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 : catsh, cathepsin, inhibitor, milksh
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