POTENSI ACE (ANGIOTENSIN-I CONVERTING ENZYME) INHIBITOR DARI TEMPE KORO – KOROAN SEBAGAI PANGAN FUNGSIONAL ANTIHIPERTENSI

Windy Rizkaprilisa; Martina Widhi Hapsari

doi:10.53416/stmj.v2i1.51

Authors

Windy Rizkaprilisa Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Naisonal Karangturi
Martina Widhi Hapsari Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Naisonal Karangturi

DOI:

https://doi.org/10.53416/stmj.v2i1.51

Keywords:

Koro, Tempe, ACE Inhibitor, Sistem Pencernaan

Abstract

Koro-koroan dapat diolah menjadi tempe melalui proses fermentasi dengan Rhizopus sp.. Tempe koro berpotensi sebagai pangan fungsional antihipertensi karena menghasilkan peptide ACE inhibitor. Enzim protease memotong protein koro menjadi peptide yang lebih kecil pada proses fermentasi. Setelah melalui proses pencernaan, tempe koro tetap berpotensi sebagai ACE inhibitor karena terjadi proses hidrolisis oleh enzim pencernaan sehingga terjadi pemotongan peptide menjadi peptide yang lebih sederhana dan asam amino. Peptida dengan berat molekul kecil memiliki aktivitas penghambatan ACE yang lebih besar. Proses fermentasi dan hidrolisis pada sistem pencernaan dapat menghasilkan peptide dengan berat molekul kecil sehingga potensi ACE inhibiornya lebih besar.

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