Abstract:
This research was conducted in the Laboratory of Biochemistry, Faculty of
Mathematics and Natural Sciences, University of Riau and Department of Public
Works Riau Province in November 2011 to March 2012. This study aimed to
evaluate visceral protease activity of short bodied mackerel at different pH and
salt concentration. Mackerel weighing ± 150 g/each were obtained from a fish
market in Pekanbaru. Fish were transported to the laboratory; and at the
laboratory, the fish were eviscerated and their visceral organs (intestines, kidneys,
liver, spleen, cord, pancreas and gonad) were blended in buffer Tris-HCl and
filtered for their crude extract. The protease activity was measured at pH 6.0, 7.0,
8.0, 9.0, 10.0 and 11.0 and salt concentration 0%, 3%, 6%, 9%, 12% and 15%.
The results showed that the protease activity varies with pH value and salt
concentration. Protease activity at pH 11.0 showed the highest activity. The
protease activity decreased with increasing salt concentration.
