Pemanfaatan Bromelain Dari Bonggol Nanas Dalam Mereduksi Imunoreaktivitas Gluten Pada Tepung Gandum Utuh

Zunaedi, Zelda Zein H (2026) Pemanfaatan Bromelain Dari Bonggol Nanas Dalam Mereduksi Imunoreaktivitas Gluten Pada Tepung Gandum Utuh. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penyakit celiac (CD) merupakan kelainan autoimun yang dipicu oleh konsumsi gluten pada individu dengan predisposisi genetik. Prevalensi global penyakit ini diperkirakan berkisar antara 0,5% hingga 1,4% dan terus meningkat seiring bertambahnya kesadaran diagnosis. Kondisi tersebut mendorong pengembangan strategi modifikasi protein gandum untuk menurunkan imunoreaktivitas gluten tanpa mengurangi nilai gizi bahan baku. Penelitian ini bertujuan mengoptimalkan hidrolisis enzimatik tepung gandum utuh (Triticum aestivum L.) menggunakan enzim bromelain komersil dari bonggol nanas (Ananas comosus) melalui pendekatan Response Surface Methodology (RSM) dengan Box–Behnken Design (BBD). Variabel yang dioptimalkan meliputi konsentrasi enzim (0,5–1%), suhu hidrolisis (40–55 °C), dan waktu reaksi (2–5 jam). Tepung gandum utuh dikarakterisasi menggunakan analisis proksimat, sedangkan hidrolisat dianalisis berdasarkan kadar protein larut metode Bradford, derajat hidrolisis (DH), dan konsentrasi gluten menggunakan ELISA Kompetitif R5. Tepung gandum mengandung protein 12,33%, lemak 2,01%, abu 1,11%, kadar air 6,96%, dan karbohidrat 77,59%, yang menunjukkan kesesuaiannya sebagai substrat hidrolisis. Nilai DH berkisar antara 63,30% hingga 229,44%, menunjukkan bahwa bromelain mampu menghidrolisis protein gandum secara efektif pada berbagai kondisi proses. Analisis RSM menunjukkan bahwa temperatur hidrolisis merupakan faktor yang paling berpengaruh terhadap DH, sedangkan temperatur dan waktu hidrolisis berpengaruh nyata terhadap konsentrasi gluten. Model DH menunjukkan kemampuan prediksi yang lebih baik dibandingkan model konsentrasi gluten, meskipun kedua model masih dapat digunakan untuk menggambarkan kecenderungan respons dan menentukan kondisi optimum proses. Kondisi optimum yang diperoleh melalui optimasi numerik berada pada suhu 49,45 °C, waktu hidrolisis 5 jam, dan konsentrasi enzim 1% dengan nilai desirability sebesar 0,835. Pendekatan optimasi menggunakan RSM-BBD memberikan dasar ilmiah dalam pengembangan proses hidrolisis enzimatik tepung gandum untuk menghasilkan bahan baku dengan imunoreaktivitas gluten yang lebih rendah sebagai alternatif bagi pengembangan produk pangan berbasis gandum yang lebih aman.
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Celiac disease (CD) is an autoimmune disorder triggered by gluten consumption in genetically susceptible individuals. Its global prevalence is estimated to range from 0.5% to 1.4% and continues to increase as awareness and diagnosis improve. This condition has encouraged the development of strategies to modify wheat proteins while preserving their nutritional quality and reducing gluten immunoreactivity. This study aimed to optimize the enzymatic hydrolysis of whole wheat flour (Triticum aestivum L.) using bromelain isolated from pineapple stem (Ananas comosus) through Response Surface Methodology (RSM) with a Box–Behnken Design (BBD). The effects of enzyme concentration (0.5–1%), hydrolysis temperature (40–55 °C), and reaction time (2–5 h) were evaluated. Whole wheat flour was characterized by proximate analysis, whereas the resulting hydrolysates were analyzed for soluble protein content using the Bradford assay, Degree of Hydrolysis (DH), and gluten concentration using competitive R5 ELISA. The flour contained 12.33% protein, 2.01% fat, 1.11% ash, 6.96% moisture, and 77.59% carbohydrate, confirming its suitability as a substrate for enzymatic hydrolysis. DH values ranged from 63.30% to 229.44%, demonstrating that bromelain effectively hydrolyzed wheat proteins under different processing conditions. Response surface analysis indicated that hydrolysis temperature was the most influential factor affecting DH, whereas both hydrolysis temperature and reaction time significantly affected gluten concentration. The DH model exhibited better predictive performance than the gluten concentration model, although both models were adequate for describing response trends and identifying optimum hydrolysis conditions. Numerical optimization predicted optimum conditions at 49.45 °C, 5 h, and 1% enzyme concentration with an overall desirability value of 0.835. The RSM-BBD approach provides a scientific basis for developing enzymatically modified whole wheat flour with reduced gluten immunoreactivity as a potential raw material for safer wheat-based food products.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Bromelain; ELISA Kompetitif R5; Gliadin; Gluten Gandum; Response Surface Methodology (RSM). Bromelain; Competitive R5 ELISA; Gliadin; Response Surface Methodology (RSM); Wheat Gluten.
Subjects:	T Technology > TP Chemical technology > TP248.3 Biochemical engineering. Bioprocess engineering
Divisions:	Faculty of Industrial Technology > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Ms. Zelda Zein H Zunaedi
Date Deposited:	04 Aug 2026 01:39
Last Modified:	04 Aug 2026 01:39
URI:	http://repository.its.ac.id/id/eprint/142741

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