| Autor: |
Saputri, Dinar Suksmayu, Mikhratunnisa, Yanti, Sahri, Rosmayana, Anita, Insani, Sri Rahmatul, Lestari, Mimin, Walfadiah, Nurul |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2022, Vol. 2638 Issue 1, p1-8, 8p |
| Abstrakt: |
Terong para fruit (para eggplant), a wild plant that is rarely explored scientifically, was extracted by a simple extraction method to analyze its proteolytic activity at several incubation temperature variations, pH, drying temperature, ripeness, and fruit parts. Sumbawa people use para eggplant fruit to make a traditional dessert named palopo. We also analyzed the milk-clotting activity of para eggplant crude extract to explore its potential as a rennet substitute. The recent study found that the highest activity in fresh fruit crude extracts was in ripe fruit seeds incubated at 60 °C pH 7 (2.607 U/mL). After going through the drying process at 50 °C, para eggplant crude extract's proteolytic activity increased to 22.547 U/mL. The milk-clotting activity of para eggplant crude extract was 1.322 U/mL, but it could not coagulate horse milk in the given time of analysis. Further purification and characterization are necessary for this potential protease. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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