Pengolahan Jamur Tiram (Pleurotus ostreatus) sebagai Alternatif Bahan Tambahan Pangan dengan Metode Hidrolisis Protein Menggunakan Enzim Protease Bromelin dari Ekstrak Nanas (Ananas comosus)

Ajeng Putri Ardiani, NIM. 17106030044 (2021) Pengolahan Jamur Tiram (Pleurotus ostreatus) sebagai Alternatif Bahan Tambahan Pangan dengan Metode Hidrolisis Protein Menggunakan Enzim Protease Bromelin dari Ekstrak Nanas (Ananas comosus). Skripsi thesis, FAKULTAS SAINS DAN TEKNOLOGI.

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	Text (Pengolahan Jamur Tiram (Pleurotus ostreatus) sebagai Alternatif Bahan Tambahan Pangan dengan Metode Hidrolisis Protein Menggunakan Enzim Protease Bromelin dari Ekstrak Nanas (Ananas comosus)) 17106030044_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf - Published Version Restricted to Registered users only Download (2MB)

Abstract

Monosodium Glutamate (MSG) is a commercial flavoring containing sodium salt of glutamic acid. Excessive consumption of MSG can effect kidney function. This study aims to process oyster mushroom inti food additive to replace MSG with the protein hydrolysis method. Oyster mushroom protein hydrolysis using bromelain enzyme from crude pineapple extract 5% with temperature of 50 ̊ C and incubation time of 11 hours. Based on amino acid profile test using HPLC instrument, the result of protein hydrolysis of oyster mushrooms contained glutamic acid with a concentration of 120,97 ppm. The hydrolyzate made without the addition of maltodextrin contains water content, protein content and fat content was 24,99%, 2,96%, and 1,47% respectively. The hydrolyzate made with the addition of 2% maltodextrin contains water content, protein content and fat content was 24,61%, 1,00%, and 2,94% respectively. Hydrolyzate that have water content and lower protein content are hydrolyzate with the addition of 2% maltodextrin, while hydrolyzate that have lower fat content are hydrolyzate without addition of maltodextrin.

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