Proteomic Analysis of Functional Cheese Slice Based on Smart Active Coating With the Addition of Beta Carotene From Yellow Pumpkin (Cucurbita Moschata) Dela Dafista (a), Putri Selvia Nurfebriana (a), Tri Mey Wulansari (b), Tiara Diva Octavia (c), Dafa Rafi^ul Laudza (d), and Abdul Manab (a*)
a) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia.
*manabfpt[at]ub.ac.id
b) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia.
c) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia.
d) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia.
a*) Lecturer in Animal Products Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia.
Abstract
Degenerative diseases are the number one disease in the world, especially in Indonesia, where almost 17 million people die prematurely. One way to prevent degenerative diseases is to consume foods that contain antioxidants. This study aims to determine the study of beta carotene activity and proteomics in sliced cheese products with the addition of beta carotene with treatment P0: (0% without addition of beta carotene), P1: (5% beta carotene), P2: (10% beta carotene), P3: (15% beta carotene). The tests carried out included proteomic tests of cheese slices and antioxidants. Smart active coating testing includes antimicrobial, WVP, transparency, strength and thickness. The research method used a completely randomized design (CRD) with four treatments and three replications carried out as a laboratory experiment. The results showed that the chromatogram of cheese slices with microbial rennet and the addition of beta carotene identified using LC-MS/MS was able to identify and quantify the proteome of complex proteins in the cheese slice matrix for characterization of hydrolyzed casein micelles in making cheese slices and the antioxidant test results showed that the more The greater the percentage of added beta carotene, the better the IC50 value. The antimicrobial test showed that the addition of beta carotene from pumpkin extract had a very significant effect (P>0.01) on the antimicrobial properties of the coating. The addition of beta carotene from pumpkin extract had a significant effect (P>0.05) on the WVP value, thickness, transparency but had no effect on the strength value of the coating.
