FRAKSINASI HIDROLISAT PROTEIN BUNGKIL WIJEN (Sesamum indicum L.) SANGRAI MENGGUNAKAN ULTRAFILTRASI DAN SIFAT EMULSINYA
DEYVIE XYZQUOLYNA, Dr. Ir. Pudji Hastuti, MS,
2013 | Tesis | S2 Ilmu dan Teknologi PanganPenelitian ini dilakukan dengan menghidrolisis secara enzimatis isolat protein bungkil wijen sangrai. Enzim yang digunakan adalah enzim bromelain komersial. Hasil yang diperoleh yaitu hidrolisat protein bungkil wijen kemudian dipisahkan berdasarkan berat molekul fraksi-fraksi peptida untuk selanjutnya dianalisis kelarutan protein, nilai HLB (Hydrophilic/Lipophylic balance), sifat emulsifikasi (indeks aktivitas emulsi dan indeks stabilitas emulsi). Pemisahan fraksifraksi peptida dilakukan dengan cara ultrafiltrasi menggunakan membran Molecular weight cut-off (MWCO) 100, 50, 30, dan 10 kDa. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama waktu hidrolisis isolat protein bungkil wijen sangrai terhadap derajat hidrolisis dan berat molekul protein hidrolisat serta untuk mengetahui kelarutan protein dan sifat emulsifikasi (indeks aktivitas emulsi dan indeks stabilitas emulsi) hidrolisat protein dan masing-masing fraksi protein yang dihasilkan. Tahapan penelitian meliputi 4 tahapan yaitu pembuatan bubuk bungkil wijen sangrai rendah lemak (defatted flour), pembuatan isolat protein bungkil wijen sangrai, hidrolisis enzimatis menggunakan enzim bromelain dan fraksinasi hidrolisat protein dengan cara ultrafiltrasi menggunakan membran Molecular Weight Cut-off (MWCO) dengan ukuran 100, 50, 30 dan 10 kDa, dan diperoleh 5 tipe sampel yaitu >100 kDa (retentate 100 kDa), 50-100 kDa (retentate dari 50 dan permeate 100 kDa), 30-50 kDa (permeate dari 50 kDa dan retentate 30 kDa),10-30 kDa (permeate 30 kDa dan retentate 10 kDa), dan fraksi hidrolisat <10 kDa (permeate diperoleh dari 10 kDa). Selanjutnya dilakukan analisis derajat hidrolisis (DH), protein terlarut, indeks aktivitas emulsi (EAI), indeks stabilitas emulsi (ESI) dan nilai HLB pada hidrolisat proteinnya. Sedangkan pada masing-masing fraksi proteinnya juga dilakukan analisis protein terlarut, EAI dan ESI. Hasil evaluasi menunjukkan bahwa derajat hidrolisis berkisar antara 8,09- 10,52%. Kelarutan protein hidrolisat dan ESI, mengalami peningkatan dengan semakin lamanya waktu hidrolisis. Nilai EAI juga mengalami peningkatan dengan semakin lama waktu hidrolisis, namun mengalami penurunan pada hidrolisis ke 120 menit. Indeks aktivitas emulsi terttinggi diperoleh pada fraksi peptida 50-100 kDa dengan lama waktu hidrolisis 60 dan 90 menit. Indeks stabilitas emulsi pada hidrolisat protein dengan lama waktu hidrolisis 90 dan 120 menit menunjukkan peningkatan setelah difraksinasi pada MWCO <10, 10-30 dan 30-50 kDa.
This study carried out by enzymatic hydrolysis of roasted sesame cake isolate protein. The enzyme was used a commercial enzyme bromelain. The results obtained were sesame cake protein hydrolysate was then separated based on molecular weight peptide fractions. Protein solubility, HLB value (Hydrophilic/Lipophylic balancae), emulsification properties (emulsion activity index and emulsion stability index) were determined. Fractionation of peptide fractions used by ultrafiltration with membranes Molecular weight cut-off (MWCO) 100, 50, 30, and 10 kDa. The aimed of this study was to determine the effect of time of hydrolysis on the degree of hydrolysis and molecular weight of protein hydrolysates, to determine protein solubility and emulsification properties (emulsion activity index and emulsion stability index) of protein hydrolysates and their fractions. The research consists of 4 stages: preparation roasted sesame cake (defatted flour), preparation roasted sesame cake isolate protein, enzymatic hydrolysis using bromelain. Roasted sesame protein hydrolysate was processed through a series of ultrafiltrations membranes with molecular weight cut-off (MWCO) of 100 , 50, 30 and 10 kDa, and five types of samples including >100 kDa (retentate from 100 kDa), 50-100 kDa (retentate from 50 and permeate 100 kDa), 30-50 kDa (permeate from 50 kDa and retentate from 30 kDa),10-30 kDa (permeate from 30 kDa and retentate from 10 kDa), and <10 kDa hydrolysate (permeate from 10 kDa) were obtained.The degree of hydrolysis, soluble protein, emulsion activity index (EAI), emulsion stability index (ESI) and the HLB value of the protein hydrolyzate were determined. The protein fractions were also analyzed soluble protein, EAI and ESI. The results showed that degree of hydrolysis ranged from 8,09 to 10.52%. Solubility and ESI of the protein hydrolysates, has increased with increase in time of hydrolysis. EAI also increased with increase in time of hydrolysis, but decreased after hydrolysis at 120 minutes. The highest emulsion activity index obtained at 50- 100 kDa peptide fractions after hydrolysis 60 and 90 minutes. After hydrolysis at 90 and 120 minutes the emulsion stability index of the protein hydrolyzate showed an increase.Fractions <10, 10-30 and 30-50 kDa showed excellent emulsion stability index.
Kata Kunci : wijen, hidrolisat protein, ultrafiltrasi, sifat fungsional.
