PENGOLAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI PENYEDAP RASA ALAMI DENGAN METODE HIDROLISIS PROTEIN MENGGUNAKAN ENZIM DARI EKSTRAK NANAS (Ananas comosus)

Abstract

This study aims to process oyster mushrooms into natural flavoring. The method used was protein hydrolysis method using bromelain enzyme from 5% pineapple crude extract at a temperature of 50 °C and an incubation time of 11 hours. The results of the hydrolysis (hydrolyzate) were characterized using HPLC. Oyster mushroom protein hydrolyzate was prepared by two treatments, namely without the addition of maltodextrin and with the addition of 2% maltodextrin. Based on HPLC characterization, the hydrolyzate contained glutamic acid with a concentration of 120.97 ppm. The results of the test of water content, protein content, and fat content for the hydrolyzate made without the addition of maltodextrin are 24.99%, 2.96%, 1.47%, respectively. The results of the test of water content, protein content, and fat content for the hydrolyzate made with the addition of maltodextrin are 24.61%, 1.00%, 2.94%, respectively.

Diversifikasi Olahan Ikan Bandeng (Chanos chanos) dan Jamur Tiram (Pleurotus ostreatus) sebagai Penyedap Rasa Alami

“…Hal ini berarti bahwa usia panen jamur sebagai bahan baku penyedap rasa akan sangat mempengaruhi hasil akhir produk. Kandungan asam glutamat pada ikan bandeng (1,23%) (Hafiludin, 2015) juga cukup tinggi, tidak berbeda jauh dengan jamur tiram (1,20%) (Ajeng Putri Ardiani & Maya Rahmayanti, 2022).…”

Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using alcalase enzyme

“…Even though Mudskipper is a fish that contains high protein (92% per dry weight) and has the potential to be used as a raw material for protein hydrolysate products (Edison et al, 2020), it can be developed into a food product that combines nutritional and health functions as a nutraceutical, including the ability to function as an antioxidant (Betty et al, 2014;Jeevitha et al, 2014;Wu et al, 2003). Fish protein hydrolysate is a protein that undergoes hydrolytic degradation with acids, bases, or enzymes, with the end result being a mixture of protein components, namely, amino acids and peptides (Ardiani & Rahmayanti, 2022). One of the most popular and high-performance methods of protein hydrolysis has been performed using commercial proteases such as alcalase (an alkaline serine endoprotease from Bacillus licheniformis) (Onsaard et al, 2022).…”