Proteomic Examination of Cheese Slices With Smart Active Coating and Enhanced From Pumpkin (Cucurbita moschata)

¹ Student of Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
² Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia

^* Corresponding author: manabfpt.@ub.ac.id

Abstract

Degenerative diseases are the number one disease in the world, especially in Indonesia, which causes almost 17 million people to die. One of the preventive efforts is by consuming foods that contain antioxidants, such as beta-carotene. This study aims to determine the activity of beta carotene and proteomic studies on cheese slices with the addition of beta carotene with treatment P0 (control), P1 (5% beta carotene), P2 (10% beta carotene), P3 (15% beta carotene). The variables of this research include proteomic analysis, fat content, water content, IC50 antioxidant activity, pH, WVP, antimicrobial, transparency, tensile strength, solubility, thickness, shelf life, and color. The research method used RAL with four treatments and three replications as a laboratory experiment. The research showed that the chromatogram of cheese slices with microbial rennet and the addition of beta carotene identified using LC-MS/MS showed that the peptides are β-casein and phenylalanine. The antioxidant test results showed that the greater the percentage of beta carotene addition, the better the IC50 value. The addition of beta carotene from pumpkin extract had a significant effect (P<0.01) on the antimicrobial properties of the coating, thickness, and fat content in cheese slices. Adding beta carotene from pumpkin extract significantly affects (P<0.05) pH and WVP values. However, the addition of beta carotene did not have a significant effect (P>0.05) on the water content, antioxidant activity of cheese slices, solubility, transparency, and tensile strength of the coating.