PROCESS DESIGN OF PEPTONEPRODUCTION FROM PEANUT MEAL AS BYPRODUCT OF PEANUT OIL INDUSTRY USING CRUDE PAPAIN
*
LlPI
ｾRISTI:K
＠
ASEAN GOSAT 2014
The Proceeding of ASEAN Conference on Science and Technology 2014
-9'" ASEAN Science and Technology Week (ASTW-9)
Innovation for better ASEAN Community:
Science andTeohnology Innovation in Food , Energy,
Water and Related Topics for ASEAN Development.
Organ ized by
Sponsored by
Supported by
ｾＩ＠
RIST[OI(
PROCEEDING
ASEAN COSAT 2014
1l1is proceeding and the individual contributions contained in it are protected under copyright by
LIPI Press (on behalf ofindoncsian Institute of Sciences) and the following terms and condition
apply to their use:
PHOTOCOPYING
A single photocopy of a single article may be made for personal use as allowed by copyright laws.
Permission of the Publisher and payment of a fee is required for all other photocopying. including
multiple or systematic copying, copying for advertising or promotional purposes, resale and all
forms of document delivery. Special rates are available for educadonal ilmimdons that wish to
make photocopies for non-profit educational classroom use.
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Subscribers may reproduce tables of contems or prepare lists of ardcles including abstracts for
internal circulation with their permissions. Permission of the Publisher is required for resale or
distribution omside the institution. Perm ission of the Publisher is required for all other derivative
works, including compilations and translations.
ELECTRONIC STORAGE OR USAGE
Permission of the PubJisher is required to store or use electronically any material cOlltained in
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Except as oudined above, no parr of this publication may be reproduced, stored in a retrieval
system or transmitted in any form or by any means, electronic, mechanical, photocopying,
recording or otherwise, without prior written permission of the Publisher.
NOTICE
No responsibility is assumed by the Publisher for any injury and/or damage to persons or property
as a matter of products liability. negligence or otherwise. or f.·om any use or operaeion of any
methods, produces, instructions or ideas contained in the material herein. Because of rapid
advances in the medical sciences, in particular, independent verification of diagnoses and drug
dosages should be made.
Although all advercising material is expected to conform to critical (medical) standards. inclusion
in this publication does not constitute a guarantee or endorsement of the quality or value of such
product or of the claims made of it by its manufacturer.
PROCEEDING
ASEAN COSAT 2014
THE PROCEEDING OF
ASEAN CONFERENCE ON SCIENCE AND TECHNOLOGY 2014
- 9TH ASEAN SCIENCE AND TECHNOLOGYWEEK (ASTW-9)
Innovation for better ASEAN Community:
Science and Technology Innovation in Food, Energy,
Water and Related Topics for ASEAN Developnlent.
Editor in Chief
Prof. Dr. Estiko Rijanto
LIPI Press
© 20 14 Indonesian In stitute of Sciences (L1P I)
Cataloging in Publ ic:ll ion Data
Proceeding of ASEAN Conference on Scicncc :mJ Tech nology 20 1'IIEsliko Rijanto (Ed.)./abrl a: L1P I Prcss, 20 1-1.
pp. xvi + pp. 562; 17,6 x 25 cm
ISBN 978·979·799·812·7
I. ASEIIN CaSAr
2. Science and Technology
600
COPYl'diIOr
Proofre
r-
o..
ｾＮＬ＠
ｾＩＮ＠
"
0.10
0.10
I
0.00
50
55
60
1 , rnperature ('C)
Figlll"c 2 . '[he cftecr ()r hyd rolysis Ｈ･ｲｮ
･ ｲＮｬｴｾﾷ＠
011 R:nio
of N·JT/ N·' ·B. Differen t sl Lperscript indiGltl!d significant
､ ｩ ｦｴ ｾ ｲ ｣ ｌＱ ｣＠ (p < 0.05).
ｾＭ
89
Proem/illg ASEAN COSAT2014
Amino Acid Content in Peptone Produced
rille co ncent rat ion of amino acids in pepto ne prod uced was diffcrcI1l with
com mercial peprone (Bac[QTlo.l peprone). Pea nm pep m ne co ntained duee highest
am ino :1Cids, namely 1.63% glu ta mi c aci d , 0.87% 3spa rtic :1cid :1 nd 0.78%
argilli nc whil c the lowest ami llo acid was methionin e (0.06%). CO llllllcrcial
pepto ne co n tained the hi ghest a mino aci d namely glyci nc amoulHcci 2.03%.
The differe nt o f amino :lCid conrent is C:llIsed by rh e d ifFe rence of raw materi
LlPI
ｾRISTI:K
＠
ASEAN GOSAT 2014
The Proceeding of ASEAN Conference on Science and Technology 2014
-9'" ASEAN Science and Technology Week (ASTW-9)
Innovation for better ASEAN Community:
Science andTeohnology Innovation in Food , Energy,
Water and Related Topics for ASEAN Development.
Organ ized by
Sponsored by
Supported by
ｾＩ＠
RIST[OI(
PROCEEDING
ASEAN COSAT 2014
1l1is proceeding and the individual contributions contained in it are protected under copyright by
LIPI Press (on behalf ofindoncsian Institute of Sciences) and the following terms and condition
apply to their use:
PHOTOCOPYING
A single photocopy of a single article may be made for personal use as allowed by copyright laws.
Permission of the Publisher and payment of a fee is required for all other photocopying. including
multiple or systematic copying, copying for advertising or promotional purposes, resale and all
forms of document delivery. Special rates are available for educadonal ilmimdons that wish to
make photocopies for non-profit educational classroom use.
DERIVATIVE WORKS
Subscribers may reproduce tables of contems or prepare lists of ardcles including abstracts for
internal circulation with their permissions. Permission of the Publisher is required for resale or
distribution omside the institution. Perm ission of the Publisher is required for all other derivative
works, including compilations and translations.
ELECTRONIC STORAGE OR USAGE
Permission of the PubJisher is required to store or use electronically any material cOlltained in
this journal. including any article or parr of an article.
Except as oudined above, no parr of this publication may be reproduced, stored in a retrieval
system or transmitted in any form or by any means, electronic, mechanical, photocopying,
recording or otherwise, without prior written permission of the Publisher.
NOTICE
No responsibility is assumed by the Publisher for any injury and/or damage to persons or property
as a matter of products liability. negligence or otherwise. or f.·om any use or operaeion of any
methods, produces, instructions or ideas contained in the material herein. Because of rapid
advances in the medical sciences, in particular, independent verification of diagnoses and drug
dosages should be made.
Although all advercising material is expected to conform to critical (medical) standards. inclusion
in this publication does not constitute a guarantee or endorsement of the quality or value of such
product or of the claims made of it by its manufacturer.
PROCEEDING
ASEAN COSAT 2014
THE PROCEEDING OF
ASEAN CONFERENCE ON SCIENCE AND TECHNOLOGY 2014
- 9TH ASEAN SCIENCE AND TECHNOLOGYWEEK (ASTW-9)
Innovation for better ASEAN Community:
Science and Technology Innovation in Food, Energy,
Water and Related Topics for ASEAN Developnlent.
Editor in Chief
Prof. Dr. Estiko Rijanto
LIPI Press
© 20 14 Indonesian In stitute of Sciences (L1P I)
Cataloging in Publ ic:ll ion Data
Proceeding of ASEAN Conference on Scicncc :mJ Tech nology 20 1'IIEsliko Rijanto (Ed.)./abrl a: L1P I Prcss, 20 1-1.
pp. xvi + pp. 562; 17,6 x 25 cm
ISBN 978·979·799·812·7
I. ASEIIN CaSAr
2. Science and Technology
600
COPYl'diIOr
Proofre
r-
o..
ｾＮＬ＠
ｾＩＮ＠
"
0.10
0.10
I
0.00
50
55
60
1 , rnperature ('C)
Figlll"c 2 . '[he cftecr ()r hyd rolysis Ｈ･ｲｮ
･ ｲＮｬｴｾﾷ＠
011 R:nio
of N·JT/ N·' ·B. Differen t sl Lperscript indiGltl!d significant
､ ｩ ｦｴ ｾ ｲ ｣ ｌＱ ｣＠ (p < 0.05).
ｾＭ
89
Proem/illg ASEAN COSAT2014
Amino Acid Content in Peptone Produced
rille co ncent rat ion of amino acids in pepto ne prod uced was diffcrcI1l with
com mercial peprone (Bac[QTlo.l peprone). Pea nm pep m ne co ntained duee highest
am ino :1Cids, namely 1.63% glu ta mi c aci d , 0.87% 3spa rtic :1cid :1 nd 0.78%
argilli nc whil c the lowest ami llo acid was methionin e (0.06%). CO llllllcrcial
pepto ne co n tained the hi ghest a mino aci d namely glyci nc amoulHcci 2.03%.
The differe nt o f amino :lCid conrent is C:llIsed by rh e d ifFe rence of raw materi