THE HYDROLYSIS PROTEIN PROFILE OF THE BY-PRODUCT OF THE FRESH SHRIMP PROCESSING INDUSTRY

01 November 2021




Shrimp is one of the leading fishery commodities in Indonesia. Shrimp is exported in frozen form, processed form and fresh shrimp form. The processing of fresh shrimp produces a byproduct in the form of shrimp heads, which still contain about 68% protein and have not been utilized. Utilization of the by-product of the fresh shrimp processing industry is the manufacture of protein hydrolyzate. This study aims to determine the optimal hydrolysis time and the chemical profile of protein hydrolyzate from enzymatically produced shrimp heads. The method of making shrimp head hydrolyzate used alkalase enzymes at a temperature of 55°C, an enzyme concentration of 20.000 units / kg of substrate for 7 hours. The parameters observed were the degree of hydrolysis (DH), rendemen, proximate analysis and amino acids in raw materials and shrimp hydrolyzate products. The DH value of shrimp heads for 7 hours was 61.33%±3.67. The rendemen of shrimp head hydrolyzate was 87.85%. Protein content of raw material and shrimp head hydrolyzate 10.52±0.08 %; 3.71%±0.08. The raw materials and hydrolyzate of shrimp heads contain amino acids of 21.12% and 3.33% ww, which are dominated by non-essential amino acids such as glutamic acid (0.55% ww), and essential amino acid leuchine (0.33% ww) and lysine (0.24% ww). The conclusion of this research is that shrimp head hydrolyzate has the potential to be used as a food ingredient rich in amino acids.

Keywords: Amino acid; hydrolysis degree; shrimp head

https://journal.ugm.ac.id/jfs/article/download/59906/31689



Penulis : Tatty Yuniarti, Adham Prayudi, Lilis Supenti, Hendria Suhrawardan & Pujo Martosuyono

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