KARAKTERISASI SIFAT FISIKOKIMIA ISOLAT PROTEIN SORGUM (Sorghum bicolor (L). Moench) HASIL EKSTRAKSI METODE ENZIMATIS MENGGUNAKAN α-AMILASE
DOI:
https://doi.org/10.21776/ub.jtp.2022.023.03.2Keywords:
Isolat protein; Sifat fisikokimia; SorgumAbstract
Sorgum merupakan salah satu serealia sumber karbohidrat yang sering dimanfaatkan sebagai bahan baku industri khususnya dalam bentuk pati. Ekstraksi pati menghasilkan produk samping yaitu protein yang memiliki kandungan protein 3 kali lipat lebih tinggi dari kandungan protein pada biji sorgum. Isolasi protein sorgum dapat dilakukan dengan menggunakan enzim α-amilase. Sifat fisik dan kimia akan memengaruhi sifat produk selama proses pengolahan, penyimpanan dan konsumsi makanan. Sifat fisikokimia tersebut meliputi kadar air, abu, protein, lemak, dan morfologi permukaan granula isolat protein sorgum. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia yang dimiliki oleh isolat protein sorgum yang dihasilkan. Penelitian ini dilakukan dengan metode eksperimental yang dilanjutkan dengan analisa secara deskriptif. Penelitian yang dilakukan 2 konsentrasi enzim yang berbeda (30000 U/g dan 53681,6 U/g) dalam waktu hidrolisis yang sama (30 menit). Hasil isolasi protein menggunakan metode enzimatis dengan konsentrasi enzim α-amilase 53681,6 U/g pati, menghasilkan konsentrat protein sorgum dengan kandungan protein 70,96%, serta kadar non-protein seperti kadar air, abu, lemak, dan karbohidrat dengan nilai berturut-turut sebesar 79,72%, 0,68%, 0,15%, dan 5,1% dengan morfologi isolat protein berupa kafirin yang saling menempel erat satu dengan yang lainnya mengelilingi endosperm.
Sorghum is a cereal source of carbohydrates that is often used as industrial material, especially in the form of starch. Extraction of starch produces protein as a by-product which has a protein content of 3 times higher than the protein content of sorghum grain. Isolation of sorghum protein can be done by using the α-amylase enzyme. The physical and chemical properties will affect the product properties during the processing, storage, and consumption of food. The physicochemical properties included water content, ash, protein, fat, and surface morphology of sorghum protein isolate granules. This study aims to determine the physicochemical characteristics of the sorghum protein isolate produced. This research was conducted using an experimental method followed by a descriptive analysis. The experiment was conducted with 2 different enzyme concentrations (30000 U/g and 53681.6 U/g) in the same hydrolysis time (30 minutes). The results of protein isolation using the enzymatic method with α-amylase enzyme concentration of 53681.6 U/g starch, resulted in a protein concentrate of sorghum with a protein content of 70.96%, as well as non-protein content such as water, ash, fat, and carbohydrate content which their values are 79.72%, 0.68%, 0.15%, and 5.1% respectively with the morphology of protein isolates in the form of kafirin which are closely attached to one another around the endosperm
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