TAXONOMIC AND BIOCHEMICAL CHARACTERIZATION OF PYTHIUM VEXANS AS A POTENTIAL SOURCE OF PROTEIN FOOD
The challenge in Indonesia as a developing country to get renewable solutions that can meet the needs of food and the impact of human activities is not an easy thing to solve. Increasing demand for quality food, feed, and bio-products that are environmentally friendly demands to bring up bio-indu...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/45514 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | The challenge in Indonesia as a developing country to get renewable solutions that
can meet the needs of food and the impact of human activities is not an easy thing
to solve. Increasing demand for quality food, feed, and bio-products that are
environmentally friendly demands to bring up bio-industries that produce
complementary products. One of the goals of Indonesia's development towards bioindustry
is to realize national food independence. The estimated nutritional value
of Fungi is one part of meeting the demands of bio-industry on food. For this reason,
it is necessary to study the nutritional value of fungi from local isolates to explore
the potential biodiversity of the archipelago Fungi as a future food source. This
study aims to isolate of oomycota, characterize taxonomies, and characterize the
nutritional value of protein, amino acids, and fatty acids. The methods used are
GC, HPLC, Kjeldahl, PCR, and UPLC. Based on DNA analysis of ITS, 99.62%
were obtained homologies with Pythium vexans. Protein test results obtained ±
7,12%. Amino acid testing obtained data in the form of essential amino acids
consisting of tryptophan, histidine, threonine, leucine, lysine, arginine, valine,
isoleucine, and phenylalanine. While non-essential amino acids consist of proline,
tyrosine, aspartic acid, glycine, alanine, glutamic acid, and serine. Detected fatty
acids are saturated fatty acids consisting of arachnids acid, behenic acid,
heptadecanoic acid, caprylic acid, lauric acid, lignoceric acid, myristic acid,
palmitic acid, and stearic acid. Whereas unsaturated fatty acids consist of
arachidonic acid (AA), eicosadienoic acid, eicosapentaenoic acid (EPA),
eicosatrienoat acid (?6), eicosanoid acid, erucic acid, heptadecenoic acid,
linolenic acid (?3), c-linoleic acid (?6), eicosanoid acid, erucic acid,
heptadecenoic acid, linolenic acid (?3), c-linoleic acid (?6), linolenic acid (?6),
myristoleic acid, c-oleic acid (?9), and palmitoleic acid. Based on the data, it can
be concluded that Pythium vexans could be a potential source of protein food with
protein content of 7,12%, the highest levels of amino acids are leucine and glutamic
acid; and the highest levels of fatty acids are palmitic acid and c-oleic acid (?9).
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