Open AccessThe effect of hydrolyzate on amino acid levels in Nile tilapia (Oreochromis niloticus)
Author(s) -
Nuryanto,
Ekowati Chasanah,
Diaur Afifah,
Muhammad Sulchan,
Pujoyuwono Martosuyono,
K. Ilhsani
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s3).003
Subject(s) - nile tilapia , oreochromis , hydrolysate , tilapia , amino acid , food science , bacillus licheniformis , lysine , biology , biochemistry , chemistry , hydrolysis , fish <actinopterygii> , fishery , bacteria , genetics , bacillus subtilis
Fish is one of the most important foods in the human diet because of its high nutritionalquality. One of the potential local foodstuffs in Grobogan is Nile tilapia (Oreochromisniloticus). Nile tilapia has a high nutrient content, especially protein. To obtain betterbenefits from fish protein, it can be processed into fish protein hydrolysate (FPH)products. Fish protein hydrolysates (FPH) which contain a mixture of small protein orpeptides and free amino acids are beneficial for children diet, in preventing and combatingmalnutrition problems through readily absorbed essential amino acids. This study aimed toanalyze the amino acid profile of Nile tilapia and fish protein hydrolysate (FPH) from Niletilapia. The treatments included processing Nile tilapia into hydrolysate and analyse aminoacids of Nile tilapia before and after hydrolysate. The process of making FPH uses a localmicrobial protease enzyme from Bacillus licheniformis. Amino acids composition wasanalysed using an internal method developed by Saraswanti Indo Genetech laboratory (18-5-17/MU/SMM-SIG, UPLC). Data were analysed using the paired t-test statistical test.The results showed there were significant differences in the rate of all amino acid profiles(p 0.05). From theresearch, it can be concluded hydrolysate processing has an effect on the increase of Lglutamic acid and L-lysine amino acid.