Judul: Extraction and Enzymatic Hydrolysis of Spirulina sp. Protein as Antioxidant Properties
Abstrak: Spirulina sp. merupakan mikroalga yang dikonsumsi sebagai dietary supplement karena memiliki kandungan gizi utama protein dan aktivitas biologis dalam menginhibisi senyawa radikal bebas. Proses ekstraksi dan hidrolisis protein diduga mampu meningkatkan sifat fungsional serta aktivitas inhibisi radikal bebas 1,1-diphenyl-2-picryl-hydrazyl (DPPH) Spirulina sp.. Tujuan penelitian ini membandingkan pengaruh perbedaan metode ekstraksi terhadap konsentrasi protein, derajat hidrolisis, inhibisi radikal bebas DPPH, serta profil asam amino hidrolisat Spirulina sp.. Spirulina sp. diekstrak dengan metode fisik dan metode kimiawi. Ekstrak yang dihasilkan kemudian dianalisis konsentrasi protein dan dihidrolisis dengan enzim papain, lalu dianalisis derajat hidrolisis dan profil asam amino. Ekstrak dan hidrolisat Spirulina sp. dianalisis inhibisi radikal bebas DPPH pada hari ke-0 dan ke-210 setelah proses hidrolisis. Perbedaan metode ekstraksi berpengaruh signifikan (p < 0,05) terhadap konsentrasi protein ekstrak. Metode fisik menghasilkan ekstrak dengan konsentrasi protein 67,4 ± 14,35 mg/mL, sedangkan metode kimiawi 53,41 ± 3,90 mg/mL. Perbedaan metode ekstraksi berpengaruh signifikan (p < 0,05) terhadap derajat hidrolisis hidrolisat yang dihasilkan. Hidrolisat yang diekstrak dengan metode fisik memiliki derajat hidrolisis 77,14 ± 11,95%, sedangkan metode kimiawi 35,08 ± 15,88%. Hidrolisat dan ekstrak Spirulina sp. mengalami penurunan nilai inhibisi radikal bebas setelah penyimpanan beku. Kandungan asam amino hidrolisat ekstrak metode fisik yaitu 8.711,56 mg/kg, sedangkan metode kimiawi sebesar 3.391,56 mg/kg., Spirulina sp. is a microalgae species that is consumed as a dietary supplement due to its high nutrition content, especially protein and its bioactivity as a radical scavenger. Extraction and hydrolysis processes are expected to enhance Spirulina’s functional characteristic and its bioactivity to inhibit free radicals 1,1-diphenyl-2-picryl-hydrazyl (DPPH). The aim of this study was to compare the effect of two different extraction methods on protein concentration, degree of hydrolysis, DPPH free radical inhibition, and amino acid profile of Spirulina sp. hydrolysate. Spirulina sp. were extracted using two different methods, physical and chemical methods. The crude protein extracts was analyzed using Biuret method and hydrolysed using papain enzyme. The protein hydrolysate was finally run through some analysis such as hydrolysis degree, amino acid profile, and DPPH scavenging activity. The two different extraction methods effected on protein concentration and degree of hydrolysis significantly (p < 0,05). Protein concentration of Spirulina sp. that were extracted using physical method is 67,4 ± 14,35 mg/mL, while Spirulina sp. that were extracted using chemical method is 53,41 ± 3,90 mg/mL. Hydrolysis degree of protein hydrolysate extracted using physical method is 77,141 ± 11,945% while Spirulina sp. that were extracted using chemical method is 35,081 ± 15,884%. Both Spirulina sp. extract and hydrolysate %inhibition decreased after storage. Hydrolysate extracted using physical method contains 8.711,56 mg/kg of amino acid, while hydrolysate extracted using chemical method contains 3.391,56 mg/kg.
Keyword: DPPH radical inhibition, extraction, papain, protein, protein hydrolysate