Yonathan, Yohanes and Cahyana, Antonius Herry and Santoso, Filiana (2009) Study of Antioxidant Activity of Fish-By-Product Hydrolysate Obtained by Enzymatic and Microwave Hydrolysis. Bachelor thesis, Swiss German University.

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Abstract

Fish-by-products; which consists of viscera, head, bones and gills; pose great disposal problem for the fish processing industry. The research was conducted to study the use of enzymatic and microwave hydrolysis to induce the antioxidant activity of fishviscera hydrolysates. Two kinds of fish, i.e. tuna and sardine, were utilized in the research. Optimum condition for enzymatic hydrolysis was reached by using papain enzyme after 100 minutes hydrolysis period. Meanwhile, for microwave hydrolysis the combination of 400 Watt microwave power and one minute period presented the best reaction condition. Tuna-viscera microwave hydrolysate was proven to exhibit the highest antioxidant activity, followed by tuna-viscera enzymatic hydrolysate, sardine-viscera enzymatic hydrolysate and sardine-viscera microwave hydrolysate. These hydrolysates generally possess higher antioxidant activity compared to a 400 IU vitamin E. Finally, two-dimensional TLC analysis revealed that the variation in the radical scavenging capability of tested hydrolysates derived from the different composition of arginine, glycine and histidine. Overall, tuna-viscera hydrolysates were found to possess higher antioxidant activity than sardine-viscera hydrolysates.

Item Type:	Thesis (Bachelor)
Subjects:	Q Science > QK Botany > QK898 Anthocyanins Q Science > QP Physiology > QP601 Vitamin C > QP601.1 Papain S Agriculture > SH Aquaculture. Fisheries. Angling > SH335 Fishery processing T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation > TP371.1 Food--Effect of heat on
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	04 Nov 2020 02:30
Last Modified:	04 Nov 2020 02:30
URI:	http://repository.sgu.ac.id/id/eprint/990

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