Optimasi Ekstraksi Pati Jagung Madura-3 Berdasarkan Lama Perendaman dan Konsentrasi NaOH

Threadfin bream (Nemipterus sp.) is a demersal fish that is widely distributed in Indonesian waters. Protein content of Threadfin bream is 16.85% and fat content of Threadfin bream is 2.2%. High protein content and low-fat content make Threadfin bream potential as raw material for protein hydrolysate. The purpose of this study was to determine the effect of differences in papain enzyme concentration, temperature, and duration of the hydrolysis process on the degree of hydrolysis and to determine the optimal papain enzyme concentration, temperature, and time using Response Surface Methodology. Data analysis was carried out by testing the degree of hydrolysis, protein content, water content, and fat content. Data processing was carried out using the Box Behnken Design and the Response Surface Methodology method. Data processing is supported by the Design Expert 11 software. The recommended model is a quadratic model. The results of the optimization solution for the hydrolysis of Threadfin bream protein were the enzyme concentration 5.833%, the temperature was 55.833°C within 6.967 hours with a desirability of 1. Verification was carried out according to the optimization solution and gave a hydrolysis degree of 48.52%. The verification results obtained are in accordance with the predictions of Design Expert 11. The sample with the highest degree of hydrolysis was tested for protein, water, and fat content and resulted in a protein content of 26.48%, a water content of 41.38%, and a fat content of 0.75%.

Section: Analysis Of Variance (Anova) Testmentioning

confidence: 99%

Optimization of Threadfin Bream (Nemipterus sp.) Protein Hydrolysate Using Response Surface Methodology Analysis

Riyadi,

Romadhon,

Wijayanti

et al. 2023

“…This study used a completely randomized design with 5 replications and the starch was extracted through a wet method developed by Suarni et al [8] and Mojiono et al [9] with slight modifications. The treatment conditions used were obtained from previous studies [10].…”

Section: Starch Isolationmentioning

confidence: 99%

Physicochemical and Functional Properties of Starch Extracted from Indonesian Specialty Corn: Efforts to Increase the Value of Biodiversity

Agustinisari¹,

Luna

Munarso³

2023

There is a lack of information regarding the characteristics and potential of specialty corn in Indonesia, resulting in its limited use as a raw material in the corn processing industry. Starches were isolated from four varieties of biodiversity-specialty corn (Srikandi Kuning, Srikandi Ungu, Pulut Uri, and Provitamin A), one line of specialty corn (Dent-type), and one imported corn from Argentina. The aim of this study was to gather data on the physicochemical and functional properties of Indonesian specialty corn starch, which is to be used as the base to increase the value of those biodiversity. Starch yields ranged from 34.30 to 49.22%. The starches met the SNI (Indonesian National Standard) requirements for both water content (6.90–8.72%) and white degree value (86.40–105.46%). There were variations in the starch contents of starches from 72.03 to 82.75%, and in the amylose contents from 6.32 to 31.47%. Starch granules showed oval and polygonal shapes with sizes ranging from 2.93 to 18.36 mm. Pasting profile and thermal properties showed the differences among the starches. The Dent-type corn starch had the lowest breakdown value of all the Indonesian specialty corn types, while imported corn starch had the lowest breakdown value of all the starches, showing the greatest stability during heating and stirring. In terms of peak temperature and enthalpy value, they ranged from 82.9°C to 92.71°C and from 85.94 to 551.93 J/g. The present study is expected to provide information about characteristics of Indonesian specialty corn starch, then subsequently, it can be utilized by the food industry, and increase the value of our national biodiversity.

“…The lack of fit value in the ANOVA table is 0.0606, which indicates that the value is not significantly different (> 0.05) and the model used is correct. The desired lack of fit parameter is insignificant with a value above 0.05 [21]. Based on Table 7.…”

Section: Degree Of Hydrolysis Analysis Of Variancementioning

confidence: 99%

Optimization of Enzymatic Hydrolysis of Mackerel (Rastrelliger sp.) Muscle Protein Hydrolysate Using Response Surface Methodology

Riyadi,

Romadhon,

Bramantyo

et al. 2023

Mackerel (Rastrelliger sp.) is a widely distributed epipelagic species in South East Asia. Mackerel has a high amount nutrient such as protein (20.83 %) and fat (1.03 %). The high amount of protein and low amount of fat will allow it to be used as a material to produce a good protein hydrolysate. The aim of this study is to determine the optimal enzymatic hydrolysis conditions (time, temperature, and pH) using Response Surface Methodology (RSM). Mackerel Protein Hydrolysate (MPH) was prepared using commercial Flavourzyme. Optimization of MPH was performed by employing Box Behnken Design method of RSM. SN-TCA method was used to calculate the degree of hydrolysis (DH) which is the key parameter in hydrolysis reaction. Optimum hydrolysis conditions were obtained at pH 7, temperature 55°C and 60 min of process. Under these conditions the DH obtained was 17.7293 % with 4% enzyme to substrate ratio. The suggested model for the hydrolysis process is quadratic with the desirability factor of 1. The MPH was further assessed for its amino acid composition using High Performance Liquid Chromatography (HPLC). The hydrolysis process increases the amino acid amounts namely L-Glutamic Acid (19.77%), L-Valin (14.20%), L-Aspartic Acid (11.42%), Glycine (11.04%), L-Alanin (14.20%), L-Prolin (16.80%), and L-Histidin (27.06%). The study suggested that mackerel muscle can be considered to be utilized as fish protein hydrolysis materials.