Aktivitas Antioksidan dan Karakterisasi Profil Fraksi Peptida Susu Tempe
DOI:
https://doi.org/10.30997/jah.v12i1.24360Keywords:
antioksidan, fraksi ultrafiltrasi, peptida bioaktif, tempeAbstract
Tempe dapat dimanfaatkan dalam pembuatan produk minuman olahraga untuk pemulihan kondisi tubuh pasca olahraga. Namun, penelitian mengenai minuman olahraga tersebut masih belum diketahui secara lebih lanjut mengenai fraksi yang memiliki aktivitas antioksidan terbaik. Fraksinaksi dilakukan untuk memisahkan peptida berdasarkan berat molekul, memurnikan, dan mengkonsentrasikan. Maka dari itu penelitian ini memiliki tujuan yaitu memisahkan peptida menjadi fraksi-fraksi, menguji konsentrasi protein dan berat molekul dari fraksi-fraksi yang diperoleh, membandingkan nilai aktivitas antioksidan dengan metode DPPH dan ABTS dari fraksi peptida, dan menentukan nilai IC50 dari fraksi peptida yang memiliki aktivitas antioksidan terbaik. Proses fraksinasi dilakukan terhadap sampel dengan aktivitas antioksidan terbaik yaitu hidrolisis selama 3 jam dengan enzim bromelain. Hasil fraksinasi peptida didapatkan 4 fraksi dengan nilai konsentrasi tertinggi pada fraksi >300 kDa sebesar 62,1 mg/mL. Pada analisis berat molekul, peptida hidrolisat 3 jam membentuk 5 band sedangkan fraksi-fraksinya membentuk 1-4 band. Aktivitas antioksidan terbaik ditunjukkan pada fraksi <5 kDa metode DPPH sebesar 2,9%/mg protein dan ABTS sebesar 3%/mg protein. Nilai IC50 dari kedua metode ini menunjukkan fraksi peptida tergolong dalam aktivitas antioksidan lemah.
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