| Summary: | The recovery of proteins from fish by-product of industry to see its possibility
as food fortification material based on amino acid composition has been conducted.
The study aimed to exstract fat and protein and to determine composition of fatty
acids and amino acids, type and composition of fatty acids, extract the protein and
determine the amino acid composition of the protein.
The research was started by preparation of fish by-product through by cutting,
drying, milling and screening 200 mesh. Fat was then removed from powder sampel
by mean soxhletation petroleum ether (40-60 oC). Fat free sampel was then extracted
with HCl 2 M at pH 2.5 resulted in protein extracts. Protein was recovered by
neutralization of the extracts with NaOH 2 M pH 7 followed by settling for 24 hours,
centrifugation on 1200 rpm for 20 minutes and filteration. The resulted protein were
dried by freeze drying and its amino acid composition as determined using High
Performance Liquid Chromatography (HPLC) and Thin layer chromatography
(TLC).
The research showed that fish by-product industries has 7.73% of a moisture
content, 34.63% of fat, 13.04% of ash, 42.76% of protein and 1.84% of carbohydrate.
The composition of fat by acid present in fat are palmitat 32.78%, 12.39% stearate,
myristate 6.70%, 12.37% vesenate, 8.21% palmitoleate, 4.14% oleic and 12.37%
linoleic. Extraction using HCl 2 M of pH 2.5 followed by neutralization of pH 7
can recovery up to 21,28% of protein. Protein conteins 31.45% essential amino acid,
by of methionine (1.51%), valine (2.22%), phenylalanine (1.81%), isoleucine
(3.63%), leucine (2,77%), lysine (6.99%), histidine (0.71%) and arginine (11.84%).
The non-essential amino acid composition consisted of aspatic acid (5.09%), alanin
(9.50%), glutamic acid (10.02%), serine (2.10%), glysine (29.38%), and tyrosine
(0.79%). Indentification using TLC would identified asparagine which was not
detected by HPLC. The resulted protein has the essential amino acid content of
31.45% and amino acid chemical score generally above the standards of FAO /
WHO and the NRC so that makes this protein a potential as an ingredient of food
fortification.
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