Karakterisasi Protein Konsentrat Hasil Ekstraksi dari Bungkil Inti Sawit dengan Metode Hidrolisis

Abstract

Research on the characterization of protein concentrate extracted from palm kernel cake has been conducted. This research was carried out using different solutions with the lipid binding protein and polysaccharides with nonhydrolysis extraction and hydrolysis extraction. Palm kernel cake was crushed and sieved mechanically (nonhydrolysis) to 80 mesh. Furthermore, the protein was pre-ekstracted by chemical method (hydrolysis) using distilled water, 2M HCl and heating at 50°C. The best temperature for hydrolysis was 50 °C for 2 hours. Both methods followed by protein extraction with 1 N NaOH at 5 0°C for 2 hours. Centrifugation was carried out at 3 000 rpm, temperature 10 °C for 40 minutes. Protein precipitation conducted by the addition of IN HC! to pl 3.5. Separation of protein concentrate was done by centrifugation at 9000 rpm for 10 minutes. Qualitative test of palm kernel cake was positive for protein. Crude protein content of palm kernel cake was 15, 78%. Protein concentrates forms was globular. Results from the determination of nonhydrolysis method and hydrolysis method were respectively 9.29% and 13.50% for extraction yield, 40. 74% and 43.68 % for crude protein content, 24.00% and 37.52% for recovery, 5.99% and 9.41% for water content, 0.00% and 0.12%for crude fiber, 33.12% and 35.85%for crude fat content. Fatty acid composition was determined by GC both for nonhydrolysis and hydrolysis methods were C :8-0, C :10-0, C :12-0, C :14-0, C :16-0, C :18-0, C :18-1, C :18-2. At most, levels of oleic acid and capric acid 36.96 and 34. 77, 32.68 and 32.50. For both nonyidrolysis and hydrolysis methods, respectively amino acid composition was determined by HP LC, it found that the protein concentrate contained essential amino acid Histidine, Isoleucine, Leucine, Lysine, Methionine, Arginine, Phenylalanine, Valine, whereas Threonine, and Tryptophan were respectively not detected. Glutamate acid was the major amino acid, found from both methods of nonhydrolysis and hydrolysis with concentration of 8. 7 5% and 9.44% were respectively. Total protein content of protein concentrates with hydrolysis greater than with nonhydrolysis. Protein content higher than 13,94% can be obtained by the hydrolysis method, the result of breaking ties with the instrinsic proteins and integral proteins with lipids and polysaccharides.