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All Journal Jurnal Teknologi Pertanian Makara Journal of Technology
Tamtarini Tamtarini
Department of Product Agricultural Technology, Faculty of Agricultural Technology, University of Jember, Jember 68121
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Engineering Materials Science & Nanotechnology Mechanical Engineering

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Journal : Makara Journal of Technology

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The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom Palupi, Niken Widya; Windrati, Wiwik Siti; Tamtarini, Tamtarini
Makara Journal of Technology Vol. 14, No. 2
Publisher : UI Scholars Hub

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Abstract

Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commercially protease available Protamex ™ with enzyme concentration of 0.1% (w/w). Hydrolysis was performed at three different temperatures (room temperature, 40 °C, and 50 °C) with different incubation periods (60, 90, and 120 minutes). Enzyme inactivation was done in 90 °C for 3 minutes. Yield and degree of hydrolysis ranged from 94.76% to 99.55% and 19.06% to 24.59%. Protein solubility was about 89–11,8%. The longer time of hydrolysis, the darker the color of protein hydrolysate. Protein hydrolysate which has hydrolysis at 50 °C for 120 minutes has the highest protein yield and the best sensory properties: 4.76 (taste liking), 3.68 (aroma liking), and 4.56 (overall liking). However, this protein hydrolysate has the potential for application as an ingredient in formulated diets.
Co-Authors Niken Palupi, Niken Niken Widya Palupi Sih Yuwanti Wiwik Siti Windrati Wiwik Windrati, Wiwik