PRODUCTION OF PROTEIN HYDROLYSATE FROM COCONUT WASTE (COCOS NUCIFERA L.) WITH ORGANIC ACID DEAMIDATION

• Main Author: Santosa, Cindy
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/74421
• Institution: Institut Teknologi Bandung

Indonesia is one of the largest coconut producers in the world. Every part of the coconut fruit has valuable content and good market value. One of the products that can be derived from coconut is coconut milk. The production of coconut milk generates a by-product such as coconut milk cake (coconut waste/CW). CW from the pressing process has a rich composition of protein and fiber, making it beneficial in the food industry. However, CW is often discarded as waste without further processing or used as animal feed. This study aims to determine the effect of organic acid concentration and solvent : CW ratio (mL/g) on the hydrolysis-deamidation CW protein, as well as to characterize the functional of the resulting protein hydrolysate obtained from the best hydrolysis-deamidation operating conditions. The organic acid used in this study is citric acid with concentrations of 0.1 M; 0.5 M; and 0.9 M. The variation in solvent : CW ratio (mL/g CW) are 25, 30, and 35. The experiment begins with the production of low-oil CW, followed by the hydrolysis-deamidation of the low-oil coconut meal to obtain the final product in the form of protein hydrolysate. Based on the experiment, deamidation can increase the yield of protein hydrolysate. The best variation is obtained with a citric acid concentration of 0.9 M and solvent ratio of 25 mL/ g CW, resulting in a yield of 58.82 g/ 100 g CW protein and recovery of 5.3 g/ 100 g CW. The characterization of functional properties resulted in the findings that protein deamidation can increase EAI (6.11 m2/g), decrease ESI (18.9 minute), enhance solubility (91.91%), and improve foaming properties (21.11%).