Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production

Anggi Rio Manurung; Maharani Pertiwi Koentjoro; Isdiantoni; Ida Ekawati; Nur Hidayatul Alami; Endry Nugroho Prasetyo

doi:10.1063/5.0043693

Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production

Anggi Rio Manurung, Maharani Pertiwi Koentjoro, Isdiantoni, Ida Ekawati, Nur Hidayatul Alami, Endry Nugroho Prasetyo^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

1 Citation (Scopus)

Abstract

Brewer's Spent Yeast (BSY) is a fermented waste from the brewery industry, which is abundant and contains high levels of glutamic acid and glutamine. BSY is potential as a raw material for glutamic acid for natural food flavouring. The purpose of this study was to determine the potential of BSY as the glutamic acid source through the enzymatic protease conversion process. The protease was produced by Bacillus sp. SK II-5 and characterized through the level of activity and protein total content testing. BSY was converted enzymatically then analyzed using TLC (Thin Layer Chromatography) and spectrophotometric for amino acid and MSG (Monosodium Glutamate) content respectively. The results of this study showed that BSY had the potential as a glutamic acid source through the protease enzymatic conversion process and could be an alternative raw material for natural food enhancer. Detection of glutamic acid with TLC showed that all samples contained glutamic acid which was indicated by Rf value of 0.61 referring to MSG markers. The highest MSG content (0.166 M) was achieved by 6% of protease concentration after 12-hours incubation.

Original language	English
Title of host publication	4th International Conference on Mathematics and Science Education, ICoMSE 2020
Subtitle of host publication	Innovative Research in Science and Mathematics Education in the Disruptive Era
Editors	Hadi Suwono, Habiddin Habiddin, Dusica Rodic
Publisher	American Institute of Physics Inc.
ISBN (Electronic)	9780735440746
DOIs	https://doi.org/10.1063/5.0043693
Publication status	Published - 2 Mar 2021
Event	4th International Conference on Mathematics and Science Education: Innovative Research in Science and Mathematics Education in the Disruptive Era, ICoMSE 2020 - Malang, Indonesia Duration: 25 Aug 2020 → 26 Aug 2020

Publication series

Name	AIP Conference Proceedings
Volume	2330
ISSN (Print)	0094-243X
ISSN (Electronic)	1551-7616

Conference

Conference	4th International Conference on Mathematics and Science Education: Innovative Research in Science and Mathematics Education in the Disruptive Era, ICoMSE 2020
Country/Territory	Indonesia
City	Malang
Period	25/08/20 → 26/08/20

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10.1063/5.0043693

Cite this

Manurung, A. R., Koentjoro, M. P., Isdiantoni, Ekawati, I., Alami, N. H., & Prasetyo, E. N. (2021). Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production. In H. Suwono, H. Habiddin, & D. Rodic (Eds.), 4th International Conference on Mathematics and Science Education, ICoMSE 2020: Innovative Research in Science and Mathematics Education in the Disruptive Era Article 070012 (AIP Conference Proceedings; Vol. 2330). American Institute of Physics Inc.. https://doi.org/10.1063/5.0043693

Manurung, Anggi Rio ; Koentjoro, Maharani Pertiwi ; Isdiantoni et al. / Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production. 4th International Conference on Mathematics and Science Education, ICoMSE 2020: Innovative Research in Science and Mathematics Education in the Disruptive Era. editor / Hadi Suwono ; Habiddin Habiddin ; Dusica Rodic. American Institute of Physics Inc., 2021. (AIP Conference Proceedings).

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title = "Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production",

abstract = "Brewer's Spent Yeast (BSY) is a fermented waste from the brewery industry, which is abundant and contains high levels of glutamic acid and glutamine. BSY is potential as a raw material for glutamic acid for natural food flavouring. The purpose of this study was to determine the potential of BSY as the glutamic acid source through the enzymatic protease conversion process. The protease was produced by Bacillus sp. SK II-5 and characterized through the level of activity and protein total content testing. BSY was converted enzymatically then analyzed using TLC (Thin Layer Chromatography) and spectrophotometric for amino acid and MSG (Monosodium Glutamate) content respectively. The results of this study showed that BSY had the potential as a glutamic acid source through the protease enzymatic conversion process and could be an alternative raw material for natural food enhancer. Detection of glutamic acid with TLC showed that all samples contained glutamic acid which was indicated by Rf value of 0.61 referring to MSG markers. The highest MSG content (0.166 M) was achieved by 6% of protease concentration after 12-hours incubation.",

author = "Manurung, {Anggi Rio} and Koentjoro, {Maharani Pertiwi} and Isdiantoni and Ida Ekawati and Alami, {Nur Hidayatul} and Prasetyo, {Endry Nugroho}",

note = "Publisher Copyright: {\textcopyright} 2021 Author(s).; 4th International Conference on Mathematics and Science Education: Innovative Research in Science and Mathematics Education in the Disruptive Era, ICoMSE 2020 ; Conference date: 25-08-2020 Through 26-08-2020",

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language = "English",

series = "AIP Conference Proceedings",

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Manurung, AR, Koentjoro, MP, Isdiantoni, Ekawati, I, Alami, NH & Prasetyo, EN 2021, Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production. in H Suwono, H Habiddin & D Rodic (eds), 4th International Conference on Mathematics and Science Education, ICoMSE 2020: Innovative Research in Science and Mathematics Education in the Disruptive Era., 070012, AIP Conference Proceedings, vol. 2330, American Institute of Physics Inc., 4th International Conference on Mathematics and Science Education: Innovative Research in Science and Mathematics Education in the Disruptive Era, ICoMSE 2020, Malang, Indonesia, 25/08/20. https://doi.org/10.1063/5.0043693

Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production. / Manurung, Anggi Rio; Koentjoro, Maharani Pertiwi; Isdiantoni et al.
4th International Conference on Mathematics and Science Education, ICoMSE 2020: Innovative Research in Science and Mathematics Education in the Disruptive Era. ed. / Hadi Suwono; Habiddin Habiddin; Dusica Rodic. American Institute of Physics Inc., 2021. 070012 (AIP Conference Proceedings; Vol. 2330).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production

AU - Manurung, Anggi Rio

AU - Koentjoro, Maharani Pertiwi

AU - Isdiantoni,

AU - Ekawati, Ida

AU - Alami, Nur Hidayatul

AU - Prasetyo, Endry Nugroho

PY - 2021/3/2

Y1 - 2021/3/2

N2 - Brewer's Spent Yeast (BSY) is a fermented waste from the brewery industry, which is abundant and contains high levels of glutamic acid and glutamine. BSY is potential as a raw material for glutamic acid for natural food flavouring. The purpose of this study was to determine the potential of BSY as the glutamic acid source through the enzymatic protease conversion process. The protease was produced by Bacillus sp. SK II-5 and characterized through the level of activity and protein total content testing. BSY was converted enzymatically then analyzed using TLC (Thin Layer Chromatography) and spectrophotometric for amino acid and MSG (Monosodium Glutamate) content respectively. The results of this study showed that BSY had the potential as a glutamic acid source through the protease enzymatic conversion process and could be an alternative raw material for natural food enhancer. Detection of glutamic acid with TLC showed that all samples contained glutamic acid which was indicated by Rf value of 0.61 referring to MSG markers. The highest MSG content (0.166 M) was achieved by 6% of protease concentration after 12-hours incubation.

AB - Brewer's Spent Yeast (BSY) is a fermented waste from the brewery industry, which is abundant and contains high levels of glutamic acid and glutamine. BSY is potential as a raw material for glutamic acid for natural food flavouring. The purpose of this study was to determine the potential of BSY as the glutamic acid source through the enzymatic protease conversion process. The protease was produced by Bacillus sp. SK II-5 and characterized through the level of activity and protein total content testing. BSY was converted enzymatically then analyzed using TLC (Thin Layer Chromatography) and spectrophotometric for amino acid and MSG (Monosodium Glutamate) content respectively. The results of this study showed that BSY had the potential as a glutamic acid source through the protease enzymatic conversion process and could be an alternative raw material for natural food enhancer. Detection of glutamic acid with TLC showed that all samples contained glutamic acid which was indicated by Rf value of 0.61 referring to MSG markers. The highest MSG content (0.166 M) was achieved by 6% of protease concentration after 12-hours incubation.

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M3 - Conference contribution

AN - SCOPUS:85102427369

T3 - AIP Conference Proceedings

BT - 4th International Conference on Mathematics and Science Education, ICoMSE 2020

A2 - Suwono, Hadi

A2 - Habiddin, Habiddin

A2 - Rodic, Dusica

PB - American Institute of Physics Inc.

T2 - 4th International Conference on Mathematics and Science Education: Innovative Research in Science and Mathematics Education in the Disruptive Era, ICoMSE 2020

Y2 - 25 August 2020 through 26 August 2020

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Manurung AR, Koentjoro MP, Isdiantoni, Ekawati I, Alami NH , Prasetyo EN. Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production. In Suwono H, Habiddin H, Rodic D, editors, 4th International Conference on Mathematics and Science Education, ICoMSE 2020: Innovative Research in Science and Mathematics Education in the Disruptive Era. American Institute of Physics Inc. 2021. 070012. (AIP Conference Proceedings). doi: 10.1063/5.0043693

Enzymatic conversion of Brewer's Spent Yeast as raw material for glutamic acid production

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