Extraction Optimization of Pigeon Pea Seed Protein and Yield Using Response Surface Methodology
DOI:
https://doi.org/10.31963/intek.v9i1.3530Keywords:
Pigeon Pea, Ultrasonic-Assisted Extraction, Protein, Yield, Response Surface Methodology, Box-Behnken DesignAbstract
Pigeon Pea (Casanus Cajan L.) is one of the local foods in South Sulawesi. Pigeon pea seeds contain protein that the body can absorb. This study aims to determine the optimum operating conditions for extracting pigeon pea on protein and yield using Ultrasonic-Assisted Extraction (UAE). Response Surface Methodology (RSM) with Box-Behnken Design (BBD) was used by considering three variables, time (30, 40, and 50 min), temperature (40, 50, and 60oC), and methanol concentration (50, 70, and 90%). The experiment results show that yield ranges from 8.85663% to 31.4766% and 46.1538 mg/l to 15584.6 mg/l. Response variables were computed and used to create the contour plot graphs. The optimum operating conditions for sonication extraction were a time of 44.760 minutes, a temperature of 60oC, and a 90% methanol concentration.References
A. I. Asouzu and N. N. Umerah, "Effects of Malting on Nutritional Characteristics of Pigeon Pea (Cajanus cajan)," Asian Journal of Biochemistry, Genetics and Molecular Biology, 2020, doi: 10.9734/ajbgmb/2020/v3i230083.
T. D. N. S. H. Purwoko and S. H. Noor, “Kandungan Protein Total Dan Terlarut Kecap Manis Tanpa Fermentasi Moromi Hasil Fermentasi R. oryzae Dan R. oligosporus,†Penelitian Dosen Muda. Surakarta: Universitas Sebelas Maret, 2006.
R. Karnila, M. Astawan, and T. Wresdiyati, “Karakteristik Konsentrat Protein Teripang (Holothuria scabra J.) Dengan Bahan Pengekstrak Aseton,†Jurnal Perikanan dan Kelautan, vol. 16, no. 1, 2011.
E. T. Akintayo, A. A. Oshodi, and K. O. Esuoso, "Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates," Food Chemistry, vol. 66, no. 1, 1999, doi: 10.1016/S0308-8146(98)00155-1.
I. Y. Mizubuti, O. Biondo Júnior, L. W. de Oliveira Souza, R. S. dos Santos Ferreira Da Silva, and E. I. Ida, "Response surface methodology for extraction optimization of pigeon pea protein," Food Chemistry, vol. 70, no. 2, 2000, doi: 10.1016/S0308-8146(00)00078-9.
M. K. Adenekan, G. J. Fadimu, L. A. Odunmbaku, and E. K. Oke, "Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates," Food Science and Nutrition, vol. 6, no. 1, 2018, doi: 10.1002/fsn3.539.
A. Adhiksana, “Perbandingan Metode Konvensional Ekstraksi Pektin Dari Kulit Buah Pisang Dengan Metode Ultrasonik ,†Journal of Research and Technology, vol. 3, no. 2, 2017.
N. Medina-Torres, T. Ayora-Talavera, H. Espinosa-Andrews, A. Sánchez-Contreras, and N. Pacheco, "Ultrasound assisted extraction for the recovery of phenolic compounds from vegetable sources," Agronomy, vol. 7, no. 3, 2017, doi: 10.3390/agronomy7030047.
Nuryanti and D. H. Salimy, “Metode permukaan respon dan aplikasinya pada optimasi eksperimen kimia,†Risalah Lokakarya Komputasi dalam Sains dan Teknologi Nuklir, vol. 21, no. 021, 2008.
F. K. Nursal, Y. C. Sumirtapura, T. Suciati, and R. E. Kartasasmita, “Optimasi Nanoemulsi Natrium Askorbil Fosfat melalui Pendekatan Design of Experiment (Metode Box Behnken),†Jurnal Sains Farmasi & Klinis, vol. 6, no. 3, 2019, doi: 10.25077/jsfk.6.3.228-236.2019.
M. G. M. Purwanto, “Perbandingan Analisa Kadar Protein Terlarut dengan Berbagai Metode Spektroskopi UV-Visible,†Jurnal Ilmiah Sains & Teknologi, vol. 7, no. 2, 2014.
Desta Donna Putri Damanik, Nurhayati Surbakti, and Rosdanelli Hasibuan, “Ekstraksi Katekin Dari Daun Gambir (Uncaria Gambir Roxb) Dengan Metode Maserasi,†Jurnal Teknik Kimia USU, vol. 3, no. 2, 2014, doi: 10.32734/jtk.v3i2.1606.
I. S. Che Sulaiman, M. Basri, H. R. Fard Masoumi, W. J. Chee, S. E. Ashari, and M. Ismail, "Effects of temperature, time, and solvent ratio on the extraction of phenolic compounds and the anti-radical activity of Clinacanthus nutans Lindau leaves by response surface methodology," Chemistry Central Journal, vol. 11, no. 1, 2017, doi: 10.1186/s13065-017-0285-1.
M. Pojić, A. Mišan, and B. Tiwari, "Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin," Trends in Food Science and Technology, vol. 75. 2018. doi: 10.1016/j.tifs.2018.03.010.
D. C. Montgomery, "Desing and analysis of experiments," Jonh Wiley & Sons. Quinta edición. New York, 2001.
