02127nas a2200241 4500008004100000245015400041210006900195260001900264300001200283490000700295520136400302653001501666653001301681653002501694653001301719653002001732653001901752100001701771700002401788700001601812700002101828856003601849 2025 eng d00aPeptide Production from Snakehead Fish (Channa striata) extract with the addition of Bay leaf (Syzygium polyanthum) and Basil leaf (Ocimum basilicum)0 aPeptide Production from Snakehead Fish Channa striata extract wi cSeptember 2025 a542-5440 v173 a

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.

10aBasil leaf10aBay leaf10aDegree of Hydrolysis10aPeptides10aProtein Content10aSnakehead fish1 aBaehaki, Ace1 aRahmadania, Sabrina1 aH, Herpandi1 aHendri, Muhammad uhttps://phcogj.com/article/2534