Preliminary Evaluation of Halal Protein Hydrolysate Production in Indonesia

Abstract

Abstract Protein hydrolysate is widely used in industry, for example as a substrate for microbial fermentation. With respect to the halal certification of the final fermentation products, the halal status of all media components, including protein hydrolysate, needs to be clarified as well. Indonesia has abundant protein-rich natural resources as well as protein-rich industrial byproducts that have not been utilized optimally. Industrial production of halal protein hydrolysate has been overlooked. This research explored the potential of using protein-rich industrial/agricultural by-products, such as cassava leaves, soybean waste (tofu and soy sauce dregs), cow waste (bones and cow skin), fish waste (fish bones and skin), chicken waste (chicken feet and skin), cheese whey, and corn steep liquor, to be processed using halal and green processes to produce halal protein hydrolysate. The best combination of raw material and protease was obtained by simulating the breaking of the peptide bond of the raw material by a protease to determine the effectiveness of the protein hydrolysis process of each combination. Further simulations were carried out using the Analytical Hierarchy Process (AHP) method, to consider the availability/accessibility of raw materials, the protein content of the raw materials, the cleavage of peptide bonds by the enzyme, the price of the enzymes, and the ease of processing which included pre-treatment of raw materials.