Antioxidant Activity of Gelatin Hydrolysate from Nile Tilapia (Oreochromis niloticus) Skin by Hydrolysis Using Flavorzyme

Abstract

Abstract Nile tilapia skin is one of the wastes produced by the tilapia fillet industry that contains quite high protein. One form of Nile tilapia skin utilization that is very potential is gelatin, which is known to have bioactive potential when hydrolyzed properly. The choice of Flavorzyme as a hydrolyzing agent is because it can hydrolyze proteins specifically and does not cause damage. The result of gelatin hydrolysis by flavorzyme at 50°C was the gelatin hydrolysate liquid product. The purposes of this research were to determine the effect of different concentrations of Flavorzyme on the antioxidant activity of Nile tilapia skin gelatin hydrolysate and the best enzyme concentration on Nile tilapia skin gelatin hydrolysate. This research method used a completely randomized design with different enzyme concentrations (0%, 0.5%, 1% and 1.5%). The data obtained were tested by normality test, homogeneity test, ANOVA test, and followed by the honest significant different test to find out the real difference in treatment. The results of data analysis showed that the addition of different concentrations of the flavorzyme had a significantly different effect (P<5%) on the degree of hydrolysis, protein content, and DPPH value. The best Nile tilapia skin gelatin hydrolysate was the product with addition of 1% flavorzyme enzyme concentration with a hydrolysis degree value of 51.52±3.66%, protein content of 8.46±0.24%, and an antioxidant activity value of 31.97. ±1.88%.