Asri Silvana Naiu
Abstract: The process of decomposition in fish after death went so fast that was started enzymatically Cathepsin is one of the enzymes that play a role in the process of quality deterioration of fish. It can be extracted from fish muscle tissue. This research aimed to extract the enzyme that allegedly cathepsin of carp (Cyprinus carpio), and tested its activity in the range of 10°C to 40°C. Enzyme extraction was carried out by suspending the fish meat in distilled water with a ratio of 1:1 at a temperature of 0°C- 4°C, and then centrifuged them for 10 minutes. The resulting supernatant was a crude extract allegedly cathepsin. This enzyme activity was measured using casein as a substrate and responded to various levels of temperature: 10°C-40°C for 10 minutes. The results showed that the average crude extract protein was 0.306 mg ml-1 with a total of 183.33 mg. Initial enzyme activity measured at 37°C amounted to 0125 unit’s ml-1. The optimum temperature was reached at 30 °C with the activity of 0.73 unit’s ml-1.
Keywords: Enzyme, muscle, temperature, cyprinus carpio
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