Jannatul Firdaus, Evi Susanti, Suharti Suharti
Sardinella lemuru head has potential as Fish Protein Hydrolysate (FPH). This study aims to determine the optimum conditions and characterization of FPH from lemuru fish heads produced enzymatically with papain. This study was conducted through the following stages with (1) isolation of crude extract of papain, (2) optimization of papain enzymatic FPH production methods, (3) characterization of FPH including determined of proximate value, FTIR analysis, molecular weight, the antibacterial and antioxidant activity FPH produced from lemuru fish head powder was a short peptide measuring about 25 kDa and less. FPH has water, protein, and fat value of 24.54; 28.76; and 0.224 % (w/w). The resulting yield was at an optimum condition of 18.87% under the following conditions: 1 g of fish head powder was hydrolyzed with 0.705 U papain in 8 mL of phosphate buffer pH 7 0.1 M, incubated for 3 hours at room temperature, continued for 90 minutes at 75°C and at 90°C for 5 minutes. At a concentration of 10,000 ppm, the FPH can inhibit the growth of Escherichia coli bacteria by producing an inhibition zone diameter of 4.537 ± 0.265 and Staphylococcus aureus bacteria by 5.5 ± 0.212 and has an IC50 value to inhibit DPPH free radical oxidation of 70.175 ppm. © 2025 American Institute of Physics Inc.. All rights reserved.
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia; Biotechnology Program, Department of Applied Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia
