Skripsi

Quality and safety analysis of fish protein hydrolysate from lemuru fish scales (sardinella lemuru) produced using a papain-bromelin mixture as a nutraceutical / Dyandra Maharani Putri Wicaksono

Abstrak
The increased public awareness of healthy lifestyles has led to the development of nutraceuticals which serve as a nutritional source and aid in the prevention and treatment of diseases including osteoarthritis. Fish protein hydrolysate (FPH) is a promising nutraceutical candidate due to its anti-inflammatory immunomodulatory and antioxidant properties and its lower toxicity compared to conventional drugs. This study aims to evaluate the quality and safety of FPH derived from lemuru fish scales via enzymatic hydrolysis using a combination of papain and bromelain enzymes. The exploratory laboratory study was conducted in three stages 1) HPI production 2) quality characterization and 3) safety testing. The results indicate that although HPI from Lemuru fish scales has potential as a nutraceutical it does not yet fully meet food quality and safety standards. Several aspects require improvement particularly sensory characteristics ash content and heavy metal contamination. Efforts to improve product quality and safety are necessary before this HPI can be developed and marketed more widely.

Informasi Detail

DDC

SKRIPSI DIGITAL

Prodi

Universitas Negeri Malang. Program Studi Bioteknologi, 2025.

Deskripsi Fisik

3 hlm. : ilus.

Bahasa

No Reg

3895/RS/25

Edisi

Skripsi (Sarjana)--Universitas Negeri Malang. 2025

Subjek

1. HIDROLISAT PROTEIN IKAN - KEAMANAN PANGAN
2. NUTRIFARMAKA
3. FISH PROTEIN HYDROLYSATE - FOOD SAFETY

Pembimbing

1. Dr. Evi Susanti, S.si, M.si; Dr. Muh. Ade Artasasta, S.si

Lampiran Berkas