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la ABSTRACT This research conducted to evaluate the hydrolytic process of sambar deer (Rusa unicolor) meat protein as the first step to produced bioactive peptide. The proteolytic enzyme used were pepsin and trypsin. Hydrolysis process evaluated using concentration of soluble protein and Degree of hyrolysis (DH) parameters. Soluble protein concentration determined by Biuret methods. The result showed that concentration of soluble protein (mg/ml) using Biuret test was 8,33 ± 0,10 while after pepsin and trypsin were 8,08 ± 0,07 and 7,89 ± 0,12 respectively. The proximate analysis of Sambar deer meat, water content 73,25%, protein 22,49 %, ash 2,35% and fat was 3,35 %. pH of Sambar deer meat was 7,8 while after pepsin and trypsin were 2,4 and 6,5 respectively. Degree of hydrolysis Sambar meat protein using pepsin was 29 % and using trypsin was 23%.It might conclude that hydrolysis process of Sambar deer meat using pepsin and trypsin was running optimally proved by the increase of soluble protein. Hydrolitic by pepsin was more effective than the trpsin based on DH value.

Evaluasi Proses Hidrolisis Enzimatis Protein DagingRusa Sambar (Rusa unicolor) Menggunakan Enzim Pepsin dan Tripsin