Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain

Susanto, Edy; Rosyidi, Djalal; Radiati, Lilik Eka; Subandi, Subandi

doi:10.21776/ub.jitek.2018.013.01.2

Cited by 10 publications

(8 citation statements)

References 11 publications

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“…The highest value was at CHP1 and the lowest was at CHP. Susanto et al (2018) reported that chicken feet protein hydrolysate using the papain enzyme had a dissolved protein content of 0.76-1.38 mg/ml determined by the Bradford method. This showed that chicken head protein hydrolysate using a combination of bromelain and papain has a higher soluble protein concentration compared to previous study.…”

Section: Soluble Protein Concentration Of Chicken Head Protein Hydrol...mentioning

confidence: 99%

Antioxidant and α-Amylase Inhibitory Properties Generated from Chicken Head Proteins by Dual-Enzyme Hydrolysis

Andiana,

Syahdan,

Al Awwaly

et al. 2024

AAVS

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The aim of this work was to examine the effect of different concentrations of the combination of bromelain and papain enzymes in hydrolyzing chicken head protein in terms of the physicochemical characteristics and bioactivity of the hydrolysate. A laboratory experimental method using a completely randomized design (CRD) was used in this research. In this study, chicken head protein was hydrolyzed using different combinations of bromelain (b) and papain (p), namely CHP (without hydrolysis); CHP1 (0.25% b and 0.75% p); CHP2 (0.5% b and 0.5% p); and CHP3 (0.75% b and 0.25% p). The data were analyzed using one-way analysis of variance followed by Duncan's multiple range test. The results showed that different concentrations of the combination of bromelain and papain had a significant effect (P<0.01) on pH, soluble protein concentration, peptide concentration, degree of hydrolysis, IC 50 of DPPH, reducing power, iron and copper chelating ability, and α-amylase inhibitory activity. CHP1 showed the best bioactivity with a DPPH IC 50 value of 4.62 mg/ml, iron chelating ability of 81.07%, copper chelating ability of 35.97%, and α-amylase inhibitory activity of 32.67%. While the best reducing power was at CHP2. As a result, it can be concluded that the use of a combination of bromelain and papain enzymes in chicken head protein hydrolysate has the potential to produce good bioactivity.

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Section: Soluble Protein Concentration Of Chicken Head Protein Hydrol...mentioning

confidence: 99%

Antioxidant and α-Amylase Inhibitory Properties Generated from Chicken Head Proteins by Dual-Enzyme Hydrolysis

Andiana,

Syahdan,

Al Awwaly

et al. 2024

AAVS

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“…Nilai IC 50 merupakan konsentrasi senyawa antioksidan yang memberikan inhibisi sebesar 50% yang artinya pada konsentrasi tersebut antioksidan dapat menghambat radikal bebas sebesar 50%. Nilai IC 50 berbanding terbalik dengan kapasitas antioksidan, artinya semakin kecil nilai IC 50 maka semakin tinggi kapasitas antioksidan sampel tersebut (Susanto, 2019). Pada kontrol positif asam askorbat didapatkan nilai IC 50 sebesar 6,9504 µg/mL, aktivitas antioksidannya sangat kuat karena merupakan larutan yang sudah murni.…”

Section: Pembahasanunclassified

ANTIOKSIDAN EKSTRAK METANOL KULIT PETAI (Parkia speciosa Hassk) DENGAN METODE 2,2-diphenyl-1-picrylhidrazyl

Surya

Rahayu

2020

JOPS

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Indonesia merupakan negara dengan produksi petai terbanyak di kawasan Asia Tenggara. Pada umumnya, masyarakat mengonsumsi petai hanya bagian bijinya saja, sedangkan bagian kulitnya tidak dimanfaatkan dan dibuang begitu saja sehingga menjadi limbah. Limbah ini menyebabkan pencemaran lingkungan dan turut memberi kontribusi pada banjir. Kulit petai (Parkia speciosa Hassk.) diduga memiliki kandungan senyawa alkaloid, saponin dan flavonoid yang dapat dimanfaatkan sebagai antioksidan dalam menangkal radikal bebas. Penelitian ini bertujuan untuk menentukan aktivitas antioksidan pada ekstrak metanol kulit petai (Parkia speciosa Hassk.) dengan waktu maserasi selama 72 jam. Penelitian ini menggunakan metode 2,2-diphenyl-1-picrylhidrazyl (DPPH) dan asam askorbat yang sudah diketahui memiliki aktivitas antioksidan yang kuat sebagai kontrol positif. Dari penelitian tersebut didapatkan nilai IC50 pada kulit petai sebesar 13,4 µg/mL dan 6,9504 µg/mL µg/mL pada asam askorbat sebagai kontrol positif. Dari nilai IC50 yang didapat diketahui bahwa ekstrak metanol kulit petai memiliki aktivitas antioksidan yang kuat untuk melawan radikal bebas.

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“…The studies have been conducted related to the quality of meat and by product of local Indonesian livestock including chicken feet [2][3][4][5], Kacang goat [6]. There were several analyses used to characterize amino acids and bioactive peptides in foodstuffs, including using HPLC [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Amino acids characterization of the Ongole crossbreed cattle edible head skin using HPLC

Susanto,

Fadlilah,

Amin

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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This research purpose was characterization of amino acids using HPLC at the edible head skin as edible by-product of ongole crossbreed cattle (OCC). The materials were the male and female head skin of OCC and the method was survey and exploration with analysis of laboratorium. The variables was amino acids profile with HPLC of edible head skin of OCC. The results of studies shown The edible head skin of OCC amino acids profile was the higher contents of L-arginin, glysine, and L-proline as essential category of amino acids and L-glutamic acid as non-essential amino acids. There were several defference between male and female amino acids profile of the OCC edible head skin, including: L-glutamic acid, L-alanin, L-arginin, glysine, L-lisin, L-aspartid acid, and L-proline of female OCC was the higher than male OCC. The peak absorption of mass spectofotometry between samples in males and females shows different.

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Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain

Cited by 10 publications

References 11 publications

Antioxidant and α-Amylase Inhibitory Properties Generated from Chicken Head Proteins by Dual-Enzyme Hydrolysis

Antioxidant and α-Amylase Inhibitory Properties Generated from Chicken Head Proteins by Dual-Enzyme Hydrolysis

ANTIOKSIDAN EKSTRAK METANOL KULIT PETAI (Parkia speciosa Hassk) DENGAN METODE 2,2-diphenyl-1-picrylhidrazyl

Amino acids characterization of the Ongole crossbreed cattle edible head skin using HPLC

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