Citation
Nuryanto, . and Chasanah E., . and Afifah D.N., . and Sulchan M., . and Martosuyono P., . and Ihsani K., . (2021) The effect of hydrolyzate on amino acid levels in nile tilapia (Oreochromis niloticus). Food Research (Malaysia), 5 (S3). pp. 85-89. ISSN 2550-2166
Abstract
Fish is one of the most important foods in the human diet because of its high nutritional quality. One of the potential local foodstuffs in Grobogan is Nile tilapia (Oreochromis niloticus). Nile tilapia has a high nutrient content, especially protein. To obtain better benefits from fish protein, it can be processed into fish protein hydrolysate (FPH) products. Fish protein hydrolysates (FPH) which contain a mixture of small protein or peptides and free amino acids are beneficial for children diet, in preventing and combating malnutrition problems through readily absorbed essential amino acids. This study aimed to analyze the amino acid profile of Nile tilapia and fish protein hydrolysate (FPH) from Nile tilapia. The treatments included processing Nile tilapia into hydrolysate and analyse amino acids of Nile tilapia before and after hydrolysate. The process of making FPH uses a local microbial protease enzyme from Bacillus licheniformis. Amino acids composition was analysed using an internal method developed by Saraswanti Indo Genetech laboratory (18- 5-17/MU/SMM-SIG, UPLC). Data were analysed using the paired t-test statistical test. The results showed there were significant differences in the rate of all amino acid profiles (p<0.05), except L-Aspartic Acid, L-Tyrosine and L-Histidine (p>0.05). From the research, it can be concluded hydrolysate processing has an effect on the increase of L- glutamic acid and L-lysine amino acid.
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Abstract
Fish is one of the most important foods in the human diet because of its high nutritional quality. One of the potential local foodstuffs in Grobogan is Nile tilapia (Oreochromis niloticus). Nile tilapia has a high nutrient content, especially protein. To obtain better benefits from fish protein, it can be processed into fish protein hydrolysate (FPH) products. Fish protein hydrolysates (FPH) which contain a mixture of small protein or peptides and free amino acids are beneficial for children diet, in preventing and combating malnutrition problems through readily absorbed essential amino acids. This study aimed to analyze the amino acid profile of Nile tilapia and fish protein hydrolysate (FPH) from Nile tilapia. The treatments included processing Nile tilapia into hydrolysate and analyse amino acids of Nile tilapia before and after hydrolysate. The process of making FPH uses a local microbial protease enzyme from Bacillus licheniformis. Amino acids composition was analysed using an internal method developed by Saraswanti Indo Genetech laboratory (18- 5-17/MU/SMM-SIG, UPLC). Data were analysed using the paired t-test statistical test. The results showed there were significant differences in the rate of all amino acid profiles (p<0.05), except L-Aspartic Acid, L-Tyrosine and L-Histidine (p>0.05). From the research, it can be concluded hydrolysate processing has an effect on the increase of L- glutamic acid and L-lysine amino acid.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | The 6th International Conference on Tropical and Coastal Region Eco-Development (ICTCRED) 2020 |
| AGROVOC Term: | Oreochromis niloticus |
| AGROVOC Term: | fish products |
| AGROVOC Term: | food processing |
| AGROVOC Term: | protein hydrolysates |
| AGROVOC Term: | proteases |
| AGROVOC Term: | Bacillus licheniformis |
| AGROVOC Term: | protein content |
| Geographical Term: | Indonesia |
| Depositing User: | Mr. Khoirul Asrimi Md Nor |
| Date Deposited: | 29 Jan 2026 01:24 |
| Last Modified: | 29 Jan 2026 01:24 |
| URI: | http://webagris.upm.edu.my/id/eprint/3306 |
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