ISOLAI DAN PENGUKURAN AKTIVITAS ENZIM BROMELIN DARI EKSTRAK KASAR BATANG NANAS (Ananas comosus)  PADA VARIASI pH

Masri, Mashuri

doi:10.33477/bs.v2i2.372

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…According to Table 2, the highest enzyme activity was obtained at pH 6, as the activity increased with the increasing pH up to 6 and then decreased. It was previously reported that measurements of bromelain activity at pH 4.0 to 8.0 showed the highest activity at pH 6 [27], and a temperature of 50 • C and pH 6.0 were used in the hydrolysis process [28]. The results of this study showed that the bromelain enzyme conditions with the highest enzyme activity were at a temperature of 50 • C and pH 6.0, with an enzyme activity of 0.21 U/mL.…”

Section: Bromelain Activity At Various Ph Values and Temperaturessupporting

confidence: 49%

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Purbaningrum

Hidayat

Witasari

et al. 2023

Foods

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Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and cocoa flavor. Therefore, this study aimed to enhance the flavor precursors, particularly free amino acids and volatile compounds, of unfermented cocoa beans by hydrolysis, using bromelain. Unfermented cocoa beans were previously hydrolyzed with bromelain at concentrations of 3.5, 7, and 10.5 U/mL for 4, 6, and 8 h, respectively. An analysis of enzyme activity, degree of hydrolysis, free amino acids, reducing sugar, polyphenols, and volatile compounds was then conducted using unfermented and fermented cocoa beans as negative and positive controls, respectively. The results showed that the highest degree of hydrolysis was 42.95% at 10.5 U/mL for 6 h, although it was not significantly different from the hydrolysis at 3.5 U/mL for 8 h. This indicates a higher reducing sugar and lower polyphenols content than unfermented cocoa beans. There was also an increase in free amino acids, especially hydrophobic amino acids, such as phenylalanine, valine, leucine, alanine, and tyrosine, and desirable volatile compounds, such as pyrazines. Therefore, this suggests that hydrolysis with bromelain increased the flavor precursors and cocoa-bean flavors.

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Section: Bromelain Activity At Various Ph Values and Temperaturessupporting

confidence: 49%

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Purbaningrum

Hidayat

Witasari

et al. 2023

Foods

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“…Pineapple skin as waste can be extracted and used in tenderization by soaking old laying hens. Pineapple skin contains the enzyme bromelain with optimum activity at a temperature of 650C and a pH of 6.5 [21], [22]. Some other literature states that the optimal temperature of the bromelain enzyme is 40 0 C-60 0 C [23]- [25].…”

Section: Introductionmentioning

confidence: 99%

Acidity Degree (pH), Cooking Loss and Tenderness: Study of Marinated Chicken Afkir with Pineapple (Ananas Comosus L. Merr) Peel Extract

Indi,

Hafid,

Zulkarnain

et al. 2022

International Journal of Scientific Advances

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Laying afkir has a weakness: the meat is hard. The tenderness of the meat is influenced by connective tissue protein; the older the connective tissue, the more it increases the toughness of the meat. The bromelain enzyme is an enzyme found in pineapples that can hydrolyze protein so that it can soften the meat. This study aims to determine egg-laying chicken meat’s physical and organoleptic properties by giving concentrations of pineapple peel extract (Ananas comosus L. Merr) 0%, 20%, 30%, and 40%. The experimental design used was a completely randomized design (CRD) with four treatments and four replications. The results showed that administration of pineapple peel extract with concentrations of 0%, 20%, 30%, and 40% on Afkir layer chicken meat had a significant effect (P<0.05) on cooking loss, pH, tenderness, and juiciness of Afkir chicken meat, but did not show a significant effect on the color, aroma, and taste of the organoleptic properties of discarded chicken meat, where P4 (40%) was the best treatment.

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ISOLAI DAN PENGUKURAN AKTIVITAS ENZIM BROMELIN DARI EKSTRAK KASAR BATANG NANAS (Ananas comosus) PADA VARIASI pH

Cited by 2 publications

References 2 publications

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Acidity Degree (pH), Cooking Loss and Tenderness: Study of Marinated Chicken Afkir with Pineapple (Ananas Comosus L. Merr) Peel Extract

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