Hidrolisat protein tempe biji kelor sebagai penyedap rasa dengan penambahan ekstrak enzim papain purifikasi parsial

Putri, Sasha Melati (2023) Hidrolisat protein tempe biji kelor sebagai penyedap rasa dengan penambahan ekstrak enzim papain purifikasi parsial. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Biji kelor memiliki kandungan protein yang tinggi yang dapat dihidrolisis dengan enzim papain purifikasi parsial menghasilkan asam amino bebas dan peptida, sehingga dapat dijadikan alternatif dalam pembuatan hidrolisat protein tempe sebagai penyedap rasa. Tujuan dari penelitian yaitu untuk menentukan aktivitas protease terbaik dari konsentrasi fraksinasi amonium sulfat ekstrak enzim papain purifikasi parsial dan menentukan karakteristik fisikokimia hidrolisat protein tempe biji kelor berdasarkan pengaruh waktu fermentasi dan konsentrasi ekstrak enzim papain purifikasi parsial, serta membandingkan secara sensoris penyedap rasa hidrolisat protein tempe biji kelor dengan penyedap rasa MSG komersial. Metode yang digunakan dalam penelitian adalah metode eksperimental yang terdiri atas tahap pendahuluan, tahap I dan tahap II. Tahap pendahuluan meliputi konsentrasi fraksinasi enzim papain purifikasi parsial, tahap I meliputi lama waktu fermentasi dan konsentrasi enzim papain purifikasi parsial, serta tahap II meliputi pengujian sensoris membandingkan penyedap rasa hidrolisat protein tempe biji kelor dengan penyedap rasa MSG komersial. Hasil penelitian menunjukkan bahwa persentase fraksinasi 40% pada enzim papain purifikasi parsial dari daun pepaya kalifornia memberikan aktivitas protease enzim terbaik yaitu sebesar 0,975 ± 0,036 U/mL. Semakin lama waktu fermentasi dan semakin tinggi konsentrasi enzim papain purifikasi parsial yang ditambahkan, maka dapat meningkatkan kadar asam glutamat, kadar protein terlarut, derajat hidrolisis, dan total profil asam amino, namun dapat menurunkan kadar air. Pengujian sensoris membandingkan hidrolisat protein tempe biji kelor dengan MSG komersial menghasilkan intensitas rasa umami dan pahit yang menyerupai MSG komersial. / Moringa oleifera seeds have a high protein content which can be hydrolyzed of using the partially purified of papain enzyme to produce free amino acids and peptides, so it can be used as an alternative in making tempeh protein hydrolysate as an umami seasoning. The aims of the study were to determine the best protease activity from fractionation of ammonium sulfate concentration of partially purified papain enzyme extract and to determine the physicochemical characteristics of Moringa oleifera seeds protein hydrolysate protein based on the effect of fermentation time and concentration of partial purified papain enzyme extract, and also to compare the taste of the protein hydrolysate of Moringa oleifera seeds tempeh with a commercial MSG flavoring. The method used in this research is an experimental method that consists of the preliminary stage, stage I, and stage II. The preliminary stage includes the fractionation concentration of the partially purified papain enzyme; the first stage includes the fermentation time and the concentration of the partially purified papain enzyme; and the second stage includes a sensory test comparing the flavor of Moringa oleifera seeds tempe protein hydrolysate with commercial MSG flavoring. The results showed that the percentage of 40% fractionation of the partially purified papain enzyme from california papaya leaves gave the best results protease enzyme activity, which was 0,98 ± 0,04 U/mL. The longer the fermentation time and the higher the concentration of the partially purified papain enzyme added, it can increase glutamic acid levels, dissolved protein levels, hydrolysis degrees, and total amino acid profiles, but can reduce water content. Sensory testing comparing the protein hydrolysate of Moringa oleifera seeds tempeh with commercial MSG resulted in the intensity of umami and bitter taste resembling commercial MSG.

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