merged

Effect of pH on Physical Properties, Antioxidant, and Antimicrobial Activity of
Kacang Koro (Canavalia Ensiformis) Protein Hydrolysate Extract Using
Alkalase
Mohd Allif Asyraf Bin Mohd Sharuddin
Supervisor: Dr. Mohamad Khairi Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The aim of this study is to investigate the effect of pH on physical properties, antioxidant,
and antimicrobial activity of kacang koro (Canavalia Ensiformis) protein hydrolysate
extracted using alkalase. The investigation will be conducted on raw kacang koro using
different pH (pH 5,pH 6,pH 7,pH 8,pH 9) . Kacang koro protein hydrolysate will be will be
analyzed for their physical properties (color, density, volume, mass, boiling point, melting
point) antioxidant activity (total phenolic content, Ferric reducing antioxidant power assay
and DPPH free radical scavenging activity) and antimicrobial activity (minimum inhibitory
concentration (MIC), minimum bactericidal concentration (MBC) and agar well diffusion
assay). The expected result obtained are the kacang koro protein hydrolysate that treated
with pH near to pH 8 will be the most efficient pH to maximize the desired type of
bioactive peptides (quality) or amount of bioactive peptides (quantity) as the alkalase is
very active at pH 8. The most highest and effective results obtain can be implement in
further processing the kacang koro protein hydrolysate for human consumption.
1252 | UMT UNDERGRADUATE RESEARCH DAY