PENGOLAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI PENYEDAP RASA ALAMI DENGAN METODE HIDROLISIS PROTEIN MENGGUNAKAN ENZIM DARI EKSTRAK NANAS (Ananas comosus)
DOI:
https://doi.org/10.23887/jstundiksha.v11i2.45211Kata Kunci:
natural flavoring, protein hydrolysis, bromelain enzyme, oyster mushroomAbstrak
This study aims to process oyster mushrooms into natural flavoring. The method used was protein hydrolysis method using bromelain enzyme from 5% pineapple crude extract at a temperature of 50 °C and an incubation time of 11 hours. The results of the hydrolysis (hydrolyzate) were characterized using HPLC. Oyster mushroom protein hydrolyzate was prepared by two treatments, namely without the addition of maltodextrin and with the addition of 2% maltodextrin. Based on HPLC characterization, the hydrolyzate contained glutamic acid with a concentration of 120.97 ppm. The results of the test of water content, protein content, and fat content for the hydrolyzate made without the addition of maltodextrin are 24.99%, 2.96%, 1.47%, respectively. The results of the test of water content, protein content, and fat content for the hydrolyzate made with the addition of maltodextrin are 24.61%, 1.00%, 2.94%, respectively.
Referensi
Ang, S. S., & Ismail-Fitry, M. R. (2019). Production of different mushroom protein hydrolysates as potential flavourings in chicken soup using stem bromelain hydrolysis. Food Technology and Biotechnology, 57(4), 472–480. https://doi.org/10.17113/ftb.57.04.19.6294.
Annisa, S., Darmanto, Y. S., & Amalia, U. (2017). The Effect of Various Fish Species On Fish Protein Hydrolysate With The Addition of Papain Enzyme. Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, 13(1), 24–30. https://doi.org/10.14710/ijfst.13.1.24-30.
Breternitz, N. R., Bolini, H. M. A., & Hubinger, M. D. (2017). Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate. LWT - Food Science and Technology, 83, 141–149. https://doi.org/10.1016/j.lwt.2017.05.016.
Burhanuddin, B., & Riyanto, S. (2022). Perilaku Konsumen Muslim Indonesia Terhadap Perkembangan Produk Makanan dan Minuman Halal. Jurnal Pendidikan Dan Kewirausahaan, 10(2), 645–654. https://doi.org/10.47668/pkwu.v10i2.489.
Darmawan, M. R., Andreas, P., Jos, B., & Sumardiono, S. (2013). Modifikasi Ubi Kayu dengan Proses Fermentasi menggunakan Starter Lactobacillus casei untuk Produk Pangan. Jurnal Teknologi Kimia Dan Industri, 2(4), 137–145.
Dillasamola, D., Rachmaini, F., Juwita, D. A., & Haryati, R. (2021). The effect of giving red-fleshed watermelon juice (citrullus lanatus (thunb.)) on pregnant white mice (mus musculus) exposed by Monosodium Glutamate (MSG) orally on the number and morphology of fetus. Pharmacognosy Journal, 13(1), 97–102. https://doi.org/10.5530/pj.2021.13.14.
Faruqi, D. (2018). Upaya Meningkatkan Kemampuan Belajar Siswa Melalui Pengelolaan Kelas. Evaluasi, 2(1), 294–310. https://doi.org/10.32478/evaluasi.v2i1.80.
Gazali, F., & Yusmaita, E. (2018). Analisis Prior Knowledge Konsep Asam Basa Siswa Kelas XI SMA untuk Merancang Modul Kimia Berbasis REACT. Jurnal Eksakta Pendidikan (Jep), 2(2), 202–208. https://doi.org/10.24036/jep/vol2-iss2/249.
Hermanto, S., Rudiana, T., & Ahmad, S. N. (2022). Sitotoksisitas Hidrolisat Protein Kedelai Hasil Hidrolisis Papain Terhadap Sel Kanker Payudara MCF-7. In Gunung Djati Conference Series, 77, 100–108. http://conferences.uinsgd.ac.id/index.php/gdcs/article/view/611.
Khairat, U., Basri, B., & Fakhrurrozi, W. A. (2022). Monitoring Suhu Ruang Budidaya Jamur Tiram Menggunakan Android Berbasis Arduino. Technomedia Journal, 7(1), 1–10. https://doi.org/10.33050/tmj.v7i1.176.
Mandang, M. S. S., Mentang, F., Dien, H. A., Palenewen, J. C., Montolalu, R. I., & Pandey, E. V. (2022). Mutu Mikrobiologis dan Organoleptik Penyedap Rasa Alami Hasil Samping Ikan Cakalang selama Penyimpanan. Media Teknologi Hasil Perikanan, 10(3), 165–170. https://doi.org/10.35800/mthp.10.3.2022.34480.
Michel, J. P., Ivanovska, I. L., Gibbons, M. M., Klug, W. S., Knobler, C. M., Wuite, G. J. L., & Schmidt, C. F. (2006). Nanoindentation studies of full and empty viral capsids and the effects of capsid protein mutations on elasticity and strength. Proceedings of the National Academy of Sciences of the United States of America, 103(16), 6184–6189. https://doi.org/10.1073/pnas.0601744103.
Nur, A., & , Verawati Besti, H. D. A. (2018). Formulasi dan Karakteristik Bihun Tinggi Protein dan Kalsium dengan Penambahan Tepung Tulang Ikan Patin (Pangasius hypopthalmus) untuk Balita Stunting. JURNAL MKMI, 14(2), 157–164.
Perdani, C., Mawarni, R. R., Mahmudah, L., & Gunawan, S. (2022). Prinsip-Prinsip Bahan Tambahan Pangan Yang Memenuhi Syarat Halal: Alternatif Penyedap Rasa Untuk Industri Makanan Halal. Halal Research Journal, 2(2), 96–111. https://doi.org/10.12962/j22759970.v2i2.419.
Pramushinta, I. A. K., & Hanum, G. R. (2022). Hidrolisis Xilosa pada Limbah Sekam Padi: Hidrolisis Xilosa Pada Limbah Sekam Padi. Indonesian Chemistry and Application Journal, 5(1), 1–4. https://doi.org/10.26740/icaj.v5i1.18556.
Sahraini, F., & Razak, A. R. (2021). Hidrolisis Protein Teripang Hitam (Holothuria edulis) Menggunakan Bromelin Kasar dari Batang Nanas (Ananas comocus L). KOVALEN: Jurnal Riset Kimia, 7(3). https://doi.org/10.22487/kovalen.2021.v7.i3.15689.
Salem, H. A., Elsherbiny, N., & Alzahrani, S. (2022). Neuroprotective Effect of Morin Hydrate against Attention-Deficit/Hyperactivity Disorder (ADHD) Induced by MSG and/or Protein Malnutrition in Rat Pups: Effect on Oxidative/Monoamines/Inflammatory Balance and Apoptosis. Pharmaceuticals, 15(8), 1012. https://doi.org/10.3390/ph15081012.
Samaun, S., Azis, R., & Bulotio, N. F. (2021). Pembuatan Penyedap Rasa Instan Berbahan Dasar Tomat Dengan Penambahan Jamur Tiram. Journal Of Agritech Science (JASc), 5(2), 41–49. https://doi.org/10.30869/jasc.v5i02.777.
Sharma, S., Ghoshal, C., Arora, A., Samar, W., Nain, L., & Paul, D. (2021). Strain Improvement of Native Saccharomyces cerevisiae LN ITCC 8246 Strain Through Protoplast Fusion To Enhance Its Xylose Uptake. Applied Biochemistry and Biotechnology, 193(8), 2455–2469. https://doi.org/10.1007/s12010-021-03539-3.
Subagio, A. (2008). Modified Cassava Flour (Mocal): Sebuah masa depan ketahanan pangan nasional berbasis potensi lokal. Pangan, 17(50), 92–103.
Tabbal, J. (2022). Monosodium glutamate in a type 2 diabetes context: A large scoping review. Regulatory Toxicology and Pharmacology, 133, 105223. https://doi.org/10.1016/j.yrtph.2022.105223.
Tamaya, A. C., Darmanto, Y. S., & Anggo, A. D. (2020). Karakteristik penyedap rasa dari air rebusan pada jenis ikan yang berbeda dengan penambahan tepung maizena. Jurnal Ilmu Dan Teknologi Perikanan, 2(2), 13–21. https://doi.org/10.14710/jitpi.2020.9636.
Trilaksani, W., Salamah, E., & Nabil, M. (2006). Pemanfaatan Limbah Tulang Ikan Tuna (Thunnus Sp.) sebagai Sumber Kalsium dengan Metode Hidrolisis Protein. Jurnal Pengolahan Hasil Perikanan Indonesia, 9(2), 34–45.
Valenzuela, C., & Aguilera, J. M. (2015). Effects of maltodextrin on hygroscopicity and crispness of apple leathers. Journal of Food Engineering, 144, 1–9. https://doi.org/10.1016/j.jfoodeng.2014.07.010.
Wicaks. ono, L., & Winarti, S. (2021). Karakteristik Penyedap Rasa Alami dari Biji Bunga Matahari dan Kupang Putih dengan Hidrolisis Enzimatis. AGRITEKNO: Jurnal Teknologi Pertanian, 10(1), 64–73. https://doi.org/10.30598/jagritekno.2021.10.1.64.
Wijana, S., Perdani, C. G., & Angelina, T. (2020). Formulation of vegetable seasoning made from raw material of coconut blondo protein hydrolysate. ,(1). https://doi.org/. IOP Conference Series: Earth and Environmental Science, 475(1). https://doi.org/10.1088/1755-1315/475/1/012035.
Wijayanti, L., Suryani, S., & Wibowo, R. (2022). Uji Aktivitas Antiplatelet Bromelain Secara In Vitro Menggunakan Spektrofotometer UV-Vis. Indonesian Journal of Laboratory, 5(2), 69–73. https://doi.org/10.22146/ijl.v5i2.76068.
Yamin, M., Jufri, A. W., & Riyanto, A. A. (2022). Teknik Identifikasi Zat Aditif pada Makanan untuk Menghindari Dampak Negatifnya terhadap Kesehatan. Jurnal Pengabdian Magister Pendidikan IPA, 5(2), 121–127. https://doi.org/10.29303/jpmpi.v5i2.1529.
Yanti, F., Dharmayanti, N., & Suryanti, S. (2022). Aktivitas Antioksidan Kolagen dari Kulit Ikan Patin (Pangasius sp.) dengan Enzim Bromelin Kasar Kulit Nanas (Ananas comosus L.). Jurnal Pengolahan Hasil Perikanan Indonesia, 251, 88–96. https://doi.org/10.17844/jphpi.v25i1.36731.
Yuniartini, N. L. P. S., & Nugrahani, R. (2022). Pengaruh kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget. Journal of Agritechnology and Food Processing, 2(1), 1–9. https://doi.org/10.31764/jafp.v2i1.8940.
Unduhan
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Lisensi
Hak Cipta (c) 2022 Maya Rahmayanti, Ajeng Putri Ardiani
Artikel ini berlisensiCreative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with the Jurnal Sains dan Teknologi (JST) agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. (See The Effect of Open Access)
