Jurnal Teknologi dan Industri Pangan (Dec 2003)

PENGEMPUKAN DAGING DENGAN ENZIM PROTEASE TANAMAN BIDURI (Calotropis gigantea) [Meat Tenderization using Protease of Biduri Plant (Calotropis gigantea)]

  • Erni Sofia Murtini1),
  • Qomarudin2)

Journal volume & issue
Vol. 14, no. 3
pp. 266 – 268

Abstract

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Tenderness is the main attribute quality of meat, which influences consumer acceptability. Protease enzyme (like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the protein. Biduri plant (Calotropis gigantea) contains protease enzyme in its latex or the young tissue (0-20 cm plant tip). After isolation of crude enzyme using ammonium sulphate, the enzyme was the applied to tenderise meat at concentrations 0 ; 0,25; 0,5; 0,75 and 1,0%. The result showed that concentration of protease enzyme affected to meat tenderness that determined by compression test and tensile strength. The enzyme (0.5%) was enough to tenderise meat indicated by decreasing its compression test value to 201,160 N 9 from control of 228,582 N) and tensile strength value to 4,618 N (from control 9,588N)

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