Optimization of Threadfin Bream (Nemipterus sp.) Protein Hydrolysate Using Response Surface Methodology Analysis

Abstract

Abstract Threadfin bream (Nemipterus sp.) is a demersal fish that is widely distributed in Indonesian waters. Protein content of Threadfin bream is 16.85% and fat content of Threadfin bream is 2.2%. High protein content and low-fat content make Threadfin bream potential as raw material for protein hydrolysate. The purpose of this study was to determine the effect of differences in papain enzyme concentration, temperature, and duration of the hydrolysis process on the degree of hydrolysis and to determine the optimal papain enzyme concentration, temperature, and time using Response Surface Methodology. Data analysis was carried out by testing the degree of hydrolysis, protein content, water content, and fat content. Data processing was carried out using the Box Behnken Design and the Response Surface Methodology method. Data processing is supported by the Design Expert 11 software. The recommended model is a quadratic model. The results of the optimization solution for the hydrolysis of Threadfin bream protein were the enzyme concentration 5.833%, the temperature was 55.833°C within 6.967 hours with a desirability of 1. Verification was carried out according to the optimization solution and gave a hydrolysis degree of 48.52%. The verification results obtained are in accordance with the predictions of Design Expert 11. The sample with the highest degree of hydrolysis was tested for protein, water, and fat content and resulted in a protein content of 26.48%, a water content of 41.38%, and a fat content of 0.75%.