Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills

Masagus Muhammad Prima Putra; Winnen Wisnumurti; Nezar Helmi Athallah; Al Tarich Arasy Zaen; Aulia Rachma Sahura; Ustadi Ustadi

doi:10.17728/jaft.26160

DOI: https://doi.org/10.17728/jaft.26160

Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills

*Masagus Muhammad Prima Putra

- Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Jl. Flora Gedung A4, Bulaksumur Yogyakarta, Indonesia 55281, Indonesia

Winnen Wisnumurti

- Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Indonesia

Nezar Helmi Athallah

- Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Indonesia

Al Tarich Arasy Zaen

- Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Indonesia

Aulia Rachma Sahura

- Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Indonesia

Ustadi Ustadi

- Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Indonesia

BibTex Citation Data :

@article{JAFT26160,
    author = {Masagus Muhammad Prima Putra and Winnen Wisnumurti and Nezar Athallah and Al Tarich Zaen and Aulia Sahura and Ustadi Ustadi},
    title = {Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills},
    journal = {Journal of Applied Food Technology},
  volume = {12},
    number = {1},
    year = {2025},
    keywords = {by-products; peptide; antioxidant; hydrolysis; papain},
    abstract = { Catfish gills are a potential raw material for producing protein hydrolysate with antioxidant activity. Protein hydrolysate was produced using crude papain enzyme in two stages. The first stage was to obtain the optimum enzyme concentration (w/w) including 1%, 2%, 3%, 4%, 5% and 6%, with 0% as a control, followed by the second stage to obtain the optimum hydrolysis duration for 24, 48, 72, and 96 hours, with 0 hour as a control. The supernatant containing protein hydrolysate was then dried using an oven at various temperatures, including 60, 70, and 80°C, for 48 hours to obtain catfish gill protein hydrolysate (CGH) powder. CGH was tested for degree of hydrolysis (DH) and antioxidants, including DPPH and ABTS. The highest antioxidant activity was obtained from 3% papain with DPPH and ABTS values of 85% and 9.57 µM TEAC, respectively. Further stage on the hydrolysis duration gave 48 hours as the optimal one, with antioxidant activity of 85.25 % for DPPH and 4.29 µM TEAC for ABTS. The oven-drying temperature concluded that CGH has stable antioxidant activity. The IC 50  on antioxidant activity based on DPPH ranged from 1799.85 mg/L to 1749.50 mg/L (IC 50  of ascorbic acid was 2.61 mg/L) and was included as very weak. Even though based on IC 50 , CGH has low antioxidant activity, the protein content was found to be high (56.86±1.51%), which could be a high-protein food additive. },
   issn = {2614-7076},   pages = {57--64}  doi = {10.17728/jaft.26160},
    url = {https://ejournal2.undip.ac.id/index.php/jaft/article/view/26160}
}

Citation Format:

Abstract

Catfish gills are a potential raw material for producing protein hydrolysate with antioxidant activity. Protein hydrolysate was produced using crude papain enzyme in two stages. The first stage was to obtain the optimum enzyme concentration (w/w) including 1%, 2%, 3%, 4%, 5% and 6%, with 0% as a control, followed by the second stage to obtain the optimum hydrolysis duration for 24, 48, 72, and 96 hours, with 0 hour as a control. The supernatant containing protein hydrolysate was then dried using an oven at various temperatures, including 60, 70, and 80°C, for 48 hours to obtain catfish gill protein hydrolysate (CGH) powder. CGH was tested for degree of hydrolysis (DH) and antioxidants, including DPPH and ABTS. The highest antioxidant activity was obtained from 3% papain with DPPH and ABTS values of 85% and 9.57 µM TEAC, respectively. Further stage on the hydrolysis duration gave 48 hours as the optimal one, with antioxidant activity of 85.25 % for DPPH and 4.29 µM TEAC for ABTS. The oven-drying temperature concluded that CGH has stable antioxidant activity. The IC₅₀ on antioxidant activity based on DPPH ranged from 1799.85 mg/L to 1749.50 mg/L (IC₅₀ of ascorbic acid was 2.61 mg/L) and was included as very weak. Even though based on IC₅₀, CGH has low antioxidant activity, the protein content was found to be high (56.86±1.51%), which could be a high-protein food additive.

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Keywords: by-products; peptide; antioxidant; hydrolysis; papain

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Section: Research Articles

Language : EN

In Vol 12, No 1 (2025)

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