Optimization of hydrolysis time for food protein hydrolysate from food waste (fish, shrimp & okara)

Every year, a huge amount of food waste such as fish, shrimp and soybean waste are generated by their food processing industries. Fish, shrimp and soybean (okara) waste such as skin, head, tail fins, and shell are being discarded or simply dumped without further processing. The aim of this study was to optimize the hydrolysis time for food waste from fish, shrimp and okara by varying time between 2 until 5 hours with 1 hour interval for each sample and to characterize the hydrolysed protein by using the Fourier Transform Infrared (FTIR) and UV-Vis Spectroscopy. Enzymatic hydrolysis of proteins was carried out using alcalase enzyme at 2 % (w of enzyme/ w of substrate), 60 ℃ and four hydrolysis times (2, 3, 4, and 5 h).The food waste (fish, shrimp and okara) was blended with Mastar blender for 15 minutes to get the slurry mixture. In this experiment, the blended materials were used. In order to determine the nitrogen content in food waste, the blended food sample were undergo a Kjeldahl method. The protein determination and analysis were determined by using several laboratory equipments such as UV-Vis Spectroscopy, and Fourier Transform Infrared (FTIR) Spectroscopy. In conclusion, the highest degree of hydrolysis (DH) for fish, shrimp and okara is at 2% of the alcalase enzyme concentration, 60 ℃ after 4 h of hydrolysis. From overall analysis of FTIR, it shows that different types of food sample (fish, shrimp, okara) exhibit a different functional group in a specific range of wavelength. Moreover, analysis of UV-Vis resulting that the absorbance value is decreased as the number of filtration for supernatant is increased. Thus, it shows that the optimum concentration of protein content is at a sample directly before undergo any filtration process.