Asian Journal of Dairy and Food Research
SCOPUS
  • Year: 2026
  • Volume: 45
  • Issue: 1

Nutrient Composition and Antioxidant Properties of Fish Protein Hydrolysate from Bullet Tuna (Auxis rochei)

  • Author:
  • M. Zulham Efendi Sinaga12, Cut Fatimah Zuhra12, Sovia Lenny1, Rini Hardiyanti12, Wirda Ariyanti1
  • Total Page Count: 7
  • Page Number: 94 to 100

1Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, North Sumatra20155, Indonesia

2Centre of Excellence for Chitosan and Advanced Materials, Universitas Sumatera Utara, Medan, North Sumatra20155, Indonesia

Online Published on 22 April, 2026.

Abstract

Bullet Tuna (Auxis Rochei) is commonly found in Indonesian waters and its distribution in the world includes warm waters (tropical and subtropical). The utilization of this fish is still minimal because people prefer to consume it as a daily side dish. The high protein content in Bullet Tuna has the potential to be processed into fish protein hydrolysate (FPH) which has a higher economic value for applying in the food and pharmaceutical fields.

This study aims to obtain FPH from Bullet Tuna using the bromelain enzyme. The method used to produce FPH was hydrolyzing muscle tissue with variations of the bromelain at 2, 3, 4, 5 and 6% (w/v) at 55°C for 6 hours.

Characteristics of the best FPH obtained by the addition of bromelain 6% (w/v) were observed as protein content of 77.80%, nitrogen content of 12.45%, water content of 7.32%, fat content of 0.97%, ash content of 11.88% and degree of hydrolysis of 60.46%. It had 15 types of amino acids and an antioxidant activity value of 94.05 ppm. Results suggested that the FPH of Bullet Tuna produced showed a promising additive for food and industrial applications.

Keywords

Bromelain enzyme, Bullet tuna, DH, FPH, Hydrolysis