
Sahara, E., Alfianty, R., & Lubis, F. N. L. (2015). Pengaruh suplementasi selenium organic (Se) dan vitamin terhadap performa itik pegagan. Jurnal Peternakan Sriwijaya, 4(1), 28-34. https://doi.org/10.33230/jps.4.1.2015.2297.
Salsabila, A. L., & Fahruroji, I. (2021). Hidrolisis pada sintesis gula berbasis pati jagung. Jurnal Edufortech, 6(1), 1-7. https://doi.org/10.17509/edufortech.v6i1.33289.
Saputra, D., & Nurhayati, T. (2013). Produksi dan aplikasi pepton ikan selar untuk media pertumbuhan bakteri. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 215-223. https://doi.org/10.17844/jphpi.v16i3.8059
Saputra, D., Nurhayati, T., Purwaningsih, S., (2020). End post-rigour phase yellowstripe scad fish (Caranx leptolepis) peptones and its application for bacteria’s growth media. Food Research, 4(2), 413-420. https://doi.org/10.26656/fr.2017.4(2).210
Sari, Y., Syahrul, & Iriani, D. (2021). Skrining fitokimia dan aktivitas antioksidan pada kijing (Pilsbryoconcha sp.) dengan pelarut berbeda. Jurnal Teknologi dan Industri Pertanian Indonesia, 13(1), 16-20. https://doi.org/10.17969/jtipi.v13i1.18324
Selvarasu, S., Wei Ow, D, S., Lee, S. Y., Lee, M. M., Weng Oh, S. K., Karimi, I. A., & Lee, Dy. (2008). Characterizing Escherichia coli DH5α growth and metabolism in a complex medium using genome-scale flux analysis. Biotechnology and Bioengineering, 102, 923-934. https://doi.org/10.1002/bit.22119
Surai, P. F., & Fisnin, V. I. (2014). Selenium in poultry breeden nutrition: an update. Journal Animal Feed Science, 191, 1-15. https://doi.org/10.1016/j.anifeedscie.2014.02.005.
Taqwdasbriliani, E, B., Hutabarat, J., & Arini, E. (2013). Pengaruh kombinasi enzim papain dan enzim bromelin terhadap pemanfaatan pakan dan pertumbuhan ikan kerapu macan (Epinephelus fucscogutattus). Journal of Aquaculture Management and Technology, 2(3) , 76-85.
The Oxoid Manual. (1998). The Oxoid Manual 8th Edition. United Kingdom
Voight Global Distribution Inc. (2018). Difco microbiology bacto BBL microbiology. www.voigtglobal.com [12 Juli 2023].
Waluyo, L. (2016). Mikrobiologi Umum. Universitas Muhammadiyah Malang Press
Wang, Z., Shu, X., Hou, Jinyan., Lu, Weili., Zhao, Weiwei., Huang, Shengwei., Wu, Lifang. 2020. Selenium nanoparticle synthesized by Proteus mirabilis YC801: an efficacious pathway for selenite biotransformation and detoxification. International Journal of Molecular Sciences. 21, 2638. https://doi.org/10.3390/ijms21072638
Winarno, F. G. (2008). Kimia Pangan dan Gizi. M-Brio Press.
Yana, R., & Permatasari S. (2022). Pembuatan isolat papain dari getah buah pepaya untuk hidrolisis protein pada pengembangan metode penambahan materi praktikum biokimia. Jurnal Kedokteran dan Kesehatan, 9(2), 143-152. https://doi.org/10.32539/JKK.V912.16806
Yulianti, S., Lestari, D. P., & Nurliah. (2018). Penambahan getah pepaya (Carica papaya) pada pakan pellet dengan dosis yang berbeda untuk pertumbuhan dan kelangsungan hidup ikan mas (Cyprinus carpio). Jurnal Perikanan Unram, 8(2), 30-37. https://doi.org/10.29303/jp.v8i2.99
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Yurliasni, & Zakaria, Y. (2013). Kajian penambahan khamir Kluyveromyces lactis, Candida curiosa, Brettanomyces custersii asal dadih terhadap konsentrasi asam-asam amino, lemak, organik, dan karbohidrat susu kerbau fermentasi (dadih). Bionatura Jurnal Ilmu-Ilmu Hayati dan Fisik, 15(1), 54-59. https://doi.org/10.25128/jihf/v15i1.12354.9765.
Association of Official Analytical Chemist. (2005). Official Methods of Analysis of the Association of Official Analytical Chemists. Association of Official Analytical Chemist Inc. Arlington.
[BPS] Badan Pusat Statistik. (2022). Produksi Perikanan Menurut Provinsi dan Subsektor (ton). Badan Pusat Statistik.
Agnesia, V., & Sulistyaningsih, T. (2022). Activities of liquid organic fertilizer from the date juice waste during hydroponic plant growth. Indonesian Journal of Chemical Science, 11(3), 278-279. https://doi.org/10.15294/ijcs.v11i3.
Ainina, R. N. (2022). Buah kurma (Phoenix dactylifera) dan pemanfaatannya terhadap kesehatan (literature review). [Skripsi]. Universitas Hasanuddin.
Anggraini, A., & Yunianta. (2015). Pengaruh suhu dan lama hidrolisis enzim papain terhadap sifat kimia, fisik, dan organoleptik sari edamame. Jurnal Pangan dan Agroindustri, 3(3), 1015-1025.
Annisa, S., Darmanto, Y. S., & Amalia, U. (2017). Pengaruh perbedaan spesies ikan terhadap hidrolisat protein ikan dengan penambahan enzim papain. Indonesian Journal of Fisheries Science and Technology, 13(1), 24-30. https://doi.org/10.14710/ijfst.13.1.24-30.
Aprillia, R., Susiana, & Muzammil, W. (2021). Tingkat pemanfaatan ikan kembung (Rastrelliger kanagurta) di perairan mapur yang didaratkan di Desa Kelong, Kabupaten Bintan. Jurnal Kelautan, 14(2), 111-119. https://doi.org/10.21107/jk/v14i2.9723.
Barokah, G. R., Ibrahim, B., & Nurhayati, T. (2017). Karakteristik mikroenkapsul pepton ikan hasil tangkapan sampingan (hts) multispesies busuk dengan metode spray drying. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 401-412. https://doi.org/10.17844/jphpi/v20i2.18108.
Bionutrient Technical Manual. (2006). Bionutrient Technical Manual. http://bd.com. [5 April 2023].
Bradford, M. M. (1976). A rapid and sensitive for the quantitation of microgram quantities of protein utilization the principles of protein-dye binding. Analytical Biochemistry, 72, 248-254.
Bregmeyer, H. U., Bregmeyer, J., & Grabl, M. (1983). Methods of Enzymatic Analysis Volume 2. Verlag Chemie.
Coulter, S. N., Schwan, W. R., Ng, E. Y. W., Langhone, M. H., Ritchie, H. D., Wadman, S. W., Hufnagle, W. O., Folger, K. R., Bayer, A. S., & Stover, C. K. (1998). Staphylococcus aureus genetic loci impacting growth and survival in multiple infection environments. Molecular Microbiology Journal, 30, 393-404. https://doi.org/10.1046/j.1365-2958.1998.01075.x.
Devita, C., Pratojo, W., & Sedyawati, S. M. R. (2015). Perbandingan metode hidrolisis enzim dan asam dalam pembuatan sirup glukosa ubi jalar ungu. Indonesian Journal of Chemical Science, 4(1), 16-19. https://doi.org/10.15294/ijcs.v4i1.
Dewitasari, W. F., Rumiyanti, L., & Rakhmawati, I. (2017). Rendemen dan skrining fitokimia pada ekstrak daun Sanseviera sp. Jurnal Penelitiam Pertanian Terapan, 17(3), 197-292. https://doi.org/10.25181/jppt.v17.i3.336.
Fitra, R. N. (2013). Produksi dan karakterisasi pepton ikan hasil tangkap sampingan (HTS) busuk dengan pepton komersial sebagai pembanding. [Skripsi]. Institut Pertanian Bogor.
Ghaly, A. E., Ramakrishnan, V. V., Brooks, M. S., Budge, S. M., & Dave, D. (2013). Fish processing wastes as a potential source of proteins. Journal of Microbial and Biochemical Technology, 5(4), 107-129. https://doi.org/10.4172/19748-5948.1000110.
Hjortmo, S., Patring, J., & Andlid, T. (2008). Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae. International Journal Food Microbiology, 123, 93-100. https://doi.org/10.1016/j.ijfoodmicro.2007.12.004.
Hullikere, M. M., Joshi, C. G., Vijay, R., & Mahesh, M. (2014). Comparative analysis of papain from different varieties of papaya plant latex. International Journal Agriculture Food Science, 4(4), 123-127. https://doi.org/7.14v4i4.5
Jamil, N. H., Halim, N. R. A., & Sarbon, N. M. (2016). Optimization of enzymatic hydrolysis condition and functional properties of eel (Monopterus sp.) protein using response surface methodology (RSM). International Food Research Journal, 23(1), 1-9. https://doi.org/10.2231/ifrj.v23i1.
Muchtadi, D., Palupi, N. S., & Astawan, M. (1992). Enzim dalam Industri Pangan. Bogor (ID): IPB-PAU.
Mutamimah, D., Ibrahim, B., & Trilaksani, W. (2018). Antioxidant activity of protein hydrolysate produced from tuna eye (Thunnus sp.) by enzymatic hydrolysis. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 522-531. https://doi.org/10.17844/jphpi.v21i3.24736.
Ningsih, R., Sudarno, & Agustono. (2018). Pengaruh konsentrasi maltodekstrin terhadap karakteristik pepton ikan kakap (Lutjanus sp.), Jurnal Agrointek, 12(1), 55. https://doi.org/10.21107/agrointek/v12i1.3673
Nurhayati, T., Ibrahim, B., Suptijah, P., Salamah, E., Fitra, R. N., & Astuti, E. R. W. (2015). Karakterisasi pepton ikan hasil tangkap sampingan tidak layak konsumsi sebagai sumber nutrient pertumbuhan mikroorganisme. Jurnal Teknologi Industri Pertanian, 25(1) , 68-77. https://doi.org/10.15001.jtip.v25i1.68.
Nurhayati, T., Salamah, E., Cholifah, & Nugraha, R. (2014). Optimasi proses pembuatan hidrolisat jeroan ikan kakap putih. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 42-52. https://doi.org/10.17844/jphpi.v17i1.8136.
Nurhayati, T., Wirayudha, R. H., & Suptijah, P. (2023). Karakteristik pepton dari limbah jeroan ikan sidat (Anguilla bicolor) sebagai nutrient untuk pertumbuhan bakteri. Jurnal Pengolahan Hasil Perikanan Indonesia. 26(1), 1-12. https://doi.org/10.17844/jphpi.v26i1.43326.
Nurqaderianie, A.S., Metusalach, & Fahrul. (2016). Tingkat kesegaran ikan kembung lelaki (Rastrelliger kanagurta) yang dijual eceran keliling di Kota Makassar. Jurnal IPTEKS PSP, 3(6), 528-543.
Pratama, R. I., Rostini, I., & Rochima, E. (2018). Profil asam amino, asam lemak, dan komponen volatile ikan gurame segar (Osphronemus gourami) dan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 218-231. https://doi.org/10.17844/jphpi.v21i2.22842.
Putra, M. D. H., Putri, R. M. S., Oktavia, Y., & Ilhamdy, A. F. (2020). Karakteristik asam amino dan asam lemak bekasam kerang bulu (Anadara antiquate) di Desa Benan Kabupaten Lingga. Marinade, 3(2), 159-167. https://doi.org/10.31629/marinade/v3i02.3404.
Ratnaningrum, D., Kosasih, D., & Priatni, S. (2017). The comparative study of papain enzyme from papaya fruits California variant and Indonesian local variant. Jurnal Kimia Terapan Indonesia, 19(2), 42-48. https://doi.org/10.14203/jkti.v19i2.242
Sagala, Y. G. (2022). Produksi selenium intraseluler yeast dengan menggunakan metode fermentasi sel densitas tinggi (high cell density). [Skripsi]. Institut Pertanian Bogor.
Sahara, E., Alfianty, R., & Lubis, F. N. L. (2015). Pengaruh suplementasi selenium organic (Se) dan vitamin terhadap performa itik pegagan. Jurnal Peternakan Sriwijaya, 4(1), 28-34. https://doi.org/10.33230/jps.4.1.2015.2297.
Salsabila, A. L., & Fahruroji, I. (2021). Hidrolisis pada sintesis gula berbasis pati jagung. Jurnal Edufortech, 6(1), 1-7. https://doi.org/10.17509/edufortech.v6i1.33289.
Saputra, D., & Nurhayati, T. (2013). Produksi dan aplikasi pepton ikan selar untuk media pertumbuhan bakteri. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 215-223. https://doi.org/10.17844/jphpi.v16i3.8059
Saputra, D., Nurhayati, T., Purwaningsih, S., (2020). End post-rigour phase yellowstripe scad fish (Caranx leptolepis) peptones and its application for bacteria’s growth media. Food Research, 4(2), 413-420. https://doi.org/10.26656/fr.2017.4(2).210
Sari, Y., Syahrul, & Iriani, D. (2021). Skrining fitokimia dan aktivitas antioksidan pada kijing (Pilsbryoconcha sp.) dengan pelarut berbeda. Jurnal Teknologi dan Industri Pertanian Indonesia, 13(1), 16-20. https://doi.org/10.17969/jtipi.v13i1.18324
Selvarasu, S., Wei Ow, D, S., Lee, S. Y., Lee, M. M., Weng Oh, S. K., Karimi, I. A., & Lee, Dy. (2008). Characterizing Escherichia coli DH5α growth and metabolism in a complex medium using genome-scale flux analysis. Biotechnology and Bioengineering, 102, 923-934. https://doi.org/10.1002/bit.22119
Surai, P. F., & Fisnin, V. I. (2014). Selenium in poultry breeden nutrition: an update. Journal Animal Feed Science, 191, 1-15. https://doi.org/10.1016/j.anifeedscie.2014.02.005.
Taqwdasbriliani, E, B., Hutabarat, J., & Arini, E. (2013). Pengaruh kombinasi enzim papain dan enzim bromelin terhadap pemanfaatan pakan dan pertumbuhan ikan kerapu macan (Epinephelus fucscogutattus). Journal of Aquaculture Management and Technology, 2(3) , 76-85.
The Oxoid Manual. (1998). The Oxoid Manual 8th Edition. United Kingdom
Voight Global Distribution Inc. (2018). Difco microbiology bacto BBL microbiology. www.voigtglobal.com [12 Juli 2023].
Waluyo, L. (2016). Mikrobiologi Umum. Universitas Muhammadiyah Malang Press
Wang, Z., Shu, X., Hou, Jinyan., Lu, Weili., Zhao, Weiwei., Huang, Shengwei., Wu, Lifang. 2020. Selenium nanoparticle synthesized by Proteus mirabilis YC801: an efficacious pathway for selenite biotransformation and detoxification. International Journal of Molecular Sciences. 21, 2638. https://doi.org/10.3390/ijms21072638
Winarno, F. G. (2008). Kimia Pangan dan Gizi. M-Brio Press.
Yana, R., & Permatasari S. (2022). Pembuatan isolat papain dari getah buah pepaya untuk hidrolisis protein pada pengembangan metode penambahan materi praktikum biokimia. Jurnal Kedokteran dan Kesehatan, 9(2), 143-152. https://doi.org/10.32539/JKK.V912.16806
Yulianti, S., Lestari, D. P., & Nurliah. (2018). Penambahan getah pepaya (Carica papaya) pada pakan pellet dengan dosis yang berbeda untuk pertumbuhan dan kelangsungan hidup ikan mas (Cyprinus carpio). Jurnal Perikanan Unram, 8(2), 30-37. https://doi.org/10.29303/jp.v8i2.99
Yunita, & Sumiwi, S. A. (2018). Selenium dan manfaatnya untuk kesehatan: review jurnal. Jurnal Farmaka, 16(2), 412-418. https://doi.org/10.24198/jf/v16i2.17572.g8778.
Yurliasni, & Zakaria, Y. (2013). Kajian penambahan khamir Kluyveromyces lactis, Candida curiosa, Brettanomyces custersii asal dadih terhadap konsentrasi asam-asam amino, lemak, organik, dan karbohidrat susu kerbau fermentasi (dadih). Bionatura Jurnal Ilmu-Ilmu Hayati dan Fisik, 15(1), 54-59. https://doi.org/10.25128/jihf/v15i1.12354.9765.
Authors
Manik B. S. S., Diapari D., Nurhayati T., & Wijayanti I. (2024). Karakteristik pepton ikan kembung (Rastrelliger sp.) tidak layak konsumsi dan aplikasi pada pertumbuhan Wickerhamomyces anomalus: Characteristic of spoiled mackerel fish peptone (Rastrelliger sp.) and application in Wickerhamomyces anomalus growth . Jurnal Pengolahan Hasil Perikanan Indonesia, 27(10), 964-974. https://doi.org/10.17844/jphpi.v27i10.54017
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