USE OF BROMELIN ENZYME TO EXTRACT GLUTAMIC ACID AT SEAWEED ULVA SP.

Natawijaya, Yoshua Albert (2019) USE OF BROMELIN ENZYME TO EXTRACT GLUTAMIC ACID AT SEAWEED ULVA SP. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Ulva sp. is a green algae with high protein and mineral content, one of which is glutamic acid. Ulva sp. What has been widely cultivated in Indonesia is Ulva lactuca with glutamic acid content of 12.94 g/ 100 g. Some extraction processes have been carried out, but not food grade. One of the food grade methods that can be done is enzymatic extraction with advantages among others, which do not require high temperatures and a lot of chemical solutions. The advantage of the bromelin enzyme is that it can maintain the aroma of seafood and is able to bind peptide bonds according to the amino acid glutamate. This happens because bromelin is able to hydrolyze glucagon in arginine-alanine bonds and alanine-glutamic acid bonds so that glutamic acid can be released from existing amino acid peptide bonds. The purpose of this study was to determine the content of glutamic acid which was successfully extracted with a combination of 5% and 10% bromelin enzyme treatment with incubation times of 1, 3 and 5 hours. This study consists of preliminary research and main research. Preliminary research with the aim of analyzing total protein content by using Bradford method while the main research aimed to isolate glutamic acid in seaweed Ulva sp. to measure glutamic acid levels. In the preliminary research, the results showed that the total seaweed protein content of Ulva sp. using Bradford method is 39.63 mg / g dry weight. Based on the main research there are 2 factors / variables, namely the concentration of bromelin enzyme 5% and 10% and incubation time of 1, 3, 5 hours with pH 7 and incubation temperature of 500C. In this study the first thing that was done was the breakdown of cell walls using Ultrasound. Measurement of glutamic acid levels was used by L-glutamate assay using a spectrophotometer at an asbestance wavelength of 492 nm. Data were analyzed using independent samples T-test for 1 factor / variable with 2 treatments that were 5% and 10% bromelin enzyme and using One Way Anova for 1 factor / variable with 3 treatments, that were incubation time of 1, 3 dan 5 hours. The results showed that at 5% bromelain enzyme concentration an increase in glutamic acid levels followed incubation time of 1, 3 and 5 hours. With the value of glutamic acid sequentially is 6,39.10-3 mg /g protein; 10,09.10-3 mg /g protein; 13,19.10-3 mg /g protein. At a concentration of 10% bromelin enzyme the glutamic acid levels will decrease followed with incubation time 1, 3, 5 hours with a content of 10,03.10-3 mg/g protein; 7,83.10-3 g /g protein; 7,12.10-3 mg/g protein. It can be concluded that the increase in incubation time at the 5% bromelin enzyme concentration will increase the glutamic acid levels followed with a treatment of 1, 3 and 5 hours while the increasing incubation time at the 10% bromelin enzyme concentration will decrease in glutamic acid levels follow with a time treatment of 1, 3 and 5 hours.

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 01:39
Last Modified: 28 Nov 2019 01:39
URI: http://repository.unika.ac.id/id/eprint/20521

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