Optimasi Hidrolisis Enzimatis Isolat Protein Kedelai sebagai Whipping Protein Pengganti Putih Telur

Abstract

Peningkatan minat masyarakat terhadap produk plant based mendorong pengembangan bahan alternatif isolat protein kedelai melalui proses hidrolisis sebagai pembentuk buih pengganti putih telur. Penelitian ini bertujuan : (1) menentukan konsentrasi isolat protein kedelai dan durasi proses hidrolisis yang optimal, (2) mendapatkan formula whipping protein dari hasil hidrolisis optimal dengan kadar gula yang lebih rendah melalui substitusi sebagian gula dengan maltodekstrin yang mampu menggantikan putih telur. Penelitian ini dilakukan dalam dua tahap, yaitu optimasi proses hidrolisis ISP dan pembuatan whipping protein. Proses hidrolisis dilakukan dengan variasi waktu hidrolisis selama 0 (tanpa hidrolisis), 15, 30, 45, 60, dan 75 menit, serta konsentrasi ISP sebesar 5 %, 7,5%, dan 10%. Pada pembuatan whipping protein hidrolisat diterapkan perlakuan substitusi maltodekstrin sebanyak 0 g dan 10 g. Hasil hidrolisis dan whipping protein dianalisis daya dan stabilitas buih. Hasil penelitian menunjukkan bahwa daya buih dipengaruhi oleh lama hidrolisis dan konsentrasi ISP, sedangkan stabilitas buih dipengaruhi oleh kedua faktor tersebut beserta interaksinya. Persentase daya buih optimal diperoleh dari hidrolisat protein kedelai dengan konsentrasi ISP 5 % dan durasi hidrolisis 45 menit. Substitusi maltodekstrin pada whipping hidrolisat meningkatkan persentase stabilitas buih, namun menurunkan persentase daya buih. Oleh karena itu, substitusi maltodesktrin 10 % tidak dapat digunakan sebagai bahan substitusi menurunkan intensitas rasa manis whipping.

The increasing interest in plant-based products has encouraged the development of alternative ingredients, soy protein isolate through controlled hydrolysis to produce foaming agents capable of replacing egg whites. This study aimed to determine the optimal concentration of soy protein isolate and durations of hydrolysis, as well as to formulate a whipping protein derived from the optimal hydrolysate using reduced sugar levels through maltodextrin substitution. The research consisted of two stages: optimization of the hydrolysis process and preparation of the whipping protein. Hydrolysis was conducted for 0, 15, 30, 45, 60, and 75 minutes using substrate concentrations of 5%, 7.5%, and 10%. In the whipping protein preparation stage, maltodextrin substitution levels of 0 g and 10 g were applied. The resulting hydrolysates and whipping proteins were then evaluated for foam capacity and foam stability. The findings showed that foam capacity was influenced by hydrolysis duration and soy protein isolate concentration, whereas foam stability was affected by these factors and their interaction. The optimal foam capacity was obtained from hydrolysates produced with 5% soy protein isolate and a hydrolysis duration of 45 minutes. Maltodextrin substitution increased foam stability but reduced foaming capacity. Therefore, a 10% substitution was unsuitable for reducing the sweetness intensity of the whipping product.