THE ENZYMATIC HYDROLYSIS OF COW MILK AND ITS EFFECT ON MILK HYDROLYSATE PROPERTIES HIDROLISIS ENZIMATIK SUSU SAPI DAN PENGARUHNYA PADA SIFAT HIDROLISAT SUSU

THE ENZYMATIC HYDROLYSIS OF COW MILK AND

  

ITS EFFECT ON MILK HYDROLYSATE PROPERTIES

HIDROLISIS ENZIMATIK SUSU SAPI DAN

PENGARUHNYA PADA SIFAT HIDROLISAT SUSU

BACHELOR THESIS

  Submitted in partial fulfillment of the requirements for a Food Technology Bachelor's degree in Faculty of Agricultural Technology

  

By:

CAROLINA SANTOSO

14.I1.0036

  

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF AGRICULTURAL TECHNOLOGY

SOEGIJAPRANATA CATHOLIC UNIVERSITY

SEMARANG

2018

STATEMENT OF THESIS AUTHENTICITY

  The undersigned below: Name : Carolina Santoso Student Number : 14.I1.0036 Faculty : Agricultural Technology Department : Food Technology

  I hereby declare that the thesis entitled

  “THE ENZYMATIC HYDROLYSIS OF

COW MILK AND ITS EFFECT ON MILK HYDROLYSATE PROPERTIES

”

  contains no work that ever proposed to acquire a bachelor title in a University and along to my knowledge. There are no works ever written or published by others, except the ones used as references and mentioned in the list of references.

  If it has proven in the future that partly or entirely thesis is the result of plagiarism, therefore I am willing to revoke with all the consequences in accordance with the law and regulations applied at Soegijapranata Catholic University and/or valid law and regulations.

  th

  Semarang, 7 March 2018 Carolina Santoso

  14.I1.0036

THE ENZYMATIC HYDROLYSIS OF COW MILK AND

  

ITS EFFECT ON MILK HYDROLYSATE PROPERTIES

HIDROLISIS ENZIMATIK SUSU SAPI DAN

PENGARUHNYA PADA SIFAT HIDROLISAT SUSU

BACHELOR THESIS

  Submitted in partial fulfillment of the requirements for a Food Technology Bachelor's degree in Faculty of Agricultural Technology

  

By:

CAROLINA SANTOSO

  

14.I1.0036

This thesis has been approved and defended in front of the examination

th

committees on 31 January 2018

th

  Semarang, 7 March 2018 Faculty of Agricultural Technology Soegijapranata Catholic University

  Supervisor Dean Dr. Ir. Lindayani, MP Dr. R. Probo Y. Nugrahedi, S.TP., M.Sc.

  Co-Supervisor Dra. Laksmi Hartayanie, MP

  

SUMMARY

  Protein is an essential nutrient and composes of amino acids linked by peptide chains. In the human body, non-specific proteases will digest and convert protein into amino acids that used for the various metabolic process. The quality of protein is determined by its composition and digestibility. High digestibility of protein, it means protein can be easily hydrolyzed into amino acids and utilized optimally. Food processing has a role in determining protein digestibility. Enzymatic hydrolysis is a method that can be used to increase protein digestibility and work by transforming complex molecules into a simpler one. In this study, enzymatic hydrolysis of milk protein was performed. Milk is a source of essential proteins composed of protein fragments that vary in size (2 to 20 amino acids) and can act as bioactive peptide. Through enzymatic hydrolysis of milk protein, a protein that enters the body is already in a simpler form. It will accelerate and optimize protein digestion in the body. The aim of this study is to know the difference activity of papain and bromelain enzymes in hydrolyzing milk protein and to know the effect of hydrolysis to milk hydrolysate. Both enzymes are endopeptidase enzyme that capable to cleave peptide bond in protein. The study began with incubating milk at 55 C for 30 minutes. After that, enzymes were added to milk with 1:150 enzyme-substrate ratio. Milk was hydrolyzed at 0, 2, 4, 6, 8, and 10 hours. The enzymatic reaction was stopped by heating at 85 C for 15 minutes. Then, it was followed by cold centrifugation and supernatant ready to analyze, included pH measurement, determination of the degree of hydrolysis (DH), antioxidant activity, and sensory analysis. Papain and bromelain enzymes had the same pattern in hydrolyzing milk protein. At every level of hydrolysis time, hydrolysis milk protein by papain enzyme will produce lower pH, higher DH, and higher antioxidant activity of hydrolysate. The decreasing in rate of hydrolysis of papain enzyme was lower than bromelain enzyme. The DH and antioxidant activity significantly increased at 0 hours to 2 hours of hydrolysis, it indicated a high amount of peptide released and acted as antioxidants. After 2 hours of hydrolysis, the DH and antioxidant activity remained to increase, but the increased was not significant as initial 2 hours of hydrolysis or entered a constant phase. Enzymatic hydrolysis of milk protein led to bitter taste on milk hydrolysate, it must take an effort to improve the taste to make it more acceptable.

  

RINGKASAN

Protein adalah nutrient esensial yang dibutuhkan oleh tubuh dan tersusun atas asam

amino yang saling terhubung oleh rantai peptida. Kualitas protein ditentukan oleh

komposisi dan kemampuan cernanya. Di dalam tubuh, protease non-spesifik akan

mengubah protein menjadi asam amino sehingga dapat digunakan dalam berbagai

proses metabolisme. Protein dengan tingkat cerna yang tinggi adalah protein yang

dapat dengan mudah terhidrolisis menjadi asam amino dan termanfaatkan secara

optimal. Proses pengolahan pangan memiliki peran dalam menentukan tingkat cerna

protein. Hidrolisis enzimatik merupakan salah satu metode yang dapat digunakan untuk

meningkatkan daya cerna protein dan bekerja dengan cara mengubah molekul

kompleks menjadi lebih sederhana. Pada penelitian ini dilakukan hidrolisis enzimatik

pada protein susu. Susu adalah sumber protein esensial yang tersusun atas fragmen

protein dengan ukuran yang bervariasi (2 sampai 20 asam amino) dan dapat berperan

sebagai bioaktif peptida. Dengan dilakukannya hidrolisis enzimatik pada protein susu

maka protein yang masuk ke dalam tubuh sudah berada dalam bentuk yang sederhana.

Hal ini dapat mempercepat dan mengoptimalkan pencernaan protein dalam tubuh.

Tujuan dari penelitian ini adalah untuk mengetahui perbedaan aktivitas enzim papain

dan bromelain dalam menghidrolisis protein di dalam susu serta mengetahui efek

hidrolisis terhadap hidrolisat susu. Kedua jenis enzim yang digunakan merupakan

enzim endopeptidase yang mampu memutus ikatan peptida pada protein. Penilitian di

awali dengan inkubasi susu pada suhu 55 C selama 30 menit. Setelah itu dilakukan

penambahan enzim ke dalam susu dengan perbandingan enzim-substrat 1:150. Susu

dihidrolisis pada jam ke-0, 2, 4, 6, 8, dan 10. Reaksi enzimatik dihentikan dengan

pemanasan pada suhu 85 C selama 15 menit. Kemudian dilakukan sentrifugasi dingin

dan supernatant dapat dianalisa. Analisa yang dilakukan adalah pengukuran pH,

derajat hidrolisis (DH), aktivitas antioksidan, dan analisa sensori. Aktivitas enzim

papain dan bromelain memiliki pola yang sama dalam melakukan hidrolisis pada

protein susu. Pada tiap tingkat waktu hidrolisis yang dilakukan, hidrolisis protein susu

dengan menggunakan enzim papain akan menghasilkan hidrolisat dengan pH yang

lebih rendah serta DH dan aktivitas antioksidan yang lebih tinggi. Penurunan laju

aktivitas hidrolisis enzim papain lebih rendah dibandingkan dengan enzim bromelain.

Peningkatan DH dan aktivitas antioksidan secara signifikan terjadi pada jam ke-0 ke

jam ke-2, hal ini menunjukkan terlepasnya peptida dalam jumlah yang tinggi dan dapat

berperan sebagai antioksidan. Setelah 2 jam hidrolisis, peningkatan DH dan aktivitas

antioksidan yang terjadi tidak signifikan seperti 2 jam awal hidrolisis atau memasuki

fase konstan. Aktivitas hidrolisis enzimatik pada protein susu menimbulkan rasa pahit

pada hidrolisat susu, dibutuhkan upaya untuk meningkatkan cita rasa sehingga dapat

diterima.

  

ACKNOWLEDGEMENT

  First of all the author would like to express her thanks to the Jesus Christ because of His grace and blessing the thesis entitled: “The Enzymatic Hydrolysis of Cow Milk and Its Effect on Milk Hydrolysate Properties

  ” has been written to fulfill the requirement for acquiring Bachelor Degree in Food Technology in Soegijapranata Catholic University, Semarang, Indonesia. The author would like to express sincere gratitude to all people who have given support and guidance, they are:

  1. Dr. R. Probo Y. Nugrahedi, S.TP., M.Sc., as the Dean of Faculty of Agricultural Technology thank you for giving the great opportunity to finish the final research.

  2. Dr. Ir. Lindayani, MP as supervisor and as co- supervisor thank you for giving the great opportunity to do this research, the great support, the excellent guidance during the process, and the time to complete this thesis.

  3. Ir. Sumardi, M.Sc. thank you for your supporting and help to analyze the data.

  4. All lecturers in the Department of Food Technology thank you for giving all great lessons during the learning activities.

  5. All laboratory assistants (Mas Soleh, Mas Lilik, Mas Pri, and Mba Agatha) in the Department of Food Technology thank you for giving the great guidance and support during the laboratory activities.

  6. All administration staffs thank you for providing great services and information during the learning activities.

  7. Author’s parents (Bambang Hadisantoso and Lay Njuk Siu) and sisters (Deissy Roosalia Santoso and Grace Giovanni Santoso) thank you for never-ending love, prayer, guidance, advice, and support financially and emotionally.

  8. All of the author’s friends especially Bagus Ariyanto, Nindita Niartika, Michael Adrian, Michelle Fernanda, Melisa Vicilia, Kathryne Priscilla, and Ira Febriyana, thank you for the support and suggestions.

  9. All of the Food Technology Students who cannot be mentioned one by one thank you for always inspiring and supporting the author.

10. All of the people who had directly and indirectly helped and supported during the practical training until finishing this thesis, thank you for everything.

  Finally, may God receives all their works and kindnesses. The author realizes that there were unintended errors in writing this thesis. All the readers can give suggestions to improve the content in order to make this thesis as one of the good examples, an inspiration, and provide useful information for others.

  th

  Semarang, 7 March 2018 Author,

  Carolina Santoso

  

LIST OF CONTENTS

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  Page STATEMENT OF THESIS AUTHENTICITY

  1.2. Literature Review .............................................................................................. 3

  ………………………….…………........i

  VALIDITY SHEET .......................................................................................................... ii SUMMARY .................................................................................................................... iii

  RINGKASAN

  .................................................................................................................... iv ACKNOWLEDGEMENT ................................................................................................. v LIST OF CONTENT ...................................................................................................... vii LIST OF TABLES .......................................................................................................... ix LIST OF FIGURES ........................................................................................................... x LIST OF APPENDICES ................................................................................................. xi

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  7. APPENDIC ES……………………………………..………………………………27

  

LIST OF TABLES

  Page

  

LIST OF FIGURES

  Page

  

LIST OF APPENDICES

  Page