The Potential of Gelatin Hydrolysate as Antioxidant from Wood Grasshopper

Ika Qurrotul Afifah; Esti Wahyu Widowati; Annisa Zukhruf

doi:10.14421/kaunia.6190

Authors

Ika Qurrotul Afifah Sunan Kalijaga State Islamic University Yogyakarta
Esti Wahyu Widowati Sunan Kalijaga State Islamic University Yogyakarta
Annisa Zukhruf Sunan Kalijaga State Islamic University Yogyakarta

DOI:

https://doi.org/10.14421/kaunia.6190

Keywords:

Gelatin, Insect, Hydrolysate, Bromelain, Antioxidant

Abstract

Gelatin hydrolysate has the potential as an antioxidant for functional food production. This study aimed to analyse the effect of enzyme concentration on the antioxidant activity of wood grasshopper gelatin hydrolysate. In this study, the hydrolysis of gelatin extracted from wood grasshoppers by enzymatic treatment with various bromelain concentrations has been carried out. Several parameters including the degree of hydrolysis, soluble protein content, and antioxidant activity using the DPPH ((1,1-diphenyl-2-picrylhydrazyl) method were then investigated. The statistical analysis indicated that the bromelain concentration (0.1 and 0.2% (b/V) used to break down the gelatin had a significant effect on the three parameters we analyszed. The greater
bromelain concentration results in increased hydrolysis (2.04% and 2.60%) and soluble protein content (1,81% and 4,40%), leading to slightly increased antioxidant activity although categorized as very weak (more than 8000 ppm). Further purification process to recover the short peptide fragment is required to increase the antioxidant capacity.

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