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All Journal Journal of Agritechnology and Food Processing
Intan Dzulqaidah
Program Studi Farmasi, Fakultas Kesehatan, Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health

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Ekstraksi dan Uji Aktivitas Enzim Bromelin Kasar dari Buah Nanas Intan Dzulqaidah; Regina Brigita Zanuba; Andi Siti Fatimah Alwi; Arista Rizkika Putri Salsabila; Siswandi Mursidi; Handa Muliasari
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021): December
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1003.812 KB) | DOI: 10.31764/jafp.v1i2.6974

Abstract

Pineapple (Ananas comosus) is a source of protease enzymes. The protease enzyme present in pineapple is the bromelain enzyme. Bromelain enzymes are widely used in various industrial fields. The purpose of this experiment was to isolate the bromelain enzyme from pineapple plants, to test the activity of the enzyme, and to determine the optimum temperature of the enzyme. Isolation of the bromelain enzyme from pineapple was carried out by precipitating the pineapple fruit filtrate using table salt (NaCl). Then the crude extract of the enzyme obtained was tested on pieces of meat with variations in the testing temperature (room temperature, hot, and cold). The yield of the crude extract of the enzyme obtained from the experiment was 40%. The results of testing the bromelain enzyme activity of pineapple showed that room temperature was the best temperature for the enzyme to tenderize meat compared to hot and cold temperatures.
Co-Authors Andi Siti Fatimah Alwi Arista Rizkika Putri Salsabila Handa Muliasari Regina Brigita Zanuba Siswandi Mursidi