Chemical Characteristics and Antioxidant Activities of Chicken Head Protein Hydrolysate
Pramudya Andiana(1*), Ghofar Aji Prabowo(1), Khothibul Umam Al Awwaly(2), Aris Sri Widati(2), and Eny Sri Widyastuti(2)

1Student of Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, Malang-65145, Indonesia
*ramudyaandiana[at]student.ub.ac.id
2Lecturer of Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, Malang-65145, Indonesia

Abstract

Abstract. Chicken head is rich in protein that has a potential source of antioxidant peptides. However, researches about antioxidant activities from chicken head protein hydrolysate are still limited. The purpose of this research is to analyze the chemical characteristics and antioxidant activities of chicken head protein hydrolysate produced by papain at different hydrolysis time. The method of this research is an experimental method with a Completely Randomized Design (CRD) with four treatments consisting of T0 (without hydrolysis), T1 (2 hours of hydrolysis time), T2 (4 hours of hydrolysis time), and T3 (6 hours of hydrolysis time). The data obtained is analyzed using Analysis of Variance (ANOVA). Then, if there is a significant difference in each treatment, it will be continued with the Duncan^s Multiple Range Test (DMRT). The difference of hydrolysis time on chicken head protein hydrolysate produced by papain shows a highly significant difference (P<0.01) on pH value, reducing power, and ferrous ion chelating activity, a significant difference (P<0.05) on peptide content and degree of hydrolysis (DH), and no significant difference (P>0.05) on IC50 of DPPH radical. The results in T3 also show the strongest antioxidant activities.

Keywords: antioxidant, head chicken, protein hydrolysate

Topic: Animal Product Technology