Konversi Enzimatik Brewer's Spent Yeast sebagai Bahan Baku Asam Glutamat

Manurung, Anggi Rio (2019) Konversi Enzimatik Brewer's Spent Yeast sebagai Bahan Baku Asam Glutamat. Other thesis, Institut Teknologi Sepuluh Nopember.

Text 01311540000050_Undergraduate_Theses.pdf Restricted to Repository staff only Download (1MB) | Request a copy

Abstract

Brewer’s Spent Yeast (BSY) merupakan hasil samping fermentasi dari industri pabrik bir yang jumlahnya melimpah dan memiliki kandungan asam glutamat dan glutamin yang tinggi. BSY sangat berpotensi sebagai bahan baku asam glutamat untuk penyedap rasa makanan alami. Tujuan dari penelitian ini untuk mengetahui potensi BSY menjadi asam glutamat melalui proses konversi enzimatik protease sebagai alternatif bahan baku penyedap rasa makanan alami. Protease diproduksi oleh bakteri Bacillus sp. SK II-5. Karakterisasi protease dilakukan melalui uji aktivitas dan uji kandungan protein. BSY dikonversi secara enzimatik, kemudian dianalisis kandungan asam glutamat secara kualitiatif dengan uji TLC dan dianalisis kandungan MSG secara kuantitatif dengan metode spektrofotometri. Hasil penelitian ini dapat disimpulkan bahwa BSY berpotensi menjadi asam glutamat melalui proses konversi enzimatik protease sebagai alternatif bahan baku penyedap rasa makanan alami. Deteksi asam glutamat dengan TLC menunjukkan bahwa semua sampel mengandung asam glutamat yang ditandai dengan terdapat 1 noda ungu dan nilai Rf yang sama dengan marka MSG yaitu 0,61. Selain itu, kandungan MSG paling tinggi terdapat pada sampel dengan pemberian protease konsentrasi 6% sebesar 0,166 M setelah inkubasi 12 jam.
==================================================================================================================================
Brewer’s Spent Yeast (BSY) is a fermented waste from the brewery industry, which is abundant and contain high levels of glutamic acid and glutamine. BSY is potential as a raw material for glutamic acid for natural food flavoring. The purpose of this study was to determine the potential of BSY into glutamic acid through the process of enzymatic protease conversion as an alternative raw material for natural food flavoring. Protease was produced by Bacillus sp. SK II-5. Protease characterization was carried out through activity testing and protein content testing. BSY was converted enzymatically, then analyzed the amino acid content qualitatively by TLC test and analyzed the MSG content quantitatively by spectrophotometric method. The results of this study can be concluded that BSY has the potential to become glutamic acid through the enzymatic conversion process of proteases as an alternative raw material for natural food flavoring. Detection of glutamic acid with TLC showed that all samples contained glutamic acid which was characterized by 1 purple stain and the same Rf value as MSG markers which was 0,61. In additioin, the highest MSG content was found in sample with a 6% protease concentration of 0.166 M after 12 hours incubation.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Asam glutamat, Bacillus sp. SK II-5, Brewer’s Spent Yeast, MSG, Protease
Subjects:	Q Science > QH Biology > QH301 Biology
Divisions:	Faculty of Natural Science > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Anggi Rio Manurung
Date Deposited:	21 Jul 2026 01:07
Last Modified:	21 Jul 2026 01:07
URI:	http://repository.its.ac.id/id/eprint/63371

Actions (login required)

View Item