Produksi hidrolisat protein tempe semangit dengan menggunakan enzim bromelin = Production of protein hydrolysate from overripe tempeh utilizing bromelain enzyme

Layadi, Jessica Priscilla (2020) Produksi hidrolisat protein tempe semangit dengan menggunakan enzim bromelin = Production of protein hydrolysate from overripe tempeh utilizing bromelain enzyme. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Fermentasi tempe yang diperpanjang dapat meningkatkan protein dan kandungan asam amino bebas di dalamnya. Kandungan asam amino dan protein pada tempe semangit dapat ditingkatkan dengan hidrolisis enzimatik. Enzim bromelin merupakan endopeptidase yang diisolasi dari bonggol nanas dapat dimanfaatkan dalam pembuatan hidrolisat protein. Tujuan dari penelitian ini adalah untuk menentukan karakteristik fisik dan kimia dari hidrolisat protein tempe semangit pada variasi lama fermentasi dan konsentrasi penambahan enzim bromelin kasar. Enzim bromelin diekstrak dari bonggol nanas dan ditentukan suhu serta pH optimumnya. Hidrolisat protein tempe semangit dibuat dari kacang kedelai kuning yang difermentasi selama 2, 3, 4, dan 5 hari dan ditambahkan enzim bromelin kasar sebanyak 0,10; 0,15; 0,20; dan 0,25% (v/b). Hidrolisis enzimatik pada tempe semangit dilakukan dengan menambahkan enzim bromelin kasar dan inkubasi dilakukan pada suhu dan pH optimum yang diperoleh dari tahap pendahuluan. Hasil penelitian menunjukkan suhu dan pH optimum enzim bromelin kasar adalah 55oC dan 6,5. Semakin lama fermentasi tempe dilakukan dan semakin tinggi konsentrasi penambahan enzim bromelin akan menyebabkan penurunan kadar air, peningkatan kadar protein, peningkatan kadar asam amino larut air, peningkatan nilai L*, dan peningkatan nilai a*. Tempe yang difermentasi selama 5 hari dan ditambahkan enzim bromelin kasar sebanyak 0,25% menghasilkan kadar protein, kadar asam amino larut air, dan total asam amino tertinggi, yaitu sebesar 49,10 ± 1,01%; 39,86 ± 0,21 mg/ml; dan 36.682,002 mg/100g secara berurutan. / Prolonged fermentation of tempeh can increase protein and free amino acid content in it. The content of amino acids and proteins in overripe tempeh can be increased by enzymatic hydrolysis. Bromelain enzyme is an endopeptidase that is isolated from pineapple core can be utilized in making protein hydrolysate. The purpose of this study was to determine the physical and chemical characteristics of the overripe tempeh protein hydrolysate on the variation of fermentation time and concentration of the addition of the crude bromelain enzyme. Bromelain enzyme is extracted from pineapple core and its optimum temperature and pH are determined. Protein hydrolysate from overripe tempeh is made from fermented soybean for 2, 3, 4, and 5 days and added with crude bromelain enzyme of 0,10; 0,15; 0,20; 0,25% (v/w). Enzymatic hydrolysis in overripe tempeh is done by the addition of crude bromelain enzyme and incubation is carried out at the optimum temperature and pH obtained from the preliminary stage. The results showed the optimum temperature and pH of the crude bromelain enzyme were 55oC and 6,5, respectively. The longer the tempeh fermentation is carried out and the higher concentration of the addition of the bromelain enzyme will cause a decrease in moisture content, an increase in protein content, an increase in the levels of water soluble amino acids, an increase in the L* value, and an increase in the a* value. Tempeh that are fermented for 5 days and added with crude bromelain enzyme as much as 0,25% produced the highest protein content, water soluble amino acid content, and total amino acid content amounting to 49,10 ± 1,01%; 39,86 ± 0,21 mg/ml, and 36.682,002 mg/100g respectively.

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