CHEMICAL COMPOSITION, AMINO ACIDS PROFILE AND ANTIOXIDANT ACTIVITY OF ENZYMATIC PROTEIN HYDROLYSATE FROM Bohadschia marmorata SEA CUCUMBER

Authors

  • Max Robinson Wenno Fishery Product Technology, Fishery and Marine Science Faculty, Pattimura University, Maluku, Indonesia https://orcid.org/0000-0002-1274-8679
  • Fredrik Rieuwpassa Fishery Product Technology, Fishery and Marine Science Faculty, Pattimura University, Maluku, Indonesia
  • Adrianus Ories Willem Kaya Fishery Product Technology, Fishery and Marine Science Faculty, Pattimura University, Maluku, Indonesia
  • Martha Luana Wattimena ishery Product Technology, Fishery and Marine Science Faculty, Pattimura University, Maluku, Indonesia
  • Esterlina Elisabeth Elsina Martha Nanlohy Fishery Product Technology, Fishery and Marine Science Faculty, Pattimura University, Maluku, Indonesia
  • June Christina Tisera Fishery Product Technology, Dr. Djar Wattiheluw University, Maluku, Indonesia

DOI:

https://doi.org/10.11113/jurnalteknologi.v86.21501

Keywords:

Sea cucumber, Bohadschia marmorata, protein hydrolysate, enzymatic chemical composition, amino acids p, antioxidant

Abstract

The sea cucumber is one of the potential sub-exports of fisheries. Sea cucumbers contain highly nutritious and bioactive compounds with antioxidant, antibacterial, anticoagulant, anti-inflammatory, and antiviral activities. Protein hydrolysates from sea cucumbers have the potential as antioxidants with the ability to reduce free radicals. The objective of this research is to examine the chemical characteristics and antioxidant activity of protein hydrolysates from Bohadschia marmorata sea cucumber. The research method used in this study was experimental and laboratory analysis. The results showed that the chemical composition of fresh Bohadschia marmorata sea cucumber had high moisture content (80.45 %), ash content (4.12 %), low fat content (6.17 %), and low protein content (8.96 %). This could be due to the environmental conditions and nutrient absorption by Bohadschia marmorata sea cucumbers. Fifteen types of amino acids with a total of 53.81 % were obtained from this study. The yield obtained for crude papain enzyme concentration was 16.26 %, and for pure papain enzyme concentration, it was 11.23 %. The antioxidant activity with IC50 > 200 indicates very weak antioxidant activity, and the resulting molecular weight reached 73.93 kDa

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Published

2024-03-27

Issue

Vol. 86 No. 3: May 2024

Section

Science and Engineering

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How to Cite

CHEMICAL COMPOSITION, AMINO ACIDS PROFILE AND ANTIOXIDANT ACTIVITY OF ENZYMATIC PROTEIN HYDROLYSATE FROM Bohadschia marmorata SEA CUCUMBER. (2024). Jurnal Teknologi, 86(3), 195-203. https://doi.org/10.11113/jurnalteknologi.v86.21501