HIDROLISIS ENZIMATIS ISOLAT PROTEIN BUNGKIL WIJEN SANGRAI DAN AKTIVITAS ANTIOKSIDAN HIDROLISATNYA
| Main Authors: | , ELIS SEPTIANINGRUM, , Dr. Ir. Pudji Hastuti, MS dan Dr. Ir. Retno Indrati M.Sc |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2012
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/101046/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=57911 |
Daftar Isi:
- Sesame seed is one source of vegetable oil. Oil extraction always produces cake as by-product. The protein content of roasted sesame cake can reach 50% depending on the extraction method, but unfortunately the use of sesame cake is still limited. Therefore, this study will try to utilize the by-product of the oil extraction by processing it into protein hydrolyzate. The aim of this work was to evaluate the effect of the enzyme/substrate (E/S) ratio and time of hydrolysis on the degree of hydrolysis (DH) and determine the antioxidant activity of roasted sesame cake protein hydrolyzate. The research was conducted in three main steps: production of defatted sesame cake flour, isolation of sesame cake protein, and hydrolysis of sesame cake protein isolate. The results showed that the mechanical presses and oil extraction using nhexane can increase the protein content of roasted sesame cakes to 47.49% (db). Based on the method of protein isolation, protein content of 98.03 ± 0.10% (db) and protein recovery of 45.45 % ± 5.34% were obtained. After hydrolysis using bromelain enzyme, the value of the degree of hydrolysis increased significantly at the beginning of hydrolysis (10 min) and extra-time did not give real effect. Five times increase of enzyme concentration will increase the degree of hydrolysis of 1.2 folds. There was an increase of 0.06 mg/gram total phenol content of sesame cake protein isolate after hydrolysis into 0.59-0.73 mg/g sample using bromelain enzyme. Reducing power of roasted sesame cake protein isolate is 0.34, and roasted sesame cake protein hydrolyzates for the ratio of enzyme / substrate 1% are 0.22 to 0.23 and for 5 % of the enzyme ratio of 0.23 to 0.32, this value is lower compared to 1,08 of the standard glutathione. IC 50 DPPH value of roasted sesame cake protein isolate was 8.54 mg/ml, roasted sesame cake protein hydrolyzate is 2.19 to 2.50 mg/ml, this value is higher compared to 0.02 mg/ml of standard glutathione. Keywords: