Optimasi Hidrolisis Daging Buah Pala Menggunakan Enzim Amilase dan Pektinase

Abstract

Nutmeg is a very potential commodity in Indonesia. Utilization of nutmeg pulp left over from wasted seeds and mace needs to be improved. Nutmeg flesh contains active ingredients that are very beneficial for health. The cell wall of nutmeg fruit also contains many components such as fiber, starch and pectin. To increase the active ingredient content, enzymes are used to break down the cell wall components such as starch and pectin degrading enzymes. Enzymatic hydrolysis is needed to break down starch and pectin compounds using the enzymes amylase and pectinase. The optimum conditions for the amylase and pectinase enzymes are different, so an optimization process is needed to obtain optimal results. This study aims to find optimal conditions for hydrolysis of amylase and pectinase synergistically and to compare the antioxidant content of fresh nutmeg pulp and hydrolyzate of nutmeg pulp. The optimization process was carried out using the Box Behnken Design (BBD) design on RSM with 17 experimental point units with 3 factors namely pH (X1), temperature (X2), and time (X3) as well as 3 responses namely Dextrose Equivalent, reducing sugar, and sugar total of each treatment variation. The results showed that the components of pectin (4,95%) and starch (8,13%) were obtained. From these experiments, RSM provided several optimum conditions for a process with optimal solution conditions validated at pH 4,62, temperature 46oC, and 181 minutes and produced dextrose equivalent (41,05), reducing sugar (7,08%,) and total sugar (17,55%). The factors of pH, temperature, and hydrolysis time contributed to the resulting response value. The response values of dextrose equivalent, reducing sugar and total sugar increased with increasing temperature and time up to a certain limit and the process conditions tended to be at a low pH up to a certain limit. The higher the response value indicates that the process of hydrolysis and breakdown of starch and pectin is running better. The level of clarity in the validated nutmeg pulp hydrolyzate was still quite turbid where the TSS (26,3 g/L) and TDS (35,3 g/L) values were obtained and the oBrix value was 2.47. These results show that the degradation process of pectin into simpler compounds is not perfect. The antioxidant (IC50) content of hydrolyzed nutmeg was 127.64 ppm and the antioxidant (IC50) of fresh nutmeg flesh was 141.78 ppm. These results indicate that the antioxidant content of IC50 increased after hydrolysis.