Unesa Journal of Chemistry
Vol 8, No 1 (2019)

PENGARUH KONSENTRASI DAN LAMA WAKTU PERENDAMAN ENZIM PROTEASE DARI ISOLAT LACTOBACILLUS PLANTARUM B1765 TERHADAP KEEMPUKAN DAGING SKRIPSI DIAJUKAN KEPADA UNIVERSITAS NEGERI SURABAYA UNTUK MEMENUHI PERSYARATAN PENYELESAIAN PROGRAM SARJANA KIMIA OLEH :I GUSTI NGURAH AGUNG OKA DHANA14030234037 UNIVERSITAS NEGERI SURABAYAFAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM JURUSAN KIMIAPROGRAM STUDI S1 KIMIA 2018

GUSTI NGURAH AGUNG OKA DHANA, I (Unknown)
RETNO WIKANDARI, PRIMA (Unknown)



Article Info

Publish Date
13 May 2019

Abstract

ABSTRAK PENGARUH KONSENTRASI ENZIM PROTEASE DARI ISOLAT Lactobacillus plantarum B1765 TERHADAP KEEMPUKAN DAGING Nama : I Gusti Ngurah Agung Oka Dhana NIM : 14030234037 Program Studi : S-1 Jurusan : Kimia Fakultas : Matematika dan Ilmu Pengetahuan Alam Nama Lembaga : Universitas Negeri Surabaya Pembimbing : Dr. Prima Retno Wikandari, M.Si Daging merupakan bagian yang tersusun oleh serat-serat sejajar otot dan melekat pada tulang manusia dan hewan yang memiliki tekstur padat kuat. Selama ini masyarakat dalam mengempukan daging menggunakan enzim papain dan bromelain dari getah papaya dan nanas yang merupakan enzim protease. Pada penelitian ini dipelajari potensi enzim protease yang diisolasi dari bakteri asam laktat L.plantarum B1765 sebagai alternatif dalam pengempukan daging. Keempukan daging diuji menggunakan penetrometer dan dianalisis statistik anova satu arah untuk mengetahui pengaruh Konsentrasi enzim protease 0.25%, 0.50%, 0.75%, dan 1% selama waktu perendaman 30 menit. Ada pengaruh konsentrasi enzim protease terhadap keempukan daging yang ditunjukkan dengan p > 0.05. Semakin tinggi konsentrasi enzim protease dan lama waktu perendaman yang digunakan, maka semakin tinggi nilai keempukan daging. Hasil uji keempukan daging menunjukkan nilai keempukan daging tertinggi dengan lama waktu perendaman 30 menit yaitu konsentrasi enzim protease 1% sebesar 8.0 mm/g/10 s, konsentrasi enzim protease 0.75%, 0.50%, 0.25% menghasilkan nilai keempukan daging berturut-turut sebesar 6.9 mm/g/10 s, 5.8 mm/g/10s, 5.3 mm/g/10 s. Kata kunci : L.plantarum B1765, Pengempukan Daging, Protease. ABSTRACT THE INFLUENCE OF PROTEASE ENZYME CONCENTRATION FROM Lactobacillus plantarum B1765 ISOLATE TO MEAT TENDERNESS. Name : I Gusti Ngurah Agung Oka Dhana Registration Number : 14030234037 Study Programme : Bachelor of Chemistry Department : Chemistry Faculty : Mathematics and Natural Science Institution : Universitas Negeri Surabaya Supervisor : Dr. Prima Retno Wikandari, M.Si Meat is composed of parallel fibers of the muscle and attached to the bones of humans and animals that has a strong solid texture. In general, people use the proteace papain and bromelain enzyme of papaya and pineapple latex. This reaseatch studied the potential of protease enzymes from lactic acid bacteria L.plantarum B1765 isolated as an alternative for meat tenderness. Meat tenderness was tested using a penetrometer and one-way ANOVA statistical analysis to determine the effect of protease enzyme concentrations of 0.25%, 0.50%, 0.75%, and 1% during soaking time 30 minutes. There is an effect of protease enzyme concentration on meat tenderness as indicated as big as p> 0.05. The highest the concentration of protease enzymes and the soaking time, then the higher the value of meat tenderness. Meat tenderness test results showed the highest meat tenderness value with 30 minutes soaking time that is 1% protease enzyme concentration as big as 8.0 mm / g / 10 s, protease enzyme concentration of 0.75%, 0.50%, 0.25% resulting in meat tenderness values of 6.9 mm / g / 10 s, 5.8 mm / g / 10s, 5.3 mm / g / 10 s respectively. Keyword : L.plantarum B1765, Meat Tenderness, Proteace.

Copyrights © 2019






Journal Info

Abbrev

unesa-journal-of-chemistry

Publisher

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

Description

UNESA Journal of Chemistry is published online by the Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia. 60231. Published 3 times a year (January, May and September) Aims and Scope: UNESA Journal ...