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All Journal TEKMAPRO Journal of Industrial Engineering and Management Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Khadimul Ummah Journal of Social Dedication Agroindustrial Technology Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Nusantara Science and Technology Proceedings Journal of Science and Social Development
Anugerah Dany Priyanto
Universitas Pembangunan Nasional “Veteran” Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Nusantara Science and Technology Proceedings

 1 
Effects of Papain Concentration and Hydrolysis Time on Degree of Hydrolysis and Glutamic Acid Content of Apple Snail Hydrolysate Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Nusantara Science and Technology Proceedings 5th International Seminar of Research Month 2020
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0904

Abstract

Umami taste enhances the high palatability in cuisine by the presence of high level of glutamic acid content. This savoriness compound could get from fermentation and hydrolysis process. Generally, consumer perception thinks preferable natural sources due to food safety issues. Apple snail (Pila ampullacea) is known as abundant wildlife containing high protein source. The most popular protease in Indonesia is papain, which was used to generate the apple snail hydrolysate. The objective of this research is to define the specified condition based on papain concentration and hydrolysis time to produce umami taste from apple snail. Those two variables showed a significant effect on the degree of hydrolysis and glutamic acid content of apple snail hydrolysate, therefrom the data were several various values in the lowry method and ninhydrin colorimetry, respectively. The established condition resulting in a degree of hydrolysis and glutamic acid content was as high as 56.56 ± 1.65% and 95.34 ± 0.13 ppm. The study concluded that papain within certainly condition denotes free amino acid in releasing of umami taste. Furthermore, this research will be applied as flavour enhancers, commonly known as monosodium glutamate (MSG). Also, this study promotes a natural source as safer flavor enhancers, utilization of potential local commodity, and can compete with the commercial ones.
Effect of Hydrolysis Time and Bromelain Enzyme Concentration on Protein Levels Of Apple Snail (Pila ampullaceal) Hydrolyzate Dedin Finatsiyatull v; Anugerah Dany Priyanto; Andre Yusuf Trisna
Nusantara Science and Technology Proceedings International Seminar of Research Month 2021
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2452

Abstract

A high enough population of snails is considered detrimental to society. Currently, snails have a fairly low economic value, even though the protein content is quite high. In general, animal protein content is higher than vegetable protein, but animal protein tends to be more expensive. The need for protein as a human nutrient is quite high. There needs to be an effort to provide a source of animal protein in sufficient quantities, the price is relatively cheap, and contains high protein. For this reason, it is necessary to use the protein of snails. Apple Snail (Pila ampullaceal) is a type of snail that has a high protein content. There needs to be a method to optimize the extract of snail protein. The protein hydrolysis process was one method to optimize the process of separating protein from non-protein content. Snail protein hydrolyzate can be used for umami products, soy sauce, or biscuit mixtures. The process of the hydrolysis of Apple snails using the bromelain enzyme at concentrations: of 1%, 5%, and 10% with variations in hydrolysis time of 3 hours, 6 hours, 9 hours, 12 hours, 15 hours, and 18 hours. The results showed that treatment at 1% bromelain enzyme concentration obtained the highest soluble protein content (4.18%) at 15 hours of hydrolysis time. While in the treatment of 5% bromelain enzyme concentration, the highest dissolved protein content (3.35%) was obtained at 15 hours of hydrolysis time. In the treatment of 10% bromelain enzyme concentration, the highest dissolved protein content (4.13%) was obtained at 12 hours of hydrolysis time. The results of this study can be concluded that the highest protein content was obtained by using the enzyme bromelain 1%-10% with a hydrolysis duration of 12 hours - 15 hours.
Co-Authors Almira Dinar Dhiny Amalia Rosida Fajriyah Andre Yusuf Trisna Putra Angky Wahyu Putranto Annisa Septianing Putri Hidayat Astrid Damayanti Dedin Finatsiyatull Rosida Della Angelina Faiz Ramadhani Hadi Munarko Hakim Putra Ashari Jariyah Jariyah Jariyah Luqman Agung Wicaksono Maulia Widi Miracle Drew Hansel Hartanto Nanda Oktavia Nanda Oktavia Nurida Tri Novita Rahmawati Rahmawati Rangga Kurnia Putra Ratna Yulistiani Ratna Yulistiani Rosida . Serly Safitri Serly Safitri Sri Djajati Sri Djajati Sri Djajati Sri Djajati Sri Djajati Sri Winarti Teti Estiasih Teti Estiasih Teti Estiasih Tuty Shohibatuz Zakiyah Widyasari . Widyasari Widyasari Widyasari Widyasari Wildan Naufal Esfandiar