INAKTIVASI ENZIM PROTEASE PADA PUREE EDAMAME (Glycine max) MENGGUNAKAN TEKNIK PULSED ELECTRIC FIELD (PEF)

Abstract

Edamame (Glycine max) is easily damaged due to suspected enzyme content and microbial activity, so the ingredients must be consumed directly after blanching process. Selling value of rejected edamame is very low while the nutritional content is still quite good. To increase the edamame selling value, an alternative processing is needed which could maintain the edamame shelf life. The alternative way is creating edamame puree which has a longer shelf life without damaging the characteristics of edamame puree. Preservation of edamame puree was done by enzyme inactivation using Pulsed Electric Field (PEF) method. The results showed that PEF treatment could inactivate protease enzyme up to 88,5%, microbe 80-89%, antioxidant activity 44,5% and color 2,43%. The activity of edamame protease enzymewas significantly decreased at 45 kV voltage treatment; 30 seconds (0.38 mMol/minutes). Total microbial in puree edamame significantly decreased at 40 kV voltage treatment; 10 second (2,849 log Cfu / ml) and 40 kV voltage control; 20 second; 40 kV; 30 second; 45 kV; 10 second; 45 kV; 20 second; And 45 kV; 30 second (not growing). Antioxidant activityof edamame puree after PEF treatment was significantly decreased at 45 kV; 30 seconds (5.43%). In addition, treatment of PEF also maintains the hue angle puree edamame color remains in a yellowish greenish marked by a fixed value of susceptible 126 – 162. The value of hue angle edamame puree before and after PEF treatment ranged from 153.76 - 150.02.
 Keywords: edamame, puree edamame, protease enzyme, PEF technique

Pengaruh Suhu dan Waktu Pulsed Electric Field Terhadap Kualitas Probiotik Pakan Ternak dari Cacing Tanah

“…Suhu pemanasan awal yang terlalu tinggi pada PEF akan mengakibatkan degradasi asam amino dan reaksi buruk lainnya. Selain itu, pemberian suhu yang tidak tepat akan mengakibatkan penurunan nilai warna dan penurunan aktivitas enzim lipoksigenase (Pranata, 2017). Pada jus cacing juga memiliki enzim protease serin yang berfungsi untuk memutuskan ikatan peptide pada protein sehingga dapat meingkatkan kecernaan protein sekaligus mendorong penyerapan protein dalam pakan (Aslamyah et al, 2020).…”

The Effect Of Giving Edamame Nuts On The Improvement Of Breast Milk Production In Postpartum Women

“…Edamamehas a fairly high nutritional value, namely 582 Kcal, 11.4 g protein; carbohydrates 7.4 g; fat 6.6 g; vitamin A 100 mg; B1 0.27 mg; B2 0.14 mg; B3 1 mg; and vitamin C 27%; as well as minerals such as phosphorus 140 mg; calcium 70 mg; iron 1.7 mg; and 140 mg potassium in 100 g of edamame (Johnson, et al 1999, Nguyen, 2001 and contains nine essential amino acids that the body needs, contains no cholesterol and little saturated fat and is rich in fiber, vitamins C and B, calcium, iron or magnesium, and folic acid (Ariyantini et al, 2017).…”

“…Postpartum mothers stated that they did not know that the benefits of edamame beans could increase milk production. And there are reasons for researchers taking edamame beans as additional food for postpartum mothers as we know that in 100 grams of edamame beans has a fairly high nutritional value (Ariyantini et al, 2017), and easy to obtain in the research area. Then there is a culture in the local area that edamame beans or yellow beans can increase breast milk by postpartum mothers.…”