M.N.G. Amin - Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga
M. Rizky Distiawan - Undergraduate Program of Fisheries Product Technology, Faculty of Fisheries and Marine, Universitas Airlangga
M. Herlina - Undergraduate Program of Fisheries Product Technology, Faculty of Fisheries and Marine, Universitas Airlangga
R. Cholifatun - Undergraduate Program of Fisheries Product Technology, Faculty of Fisheries and Marine, Universitas Airlangga
F.N. Rohim - Undergraduate Program of Fisheries Product Technology, Faculty of Fisheries and Marine, Universitas Airlangga
C.D. Anggraeni - Undergraduate Program of Aquaculture, Faculty of Fisheries and Marine, Universitas Airlangga
M.A. Alamsjah - Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga
T. Wahju - Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga
S. Sri - Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga

Caulerpa racemosa (sea grape) is an abundantly growing algae in Indonesia which contains high amount of protein and has a seafood-like flavor. This species is not widely used by people due to the lack of information on its functionalities. Therefore, this study was objected to optimize the production of protein hydrolysate based flavoring agent by using a response surface methodology. The ratio of bromelain enzyme to substrate of ۲۱.۷۲, ۳۰, ۵۰, ۷۰, ۷۸.۲۸ %w/w and hydrolysis time of ۰.۱۷, ۱, ۳, ۵, ۵.۸۳ h was designed using a central composite design by developing a quadratic model to yield the highest protein yield. The air-dried sea grape was preincubated and poured with bromelain enzyme, incubated at ۵۰ºC, followed by heating at ۹۵ºC to terminate the enzymatic reaction. The hydrolysate was collected by centrifugation, and then filtered. This study revealed that the valid optimal solution of protein hydrolysis was obtained as the ratio of bromelain enzyme to substrate of ۷۸.۲۸% and hydrolysis time of ۳.۴۹ h with ۰.۳۲۱۵% (w/w) yield. The present study showed that hydrolysis could release the volatile compounds originated from air-dried seaweed and even formed new products, such as hydrocarbon, aldehyde, alcohols, ketone, and fatty acid, which were resulted by thermal degradation of fatty acid during hydrolysis and Maillard reaction. By inferring with prior studies of sea food flavor, this study suggested that sea grape protein hydrolysate enzymatically produced by bromelain was highly potential as sea food flavoring agent.

Caulerpa racemosa, Hydrolysis, Bromelain, Central composite design