Uji Aktivitas Antioksidan dari Hidrolisat Daging Bekicot (Achatina fulica) dengan Menggunakan Metode DPPH (1,1-diphenyl-2- picrylhydrazyl)

Abstract

Background: Snail (Achatina fulica) is a species of gastropod that is commonly found in aquatic areas, rice fields, and plantations. Snails have a high protein content, so they can be used as an alternative protein source. Enzymatic hydrolysis is the process by which enzymes break down peptide bonds in proteins with the aid of water. The end product is a hydrolysate that contains bioactive peptide components and antioxidant-acting amino acids. Objective: The purpose of the study was to determine the dissolved protein content and antioxidant activity of snail meat protein hydrolysate with different enzyme concentrations. Method: Snails were obtained from Desa Kwala Madu, Binjai. Next, the snail powder was made, then the snail meat powder was extracted using the soxhletation method to remove the fat, the snail meat protein hydrolysis process was carried out using papain enzyme with variations in enzyme concentration of 1, 3, and 5%. After that, protein qualitative tests of hydrolysate include biuret, ninhydrin, and xanthoprotein tests. The dissolved protein content of the hydrolysate protein was measured using the biuret method. Then, snail meat protein hydrolysate tested for antioxidant activity using the DPPH method using a UV-Vis Spectrophotometer at a wavelength of 516 nm. Results: The result showed that snails meat protein hydrolysate positive of protein in qualitative tests. Snails meat protein hydrolysate with 1; 3; and 5% enzyme concentration contains dissolved protein of 15.5199 mg/ml; 17.9185 mg/ml; and 19.5453 mg/ml, and IC50 values is 403.0003 μg/ml; 355.3001 μg/ml; and 298.8659 μg/ml. Conclusion: The research concluded that the snail meat protein hydrolysate has the highest dissolved protein content and the highest antioxidant activity at an enzyme concentration of 5%.