Peptide Production from Snakehead Fish (Channa striata) extract with the addition of Bay leaf (Syzygium polyanthum) and Basil leaf (Ocimum basilicum)

This study aims to determine the effect of adding bay leaves (Syzygium polyanthum) and basil leaves (Ocimum basilicum) on the peptide extract of snakehead fish (Channa Striata). The research utilized a Randomized Complete Block Design (RCBD) with 4 treatment factors and 3 replications. Treatments involved different leaf additions during the preparation of the fish peptide extract: control (A0), bay leaves (A1), basil leaves (A2), and both bay and basil leaves (A3). Parameters observed were protein content analysis, degree of hydrolysis, and protein profile using SDS-PAGE. The results of protein content analysis showed no significant effect on protein content, with averages of 6.25% for treatment A0, 6.09% for A1, 10.83% for A2, and 9.80% for A3. The degree of hydrolysis results indicated highly significant differences, confirmed by Tukey's Honestly Significant Difference (HSD) test at a 5% significance level: 22.21% for A0, 41.82% for A1, 52.76% for A2, and 43.66% for A3. This demonstrates very significant variation among treatments. The protein profile analysis of the snakehead fish peptide extract showed that treatments involving the addition of bay leaves and basil leaves affected the molecular weight of proteins in the range of 10-140 kDa and the number of protein bands produced.