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Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours

Indonesian Food Science and Technology Journal · Vol. 7 No. 2 (2024) · hlm. 148–159

DOI
10.22437/ifstj.v7i2.30960
ISSN
2615-367X
Terbit
2024-07-30
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Ferns (Diplazium esculentum) had high content of proteins, fats, flavonoids, and polyphenols, especially in young fern leaves. Its potential to developed as a source vegetable flavour. Currently, understanding about fern flavor processing technologies and the potential of ferns for health is still relatively limited, especially on local Indonesian fern. This research aims to know about morphological characteristics of Indonesian local fern vegetables (Mloko Jember, Air Jember, and Ayam Banyuwangi), and determined the effect of processing to its chemical characteristics and volatile compound, then hydrolyzed enzymes to produce non-volatile flavours. Ferns are processed by steaming, drying, and control methods and are hydrolyzed by combining two enzymes - bromelain and protease, with a pH of 7 and temperature of 55 0C for 1 hour. The result showed that the morphology of the three fern are different in the shape of shoot and plant based on their location. The researchers discovered that enzymatically hydrolyzing the proteins in local fern vegetables using two enzymes (bromelain and protease) produced amino acid components such as aspartic acid and glutamic acid. These have MSG-like flavour.

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  • Universitas Jember
  • Universitas Gadjah Mada
  • National Research and Innovation Agency
  • Kyungpook National University
  • Sebelas Maret University
  • University of Surabaya
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  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Ardiyan Dwi MasahidUniversitas Jember3
Maria BelgisUniversitas Jember3
Livia WahyuniUniversitas Jember3
Parawita DewantiUniversitas Jember2
Ahmad NafiUniversitas Jember2
Lailatul AzkiyahUniversitas Jember2
Popy Hartatie HardjoUniversity of Surabaya1
Mohammad Candra PrayogaUniversitas Jember1
Sigit SoeparjonoUniversitas Jember1
Didik Pudji RestantoUniversitas Jember1
Numalasari NumalasariNational Research and Innovation Agency1
Falin Fatimatus ShahroUniversitas Jember1
Fakhriyah Nur KhalilahUniversitas Jember1
Hayati Aulia MaharaniKyungpook National University1
Kyung-Min KimKyungpook National University1
Supriyadi SupriyadiUniversitas Gadjah Mada1
Alfi NurSebelas Maret University1
Nur Ika Okta MajidUniversitas Jember1
Anggita Arifatul AiniUniversitas Jember1
Iwan TarunaUniversitas Jember1
Miftahul ChoironUniversitas Jember1
Giyarto GiyartoUniversitas Jember1
Puja Dwi JayantiUniversitas Jember1
Luh Putu SuciatiUniversitas Jember1
Rindiani RindianiUniversitas Jember1
Tejasari TejasariUniversitas Jember1
Mukhamad Su’udiUniversitas Jember1
Fuad Bahrul UlumUniversitas Jember1
Dwi SetyatiUniversitas Jember1
Dyah Retno WulandariNational Research and Innovation Agency1
Djagal Wiseso MarsenoUniversitas Gadjah Mada1
Godras Jati ManuharaSebelas Maret University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours</dc:title>
	<dc:creator xml:lang="en">Kartikasari, Subekah Nawa</dc:creator>
	<dc:creator xml:lang="en">Witono, Yuli </dc:creator>
	<dc:creator xml:lang="en">Handoyo, Tri </dc:creator>
	<dc:creator xml:lang="en">Santoso, Umar </dc:creator>
	<dc:subject xml:lang="en">Bromelain enzyme; flavours; glutamic acid; protease (papain)</dc:subject>
	<dc:description xml:lang="en">Ferns (Diplazium esculentum) had high content of proteins, fats, flavonoids, and polyphenols, especially in young fern leaves. Its potential to developed as a source vegetable flavour. Currently, understanding about fern flavor processing technologies and the potential of ferns for health is still relatively limited, especially on local Indonesian fern. This research aims to know about morphological characteristics of Indonesian local fern vegetables (Mloko Jember, Air Jember, and Ayam Banyuwangi), and determined the effect of processing to its chemical characteristics and volatile compound, then hydrolyzed enzymes to produce non-volatile flavours. Ferns are processed by steaming, drying, and control methods and are hydrolyzed by combining two enzymes - bromelain and protease, with a pH of 7 and temperature of 55 0C for 1 hour. The result showed that the morphology of the three fern are different in the shape of shoot and plant based on their location. The researchers discovered that enzymatically hydrolyzing the proteins in local fern vegetables  using two enzymes (bromelain and protease) produced amino acid components such as aspartic acid and glutamic acid. These have MSG-like flavour. </dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2024-07-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/30960</dc:identifier>
	<dc:identifier>10.22437/ifstj.v7i2.30960</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|; 148-159</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/30960/18685</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
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