Open AccessProduction of protein hydrolysate from tofu dregs using the crude extract of bromelain from pineapple core (Ananas comosus l)
Author(s) -
Samsul Bahri,
K. S. Hadati,
Pasjan Satrimafitrah
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1763/1/012008
Subject(s) - bromelain , hydrolysate , ananas , hydrolysis , chemistry , food science , enzymatic hydrolysis , chromatography , biochemistry , enzyme , biology , papain , botany
Tofu dregs are one of the waste products from making tofu that still has the potential to be processed, because the protein content is relatively high, namely 23.62%. This waste has not been optimally utilized by the community unless it is used as animal feed. One alternative to utilizing tofu waste is processing it into specific products, namely producing protein hydrolysate using bromelain. The purpose of this study was to determine the best concentration of crude bromelain enzyme extract and hydrolysis time to obtain the degree of hydrolysis (DH) of protein hydrolysate in tofu dregs. DH of protein hydrolysate was determined with various concentrations of bromelain (8, 9, 10, 11, and 12%) (v/v) and variations in the hydrolysis time (120, 180, 240, and 300 minutes). The best degree of hydrolysis was 22.82% using 11% crude bromelain extract with a hydrolysis time of 120 minutes.