Use of Bromelin Enzyme to Extract Glutamic Acid at Seaweed Gracilaria sp.

Putri P.S, Grace Melianna (2019) Use of Bromelin Enzyme to Extract Glutamic Acid at Seaweed Gracilaria sp. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Indonesia is a country rich in biodiversity including its marine biodiversity. The area of the sea in Indonesia is greater than the land area, namely the total coastline is 81,000 km with 17,508 islands scattered. Macroalgae is one of the marine biological sources that are often found on the coast of Indonesia. There are 3 classifications of macroalgae, namely Chlorophyta (green algae), Rhodophyta (red algae) and Phaeophyta (brown algae). Gracilaria sp. is one of the types of macroalgae Rhodophyta (red algae). This type of macroalgae has become a daily consumption of coastal communities as a complement to staple foods. Whereas, in Japan Gracilaria sp. called "Ogonori" and consumed together with sashimi. This macroalgae can be consumed directly because it has a high content of glutamic acid which is 13.01% of the total amino acid. Glutamic acid plays a role in providing a taste of umami or food enhancers in food ingredients. In this research, enzymatic hydrolysis method is use bromelain enzyme to extract glutamic acid from Gracilaria sp. The bromelain enzyme was chosen because the enzyme is one of the proteolytic enzymes that can break down proteins into simpler amino acids. In addition, it has been proven that bromelain enzymes can break down alanine-glutamate bonds so glutamic acid can be free and produce umami / savory taste. The enzymatic hydrolysis method does not require high heat, the way it works is specific and involves a little chemical solution. The purpose of this study was to determine the content of glutamic acid in Gracilaria sp. using enzymatic hydrolysis method with bromelain enzyme, and to determine the effect of treatment of bromelain enzyme concentration (5 and 10%) and incubation time (1, 3 and 5 hours). The control variable in this study was the incubation temperature which was set at 50°C and the pH of the solution was 7. Several stages used in this study were sonication and salting out to extract crude protein. Then, followed by extracting glutamic acid using the bromelain enzyme and measuring glutamic acid levels using Megazyme L-Glutamic Acid Kit. Then, the results obtained were analyzed using SPSS with the Independent Sample T-Test to test 1 factor with 2 treatments of bromelain enzyme concentration (5% and 10%) and One Way ANOVA test for 1 factor with 3 treatments of incubation time (1, 3 and 5 hours). The results of the study showed that glutamic acid levels increased at different concentrations and at each incubation time. The results of glutamic acid levels from the 5% bromelain enzyme concentration with incubation times of 1, 3 and 5 hours respectively were 1.73.10-2 ± 0.45.10-3, 2.56.10-2 ± 2.91.10-3 and 2, 97.10-2 ± 0.83.10-3 mg / g protein isolates. At a concentration of 10% with incubation times of 1, 3 and 5 hours, the results of glutamic acid levels were 1.65.10-2 ± 0.28.10-3, 1,88.10-2 ± 0.06.10-3 and 2.55.10-2 ± 2,11.10-3 mg / g protein isolates. Based on these data it can be seen that the longer the incubation time, the higher the glutamic acid produced.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Beverage Technology > Enzymes
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:44
Last Modified: 28 Nov 2019 01:44
URI: http://repository.unika.ac.id/id/eprint/20469

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