Optimasi Imobilisasi Enzim Laktase Pada Alginat Beads dengan I-Optimal Design untuk Produksi Susu Rendah Laktosa
Date
2023-01-11Author
Setyawati, Amelya
Suyatma, Nugraha Edhi
Budi, Faleh Setia
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Show full item recordAbstract
Susu merupakan sumber protein hewani yang mengandung komponen gizi yang lengkap dan kompleks. Penderita intoleransi laktosa tidak mampu mengonsumsi susu yang mengandung laktosa karena tidak adanya enzim laktase dalam sistem pencernaannya untuk menghidrolisis laktosa menjadi glukosa dan galaktosa. Konsumen lactose intolerance dapat mengonsumsi laktosa dengan memecah terlebih dahulu laktosa yang ada dalam produk susu dengan menggunakan enzim laktase. Imobilisasi enzim dengan metode entrapment (penjebakan) menggunakan matriks alginat dan garam kalsium dibuat untuk memproduksi susu rendah laktosa yang ekonomis dalam industri pangan. Tujuan penelitian ini adalah (1) Mengkaji pengaruh dari garam kalsium yang berbeda dan konsentrasinya terhadap karakteristik matriks/beads Ca-alginat penjebak enzim laktase dan dampaknya terhadap kualitas susu rendah laktosa yang dihasilkan, (2) Mengkaji pengaruh dari perbedaan konsentrasi enzim laktase tehadap susu rendah laktosa yang dihasilkan, dan (3) Menentukan perlakuan terbaik susu rendah laktosa yang disukai konsumen. Penelitian ini dilakukan dua tahapan. Penelitian tahap pertama adalah pengujian bahan baku alginat, dan susu segar, meliputi pengujian kadar air, kadar abu, kadar glukosa, dan kadar laktosa. Pada Tahap kedua yang dilakukan adalah pembuatan beads alginat + laktase dengan optimasi response surface methodology (RSM), meliputi: (a) penentuan faktor optimum, besaran campuran, dan respon optimum, (b) pencampuran kombinasi level faktor yang diberikan oleh softwere design expert dan analisis kekuatan (hardness), kadar glukosa, laktosa, sensori, dan karakteristik beads alginat + laktase, (c) pencarian solusi terbaik (kombinasi optimal) campuran bahan baku. Penelitian dilakukan dengan metode response surface methodology (RSM) dengan perbedaan konsentrasi garam kalsium (0,1; 0,2; dan 0,3M), konsentrasi enzim laktase (4; 6; dan 8 mg/ml), dan jenis garam kalsium yang digunakan (kalsium klorida dan kalsium laktat) menghasilkan 19 perlakuan. Kemudian dilakukan uji verifikasi susu rendah laktosa perlakuan optimum. Pengolahan data pada penelitian ini menggunakan RSM dan SPSS. Hasil analisis bahan baku pada alginat dengan kadar air sebesar 12,57% (bb) dan kadar abu sebesar 22,42% (bb). Hasil analisis bahan baku pada susu segar pasteurisasi didapatkan kadar glukosa sebesar 0,07% dan kadar laktosa sebesar 3,83%. Perlakuan optimum yang didapat dari metode mixture design adalah 0,189M konsentrasi garam kalsium laktat dan 8mg/ml konsentrasi enzim laktase. Hasil analisis fisikokimia perlakuan optimum menunjukkan memiliki nilai kekerasan 0,0223Pa, kadar glukosa 4,94%, kadar laktosa 1,36%, dan nilai uji sensori 6,6. Hasil verifikasi menunjukkan perlakuan optimum berada dalam rentang (95% CI dan 95% PI). Hasil sensori menunjukkan perlakuan optimum lebih disukai konsumen dengan skor rasa dan keseluruhan lebih tinggi dibandingkan dengan perlakuan yang lainnya. Milk is a source of animal protein that contains complete and complex nutritional components. People with lactose intolerance cannot consume milk containing lactose because there is no lactase enzyme in their digestion system to hydrolyze lactose into glucose and galactose. Lactose intolerance consumers can consume lactose by first breaking down the lactose present in dairy products using the lactase enzyme. Enzyme immobilization by entrapment method using an alginate matrix and calcium salt is made to produce low-lactose milk, which is economical in the food industry. The aims of this study were (1) to examine the effect of different calcium salts and their concentrations on the characteristics of the lactase enzyme trapping Ca-alginate + Lactase bead and its impact on the quality of low-lactose milk produced, (2) to examine the effect of different concentrations of lactase enzyme on low-lactase milk. Lactose produced, and (3) Determining the best treatment for low-lactoce milk that consumers prefer. This research was conducted in two stages. The first stage of the research was testing raw materials for alginate, and fresh milk, including water content, ash content, glucose content, and lactose content level. In the second stage, the production of lactase beads was carried out by optimizing the response surface methodology (RSM), including (a) determining the optimum factor, the amount of the mixture, and the optimum response, (b) mixing the combination of factor levels given by RSM and analyzing the hardness, glucose levels, lactose, hedonic quality, and lactase bead characteristics, and (c) finding the best solution (optimal combination) of raw material mixture. The research was conducted using the response surface methodology (RSM) with Different concentrations of calcium salts (0.1, 0.2, and 0.3M), lactase enzyme concentrations (4, 6, and 8 mg/ml), and the type of calcium salt used (calcium chloride and calcium lactate) yielded 19 treatments. After that, a verification test of the optimum low-lactose milk was carried out. Data processing in this study using RSM and SPSS. The analysis of raw materials on alginate with a water content of 12.57% (bb) and an ash content of 22.42% (bb). The results of the analysis of raw materials in pasteurized fresh milk obtained glucose levels of 0.07% and lactose levels of 3.83%. The optimum treatment obtained from the mixture design method was 0.189M concentration of calcium lactate salt and 8mg/ml concentration of lactase enzyme. The results of the physicochemical analysis of the optimum treatment had a mechanical strength of 0.0223Pa, a glucose content of 4.94%, a lactose content of 1.36%, and a hedonic test value of 6.6. Verification results show that the optimum treatment is in the range (of 95% CI and 95% PI). Sensory results showed that the optimum treatment was preferred by consumers with higher overall and taste scores compared to other treatments.
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