Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu
Article Sidebar
Accepted
6 June 2022
Published
30 June 2022
Keywords:
-
ACE inhibitor, antioxidant, bioactive peptide, isoflavone, whey
Abstract
Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separation using membranes with different pore sizes. The permeate resulted from Whatman No. 3 filtration was subjected to acidity (pH) and protein content measurement, while its protein profile was characterized by SDS-PAGE. electrophoresis. Additionally, this permeate was further sieved using ultrafiltration membranes with 30, 10, and 5 kDa cut-off. The corresponding filtrates were analyzed for antioxidant activity, isoflavone content, and ACE inhibitor activity. The tofu whey had a pH of 3.14, crude protein of 2 g/100 g sample, and soluble protein content of 1.47mg/mL. The separation of protein bands using SDS-PAGE showed that the dominant protein or peptides in tofu whey had molecular weights below 18 kDa. The use of ultrafiltration membranes could increase the bioactivity of permeates. The filtrate resulting from the smallest membrane cut-off (i.e., 5 kDa) had a higher antioxidant activity, isoflavone content, and ACE inhibitory activity.
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[BPOM] Badan Pengawasan Obat dan Makanan. 2011. Peraturan Kepala Badan Pengawasan Obat dan Makanan. Nomor: HK.00.05.5.1380 Tahun 2011 tentang Pengawasan Klaim dalam Label dan Iklan Pangan Olahan, Jakarta
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partially removed. J Membr Sci Res 5: 171-177.
Capriotti AL, Cavaliere C, Foglia P, Piovesana S, Samperi R, Chiozzi RZ, Laganà A. 2015. Deve-lopment of an
analytical strategy for the identifi-cation of potential bioactive peptides generated by in vitro tryptic digestion of fish muscle pro-teins. Anal Bioanal Chem 407: 845-854. https:// doi.org/10.1007/s00216-014-8094-z
Chua J-Y, Liu S-Q. 2019. Soy whey: More than just wastewater from tofu and soy protein isolate industry. Trends Food Sci Technol 91: 24-32. https://doi.org/10.1016/j.tifs.2019.06.016
Chua J-Y, Lu Y, Liu S-Q. 2018. Evaluation of five commercial non-Saccharomyces yeasts in fer-mentation of soy (tofu) whey into an alcoholic beverage. Food Microbiol 76: 533-542. https:// doi.org/10.1016/j.fm.2018.07.016
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whey growth medium via res-ponse surface methodology. LWT-Food Sci Technol 43: 563-567. https://doi.org/10.1016/j. lwt.2009.10.004
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Lassissi TA, Hettiarachchy NS, Rayaprolu SJ, Kannan A, Davis M. 2014. Functional properties and Angiotensin-I converting enzyme inhibitory activity of soy-whey proteins and fractions. Food Res Int 64: 598-602. https://doi.org/10. 1016/j.foodres.2014.07.015
Li B, Wu ZQ, Dong LY, Li L. 2012. Purification of soybean isoflavones from soy sauce residue by ultrafiltration. Adv Mater Res 581-582: 1184-1188. https://doi.org/10.4028/www.scientific.net/ AMR.581-582.1184
Liu W, Zhang HX, Wu ZL, Wang YJ, Wang LJ. 2013. Recovery of isoflavone aglycones from soy whey wastewater using foam fractionation and acidic hydrolysis. J Agric Food Chem 61: 7366-7372. https://doi.org/10.1021/jf401693m
Maharani A, Kurniawati D, Aryanti N. 2012. Penga-ruh jenis agen pengendapan alami terhadap karakteristik tahu. J Teknol Kimia Industri 1: 528-533.
Midayanto DN, Yuwono SS. 2014. Penentuan atribut mutu tekstur tahu untuk direkomendasikan se-bagai syarat tambahan dalam standar nasional Indonesia. J Pangan Agroind 2: 259-267.
Mullally MM, Meisel H, FitzGerald RJ. 1997. Angiotensin-I-converting enzyme inhibitory acti-vities of gastric and pancreatic proteinase di-gests of whey proteins. Int Dairy J 7: 299-303. https://doi.org/10.1016/S0958-6946(97)00018-6
Muskitta M, Tuapattinaya PMJ. 2016. Analisis kadar protein pada acoroides milk berdasarkan suhu dan lama penyimpanan. Biopendix 2: 133-139. https://doi.org/10.30598/biopendixvol2issue2page133-139
Muthia KNS, Sarjono PR, Aminin ALN. 2017. Aktivi-tas antioksidan dan antibakteri produk fermen-tasi susu kedelai dan whey tahu menggunakan bakteri asam laktat komersial. J Kimia Sains Apl 20: 9-12. https://doi.org/10.14710/jksa.20.1. 9-12
Nabilatul RLA, Wahyuningsih D, Hidayah WW, Ami-nin ALN. 2014. Jelly fermented soy whey as antioxidants source of alternative functional food. J Sains Matematika 22: 67-71.
Nawangsari DN, Legowo AM, Mulyani S. 2012. Kadar laktosa, keasaman dan total bahan padat whey fermentasi dengan penambahan jus ka-cang hijau. J Apl Teknol Pangan 1: 12-14.
Nursiwi A, Utami R, Andriani M, Sari AP. 2015. Fer-mentasi whey limbah keju untuk produksi kefiran oleh kefir grains. J Teknol Hasil Per-tanian 8: 37-45. https://doi.org/10.20961/jthp. v0i0.12794
Pan D, Cao J, Guo H, Zhao B. 2012. Studies on purification and the molecular mechanism of a novel ACE inhibitory peptide from whey protein hydrolysate. Food Chem 130: 121-126. https:// doi.org/10.1016/j.foodchem.2011.07.011
Prastujati AU, Hilmi M, Khirzin MH. 2018. Pengaruh konsentrasi starter terhadap kadar alkohol, pH, dan total asam tertitrasi (TAT) whey kefir. J Ilmu Peternakan Terapan 1: 63-69. https://doi.org/ 10.25047/jipt.v1i2.893
Ratnayani K, Suter IK, Antara NS, Putra INK. 2019. Angiotensin converting enzyme (ACE) inhibitory activity of peptide fraction of germinated pigeon pea (Cajanus cajan (L.) Millsp.). Indonesian J Chem 19: 900-906. https://doi.org/10.22146/ijc. 37513
Sarmadi BH, Ismail A. 2010. Antioxidative peptides from food proteins: A review. Peptides 31: 1949-1956. https://doi.org/10.1016/j.peptides.20 10.06.020
Singh A, Adak S, Karmakar S, Banerjee R. 2014. Impact of processing condition on nutraceutical potency of soy whey hydrolysate. J Food Qual 37: 403-414. https://doi.org/10.1111/jfq.12117
Singh BP, Vij S, Hati S. 2014. Functional signifi-cance of bioactive peptides derived from soy-bean. Peptides 54: 171-179. https://doi.org/10. 1016/j.peptides.2014.01.022
Sitanggang AB, Alexander R, Budijanto S. 2020a. The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu production. J Food Sci Technol 57: 4660-4670. https://doi.org/10.1007/ s13197-020-04503-5
Sitanggang AB, Lesmana M, Budijanto S. 2020b. Membrane-based preparative methods and bio-activities mapping of tempe-based peptides. Food Chem 329: 127193. https://doi.org/10.101 6/j.foodchem.2020.127193
Sitanggang AB, Sinaga WSL, Wie F, Fernando F, Krusong W. 2020c. Enhanced antioxidant acti-vity of okara through solid state fermentation of GRAS fungi. Food Sci Technol 40: 178-186. https://doi.org/10.1590/fst.37218
Sitanggang AB, Sudarsono S, Syah D. 2018. Pen-dugaan peptida bioaktif dari susu terhidrolisis oleh protease tubuh dengan teknik in silico. J Teknol Industri Pangan 29: 93-101. https://doi. org/10.6066/jtip.2018.29.1.93
Speroni F, Milesi V, Añón MC. 2010. Interactions between isoflavones and soybean proteins: Applications in soybean-protein-isolate produc-tion. LWT-Food Sci Technol 43: 1265-1270. https://doi.org/10.1016/j.lwt.2010.03.011
Susanti R, Hidayat E. 2017. Profil protein susu dan produk olahannya. J MIPA 39: 98-106.
Syah D, Sitanggang AB, Faradilla RF, Trisna V, Karsono Y, Septianita DA. 2015. The influences of coagulation conditions and storage proteins on the textural properties of soy-curd (tofu). CYTA-J Food 13: 259-263.
https://doi.org/10. 1080/19476337.2014.948071
Tu C, Tang S, Azi F, Hu W, Dong M. 2019. Use of kombucha consortium to transform soy whey into a novel functional beverage. J Funct Foods 52: 81-89. https://doi.org/10.1016/j.jff.2018.10. 024
Winarsi H, Purwanto A, Dwiyanti H. 2010. Kan-dungan protein dan isoflavon pada kedelai dan kecambah kedelai. J Biota 15: 186-193. https:// doi.org/10.24002/biota.v15i2.2696
Zhang F, Wang Z, Xu S. 2009. Macroporous resin purification of grass carp fish (Ctenopharyngo don idella) scale peptides with in vitro angioten-sin-I converting enzyme (ACE) inhibitory ability. Food Chem 11: 387-392. https://doi.org/10.101 6/j.foodchem.2009.04.015
Arinto DJ, Paramastri HP, Soetrisnanto D. 2013. Po-tensi air dadih (whey) tahu sebagai nutrien da-lam kultivasi Chlorella sp. untuk bahan baku pembuatan biodesel. J Teknol Kimia Industri 2: 233-242.
Belén F, Benedetti S, Sánchez J, Hernández E, Auleda JM, Prudêncio ES, Petrus JCC, Raven-tós M. 2013. Behavior of functional compounds during freeze concentration of tofu whey. J Food Eng 116: 681-688. https://doi.org/10.101 6/j.jfoodeng.2013.01.019
Benedetti S, Prudencio ES, Müller CMO, Verruck S, Mandarino JMG, Leite RS, Petrus JCC. 2016. Utilization of tofu whey concentrate by nanofil-tration process aimed at obtaining a functional fermented lactic beverage. J Food Eng 171: 222-229. https://doi.org/10.1016/j.jfoodeng.201 5.10.034
Di Bernardini R Di, Harnedy P, Bolton D, Kerry J, O’Neill E, Mullen AM, Hayes M. 2011. Antioxi-dant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chem 124: 1296-1307. https://doi.org/10. 1016/j.foodchem.2010.07.004
[BPOM] Badan Pengawasan Obat dan Makanan. 2011. Peraturan Kepala Badan Pengawasan Obat dan Makanan. Nomor: HK.00.05.5.1380 Tahun 2011 tentang Pengawasan Klaim dalam Label dan Iklan Pangan Olahan, Jakarta
Cabral SR, de Brito de Azevedo BM, da Silva MP, Figueiredo AS, Martins APL, de Pinho MN. 2019. Optimization of cheese whey ultrafiltra-tion/diafiltration for the production of beverage liquid protein concentrates with lactose
partially removed. J Membr Sci Res 5: 171-177.
Capriotti AL, Cavaliere C, Foglia P, Piovesana S, Samperi R, Chiozzi RZ, Laganà A. 2015. Deve-lopment of an
analytical strategy for the identifi-cation of potential bioactive peptides generated by in vitro tryptic digestion of fish muscle pro-teins. Anal Bioanal Chem 407: 845-854. https:// doi.org/10.1007/s00216-014-8094-z
Chua J-Y, Liu S-Q. 2019. Soy whey: More than just wastewater from tofu and soy protein isolate industry. Trends Food Sci Technol 91: 24-32. https://doi.org/10.1016/j.tifs.2019.06.016
Chua J-Y, Lu Y, Liu S-Q. 2018. Evaluation of five commercial non-Saccharomyces yeasts in fer-mentation of soy (tofu) whey into an alcoholic beverage. Food Microbiol 76: 533-542. https:// doi.org/10.1016/j.fm.2018.07.016
Dong S-Y, Zhao Y-H, Xu D-X, Liu Z-Y, Zeng M-Y. 2013. Assessing the antioxidant activity of the ultrafiltration fractions from silver carp protein hydrolysate by different antioxidant methods. J Aquat Food Prod Technol 22: 573-583. https:// doi.org/10.1080/10498850.2012.674088
Elygio YD, Legowo AM, Al-Baarri AN. 2016. Sifat protein karakteristik curd berbahan dasar ekstrak kacang hijau (Vigna radiata) dengan whey tahu kedelai (Glycine max) Sebagai ba-han penggumpal. J Teknol Hasil Pertanian 9: 33-39.
Fatma, Soeparno, Nurliyani, Hidayat C, Taufik M. 2012. Karakteristik whey limbah dangke dan potensinya sebagai produk minuman dengan menggunakan Lactobacillus acidophilus FNCC 0051. Agritech 32: 352-361.
Fung WY, Liong MT. 2010. Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus aci-dophilus in soy
whey growth medium via res-ponse surface methodology. LWT-Food Sci Technol 43: 563-567. https://doi.org/10.1016/j. lwt.2009.10.004
Kao TH, Lu YF, Hsieh HC, Chen BH. 2004. Stability of isoflavone glucosides during processing of soymilk and tofu. Food Res Int 37: 891-900. https://doi.org/10.1016/j.foodres.2004.05.007
Lassissi TA, Hettiarachchy NS, Rayaprolu SJ, Kannan A, Davis M. 2014. Functional properties and Angiotensin-I converting enzyme inhibitory activity of soy-whey proteins and fractions. Food Res Int 64: 598-602. https://doi.org/10. 1016/j.foodres.2014.07.015
Li B, Wu ZQ, Dong LY, Li L. 2012. Purification of soybean isoflavones from soy sauce residue by ultrafiltration. Adv Mater Res 581-582: 1184-1188. https://doi.org/10.4028/www.scientific.net/ AMR.581-582.1184
Liu W, Zhang HX, Wu ZL, Wang YJ, Wang LJ. 2013. Recovery of isoflavone aglycones from soy whey wastewater using foam fractionation and acidic hydrolysis. J Agric Food Chem 61: 7366-7372. https://doi.org/10.1021/jf401693m
Maharani A, Kurniawati D, Aryanti N. 2012. Penga-ruh jenis agen pengendapan alami terhadap karakteristik tahu. J Teknol Kimia Industri 1: 528-533.
Midayanto DN, Yuwono SS. 2014. Penentuan atribut mutu tekstur tahu untuk direkomendasikan se-bagai syarat tambahan dalam standar nasional Indonesia. J Pangan Agroind 2: 259-267.
Mullally MM, Meisel H, FitzGerald RJ. 1997. Angiotensin-I-converting enzyme inhibitory acti-vities of gastric and pancreatic proteinase di-gests of whey proteins. Int Dairy J 7: 299-303. https://doi.org/10.1016/S0958-6946(97)00018-6
Muskitta M, Tuapattinaya PMJ. 2016. Analisis kadar protein pada acoroides milk berdasarkan suhu dan lama penyimpanan. Biopendix 2: 133-139. https://doi.org/10.30598/biopendixvol2issue2page133-139
Muthia KNS, Sarjono PR, Aminin ALN. 2017. Aktivi-tas antioksidan dan antibakteri produk fermen-tasi susu kedelai dan whey tahu menggunakan bakteri asam laktat komersial. J Kimia Sains Apl 20: 9-12. https://doi.org/10.14710/jksa.20.1. 9-12
Nabilatul RLA, Wahyuningsih D, Hidayah WW, Ami-nin ALN. 2014. Jelly fermented soy whey as antioxidants source of alternative functional food. J Sains Matematika 22: 67-71.
Nawangsari DN, Legowo AM, Mulyani S. 2012. Kadar laktosa, keasaman dan total bahan padat whey fermentasi dengan penambahan jus ka-cang hijau. J Apl Teknol Pangan 1: 12-14.
Nursiwi A, Utami R, Andriani M, Sari AP. 2015. Fer-mentasi whey limbah keju untuk produksi kefiran oleh kefir grains. J Teknol Hasil Per-tanian 8: 37-45. https://doi.org/10.20961/jthp. v0i0.12794
Pan D, Cao J, Guo H, Zhao B. 2012. Studies on purification and the molecular mechanism of a novel ACE inhibitory peptide from whey protein hydrolysate. Food Chem 130: 121-126. https:// doi.org/10.1016/j.foodchem.2011.07.011
Prastujati AU, Hilmi M, Khirzin MH. 2018. Pengaruh konsentrasi starter terhadap kadar alkohol, pH, dan total asam tertitrasi (TAT) whey kefir. J Ilmu Peternakan Terapan 1: 63-69. https://doi.org/ 10.25047/jipt.v1i2.893
Ratnayani K, Suter IK, Antara NS, Putra INK. 2019. Angiotensin converting enzyme (ACE) inhibitory activity of peptide fraction of germinated pigeon pea (Cajanus cajan (L.) Millsp.). Indonesian J Chem 19: 900-906. https://doi.org/10.22146/ijc. 37513
Sarmadi BH, Ismail A. 2010. Antioxidative peptides from food proteins: A review. Peptides 31: 1949-1956. https://doi.org/10.1016/j.peptides.20 10.06.020
Singh A, Adak S, Karmakar S, Banerjee R. 2014. Impact of processing condition on nutraceutical potency of soy whey hydrolysate. J Food Qual 37: 403-414. https://doi.org/10.1111/jfq.12117
Singh BP, Vij S, Hati S. 2014. Functional signifi-cance of bioactive peptides derived from soy-bean. Peptides 54: 171-179. https://doi.org/10. 1016/j.peptides.2014.01.022
Sitanggang AB, Alexander R, Budijanto S. 2020a. The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu production. J Food Sci Technol 57: 4660-4670. https://doi.org/10.1007/ s13197-020-04503-5
Sitanggang AB, Lesmana M, Budijanto S. 2020b. Membrane-based preparative methods and bio-activities mapping of tempe-based peptides. Food Chem 329: 127193. https://doi.org/10.101 6/j.foodchem.2020.127193
Sitanggang AB, Sinaga WSL, Wie F, Fernando F, Krusong W. 2020c. Enhanced antioxidant acti-vity of okara through solid state fermentation of GRAS fungi. Food Sci Technol 40: 178-186. https://doi.org/10.1590/fst.37218
Sitanggang AB, Sudarsono S, Syah D. 2018. Pen-dugaan peptida bioaktif dari susu terhidrolisis oleh protease tubuh dengan teknik in silico. J Teknol Industri Pangan 29: 93-101. https://doi. org/10.6066/jtip.2018.29.1.93
Speroni F, Milesi V, Añón MC. 2010. Interactions between isoflavones and soybean proteins: Applications in soybean-protein-isolate produc-tion. LWT-Food Sci Technol 43: 1265-1270. https://doi.org/10.1016/j.lwt.2010.03.011
Susanti R, Hidayat E. 2017. Profil protein susu dan produk olahannya. J MIPA 39: 98-106.
Syah D, Sitanggang AB, Faradilla RF, Trisna V, Karsono Y, Septianita DA. 2015. The influences of coagulation conditions and storage proteins on the textural properties of soy-curd (tofu). CYTA-J Food 13: 259-263.
https://doi.org/10. 1080/19476337.2014.948071
Tu C, Tang S, Azi F, Hu W, Dong M. 2019. Use of kombucha consortium to transform soy whey into a novel functional beverage. J Funct Foods 52: 81-89. https://doi.org/10.1016/j.jff.2018.10. 024
Winarsi H, Purwanto A, Dwiyanti H. 2010. Kan-dungan protein dan isoflavon pada kedelai dan kecambah kedelai. J Biota 15: 186-193. https:// doi.org/10.24002/biota.v15i2.2696
Zhang F, Wang Z, Xu S. 2009. Macroporous resin purification of grass carp fish (Ctenopharyngo don idella) scale peptides with in vitro angioten-sin-I converting enzyme (ACE) inhibitory ability. Food Chem 11: 387-392. https://doi.org/10.101 6/j.foodchem.2009.04.015
Authors
AretzyA., SyamsirE., & SitanggangA. B. (2022). Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu. Jurnal Teknologi Dan Industri Pangan, 33(1), 60-68. https://doi.org/10.6066/jtip.2022.33.1.60
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