Karakterisasi Pepsin Lambung Ikan Tuna Sirip Kuning (Thunnus albacares) yang Dikeringkan dengan Metode Berbeda Pepsin Characterization of Yellowfin Tuna Stomach (Thunnus albacares) Dryed with Different Methods
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Accepted
22 April 2022
Published
29 April 2022
Keywords:
-
enzyme activity, freeze drying, pepsin, spray drying
Abstract
Pepsin is a proteolytic enzyme that has the ability active in acidic conditions.. So far, pepsin is produced from the stomachs of pigs and cows. An alternative raw material for producing pepsin is the stomach of yellowfin tuna. Enzymes in dry form (powder) will be easier to store and are stable. The purpose of this study was to analyze the pepsin characteristics of the yellowfin tuna stomach and the effect of the drying method on the pepsin characteristics.The drying method was used spray drying and freeze drying. The specific activity of pepsin crude extract was 19,982.52 U/mg, with Vmax 50,000 mmol/s and Km 0.5 mM. The optimum pepsin at 50oC temperature and pH 2, and has a molecular weight 32 kDa. The dried pepsin with spray drying has a specific activity 7,693.5 U/mg, with Vmax 833.33 mmol/s and Km 0.5 mM, whereas with freeze drying has a specific activity 8,606.75 U/mg, Vmax and Km values respectively 1,666.67 mmol/s and 0.833 mM. The molecular weight of pepsin enzyme with spray drying 33 kDa and freeze drying 33 kDa. The results showed the specific activity of pepsin decreased after the drying process.
References
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De Jesus SS, Filho RM. 2014. Drying of α-amylase by spray drying and freeze drying-a comparative study. Brazilian Journal of Chemical Engineering. 31(3): 625-631.
Doonan S. 1996. Preparation of extracts from animal tissues. Methods in Molecular Biology. 59: 17-22.
Elavarasan K, Shamasundar BA. 2015. Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme. Journal Food Science Technology. 53(2): 1303-1311.
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Fauzi RL. 2014. Pembuatan biodiesel dari jeroan tuna sirip kuning menggunakan katalis CaO dengan metode transesterifikasi bertingkat [Skripsi]. Yogyakarta(ID): Universitas Gadjah Madah.
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German DP, Horn MH, Gawlicka A. 2004. Digestive enzyme activities in herbivorous and carnivorous prickleback fishes (Teleostei: Stichaeidae): Ontogenic, dietary, and phylogenetic effects. Physiological and Biochemical Zoology. 77(5): 789-804.
Gildberg A, Raa J. 1983. Purification and characterization of pepsins from the arctic fish capelin (Mallotus villosus). Comparative Biochemistry and Physiology Part A: Physiology. 75(3): 337-342.
Gildberg A. 1988. Aspartic proteinases in fishes and aquatic invertebrates. Comparative Biochemistry and Physiology Part B: Comparative Biochemistry. 91(3): 425-435.
Giyatmi, Irianto HE. 2017. Enzymes in fermented fish. Advances in Food and Nutrition Research. 80: 199-216.
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Jatmiko PD. 2018. Karakteristik ekstrak kasar pepsin ikan tuna sirip kuning (Thunnus albacares) [Skripsi]. Bogor(ID): Institut Pertanian Bogor.
Jaziri AA, Sukoso, Firdaus M. 2017. Karakteristik protease dari ekstrak kasar khamir laut dan aktivitasnya dalam menghidrolisis protein ikan rucah. Journal of Fisheries and Marine Science. 1(2): 78-87.
Jurado E, Vicaria JM, Lechuga M, Moya-Ramirez I. 2012. Pepsin extraction process from swine wastes. Procedia Engineering. 42: 1346-1350.
[KKP] Kementrian Kelautan dan Perikanan. 2007. Indonesian Fisheries Statistics Index 2006. Jakarta(ID): Kementrian Kelautan dan Perikanan.
Klomklao S, Kishimura H, Yabe M, dan Benjakul S. 2007. Purification and characterization of two pepsins from the stomach of pectoral rattail (Coryphaenoides pectoralis). Comparative Biochemistry and Physiology. 147B(4): 682–689.
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 227(10): 680-685.
Lehninger AL. 1982. Dasar-Dasar Biokimia Jilid 1 (Terjemahan Maggy Thenawidjaja). Jakarta(ID): Erlangga.
Martunis. 2012. Pengaruh suhu dan lama pengeringan terhadap kuantitas dan kualitas pati kentang varietas Granola. Jurnal Teknologi dan Industri Pertanian Indonesia. 4(3): 26-30.
Mattjik AA, Sumertajaya M. 2002. Rancangan Percobaan dengan Aplikasi SAS dan Minitab Jilid 1. Ed ke-2. Bogor(ID): IPB Press.
Moniharapon T, Pattipeilohy F. 2016. Pemanfaatan daging merah dari limbah tuna loin dalam pengolahan kecap ikan. Majalah Biam. 12(1): 27-31.
Muchtadi TR, Sugiyono. 2013. Prinsip Proses dan Teknologi Pangan. Bandung(ID): Alfabeta.
Nalinanon S, Benjakul S, Kishimura H. 2010. Biochemical properties of pepsinogen and pepsin from the stomach of albacore tuna (Thunnus alalunga). Food Chemistry. 121(1): 49-55.
Nalinanon S, Benjakul S, Visessanguan W, Kishimura H. 2008. Tuna pepsin: characteristics and its use for collagen extraction from the skin of threadfin bream (Nemipterus spp.). Journal of Food Sciences. 73(5): 413-419.
Nugroho GA, Ekawati AW, Kartikaningsih H. 2019. Hydrolyzate protein tuna (Thunnus sp.) viscera as an alternative material for catfish (Clarias gariepinus) feed formula. International Journal of Scientific and Technology Research. 8(12): 3836-3839.
Nuraini AF, Santoso A, Redjeki S. 2014. Morfometrik dan komposisi isi lambung ikan tuna sirip kuning (Thunnus albacares) yang didaratkan di Pantai Prigi Jawa Timur. Journal of Marine Research. 3(2): 86-90.
Permata DA, Ikhwan H, Aisman. 2016. Aktivitas proteolitik papain kasar getah buah papaya dengan berbagai metode pengeringan. Jurnal Teknologi Pertanian Andalas. 20(2): 58-64.
Raufman J. 2004. Pepsin. In Encyclopedia of Gastroenterology. Amsterdam(NL): Johnson LR, Ed, Academic Press.
Rakhmawati IAI. 2019. Karakteristik ekstrak kasar pepsinpepsin dari lambung ikan bandeng (Chanos chanos) [Skripsi]. Bogor(ID): Institut Pertanian Bogor.
Riansyah A, Supriadi A, Nopianti R. 2013. Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristik ikan asin sepat siam (Trichogaster pectoralis) dengan menggunakan oven. Fishtech. 2(1): 53-68.
Riyanto B, Uju, Halimi S. 2012. Recovery enzim protease dari jeroan ikan tuna dengan teknologi ultrafiltrasi dan reverse osmosis. JPHPI. 15(2): 110-118.
Roberts EOS, Knorr D. 2009. The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray drying and storage in trehalose-containing powders. International Dairy Journal. 19: 209-214.
Salleh HM, Mel M, Jami MS, Amid A, Bala M. 2014. Optimazation of spray drying process conditions for recombinant stem bromelain. Advances in Environmental Biology. 8(3): 696-703.
Saropah DA, Jannah A, Maunatin A. 2012. Kinetika reaksi enzimatis ekstrak kasar enzim selulase bakteri selulolitik hasil isolasi dari bekatul. Alchemy. 2(1): 34-45.
Sayana KS, Sirajudheen TK. 2017. By-products from tuna processing wastes an economic approach to coastal waste management. Proceedings of the International Seminar on Coastal Biodiversity Assessment. 411-420.
Schwimmer S. 1981. Source Book of Food Enzymology (Quellenbuch der Lebensmittel-Enzymologie). Connecticut(USA): The AVI Publishing Company.
Sholeh MM, Ambarsari L, Nurcholis W, Nurhayati T. 2020. Characterization of ammonium sulphate fraction of pepsin from fish stomach. IOP Conf. Ser.:Earth Environ. Sci. 404.
Tan S, Zhong C, Langrish T. 2019. Microencapsulation of pepsin in the spray dried WPI (whey protein isolates) matrices for controlled release. Journal of Food Engineering. 263: 147-154.
Tanji M, Kageyama T, Takahashi K. 1988. Tuna pepsinogens and pepsins. Purification, characterization and amino-terminal sequences. European Journal of Biochemistry. 177(2): 251-259.
Wibowo AD, Suhartono MT, Siagian PLP. 2012. Fraksionasi dan penentuan profil protein bungkil kelapa dengan SDS-Page. Jurnal Teknologi dan Industri Pangan. 23(1): 69-74.
Wilkowska A, Ambroziak W, Czyzowska A, Adamiec J. 2016. Effect of microencapsulation by spray drying and freeze drying technique on the antioxidant properties of blueberry (Vaccinium myrtillus) juice polyphenolic compounds. Polish Journal of Food and Nutrition Sciences. 66(1): 11-16.
Wu T, Sun LC, Du C, Cai QF, Zhang QB, Su WJ, Cao MJ. 2009. Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry.115: 137-142.
Yuniasih. 2019. Karakteristik ekstrak kasar pepsinpepsin dari lambung ikan patin (Pangasius sp.) [Skripsi]. Bogor(ID): Institut Pertanian Bogor.
Yunita R. 2013. Analisis isi lambung ikan madidihang (Thunnus albacares) yang didaratkan di Pangkalan Pendaratan Ikan (PPI) Ujung Baroh, Meulaboh Aceh Barat [Skripsi]. Aceh(ID): Universitas Teuku Umar.
Zhao L, Budge SM, Ghaly AE, Brooks MS, Dave D. 2011. Extraction, purification and characterization of fish pepsin: a critical review. Journal of Food Processing and Technology. 2(6): 1-14.
Benjakul S, Visessanguan W, Tanaka M. 2003. Partial purification and characterization of trimethylamine-N-oxide demethylase from lizardfish kidney. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology. 135(2): 359-371.
Bougatef A, Balti R, Zaeid SB, Souissi N, Nasri M. 2008. Pepsinogen and pepsin from the stomach of smooth hound (Mustelus mustelus): Purification, characterization, and amino acid terminal sequences. Food Chemistry. 107: 777-784.
[BPS] Badan Pusat Statistika. 2018. Statistik Ekspor Tuna menurut Negara Tujuan Utama. Jakarta (ID): Pusat Data, Statistik, dan Informasi Sekretariat Jenderal, Kementerian Kelautan dan Perikanan.
Bradford MM. 1976. A rapid and sensitive method for qualification of microgram quantities of protein utilizing the principle of protein dye binding. Analytical Biochemistry. 72: 234-254.
[BSN] Badan Standardisasi Nasional. 1992. Cara Uji Makanan dan Minuman. SNI 1-2891-1992. Jakarta(ID): Badan Standardisasi Nasional.
Chen WQ, Cao MJ, Yoshida A, Liu GM, Weng WY, Sun LC, Su WJ. 2009. Study on pepsinogens and pepsins from snakehead (Channa argus). Journal Agrucultural Food Chemistry. 5:10972-10978.
De Jesus SS, Filho RM. 2014. Drying of α-amylase by spray drying and freeze drying-a comparative study. Brazilian Journal of Chemical Engineering. 31(3): 625-631.
Doonan S. 1996. Preparation of extracts from animal tissues. Methods in Molecular Biology. 59: 17-22.
Elavarasan K, Shamasundar BA. 2015. Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme. Journal Food Science Technology. 53(2): 1303-1311.
Elawati NE, Pujiyanto S, Kusdiyantini E. 2018. Karakteristik dan sifat kinetika enzim kitinase asal jamur entomopatogen Beauveria bassiana. Jurnal Bioteknologi dan Biosains Indonesia. 5(1): 1-7.
Fathimah AN, Wardani AK. 2014. Ekstraksi dan karakterisasi enzim protease dari daun kelor (Moringa oliefera Lamk.). Jurnal Teknologi Pertanian. 15(3): 191-200.
Fauzi RL. 2014. Pembuatan biodiesel dari jeroan tuna sirip kuning menggunakan katalis CaO dengan metode transesterifikasi bertingkat [Skripsi]. Yogyakarta(ID): Universitas Gadjah Madah.
Firdaus M. 2018. Profil perikanan tuna dan cakalang di Indonesia. Marina. 4(1): 23-32.
German DP, Horn MH, Gawlicka A. 2004. Digestive enzyme activities in herbivorous and carnivorous prickleback fishes (Teleostei: Stichaeidae): Ontogenic, dietary, and phylogenetic effects. Physiological and Biochemical Zoology. 77(5): 789-804.
Gildberg A, Raa J. 1983. Purification and characterization of pepsins from the arctic fish capelin (Mallotus villosus). Comparative Biochemistry and Physiology Part A: Physiology. 75(3): 337-342.
Gildberg A. 1988. Aspartic proteinases in fishes and aquatic invertebrates. Comparative Biochemistry and Physiology Part B: Comparative Biochemistry. 91(3): 425-435.
Giyatmi, Irianto HE. 2017. Enzymes in fermented fish. Advances in Food and Nutrition Research. 80: 199-216.
Haard NF. 1994. Protein Hydrolysis In Seafoods. Seafoods: Chemistry, Processing Technology and Quality. Glasgow(UK): Blackie Academic and Professional.
Jatmiko PD. 2018. Karakteristik ekstrak kasar pepsin ikan tuna sirip kuning (Thunnus albacares) [Skripsi]. Bogor(ID): Institut Pertanian Bogor.
Jaziri AA, Sukoso, Firdaus M. 2017. Karakteristik protease dari ekstrak kasar khamir laut dan aktivitasnya dalam menghidrolisis protein ikan rucah. Journal of Fisheries and Marine Science. 1(2): 78-87.
Jurado E, Vicaria JM, Lechuga M, Moya-Ramirez I. 2012. Pepsin extraction process from swine wastes. Procedia Engineering. 42: 1346-1350.
[KKP] Kementrian Kelautan dan Perikanan. 2007. Indonesian Fisheries Statistics Index 2006. Jakarta(ID): Kementrian Kelautan dan Perikanan.
Klomklao S, Kishimura H, Yabe M, dan Benjakul S. 2007. Purification and characterization of two pepsins from the stomach of pectoral rattail (Coryphaenoides pectoralis). Comparative Biochemistry and Physiology. 147B(4): 682–689.
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 227(10): 680-685.
Lehninger AL. 1982. Dasar-Dasar Biokimia Jilid 1 (Terjemahan Maggy Thenawidjaja). Jakarta(ID): Erlangga.
Martunis. 2012. Pengaruh suhu dan lama pengeringan terhadap kuantitas dan kualitas pati kentang varietas Granola. Jurnal Teknologi dan Industri Pertanian Indonesia. 4(3): 26-30.
Mattjik AA, Sumertajaya M. 2002. Rancangan Percobaan dengan Aplikasi SAS dan Minitab Jilid 1. Ed ke-2. Bogor(ID): IPB Press.
Moniharapon T, Pattipeilohy F. 2016. Pemanfaatan daging merah dari limbah tuna loin dalam pengolahan kecap ikan. Majalah Biam. 12(1): 27-31.
Muchtadi TR, Sugiyono. 2013. Prinsip Proses dan Teknologi Pangan. Bandung(ID): Alfabeta.
Nalinanon S, Benjakul S, Kishimura H. 2010. Biochemical properties of pepsinogen and pepsin from the stomach of albacore tuna (Thunnus alalunga). Food Chemistry. 121(1): 49-55.
Nalinanon S, Benjakul S, Visessanguan W, Kishimura H. 2008. Tuna pepsin: characteristics and its use for collagen extraction from the skin of threadfin bream (Nemipterus spp.). Journal of Food Sciences. 73(5): 413-419.
Nugroho GA, Ekawati AW, Kartikaningsih H. 2019. Hydrolyzate protein tuna (Thunnus sp.) viscera as an alternative material for catfish (Clarias gariepinus) feed formula. International Journal of Scientific and Technology Research. 8(12): 3836-3839.
Nuraini AF, Santoso A, Redjeki S. 2014. Morfometrik dan komposisi isi lambung ikan tuna sirip kuning (Thunnus albacares) yang didaratkan di Pantai Prigi Jawa Timur. Journal of Marine Research. 3(2): 86-90.
Permata DA, Ikhwan H, Aisman. 2016. Aktivitas proteolitik papain kasar getah buah papaya dengan berbagai metode pengeringan. Jurnal Teknologi Pertanian Andalas. 20(2): 58-64.
Raufman J. 2004. Pepsin. In Encyclopedia of Gastroenterology. Amsterdam(NL): Johnson LR, Ed, Academic Press.
Rakhmawati IAI. 2019. Karakteristik ekstrak kasar pepsinpepsin dari lambung ikan bandeng (Chanos chanos) [Skripsi]. Bogor(ID): Institut Pertanian Bogor.
Riansyah A, Supriadi A, Nopianti R. 2013. Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristik ikan asin sepat siam (Trichogaster pectoralis) dengan menggunakan oven. Fishtech. 2(1): 53-68.
Riyanto B, Uju, Halimi S. 2012. Recovery enzim protease dari jeroan ikan tuna dengan teknologi ultrafiltrasi dan reverse osmosis. JPHPI. 15(2): 110-118.
Roberts EOS, Knorr D. 2009. The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray drying and storage in trehalose-containing powders. International Dairy Journal. 19: 209-214.
Salleh HM, Mel M, Jami MS, Amid A, Bala M. 2014. Optimazation of spray drying process conditions for recombinant stem bromelain. Advances in Environmental Biology. 8(3): 696-703.
Saropah DA, Jannah A, Maunatin A. 2012. Kinetika reaksi enzimatis ekstrak kasar enzim selulase bakteri selulolitik hasil isolasi dari bekatul. Alchemy. 2(1): 34-45.
Sayana KS, Sirajudheen TK. 2017. By-products from tuna processing wastes an economic approach to coastal waste management. Proceedings of the International Seminar on Coastal Biodiversity Assessment. 411-420.
Schwimmer S. 1981. Source Book of Food Enzymology (Quellenbuch der Lebensmittel-Enzymologie). Connecticut(USA): The AVI Publishing Company.
Sholeh MM, Ambarsari L, Nurcholis W, Nurhayati T. 2020. Characterization of ammonium sulphate fraction of pepsin from fish stomach. IOP Conf. Ser.:Earth Environ. Sci. 404.
Tan S, Zhong C, Langrish T. 2019. Microencapsulation of pepsin in the spray dried WPI (whey protein isolates) matrices for controlled release. Journal of Food Engineering. 263: 147-154.
Tanji M, Kageyama T, Takahashi K. 1988. Tuna pepsinogens and pepsins. Purification, characterization and amino-terminal sequences. European Journal of Biochemistry. 177(2): 251-259.
Wibowo AD, Suhartono MT, Siagian PLP. 2012. Fraksionasi dan penentuan profil protein bungkil kelapa dengan SDS-Page. Jurnal Teknologi dan Industri Pangan. 23(1): 69-74.
Wilkowska A, Ambroziak W, Czyzowska A, Adamiec J. 2016. Effect of microencapsulation by spray drying and freeze drying technique on the antioxidant properties of blueberry (Vaccinium myrtillus) juice polyphenolic compounds. Polish Journal of Food and Nutrition Sciences. 66(1): 11-16.
Wu T, Sun LC, Du C, Cai QF, Zhang QB, Su WJ, Cao MJ. 2009. Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry.115: 137-142.
Yuniasih. 2019. Karakteristik ekstrak kasar pepsinpepsin dari lambung ikan patin (Pangasius sp.) [Skripsi]. Bogor(ID): Institut Pertanian Bogor.
Yunita R. 2013. Analisis isi lambung ikan madidihang (Thunnus albacares) yang didaratkan di Pangkalan Pendaratan Ikan (PPI) Ujung Baroh, Meulaboh Aceh Barat [Skripsi]. Aceh(ID): Universitas Teuku Umar.
Zhao L, Budge SM, Ghaly AE, Brooks MS, Dave D. 2011. Extraction, purification and characterization of fish pepsin: a critical review. Journal of Food Processing and Technology. 2(6): 1-14.
Authors
NurhayatiT., UjuU., & SimangunsongJ. S. U. (2022). Karakterisasi Pepsin Lambung Ikan Tuna Sirip Kuning (Thunnus albacares) yang Dikeringkan dengan Metode Berbeda: Pepsin Characterization of Yellowfin Tuna Stomach (Thunnus albacares) Dryed with Different Methods. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 172-184. https://doi.org/10.17844/jphpi.v25i1.38427
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