Effect Of Drying Methods (Freeze Drying And Oven Drying) On The Characteristics Of Fish Protein Hydrolysate From Tuna Meat Flakes

Muhamad Tauhid Maulana, I Ketut Sumandiarsa, Muhammad Prima Putra

Abstract


Tuna processing industry by-products in the form of tuna meat flakes still have potential for further utilization, one of which is as a raw material for protein hydrolysate production. This study aimed to analyze the effect of drying methods on the chemical characteristics, degree of hydrolysis, and yield of fish protein hydrolysate (FPH) produced from tuna meat flakes through enzymatic hydrolysis using bromelain enzyme. The observed parameters included proximate analysis (moisture, ash, protein, fat, and carbohydrate contents), degree of hydrolysis (DH), and yield. The results showed that the hydrolysis process using bromelain enzyme produced a degree of hydrolysis value of 44.11 ± 1.40%, with a final process pH of 6.3, indicating that the proteins in tuna meat flakes were successfully hydrolyzed into smaller peptide molecules. The drying method significantly affected the chemical characteristics and yield of the fish protein hydrolysate. The oven-drying method was more effective in reducing moisture content, whereas freeze-drying was better at preserving nutritional components, particularly protein content, which reached 54.74 ± 0.59%, and produced a yield of 5.40%, higher than that obtained with oven drying (4.37%). Overall, freeze drying is recommended as the optimal drying method for producing fish protein hydrolysate with better nutritional quality and functional potential.

Keywords


Fish protein hydrolysate, Tuna, Bromelain, Freeze drying, Oven drying

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References


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DOI: http://dx.doi.org/10.52155/ijpsat.v58.2.8434

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