Development of Bioactive Peptides from Broiler Chicken Feet Through Enzymatic Hydrolysis

Abstract

Background: Stunting remains a significant public health issue in Indonesia, with a prevalence of 21.6%, severely affecting child growth and development. Improving amino acid intake is essential for addressing stunting. Bioactive peptides derived from protein-rich food sources show promise due to their potential role in stunting prevention. Chicken feet, a by-product of poultry with high protein content, offer an opportunity for developing bioactive peptides to support child nutrition.

Objective: This study aims to develop bioactive peptides from broiler chicken feet through enzymatic hydrolysis using the proteolytic enzymes papain-alcalase and bromelain.

Research Methods This study utilizes an experimental design involving enzymatic hydrolysis of chicken feet with proteolytic enzymes, bromelain, and a combination of papain and alcalase. The peptide concentration was analyzed by direct spectrophotometer at 280 nm.

Results: The absorbance results revealed that both methods able to increase soluble protein concentrations. However, based on ANOVA (P value < 0.05) with Tukey pairwise comparison, only the papain-alcalase method was able to increase the soluble protein in a significant way. This show that the papain-alcalase combination proved more effective than bromelain. This increased effectiveness could be attributed to the differences in thes enzymatic mechanisms, as papain and alcalase target distinct functional groups during protein hydrolysis.

Conclusion: This study demonstrates the potential of enzymatic hydrolysis, particularly the combined use of papain and alcalase, to produce bioactive peptides from chicken feet.

Keywords: Hydrolysis; peptide analysis; Papain; Alcalase; Bromelain