Open AccessCharacteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture
Author(s) -
Heny Rizqiati,
Arwinda Nugraheni,
Siti Susanti,
Laily Rachmah Fatmawati,
N. Nuryanto,
Fahmi Arifan
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).692
Subject(s) - bromelain , food science , water content , chemistry , significant difference , immersion (mathematics) , moisture , flavor , protease , enzyme , mathematics , biochemistry , statistics , geotechnical engineering , organic chemistry , pure mathematics , engineering
Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapplecrown is a part of pineapple that contains bromelain enzyme which its content remainsunknown. This study was aimed to discover the effect of drying on the moisture content,yield, and characteristics of the enzyme of cayenne pineapple crown, namely proteincontent, activity units and specific activities. This study also aimed to discover its effecton the beef texture with a difference in duration in the immersion process. The methodused was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC whichwas analysed descriptively and the difference of immersion duration in beef using theCompletely Randomized Design (CRD) method with four treatments, namely immersionduration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was theoptimal drying temperature was 55oC due to its best moisture content, protein content, andbest enzyme characteristics and it was known that there was a significant effect (p<0.05)of immersion duration on the meat texture with the optimal immersion duration of 4 hrswith the best texture.