Chemical and amino acid composition of snapper scrap meat hydrolysate

Increased volume and high export value of frozen snapper products in Indonesia, can produce scrap meat that can be processed into high nutritional products. Fish protein hydrolysate (FPH) is produced from an enzymatic process using the alcalase enzyme, which contains peptides and amino acids that can be applied to other derived products. The aim of this study is to produce FPH on a scale up production, determine the characteristics of raw materials and FPH products. The method used is the enzymatic hydrolysis process, which uses alcalase enzyme at 550 C with 20.000 U/kg substrate of enzyme concentration for 7 hours. The parameters measured are the degree of hydrolysis (DH), yield, proximate analysis, and the amount of amino acids in raw materials and FPH. DH value was 71.88% ± 6.48 at the 7th hour and based on the ANOVA results the P-value < 0.05, so that the measurement at 0 - 7 hours shows a significantly different DH value. The yield of FPH was 89.30%, the protein content of raw materials 81.93% ± 1.39 and FPH 95.30% ± 0.73. Snapper scrap meat and FPH contain glutamic acid as a non-essential amino acid and lysine as an essential amino acid. The conclusion of this study is that snapper meat has good potential as a raw material for FPH because it contains essential amino acids needed by the human body.