Crude Papain Research Articles

CHEMICAL COMPOSITION, AMINO ACIDS PROFILE AND ANTIOXIDANT ACTIVITY OF ENZYMATIC PROTEIN HYDROLYSATE FROM Bohadschia marmorata SEA CUCUMBER

The sea cucumber is one of the potential sub-exports of fisheries. Sea cucumbers contain highly nutritious and bioactive compounds with antioxidant, antibacterial, anticoagulant, anti-inflammatory, and antiviral activities. Protein hydrolysates from sea cucumbers have the potential as antioxidants with the ability to reduce free radicals. The objective of this research is to examine the chemical characteristics and antioxidant activity of protein hydrolysates from Bohadschia marmorata sea cucumber. The research method used in this study was experimental and laboratory analysis. The results showed that the chemical composition of fresh Bohadschia marmorata sea cucumber had high moisture content (80.45 %), ash content (4.12 %), low fat content (6.17 %), and low protein content (8.96 %). This could be due to the environmental conditions and nutrient absorption by Bohadschia marmorata sea cucumbers. Fifteen types of amino acids with a total of 53.81 % were obtained from this study. The yield obtained for crude papain enzyme concentration was 16.26 %, and for pure papain enzyme concentration, it was 11.23 %. The antioxidant activity with IC50 > 200 indicates very weak antioxidant activity, and the resulting molecular weight reached 73.93 kDa

The Effect of Crude Papain as Coagulant on Chemical Characteristics and Energy Value of Susu Goreng Based On Goat’s Milk

Experiment aimed was determined the influence of using crude papain as coagulant on the chemical properties and energy value of susu goreng based on goat milk. The completely randomized design (CRD) with 4 treatments and 4 replications was applied in this experiment. The crude papain levels tested consist of P1= 0.5%, P2= 1.0%, P3= 1.5% and P4= 2.0% of milk volume. The variables measured was moisture, protein, fat, total sugar, lactose, calcium and energy value. Susu goreng obtained has moisture ranged of 52.99 to 54.08%; protein 24.88 to 29.05%; fat 22.30 to 25.75%; lactose 0.69 to 1.38%; total sugar 2.72 to 4.4%; calcium 0.68 to 0.77% and energy value 1989.28 to 2507.09 kcal/100 g. Analysis of variance showed that treatment had close significant effect (P<0.01) on total sugar, calcium and lactose, significant (P<0.05) on energy value but had no significant (P>0.05) on moisture, protein and fat. It can be concluded that the use of crude papain as a coagulant with a level of 0.5 to 2% produces susu goreng with varying chemical characteristics. The use of crude papain level 0.5% is the best where the susu goreng produced has the characteristics of the higher protein content, calsium and energy value, the lowest lactose content and total sugar.

The Effect of Using Crude Papain as Coagulant on Chemical Characteristics and Energy Value of Susu Goreng Made from Cow’s Milk

This study aimed to determine the effect of crude papain on the chemical characteristics and energy value of fried milk made from cow’s milk. A completely randomized design (CRD) was used in this experiment with 4 treatments and 4 replicates. The levels of crude papain tested were P1 = 0.5%, P2 = 1%, P3 = 1.5% and P4 = 2.0%, of milk volume. The variables studied included protein content, total sugar, lactose, calcium and energy value. The collected data were processed according to the variance analysis procedure. The fried milk produced had protein content; 9.9 – 11.87%, fat 6.59 – 9.59%, lactose 4.84 – 8.72%; total sugar 28.25 – 36.75%; calcium 0.23 – 0.26% and energy value 2712.47 – 3388.25 calories/100g. The results of variance analysis showed that the treatment had a very significant effect (P<0.01) on fat content, total sugar, and a significant effect (P<0.05) on lactose content, but not significant (P>0.05) on protein, calcium, and energy value of fried milk. It was concluded that the use of crude papain produced fried milk with varying levels of fat, total sugar and lactose but protein, calcium and energy value tended to be the same. The best results were obtained with the use of crude papain 0.5%.

Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning

<p><span lang="EN-US">Tempeh made from Mallika black soybean (<em>Glycine max </em>(L.) Merr. <em>var. </em>Mallika) can be fermented for up to 4 days and can be further optimized by adding partially purified papain enzyme obtained from California variety papaya leaves (<em>Carica papaya </em>(L.) <em>var. </em>California). Enzyme can be added to the hydrolysates to degrade protein into short-chain peptides and free amino acids, contributing to umami taste sensory attributes. The study aimed to determine the best ammonium sulfate fractionation of crude papain enzyme and the best physicochemical characteristics of black soybean tempeh protein hydrolysate. The addition of ammonium sulfate fractionation used was 0% to 80%; fermentation time was 2 to 4 days; and the concentration of enzyme added was 0%(w/v) to 1.5%(w/v). The results showed that the 40% fractioned papain enzyme gave the highest protease activity value (0.98±0.04 U ml<sup>-1</sup>) and most of the papain enzyme was precipitated in this fraction leaving impurities. The black soybean tempeh hydrolysates with 4 × 1% showed the best physicochemical characteristic because it produced the highest umami substance. The best characteristics were moisture content (17.97±0.46%), glutamic acid content (171.58±5.72 mg g<sup>-1</sup>) that was caused by a transamination reaction, dissolved protein content (470.66±19.50 mg g<sup>-1</sup>), degree of hydrolysis (43.64±1.99%) and lightness (46.02±0.97). The umami substance’s amino acids are high in content, such as glutamic and aspartic acids (59.89±0.31 mg g<sup>-1 </sup>and 26.47±0.09 mg g<sup>-1</sup>). Sensory evaluation showed that treatment 4 × 1% demonstrated no significant difference in umami intensity with MSG (monosodium glutamate)</span><span lang="EN-US">.</span></p>

Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design

This research focuses on optimizing fermentation modification and papain enzymes. In manufacturing virgin coconut oil using the response surface methodology (RSM), the experiment was carried out based on the Central Composite Design (CCD). Coconut oil yield, as a function of crude papain enzyme (CPE) mass (0–1 g) and fermentation time (12–60 h), was observed for 13 runs. The yield of virgin coconut oil with natural fermentation without the addition of crude enzyme papain is 19%, and with the addition of 1 g of the enzyme, it can reach a maximum of 27.7%. Optimal conditions were obtained at a mass of crude papain enzyme 993.5 mg, fermentation time 60 h respectively, yields: Banda Aceh virgin coconut oil (BAVCO) 28.4%, Pidie Jaya virgin coconut oil (PJVCO) 25.6%, and Bireuen virgin coconut oil (BVCO) 24.7%, quality of virgin coconut oil (VCO): water content (WC) 0.047%, free fatty acid (FFA) 0.01%, and peroxide (PN) 0.024% from each of the total mass of 300 g grated coconut, VCO modified by fermentation with the addition of CPE increased the yield. The quality of VCO in terms of WC, FFA, and PN meets the VCO quality standard. The optimization for desirability was 0.998, and the product had a transparent color, a distinct aroma, and did not have a putrid aroma.

Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain

Papain enzyme has been applied in the production of coconut oil. In this study, crude papain enzyme was coated with maltodextrin to observe the effectiveness of coated papain in the production of virgin coconut oil (VCO). The specific objectives of this research including to determine the effect of the incubation length and temperature of the coated papain enzyme on the yield and quality of the resulting VCO. 0.5% enzyme (w/v) was applied to the coconut milk in different incubation lengths and temperatures to produce VCO. This study applied a randomized complete design with two factors; length of incubation (6,12,18, and 24 hours) and incubation temperature (30, 40, 50 and 60 ⁰C). The findings of this study showed that based on a yield of 24.88% and a degree of clarity of 92.15%, the optimal incubation temperature for the production of VCO in this study was 50 ⁰C. The findings of the research, based on a yield of 22.56%, showed that 18 hours of incubation was found to be the optimal incubation time for the production of VCO in this study. Even though the free fatty acids and water content suggest that refinement is necessary for the quality improvement of the produced VCO, the peroxide value and iodine number of VCO in this study show a good quality with a value of fewer than three meq/kg and between 5.78-8.80, respectively.

Nutrients digestibility and growth performance of Nile tilapia (Oreochromis niloticus) fed on oilseed meals with crude papain enzyme

AbstractIn this study, nutrients digestibility and growth performance of Nile tilapia (Oreochromis niloticus) fed on oilseed meals with crude papain enzyme were determined. A control diet (D1) of 30% crude protein (CP) was formulated using fishmeal (FM), soybean meal (SBM), canola meal (CM) and sunflower meal (SFM). The test diets were formulated with replacing 10% CP of FM by SBM (D2), CM (D3) and SFM (D4), respectively. Crude papain enzyme in powder form was incorporated at 0.06%. Digestibility trial was performed using chromium oxide as an inert marker. A feeding trial of 101 days was conducted using a 4 × 2 factorial design with 4 diets (D1, D2, D3 and D4) and 2 papain enzyme inclusion levels at 0.06% and 0% using 720 Nile tilapia fingerlings (7 ± 3 g). The fingerlings were randomly distributed into 8 groups of 3 replicates of 30 fingerlings per net hapa (2 × 1 × 1 m3). Fish were fed twice daily at 5% of their biomass at 10 am and 4 pm in two equal meals. Apparent digestibility coefficients increased (p < 0.05) on crude papain enzyme supplementation. There was increase in final body weight (47.32 ± 2.10 g) on 0.06% enzyme than without enzyme (0%) (46.17 ± 2.14 g) (p > 0.05). Irrespective of enzyme supplementation, fish fed FM‐based diet were larger (56.89 ± 1.37 g) (p < 0.05) than those fed on oilseed meals; SBM (45.59 ± 0.91 g), CM (43.89 ± 2.12 g) and SFM (40.59 ± 1.60 g). Based on the study, 0.06% crude papain enzyme inclusion increased nutrients digestibility and growth performance of Nile tilapia. Therefore, crude papain enzyme is recommended as a feed additive in Nile tilapia diets to promote growth. However, more research is recommended to determine optimum inclusion levels of crude papain enzyme in Nile tilapia diets.

Carcass fatty acid composition and sensory properties of Nile tilapia (Oreochromis niloticus) fed on oilseed meals with crude papain enzyme

In this study, proximate body composition, fillets fatty acid and sensory properties of Nile tilapia fed on oilseed meals with crude papain enzyme were determined. A control diet (D1) of 300g/kg crude protein (CP) and (2900Kcal/kg) was formulated using fishmeal (Rastrionaebola argentea) (FM) and test diets by replacing 10% CP of FM by soybean meal (SBM) (D2), canola meal (CM) (D3) and sunflower meal (SFM) (D4). One hundred and one days feeding trial was conducted in a 4x2 factorial design on 4 diets (D1, D2, D3 and D4) with (0.06%) and (0%) enzyme using 720 Nile tilapia fingerlings (7±3g). Fish were fed twice daily at 5% of their biomass at 10am and 4pm in two equal meals. At the end of feeding trial, fish were starved for 24 hrs and weighed. A sample of ten fish representing the average weight of each replicated group was used. The fillets fatty acid profiles were determined by MPA FT-NIR spectrometer. Organoleptic tests of both fresh and steamed fish were carried out by eight semi trained panellists using 5-point hedonic scale. There was increase (p<0.05) in carcass proximate composition in all the treatments. Fillets fatty acid levels were influenced by the crude papain enzyme (p<0.05). Palmitic acid (C16:0), linoleic acid (C18:2n-6) and oleic acid (C18:1n-9) were the most abundant fatty acids in the fillets. Fish fed on fishmeal based diet recorded higher percentage (22.56) of polyunsaturated fatty acids (PUFA). There was significant difference among the treatments (p<0.05) for general appearance. Fish fed on crude papain enzyme treated diets were less preferred. It is recommended that more research be done on the effect of papain enzyme on the carcass fatty acid and sensory properties of farmed fish.

Functional properties ofOryctes rhinoceros larvae protein hydrolysates affected by different enzyme concentration and hydrolysis time

Oryctes rhinoceros larva has the potential to be developed into protein hydrolysates. In this study,O. rhinoceros larva was hydrolysed with crude papain protease extract at different concentrations (1, 2, and 3% w/w) and hydrolysis time (60, 120, 180 min). The objective of this study was to investigate the functional properties of protein hydrolysates fromO. rhinoceros larva affected by different papain concentrations and hydrolysis time. Yield, protein concentration, and functional properties were measured and compared with whey protein. The result showed that the yield and protein concentration increased significantly (P<0.05) with increasing papain concentration. The water holding capacity varied between 1.66-4.23 g/g and OHC varied in the range of 2.61-5.24 g/g, higher than control (P<0.05).O. rhinoceros protein hydrolysate has good emulsifying activity and stability, ranging from 8.38 to 45.88 m2/g and 12.09 to 30.87 min, respectively, while foam capacity ranged from 21.11% to 59.78% and foaming stability up to 25.11%. Generally, the functional properties ofO. rhinoceros larva protein hydrolysate improved with the increase of the crude papain concentration and hydrolysis time. Several improved functional properties showed potential for developingO. rhinoceros larva protein hydrolysates as an alternative functional protein source in food ingredient formulation.

Preparation and Properties of Papain Precipitated from Fresh Latex of Papaya Fruits (Carica papaya)

Papain was precipitated from cysteine hydrochloride extract of fresh latex of papaya fruits planted in AlexandriaGovernorate, Egypt. Three precipitants; namely, ethyl alcohol, acetone and sodium chloride resulted in proteolyticactivity recovery 84.8 (of three fractions), 85.2 and 76.7 %, respectively. Acetone was found to be the most promisingrapid and simple conditions for preparing acetone dry powder of partially purified crude papain. Papain propertiesindicated that the maximum activity was attained at pH 7.5–8.0, and temperature of 75 -85°C. The activity was notaffected by Na+ or Ca++ ions. Various degrees of inhibition were exerted by Ni+,+, Co++, Pb ++,and Hg++., while Cu++,caused complete inhibition .On the other hand, the proteolytic activity increased to various levels, in the presenceof Sn++, cyanide, thioglycolic acid, and cysteine hydrochloride. The catalytic activation (49%) of Sn++ was found todepend to some extent on the concentration. A mixed stored papain-oryzae protease preparation ,was found to retain71, 63, and 54 % of its proteolytic activity upon storage at 25°C for 1, 2 ,and 3 months ,respectively. The retainedactivity was more pronounced, being 92, 80,and 69 %, respectively upon storage at –5°C for the aformentioned durations,accordingly, storage at –5°C for up to 2 months, was recommended. The storage stability of papain powder andsolutions were studied. A papain-oryzae protease preparation was formulated for further use in meat tenderization.

Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioactive and has an effect as antihypertensive, antibacterial, antioxidant and so on. This research was aimed at utilizing processed roes to make hydrolyzate which had previously viewed the chemical composition both fresh and defatted, and to determine the protein profile of the roes from hydrolyzate. The research data were analyzed descriptively, and the average value and standard deviation were calculated. The results showed that skipjack roes have a fairly complete chemical composition, such as Proximate (protein, fat, moisture, ash, and carbohydrates), with values, respectively 19,19%, 0,67%, 76,32%, 2,51% and 1,31%. It was also found that the dominant amino acid composition of defatted skipjack mature roes is lysine, glutamate and leusine with values, respectively 12.65, 11.20 and 7.72 g/100 g protein and have activity as an angiotensin converting enzyme inhibitory. The ACE inhibitory activity of Skipjack roe hydrolysates of crude papain enzyme from immature and mature value, respectively 36.62% and 38.82%, while pure papain enzyme from immature and mature value respectively 42.63% and 47.54%. The protein profile of the immature roe hydrolyzate range from 10.88 to 125,80 kDA, while the mature roe hydrolysates range from 10.08 to 125,30 kDa.

Separation and Purification of Papain Crude Extract from Papaya Latex Using Quaternary Ammonium Ionic Liquids as Adjuvants in PEG-Based Aqueous Two-Phase Systems

In this work, the effect of adding different quaternary ammonium ionic liquids (ILs) on the phase formation behaviour of a PEG400+(NH4)2SO4+H2O aqueous two-phase system (ATPS) and separation and purification of crude papain extract from papaya latex in different ATPSs was studied. Phase diagrams were established for different systems: experimental phase diagram data were fitted by the Merchuk equation, and the tie line (TL), composition and tie line length (TLL) were determined. The papain purification effect of ATPSs with various ILs was systematically scrutinized. The absorption spectrum of papain before and after extraction was characterized by UV-vis absorption spectroscopy. SDS-PAGE electrophoresis was used to verify the purity of papain extracted by the ATPSs. Quaternary ammonium ILs as adjuvants did not extend the biphasic area in the phase diagram, but the partition behaviour of crude papain extract in ATPSs changed, resulting in additional IL and papain interactions that promoted papain purification. The highest papain purity was obtained when tetramethyl ammonium bromide ([N1111]Br) was added to the ATPS, and with 20 wt% (NH4)2SO4 and 20 wt% PEG400 at pH 7.0 and 60 °C, the purification factor of crude papain extract was 2.13 and 13.51 and the papain recovery rate was 64.2% and 96.46% for ATPSs with no IL and 4 wt% [N1111] Br, respectively. The UV spectra of papain before and after extraction were the same. The SDS-PAGE analysis revealed that the ATPS containing 4 wt% [N1111] Br enhanced papain purification relative to the ATPS without IL. The addition of 4 wt% IL greatly improved the purification factor of crude papain extract enriched in the PEG phase, providing a potential method for large-scale industrial production of high-purity papain.

Papain Enzyme and Lemon as Coagulants in Cottage Cheese

Cottage cheese is one type of cheese that is processed without ripening, which is made from milk coagulated using lactic acid bacteria or rennet enzyme. Another alternative as a substitute for rennet is the papain enzyme and lemon juice. This study aimed to access the influence of enzymes concentration and pasteurization temperature to the yield and quality of cottage cheese while lemon juice as fixed variable . Papain enzymes are isolated from immature papaya fruit sap, mixed with sulfite, the emulsion of gum is dried using vacum oven to become crude papain, and lemon juice obtained from ripe lemon fruit. Cottage cheese made by pasteurization of fresh cow milk, addition papain enzyme and lemon juice, stirring, and the curd is separated. Analysis products are included the percentage of curd, lactic acid, protein content, water content and texture. The best results showed that from 200 ml of fresh cow milk obtained at 0.5% enzymes and 50°C with a weight of curd 30.16%, lactic acid 0,16%, dissolved protein concentrations 375.61 mg/l, and 5.33 g in texture.

Microstructural and Proteomic Analysis to Investigate the Effectiveness of Papaya Leaf as a Tenderizer of Beef and Goat’s Meat

Meat quality for the community is determined by the level of tenderizer. The process of meat tenderization could be done by giving papain enzymes derived from papaya fruit or leaves. Meat with the administration of papain enzymes can be analyzed based on protein profiles to see protein and microstructural integrity to see the texture of meat. The research sample was 20 g of beef and goat’s meat with the treatment using the enzyme papain derived from papaya leaves. Time variation of enzyme administration 1 h, 2 h, 4 h, and 8 h, as well as variations in the weight of crude papain extract from papaya leaves as much as 10 g, 15 g, and 20 g. Analysis of protein concentration using Bradford and Kjeldhal methods, and protein profiles using the SDS PAGE method, and microstructural analysis using SEM. The concentration of meat protein with the treatment of crude extract of papaya leaves decreased compared to control meat. Based on protein profile analysis showed that meat given the enzyme papain from papaya leaves experienced protein band loss at a size of 225 kDa, 150 kDa, 96 kDa, 86 kDa. Microstructural analysis showed that beef and goat’s meat treated with damage to collagen fibers, collagen fibers did not stick with muscle fibers, and the arrangement was irregular, in addition, there was a distance between muscle fibers.

Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering

Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated buffalo milk or cow milk protein by using crude papain. There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The characteristics of dangke is affected by the addition of crude papain. This study was aimed to explore the effect of crude papain addition to curd dangke production, percentage of whey and taste of dangke from buffalo milk. This study was conducted by using complete randomized design with 4 treatments and 5 repetitions. Treatments consist of the addition of crude papain in different concentration: 0.5%; 1%; 1.5% and 2.0%. This study howed that curd dangke production range was 41.38- 52.20; pH range was 6.92- 6.96; lactic acid percentage range is 0.15-0.70; curd dangke's colour range was 1.35 (white)- 1.50 (white); smell range was 2.50 (mild dangke' smell)- 3.55 (mild dangke' smell); taste range was 2.10 (bitter)- 4.60 (not bitter) and preference level range was 2.00 (dislike)- 3.90 (like). This study revealed that the best quality of dangke from buffalo milk was derived from treatments with addition of 1% crude papain. Physicochemistry characteristics from our dangke: curd dangke production was 43.94%; whey percentage was 51.14; pH was 6.96; lactic acid percentage was 0.15. Organoleptic characteristics: curd dangke's colour was 1.45 (white), smell was 2.55 (mild dangke' smell), taste was 4.10 (slightly bitter) and preference level was 3.55 (like).

Utilization of coffee skin fiber as potential source of reducing sugar by means on enzymatic hydrolysis

Coffee spent ground is a primary by-product obtained during soluble coffee processing and potential to be utilized as a high value product due to its protein content. The quite popular effort to utilize protein-contained material is to process it to hydrolysate which also possess antioxidant activity. This research was aimed to study the possibility of protein and antioxidative compound from coffee spent ground by means of enzymatic hydrolysis using crude papain enzymes. Crude papain was used in different concentration ranged from 2, 4 and 6% to incubate the coffee spent grounds for 2, 3, and 4 hours and then analyzed for its protein content and its antioxidant activity, whereas response surface methodology was employed to study the tendency of the effect of incubation time and enzymes concentration towards hydrolysis results. The result showed that the use of crude papain was effective to liberate the protein and antioxidant compound the coffee spent ground with its optimum condition utilized 6% of enzyme and 2 hours incubation time. At mentioned condition, it could extract up to 67.38% of the protein of the coffee spent ground and its hydrolysate possessed relatively high antioxidant activity.

Optimization of purification conditions for papain in a polyethylene glycol-phosphate aqueous two-phase system using quaternary ammonium ionic liquids as adjuvants by BBD-RSM

This work attempts to study and optimize the conditions for separating and purifying papain in aqueous two-phase systems (ATPSs). Quaternary ammonium ionic liquids (ILs, 4 wt%) were added as adjuvants to a PEG-phosphate ATPS. On the basis of single-factor experiments, a Box-Behnken design with response surface methodology (BBD-RSM) was used to optimize the purification conditions of papain in the ATPS by setting the NaH2PO4·2H2O concentration, PEG concentration and pH as independent variables and the overall desirability (OD) of the recovery rate of papain, the protein recovery rate and the purification factor as dependent variables. The following optimum conditions were determined: PEG4000 16.4 wt%, NaH2PO4·2H2O 13.7 wt%, pH 6.22, temperature 60 °C and enzyme concentration 12.0 mg/ml. Under the optimized conditions, the purification factor for the ATPS supplemented with commercial enzyme increased from 1.331 (no ILs) to 3.380 (containing 4 wt% [N2222]BF4). The total evaluation OD was 0.9979, the maximum predicted OD was 0.9994, and the deviation rate was −0.15%. Therefore, the model established in this experiment could predict the experimental value well. To verify the practical effect of the model, papain obtained from fresh papaya latex (papain crude extract) was applied to the same ATPS. The results showed that the purification factor of the ATPS with papain crude extract increased from 3.517 (no ILs) to 12.04 (containing 4 wt% [N2222]BF4). In summary, the addition of 4 wt% ILs to partially replace PEG greatly improved the purification factor for crude papain extract enriched in the phosphate phase, providing a potential method for the large-scale industrial production of papain.

Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis

Spent coffee ground is a primary by-product obtained during soluble coffee processing and potential to be used as a high value product due to its proteincontent. The quite popular effort to utilize protein-contained material is to process it to hydrolysate which also possess antioxidant activity. This research was aimed to study the possibility of protein and antioxidative compound from spent coffee ground by means of enzymatic hydrolysis using crude papain enzymes. Crude papain was used in different concentration ranged from 2, 4 and 6% to incubate the spent coffee grounds for 2, 3, and 4 hours and then analyzed for its protein content and its antioxidant activity. Response surface methodology was employed to study the tendency of the effect of incubation time and enzymesconcentration towards hydrolysis results. The result showed that the use of crude papain was effective to liberate the protein and antioxidant compound from the spent coffee ground with its optimum condition utilized 6% of enzyme and 2 hours incubation time. At mentioned condition, it could extract up to 67.4% ofthe protein of the spent coffee ground and its hydrolysate possessed relatively high antioxidant activity.

Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases

Sacha inchi is widely used as a raw material in the edible oil industry. The de-oiled pressed cake has high amounts of proteins, which makes it highly desirable for industrial use due to their value-added products. The objectives of this study were to produce and characterize protein concentrate (PC) and its hydrolysates (PH) hydrolyzed by crude papain and Calotropis proteases. The proximate compositions of sacha inchi used in this study included protein 459, carbohydrate 361, fat 67, ash 59, crude fiber 58, and moisture 53 g/kg (wb). PC hydrolyzed by crude papain (PH-P) and Calotropis proteases (PH-C) had a degree of hydrolysis (DH) of 2.7% and 11.2%, respectively. PH-P contained a higher amount of essential amino acids (474 g/kg) than PH-C (410 g/kg). The protein pattern of PC and PHs were determined by SDS-PAGE, and the molecular weights were clearly observable between <8 and 57 kDa. The antioxidant properties, such as DPPH scavenging and FRAP showed a rising PH when increasing the DH. Sacha inchi protein hydrolysates can be produced in a cost-effective way by using crude enzyme extracts.

The effectiveness of crude papain enzyme supplement for tilapia’s (Oreochromis niloticus) growth at the floating nets of Cirata Reservoir

Papain is an enzyme capable of hydrolyzing protease into a more simple elements i.e. the peptide to amino acids. The enzyme in the feed can increase the absorption of protein and digestion rate in the digestive tract of fish. This research examined the effective level of enzyme papain to increase the Feed Utilization Efficiency (FUE), Protein Efficiency Ratio (PER) and Average Daily Gain (ADG). This research used Completely Randomized Design (CRD) with five treatments i.e. treatment A (control), treatment B (1.5 %), treatment C (2.25 %), treatment D (3 %) and treatment E (3.75 %) in triplicate. Tilapia (Oreochromis niloticus) with the average initial weight of 17 g, and initial total lenght of 8–10 cm was fed three times daily at feeding rate of 5 % of the total body weight. The results showed that supplementation of papain in the feed significantly increased the activity of protease, FUE, PER and ADG. The optimal dose of the enzyme papain at 3.75 % was able to increase 48.31 % of FUE, 2.13 % of PER and 2.07 % of ADG.