| dc.description.abstract | 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-picrylhydrazyl
(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 were analysed 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. | id |
