PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.)

Abstract


 
 
 The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.
 
 

Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

“…The heating process for a long time can cause a change in protein structure. The results of the research by Pratiwi, Yusasrini, & Putra (2018), the yield produced in the manufacture of protein concentrate from gude beans ranged from 12.87% to 17.29%, while the yield of cowpea protein concentrate produced using 70% ethanol was 4.85 % (Adhibuana, Hintono and Pramono, 2018) and the yield of red bean protein concentrate is 13.69% (Piñuel et al, 2019).…”

“…The high yield was influenced by the protein solubility of black bean protein concentrate. The research results by Pratiwi, Yusasrini, & Putra, (2018) showed that the higher the protein solubility, the higher the yield of the product. Factors that influence protein solubility include molecular weight, amino acid composition, pH, type of solvent, processing condition, and temperature.…”

Penggunaan Kitosan Sebagai Adsorben Protein Pada Limbah Cair Tahu Desa Tinalan, Kota Kediri

“…Meningkatnya pH dipengaruhi oleh banyaknya gugus amin yang menangkap proton (atom H) yang berasal dari kitosan. Pratiwi et al, (2018), menyatakan bahwa interaksi gugus amin dan atom H yang berlebih dapat meningkatkan pH protein menjadi 8-10. Hal ini juga menunjukkan bahwa adsorpsi kitosan-protein tidak hanya dapat meningkatkan kadar protein tetapi juga dapat meningkatkan pH limbah cair tahu.…”

Pengaruh Umur Simpan Whey dan Suhu Koagulasi terhadap Kadar Protein dan Tekstur Tahu (Effect of Whey Shelf Life and Coagulation Temperature on Protein Content and Texture of Tofu)

“…Proses denaturasi protein ini memicu terjadinya pembentukan agregasi dan gelasi atau pembentukan gel. Hal ini dikarenakan bahwa ketika terjadi denaturasi, maka semua protein dalam suspensi menyatu dan membentuk struktur matriks protein (Pratiwi, Yusasrini, & Putra, 2018). Hasil ini selaras dengan laporan dari Tay, Xu, & Perera (2005) yang menyatakan bahwa gelasi protein terjadi ketika protein beragregasi membentuk jaringan atau matriks.…”

“…Nilai kohesivitas berbanding lurus dengan kadar protein dan nilai kekerasan. Hal ini terkait dengan kadar protein yang semakin tinggi, dengan suhu penggumpalan yang tinggi yaitu 83 °C maka akan terjadi denaturasi protein, proses agregasi dan pembentukan gel sehingga terjadi gelasi protein yang akan meningkatkan kekerasan dan kohesivitas produk tahu (Pratiwi et al, 2018).…”