PRODUCTION AND CHARACTERIZATION OF PROTEIN AND ENZYME FROM CILEMBU SWEET POTATO IN BENCH SCALE

• Main Author: Thufail Satria Abdi N, Tuhu
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/56258
• Institution: Institut Teknologi Bandung

Cilembu sweet potato protein (Cilembu SPP) can be used as a by-product of the Cilembu sweet potato flour industry. Cilembu SPP extract contains ?-amylase enzyme, Polyphenol Oxidase (PPO) and sporamin. Previous research reported that protein extraction from cilembu sweet potato had not give the best yield yet that may caused by the system that have not reached the equilibrium point as a consequence from non-optimum agitation speed. The Characteristic of Cilembu SPP also has not identified yet. The purpose of this research is to determine the effect and conditions of the best agitation speed on the yield of Cilembu SPP extraction, to determine the effect and the best velocity condition on the kinetics of Cilembu sweet potato protein extraction, and to identify the characteristic of Cilembu SPP which consist of protein solubility, emulsion capacity, foaming properties, water absorption and beta amylase enzyme activity. We conducted protein extraction at room temperature for 90 minutes with solvent to substrate ratio 2:1 using variation of agitation speed. Based on this research, the highest yield of protein extracted is achieved 49,09 ± 0,25 g/ 100 g Cilembu SPP at 880 RPM in 12 minutes with the mass coefficient 7,73 ± 0,60 ????????/????. Based on the characterization analysis, isoelectric point of Cilembu SPP is at pH 4, the highest emulsion capacity is obtained at pH 10, the highest foaming capacity is obtained at pH 13, the highest activity of ?-amylase enzyme is obtained by using 528 RPM as agitation speed resulted 8,5 ± 4,05 U/mg protein and the highest capacity of water absorption is obtained by using 880 RPM resulted 7,5 ± 0,035 %.