Penelitian ini bertujuan untuk mengetahui hasil hidrolisis protein daging kelinci dengan enzim pepsin, trypsin, dan pancreatin, nilai setelah dihidrolisis dan mengetahui potensi hidrolisatnya sebagai angiotensin converting enzyme inhibitor (antihipertensi). Penelitian dilakukan dalam 2 tahap, tahap pertama adalah hidrolisis daging kelinci dengan enzim pepsin, trypsin, dan pancreatin, tahap kedua adalah pengujian penghambatan angiotensin converting enzyme. Variabel yang diamati pada tahap pertama meliputi protein terlarut, konfirmasi dengan SDS-PAGE, dan aktivitas enzim pancreatin, sedangkan variabel yang diamati pada tahap kedua adalah . Hasil penelitian menunjukkan bahwa perbedaan enzim berpengaruh nyata terhadap konsentrasi protein terlarut daging kelinci (P<0,05). Konsentrasi protein terlarut sebelum hidrolisis adalah 7,04 mg/mL setelah proses hidrolisis dengan enzim pepsin, trypsin, dan pancreatin meningkat berturut-turut 9,41, 7,65, dan 9,75 mg/mL. Aktivitas spesifik pancreatin 1363,87 U/mg sehingga menghasilkan protein terlarut yang tinggi. Konfirmasi berat molekul protein dengan SDS-PAGE setelah hidrolisis dengan pepsin 10 sampai 43 kDa, trypsin 17 sampai 43 kDa, dan pancreatin 10 sampai 43 kDa. Aktivitas penghambatan angiotensin converting enzyme oleh pepsin 40,69%, trypsin 65,45% dan pancreatin 47,83%. Proses hidrolisis dengan enzim pepsin, trypsin, dan pancreatin meningkatkan konsentrasi protein terlarut serta peptida yang lebih sederhana. Hidrolisat yang dihasilkan dari proses hidrolisis enzim pepsin, trypsin, dan pancreatin berpotensi sebagai angiotensin converting enzyme inhibitor. Aktivitas penghambatan angiotensin converting enzyme tertinggi yaitu hidrolisat dari enzim trypsin 65,45% dengan nilai 170 µg/mL.

The aim of this research was to investigate the potential of rabbit meat hydrolysate by pepsin, trypsin, and pancreatin enzyme, furthermore, IC50 the value after hydrolyzed and its potential as angiotensin converting enzyme inhibitor (antihypertensive) was also observed. The study was conducted in 2 stages.The first stage was the hydrolysis of rabbit meat by pepsin, trypsin, and pancreatine enzyme.The result of the first stage was then used for the second stage which was angiotensin converting enzyme inhibition test. The observed variables in the first stage included water soluble concentration, SDS-PAGE confirmation, and pancreatin enzyme activity, while IC50 was observed in the second stage. The results showed that the difference of enzyme had a significant effect on water soluble protein concentration of rabbit meat (P<0.05). Water soluble protein concentration before hydrolysis was 7.04 mg/mL, while pepsin, trypsin and pancreatin hydrolysis which resulted in higher concentration which were 9.41, 7.65, and 9.75 mg/mL respectively. Specific pancreatin activity was 1363.87 U/mg, resulting in high dissolved protein. SDS-PAGE confirmation showed the protein molecular weight of rabbit meat after hydrolysis pepsin 10 to 43 kDa, trypsin 17 to 43 kDa, and pancreatin 10 to 43 kDa. The activity of angiotensin converting enzyme inhibitor by pepsin 40.69%, trypsin 65.45% and pancreatin 47.83%. The hydrolysis process with pepsin, trypsin, and pancreatine enzymes increased the concentration of water soluble proteins and simple peptides. Hydrolysate resulting from the hydrolysis of pepsin, trypsin, and pancreatin enzymes had the potential to be angiotensin converting enzyme inhibitors. The highest angiotensin converting enzyme inhibitory activity is hydrolyzate from trypsin 65.45% with170 μg/mL IC50 value.

Kata Kunci : angiotensin converting enzyme, pepsin, trypsin, and pancreatine, hydrolyzate, rabbit meat protein