The effect of hydrolyzate on amino acid levels in Nile tilapia (Oreochromis niloticus)

• Published in: Food Research (Online) Vol. 5; no. S3; pp. 85 - 89
• Main Authors: Nuryanto, Chasanah, E., Afifah, D.N., Sulchan, M., Martosuyono, P., Ilhsani, K.
• Format: Journal Article
• Language: English
• Published: 22-08-2021
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.5(S3).003

Fish is one of the most important foods in the human diet because of its high nutritional
quality. One of the potential local foodstuffs in Grobogan is Nile tilapia (Oreochromis
niloticus). Nile tilapia has a high nutrient content, especially protein. To obtain better
benefits from fish protein, it can be processed into fish protein hydrolysate (FPH)
products. Fish protein hydrolysates (FPH) which contain a mixture of small protein or
peptides and free amino acids are beneficial for children diet, in preventing and combating
malnutrition problems through readily absorbed essential amino acids. This study aimed to
analyze the amino acid profile of Nile tilapia and fish protein hydrolysate (FPH) from Nile
tilapia. The treatments included processing Nile tilapia into hydrolysate and analyse amino
acids of Nile tilapia before and after hydrolysate. The process of making FPH uses a local
microbial protease enzyme from Bacillus licheniformis. Amino acids composition was
analysed using an internal method developed by Saraswanti Indo Genetech laboratory (18-
5-17/MU/SMM-SIG, UPLC). Data were analysed using the paired t-test statistical test.
The results showed there were significant differences in the rate of all amino acid profiles
(p<0.05), except L-Aspartic Acid, L-Tyrosine and L-Histidine (p>0.05). From the
research, it can be concluded hydrolysate processing has an effect on the increase of Lglutamic acid and L-lysine amino acid.