Setiawan, Adithya (2019) GLUTAMIC ACID GENERATED FROM BROMELAIN ENZYME HYDROLISED IN SEAWEEDS SARGASSUM SP. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
|
Text (COVER)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf COVER.pdf Download (761kB) | Preview |
|
|
Text (BAB I)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf BAB I.pdf Download (410kB) | Preview |
|
![[img]](https://repository.unika.ac.id/style/images/fileicons/text.png) |
Text (BAB II)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf BAB II.pdf Restricted to Registered users only Download (531kB) |
|
|
Text (BAB III)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf BAB III.pdf Download (470kB) | Preview |
|
|
Text (BAB IV)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf BAB IV.pdf Download (376kB) | Preview |
|
|
Text (BAB V)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf BAB V.pdf Download (245kB) | Preview |
|
|
Text (DAFTAR PUSTAKA)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf DAPUS.pdf Download (368kB) | Preview |
|
|
Text (LAMPIRAN)
15.I1.0186 ADITHYA SETIAWAN (5.49)..pdf LAMP.pdf Download (1MB) | Preview |
Abstract
Sargassum sp. is one type of macroalgae which belongs to the brown macroalgae group (Phaeophyta). This macroalgae has around 400 species spread in the world and the number is one of the most compared to other macroalgae species. Sargassum sp. widely used in the health and food sectors. In the food industry, Sargassum sp. itself has been widely used as a source of alginate producing which acts as an emulsifier and thickener. Along with the development of technology, these macroalgae can also be used to obtain other nutritional sources, such as the amino acid glutamate. Sargassum sp. contains glutamic acid of 8.08 mg / g dry weight. Glutamic acid plays a role in increasing the acceptance of flavour or can be called as flavor enhancer. In this research, bromelain enzyme is used to extract glutamic acid that contained in the material. The bromelain enzyme was chosen because it is able to hydrolyze protein peptide bonds and remodel them into free amino acids. This free amino acid will more easily remove its original characteristics, such as free glutamic acid which will have the characteristics of producing umami or savory flavour. The enzymatic method is used because it does not require high heat treatment, involves a little chemical solution, the hydrolysis process is easily controlled, and is able to produce free amino acids. The purpose of this study was to determine the effect of using 5% and 10% bromelain enzymes as protease enzymes in extracting glutamic acid with various combinations of treatment incubation time of 1 hour, 3 hours, and 5 hours. The other control is the incubation temperature is set at 500C with the pH of the solution is 7. There are several stages of the method carried out in this research, namely extracting crude protein with the help of ultrasound, then extracting the crude protein into glutamate amino acid with the help of the L-glutamic acid reagent kit. Then the amino acid levels are measured by the help of a spectrophotometer with a wavelength of 492 nm. The data was then analyzed using SPSS with the Independent Sample T-Test for 1 factor with 2 enzyme treatments which are 5% and 10% and with One Way Anova test for 1 factor with 3 time treatments which are 1, 3, and 5 hours. Based on the result it can be seen that the longer the incubation time in both of enzyme concentration, the higher the glutamic acid produced. At 5% enzyme concentration with incubation time of 1, 3, and 5 consecutive hours obtained glutamic acid levels of 1,02.10-1, 1,06.10-1, and 1,23.10-1 mg / g weight of protein isolates. Whereas at 10% enzyme concentration with incubation time 1, 3, and 5 hours obtained glutamic acid levels of 6.08.10-2, 7.99.10-2, and 1.20.10-1 mg / g weight of protein isolates. From these data the results show that the longer incubation time will result in higher levels of glutamic acid.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 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: | 12 Nov 2020 02:39 |
| URI: | http://repository.unika.ac.id/id/eprint/20478 |
Actions (login required)
 |
View Item |
