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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) · pp. 148–159

DOI
10.22437/ifstj.v7i2.30960
ISSN
2615-367X
Published
2024-07-30
Publisher
Department of Technology of Agricultural product (THP) Jambi University
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

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.

Keywords

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39 authors · 120 co-authorship links

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Co-authorOrganisationJoint articles
Ardiyan Dwi MasahidAffiliation unknown3
Maria BelgisAffiliation unknown3
Livia WahyuniAffiliation unknown3
Parawita DewantiAffiliation unknown2
Ahmad Nafi'Affiliation unknown2
Lailatul AzkiyahAffiliation unknown2
Popy Hartatie HardjoAffiliation unknown1
Mohammad Candra PrayogaAffiliation unknown1
Sigit SoeparjonoAffiliation unknown1
Didik Pudji RestantoAffiliation unknown1
Numalasari NumalasariAffiliation unknown1
Falin Fatimatus ShahroAffiliation unknown1
Fakhriyah Nur KhalilahAffiliation unknown1
Hayati Aulia MaharaniAffiliation unknown1
Kyung-Min KimAffiliation unknown1
Supriyadi SupriyadiAffiliation unknown1
Alfi NurAffiliation unknown1
Nur Ika Okta MajidAffiliation unknown1
Iwan TarunaAffiliation unknown1
Miftahul ChoironAffiliation unknown1
Anggita Arifatul AiniAffiliation unknown1
Giyarto GiyartoAffiliation unknown1
Puja Dwi JayantiAffiliation unknown1
Luh Putu SuciatiAffiliation unknown1
Tejasari TejasariAffiliation unknown1
Rindiani RindianiAffiliation unknown1
Mukhamad Su'udiAffiliation unknown1
Fuad bahrul UlumAffiliation unknown1
Dwi SetyatiAffiliation unknown1
Dyah Retno WulandariAffiliation unknown1
Djagal Wiseso MarsenoAffiliation unknown1
Godras Jati ManuharaAffiliation unknown1
Anggito AbimanyuAffiliation unknown1
Faiz ZamzamiAffiliation unknown1
Raeef AbdullahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, first harvested 6 Nov 2026, last seen 8 Nov 2026.
Original metadata (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>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<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>
</oai_dc:dc>