Fish Meal Production Optimization From Fish Processing Solid Waste Using Lipase And Protease Enzymes Addtion

¹ Department of Chemistry, Universitas Negeri Malang, Malang, Indonesia
² Department of Mechanical and Industrial Engineering, Universitas Negeri Malang, Malang, Indonesia
³ Center of Science and Engineering, LPPM, Universitas Negeri Malang, Malang, Indonesia
⁴ PUI-PT CAMRY, Universitas Negeri Malang, Malang, Indonesia
⁵ School of Hydraulic and Environmental Engineering, Changsha University of Science & Technology, Changsha 410114, China
⁶ Department of Environmental Engineering, Universiti Teknologi Malaysia, Johor, Malaysia 81310
⁷ Biological Engineering Department, Agricultural Engineering Research Institute, Agricultural Research Center, Egypt

Abstract

Fish meal derived from solid waste in the tuna processing industry presents a sustainable opportunity to increase the value of by-products and manage waste. However, the quality of fish meal from solid waste processing is still poor, especially its relatively high fat content. This study investigated the quality changes of fish meal produced from tuna processing waste during various incubation periods (30, 60, and 90 minutes) before and after the addition of crude extracts of lipase and protease enzymes. The fish meal quality parameters tested were protein, moisture, fat, Total Volatile Basic Nitrogen (TVBN), and ash content. The results showed that the addition of crude extracts of lipase and protease enzymes and the incubation duration significantly affected the quality of fish meal. The fat content in fish meal was successfully reduced, which is good for product stability. The highest protein content reached 56.7%, but this value did not fully meet the industry standard of a minimum of 58%. In addition, the Total Volatile Basic Nitrogen (TVBN) value increased with longer incubation times, and the resulting value still exceeded the maximum standard of 130mg/100g Ash content remained stable within an acceptable range (maximum 22%), indicating consistent mineral retention. Furthermore, physical observations showed that more extended incubation periods resulted in a denser and smoother texture, which is advantageous for applications requiring consistency. These findings emphasise the need to optimise incubation conditions to improve the nutritional and physical properties of fish meal while addressing challenges related to protein degradation and freshness.