Tingkat Kelarutan Peptida Tempe dengan Bobot Molekul Kecil pada Berbagai Jenis Pelarut


Rusdah Rusdah(1*), Maggy Thenawidjaya Suhartono(2), Nurheni Sri Palupi(3), Masahiro Ogawa(4)

(1) Jurusan Ilmu Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Dramaga, Bogor 16680
(2) Jurusan Ilmu Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Dramaga, Bogor 16680
(3) Jurusan Ilmu Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Dramaga, Bogor 16680
(4) Food Science, Kagawa University of Agriculture, Miki-Kagawa 761-0795
(*) Corresponding Author


There are various methods exist to extract soluble peptide from soybean and its fermented products. This study was aimed to evaluate the solubility of low molecular weight peptide of tempe from two types of bean (GMO and non-GMO soybean) and two different treatment (boiling and non-boiling). The solvents used were water and organic solvents which commonly used as solvents for soy-fermented product. The result showed that  acetonitrile (A): water (W): trifluoroacetic acid (TF) provided higher solubility of the peptides compared with water (< 0.05). The addition of trifluoroacetic acid in acetonitrile-water mixture (A1W1) increased the peptide recovery about 1.522 mM (31.7%). The GMO tempe showed the higher content of peptide recovery compared with non-GMO tempe, while boiled tempe also gave higher peptide recovery than non-boiled tempe.


Metode ekstraksi peptida terlarut pada produk kedelai dan fermentasi kedelai sangat bervariasi. Penelitian ini dilakukan untuk menganalisa sifat kelarutan peptida dengan berat molekul kecil pada sampel tempe yang diambil dari dua jenis kedelai (GMO dan non-GMO) serta dua jenis perlakuan (perebusan dan tanpa perebusan) yang berbeda. Pelarut yang digunakan meliputi air dan pelarut organik yang umum digunakan dalam ekstraksi peptida kedelai dan produk fermentasinya. Hasil penelitian menunjukkan bahwa pelarut organik asetonitril: air: asam trifluoroasetat (A1W1TF) memberikan tingkat kelarutan peptida tempe kedelai lebih baik dibanding pelarut air (< 0,05). Penambahan asam trifluoroasetat pada pelarut campuran asetonitril-air (A1W1) terbukti meningkatkan peptida terlarut hingga 1,522 mM (31,7%). Tempe GMO menunjukkan kelarutan peptida lebih tinggi dibanding non-GMO sedangkan proses perebusan juga diketahui mempunyai tingkat kelarutan yang lebih tinggi dibanding tempe tanpa perebusan.

Kata kunci: Asetonitrile; kelarutan; peptida; tempe; asam trifluoroasetat


Acetonitrile; GMO; peptide; recovery; tempe; trifluoroacetic

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DOI: https://doi.org/10.22146/agritech.10697

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