Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment

Food Science and Technology

Enzymes are produced and can be obtained from all living cells, namely plants, animals and microbes, because the natural function of enzymes is as a biocatalyst in life reactions. One of the enzymes found in animals, especially fish is the protease enzyme. The purpose of this study was the extraction and characterization of enzymes from goldfish (Cyprinus carpio) waters to find out how to extract enzymes from goldfish (Cyprinus carpio) meat and characterize the crude extract based on pH and temperature treatment. The method used is experimental method, the resulting data is analyzed descriptively. The characterization test of the crude extract was carried out based on the pH and temperature treatment. The results of the study can be concluded that the activity of crude extract from goldfish meat is 0.125 units. Enzyme activity is affected by pH and temperature. The highest enzyme activity using casein as a substrate is at pH 5 which is equal to 0.36 Units, at 30oC which is equal to 0.73 Units.

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