QUALITY ASSESSMENT OF FISH PEPTIDE POWDER PREPARED THROUGH ENZYMATIC HYDROLYSIS

Abstract

This study investigates the quality assessment and economic feasibility of fish peptide powder produced from underutilized marine species Chrysochir aureus (Yellow fin croaker) and Sillago sihama (Sand whiting) through enzymatic hydrolysis using both commercial (pepsin) and natural (papain) enzymes. Enzymatic hydrolysis was carried out at different papain concentrations (5%, 10%, 15%) and a fixed ratio of pepsin (1:3000 w/w), and the resulting powders were evaluated based on sensory attributes, proximate composition, protein stability during storage, and production cost. Sensory evaluation showed that pepsin and 15% papain treatments produced powders with improved texture, odor, and overall acceptability. Proximate analysis revealed the highest protein content (84.26% and 83.23%) and lowest lipid and ash content in pepsin-treated powders for both species, indicating better nutritional quality. Protein retention was significantly higher in pepsin and 15% papain treatments during 45-day storage, under both ambient and refrigerated conditions. Economically, peptide powder production using natural enzymes demonstrated better profitability due to lower enzyme costs, with C. aureus yielding a higher cost-benefit ratio than S. sihama. The findings highlight the potential of enzymatic hydrolysis using affordable, natural enzymes and underutilized fish species for producing high-quality, cost-effective peptide powders suitable for food, nutraceutical, and pharmaceutical applications.