Abstrak Jurnal Marine Yeast

PENGARUH VOLUME MOLASE REBUS DAN LAMA FERMENTASI YANG BERBEDA DENGAN STARTER KHAMIR LAUT TERHADAP KUALITAS HIDROLISAT PROTEIN  KEPALA UDANG VANAME (Litopenaeus vannamei)

THE EFFECT OF DIFFERENT VOLUME BOILED MOLASSES AND PERIOD FERMENTATION BY MARINE YEAST STARTER FOR QUALITY OF HEAD VANAME SHRIMP (Litopenaeus vannamei) PROTEIN HYDROLYSATE

Achmad Fathony^*, Sukoso, dan M. Firdaus

Teknologi Hasil Perikanan

Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya, Malang

^* achmadfathony3@gmail.com

ABSTRAK

Limbah kepala udang vaname masih mempunyai kandungan protein yang cukup tinggi sehingga berpotensi sebagai bahan baku hidrolisat protein. Secara umum, hidrolisat protein merupakan produk cairan yang dibuat dengan bantuan enzim proteolitik. Salah satu cara untuk mengoptimalkan kerja enzim yaitu dengan menggunakan fermentasi. Fermentasi dengan jangka waktu yang tepat menghasilkan hidrolisat yang optimal. Kebanyakan penelitian pembuatan hidrolisat protein menggunakan enzim papain, belum ada yang menggunakan starter khamir laut dalam pembuatan hidrolisat protein. Khamir laut menghasilkan beberapa enzim salah satu diantaranya yaitu enzim protease yang membantu mendegradasi protein. Khamir laut juga memerlukan nutrisi untuk pertumbuhannya. Selain gula pasir, molase rebus dapat digunakan alterntif lain sebagai sumber karbon untuk pertumbuhan khamir laut. Oleh karena itu tujuan penelitian ini yaitu mendapatkan volume molase rebus dan lama fermentasi yang optimal terhadap kualitas hidrolisat protein kepala udang vaname. Metode yang digunakan adalah metode eksperimen dengan rancangan percobaan Rancangan Acak Lengkap (RAL). Fase logaritmik khamir laut pada jam ke-72 dengan kepadatan 48,1 x 10¹⁰ sel.. Volume molase rebus yang digunakan dalam penelitian ini yaitu 100 mL, 200 mL, dan 300 mL. Sedangkan lama waktu fermentasi yang digunakan yaitu 3, 6, 9, dan 12 hari. Hasil analisis kualitas hidrolisat protein terbaik meliputi, kadar protein 65,06%, kadar air 16,04%, kadar lemak 2,59%, kadar abu 12,94%, kadar karbohidrat 3,37%, kadar kalsium 0,005%, pH 4,47, emulsi 44,09%, daya buih 9,99%. dan kandungan asam amino terdiri dari 9 asam amino esensial dan 7 asam amino non esensial.. Hidrolisat protein terbaik yaitu pada lama fermntasi 9 hari dan volume molase rebus 300 mL.

Kata kunci: hidrolisat protein, molase rebus, lama fermentasi, khamir laut, dan kepala udang vaname

ABSTRACT

Waste of head vaname shrimp has high protein contain as raw material for protein hydrolysate. Generally, protein hydrolysate is liquid product and it made by adding a protease. One of the way to optimize hydrolysate by fermentation method. Most of protein hydrolysate research used papain enzyme, there has been no use of marine yeast starter to make protein hydrolysate. The optimal hydrolysate was got by taking the best period fermentation. Marine yeast produces enzymes, such as protease that has capability to degrade protein. Marine yeast need nutrients to growth. Besides sugar, boiled molasses can be used alternative as carbon source for growth marine yeast. Therefore, the purpose of this research was to get the optimum of interaction boiled molasses volume and period fermentation for quality of protein hydrolysate from head vaname shrimp. The method was used the experimental method. The logarithmic phase of marine yeast had been at 72^nd hours with a density 48.1 x 10¹⁰ cells. Volume boiled molasses used were 100 mL, 200 mL, and 300 mL, respectively. Period of fermentation used in this expire means were 3, 6, 9, and 12 days, respectively. The results showed that the proximate analyzed of the best protein hydrolysate contained 65.06% of protein, 16.06% of moisture, 2.59% of fat, 12.94% of ash, 3.37% of carbohydrate, and 0.005% of calcium, respectively. Characteristic of protein hydrolysate was contained 9.99% of foaming capacity, 44.09% of emulsification, and pH at 4.47. Amino acids of protein hydrolysate consisted of 9 essentials amino acids and 7 non-essentials amino acids. While, the best quality of protein hydrolysate from head vaname shrimp was indicated by adding 300 mL boiled molasses and 9 days period fermentation.

Keywords: protein hydrolysate, boiled molasses, period fermentation, marine yeast, and head vaname shrimp