Antioxidant Activity of Gelatin Hydrolysate from Nile Tilapia (Oreochromis niloticus) Skin by Hydrolysis Using Flavorzyme

Abstract Nile tilapia skin is one of the wastes produced by fillet industry that contains quite high protein. One form utilization very potential gelatin, which known to have bioactive when hydrolyzed properly. The choice Flavorzyme as a hydrolyzing agent because it can hydrolyze proteins specifically and does not cause damage. result gelatin hydrolysis flavorzyme at 50°C was hydrolysate liquid product. purposes this research were determine effect different concentrations on antioxidant activity best enzyme concentration hydrolysate. This method used completely randomized design with (0%, 0.5%, 1% 1.5%). data obtained tested normality test, homogeneity ANOVA followed honest significant test find out real difference in treatment. results analysis showed addition had significantly (P<5%) degree hydrolysis, protein content, DPPH value. product value 51.52±3.66%, content 8.46±0.24%, an 31.97. ±1.88%.