Dec 31, 2019 0 comment

Characteristics of Peptone from the Mackerel, Scomber japonicus Head by-Product as Bacterial Growth Media

Dwi Setijawati1,2, Abdul A. Jaziri1,2,3*, Hefti S. Yufidasari1,2, Dian W. Wardani1, Mohammad  D. Pratomo1, Dinda Ersyah1 and Nurul Huda4,5

1Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang 65145, Indonesia.

2Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang 65145, Indonesia.

Halal Thoyyib Science Center, Universitas Brawijaya, Malang 65145, Indonesia

4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, 88400, Malaysia

5Adjunct Professor, Universitas Sultas Ageng Tirtayasa, Serang 42124, Banten, Indonesia

Corresponding author email: azizjaziri@ub.ac.id

ARTICLE PUBLISHING HISTORY

Received: 15/10/2019

Accepted: 25/12/2019

ABSTRACT:Mackerel (Scomber japonicus) by-products such as head part is generated by fish processing industries and it may result in serious environmental problem. One of the best approaches to utilize mackerel by-product is to recovery into fish peptone. Fish peptone can be hydrolyzed by adding acid compounds that mostly categorized into positive list compounds in terms of halal or kosher view point. The aim of this research was to characterize peptone extracted from mackerel head by-product as bacterial growth media. Hydrolysate of mackerel head by-product was treated by Hydrochloric acid (HCl) to extract the peptone. The characteristics of extracted peptone was analyzed by determining chemical composition (total nitrogen, fat, ash, and moisture content), color, solubility, bacterial growth, and biomass properties. The results revealed that the chemical composition of  peptone extracted from mackerel head by-producs consist of moisture 5.07%, total nitrogen 11.53%, fat 1.33% and ash 3.78%. The color intensity of mackerel by-product peptone was 87%, it showed lower intensity than commercial peptone (90.71%). The values of pH and solubility were 6.9 and 97.07%, respectively. In the bacterial growth test, the peptone extracted from mackerel by-product product showed faster bacterial growth rate (Escherichia coli, Staphylococcus aureus, Salmonellthyphi, and Aeromonas hydrophila) and higher biomass production than the commercial peptone. This findings revealed that mackerel head by-product is a potential raw material for production of peptone as media for bacterial growth.

KEYWORDS:Bacterial culture media, Mackerel head by-product, Peptone, Protein hydrolysate