Utilization of coffee skin fiber as potential source of reducing sugar by means on enzymatic hydrolysis

Coffee spent ground is a primary by-product obtained during soluble coffee processing and potential to be utilized as a high value product due to its protein content. The quite popular effort to utilize protein-contained material is to process it to hydrolysate which also possess antioxidant activity. This research was aimed to study the possibility of protein and antioxidative compound from coffee spent ground by means of enzymatic hydrolysis using crude papain enzymes. Crude papain was used in different concentration ranged from 2, 4 and 6% to incubate the coffee spent grounds for 2, 3, and 4 hours and then analyzed for its protein content and its antioxidant activity, whereas response surface methodology was employed to study the tendency of the effect of incubation time and enzymes concentration towards hydrolysis results. The result showed that the use of crude papain was effective to liberate the protein and antioxidant compound the coffee spent ground with its optimum condition utilized 6% of enzyme and 2 hours incubation time. At mentioned condition, it could extract up to 67.38% of the protein of the coffee spent ground and its hydrolysate possessed relatively high antioxidant activity.

Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis

Spent coffee ground is a primary by-product obtained during soluble coffee processing and potential to be used as a high value product due to its proteincontent. The quite popular effort to utilize protein-contained material is to process it to hydrolysate which also possess antioxidant activity. This research was aimed to study the possibility of protein and antioxidative compound from spent coffee ground by means of enzymatic hydrolysis using crude papain enzymes. Crude papain was used in different concentration ranged from 2, 4 and 6% to incubate the spent coffee grounds for 2, 3, and 4 hours and then analyzed for its protein content and its antioxidant activity. Response surface methodology was employed to study the tendency of the effect of incubation time and enzymesconcentration towards hydrolysis results. The result showed that the use of crude papain was effective to liberate the protein and antioxidant compound from the spent coffee ground with its optimum condition utilized 6% of enzyme and 2 hours incubation time. At mentioned condition, it could extract up to 67.4% ofthe protein of the spent coffee ground and its hydrolysate possessed relatively high antioxidant activity.

Optimization study of ultrasound-assisted polyphenol extraction from cocoa powder and utilization of its grounds using papain solution.

Cocoa powder is one of the main products of the cocoa grinding process which is frequently used in confectionery industries. Today, the utilization of cocoa powder has been derivatized not only it can be used as food ingredient, but also expanding in its utilization in pharmaceutical. The utilization of cocoa powder mainly due to its advantageous and healthy polyphenol content which should be extracted from cocoa powder. Generally, this process will result in significant amounts of underutilized cocoa powder grounds. This research was carried out to evaluate the utilization of ultrasound-assisted extraction method to extract antioxidative compound from cocoa powder and to study the possibility of utilizing its grounds for its antioxidative compound by the use of papain solution system. The extraction study was carried out using different concentration of ethanol ranged from 53.79, 60, 75, 90 and 96.21% for 23.39, 30, 45, 60 and 66.21 min extraction time. The evaluation was carried out using the analysis of total phenolic content and DPPH radical scavenging activity. Further, freshly prepared papain was used in different concentration ranged from 2, 4 and 6% to incubate the cocoa grounds for 2, 3, and 4 hours. The obtained cocoa hydrolysate solution was then analyzed for its protein content and its antioxidant activity. The optimization study of the process was carried out using response surface methodology. This study shows that the use of 60% ethanol for 30 min extraction was optimum to extract the phenolic compound from cocoa powder. On the other hand, the use of papain revealed that the underutilized cocoa grounds could be potentially used as the source of protein and antioxidant.