Ekstraksi dan Modifikasi Protein Dedak Padi Menggunakan Ultrasound-Microwave Assisted Deep Eutectic Solvent untuk Aplikasi Emulsi Pickering

Adiningrum, Chika Lufti (2026) Ekstraksi dan Modifikasi Protein Dedak Padi Menggunakan Ultrasound-Microwave Assisted Deep Eutectic Solvent untuk Aplikasi Emulsi Pickering. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Dedak padi merupakan hasil samping penggilingan padi yang mengandung protein bernilai gizi tinggi, namun pemanfaatannya masih terbatas akibat kandungan lipid yang tinggi serta sifat fungsional protein yang kurang optimal. Penelitian ini bertujuan mengevaluasi ekstraksi protein dedak padi menggunakan kombinasi Ultrasound–Microwave Assisted Extraction (UMAE) dan Deep Eutectic Solvent (DES) berbasis food-grade, memodifikasi protein menjadi nanopartikel menggunakan metode desolvasi dua tingkat dengan crosslinking genipin, serta mengkaji karakteristik protein yang dihasilkan sebagai kandidat penstabil emulsi Pickering. Variasi DES yang digunakan meliputi choline chloride:sorbitol (ChCl:S), choline chloride:urea (ChCl:U), dan betaine:sorbitol:water 20% (B:S:W). Efektivitas ekstraksi dievaluasi berdasarkan protein content, yield, dan protein recovery, sedangkan karakteristik protein dianalisis menggunakan Fourier Transform Infrared Spectroscopy (FTIR), ukuran partikel, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Foaming Capacity (FC), dan Foaming Stability (FS).Hasil menunjukkan bahwa dedak padi mengandung protein sebesar 11,13 ± 0,84%, minyak 10,95 ± 0,99%, dan kadar air 16,22 ± 0,27%. Pelarut ChCl:S menghasilkan yield tertinggi sebesar 6,58% dan protein recovery sebesar 23,35%, sedangkan ChCl:U menghasilkan protein content tertinggi sebesar 62,68%. Analisis FTIR menunjukkan bahwa proses ekstraksi tidak menghilangkan gugus fungsi utama protein, namun memicu perubahan intensitas pita serapan yang mengindikasikan terjadinya transformasi konformasi struktur protein. Protein hasil ekstraksi menggunakan ChCl:S memiliki WHC tertinggi sebesar 4,89 ± 0,50 g/g dan FS sebesar 127,19%, sedangkan Bet:S:W menghasilkan OHC tertinggi sebesar 6,33 ± 0,20 g/g dan FC sebesar 80%. Protein hasil ekstraksi selanjutnya dimodifikasi melalui metode desolvasi dua tingkat menggunakan crosslinking genipin untuk menghasilkan Rice Bran Protein Nanoparticles (RBPN). Berdasarkan hasil analisis ukuran partikel, RBPN yang diperoleh memiliki ukuran berkisar 313,8–611,4 nm, sehingga berada pada rentang sub-micron. Secara keseluruhan, kombinasi DES berbasis food-grade, metode UMAE, dan modifikasi melalui desolvasi dua tingkat menggunakan crosslinking genipin menghasilkan RBPN dengan karakteristik fungsional yang baik serta berpotensi dikembangkan sebagai partikel penstabil emulsi Pickering.
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Rice bran is a by-product of rice milling that contains high-value nutritional protein. However, its utilization remains limited due to its high lipid content and the suboptimal functional properties of its protein. This study aimed to evaluate the extraction of rice bran protein using a combination of Ultrasound–Microwave Assisted Extraction (UMAE) and food-grade Deep Eutectic Solvents (DESs), modify the extracted protein through a two-step desolvation method with genipin crosslinking, and investigate its characteristics as a potential Pickering emulsion stabilizer. Three DES formulations were evaluated, namely choline chloride:sorbitol (ChCl:S), choline chloride:urea (ChCl:U), and betaine:sorbitol:20% water (B:S:W). Extraction performance was assessed based on protein content, yield, and protein recovery, while the protein characteristics were evaluated using Fourier Transform Infrared Spectroscopy (FTIR), particle size analysis, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Foaming Capacity (FC), and Foaming Stability (FS). The results showed that rice bran contained 11.13 ± 0.84% protein, 10.95 ± 0.99% oil, and 16.22 ± 0.27% moisture. ChCl:S produced the highest extraction yield (6.58%) and protein recovery (23.35%), whereas ChCl:U achieved the highest protein content (62.68%). FTIR analysis indicated that the extraction process preserved the major functional groups of the protein while inducing changes in the absorption band intensity, suggesting conformational modifications in the protein structure. The protein extracted using ChCl:S exhibited the highest WHC (4.89 ± 0.50 g/g) and FS (127.19%), whereas Bet:S:W exhibited the highest OHC (6.33 ± 0.20 g/g) and FC (80%). The extracted protein was subsequently modified through a two-step desolvation method with genipin crosslinking to produce Rice Bran Protein Nanoparticles (RBPN). Particle size analysis showed that the obtained RBPN had particle sizes ranging from 313.8 to 611.4 nm, indicating that the resulting particles were within the sub-micron size range. Overall, the combination of food-grade DESs, the UMAE technique, and two-step desolvation with genipin crosslinking successfully produced RBPN with favorable functional properties, demonstrating promising potential as particle stabilizers for Pickering emulsions.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Dedak Padi, DES, Emulsi pickering, Protein, Ultrasound–Microwave Assisted Extraction, Rice bran, DES, Pickering emulsion, Protein, Ultrasound–Microwave Assisted Extraction
Subjects:	T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions. T Technology > TP Chemical technology > TP248.65.P76 Proteins--Biotechnology.
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Chika Lufti Adiningrum
Date Deposited:	31 Jul 2026 07:18
Last Modified:	31 Jul 2026 07:18
URI:	http://repository.its.ac.id/id/eprint/140586

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