Influence of palm sugar to the functional properties of bekasam hydrolysate

Abstract

Hypertension is one of the major global health issues worldwide. One of the methods can be used to treat this disease is by inhibiting the activity of angiotensin converting enzyme, an enzyme that controls the regulation of arterial blood pressure and cardiac output. Bekasam is one of the traditional fermented food made from freshwater fish (oci, Rastreliger kanaguria) with the addition of carbohydrate sources (variation concentration of palm sugar i.e. 10%; 20%; and 30%). The objective of this research was to investigate the effect of palm sugar concentration to the ACE inhibitor activity of bekasam after digestive enzyme degradation by trypsin. Hydrolysis process was evaluated by determination of the concentration of soluble protein and the degree of hydrolysis (DH) after treatment and the ACE-inhibitory (ACEI) effect was determined by spectrophotometry method. Compared to the control without trypsin treatment (5.00±0.10 mg/ml), the concentration of soluble protein (mg/ml) of bekasam was increased after trypsin hydrolysis to 16.57±0.55 at 10% of added palm sugar and then decreased to 15.38±0.18 and 10.85±0.28, at 20 and 30% of added palm sugar respectively. The degree of hydrolysis was 21.3±0.3%, 19.7±0.5% and 15.3±0.4%, for 10, 20 and 30% of palm sugar, respectively. The ACE-inhibitory activity was 87.39±0.01, 84.52±0.84, and 77.68±0.63%, for 10, 20 and 30% of added palm sugar, respectively. The results showed that the concentration of palm sugar affects the soluble protein content, degree of hydrolysis and ACEI activity after trypsin hydrolysis with the optimum sugar concentration was 10%.