Characteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture

Rizqiati H., . and Nugraheni A., . and Susanti S., . and Fatmawati L., . and Nuryanto N., . and Arifan F., . (2021) Characteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture. Food Research (Malaysia), 5. pp. 72-79. ISSN 2550-2166

Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapple crown is a part of pineapple that contains bromelain enzyme which its content remains unknown. 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 protein content, activity units and specific activities. This study also aimed to discover its effect on the beef texture with a difference in duration in the immersion process. The method used was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC which was analysed descriptively and the difference of immersion duration in beef using the Completely Randomized Design (CRD) method with four treatments, namely immersion duration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was the optimal drying temperature was 55oC due to its best moisture content, protein content, and best 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 hrs with the best texture.

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Abstract

Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapple crown is a part of pineapple that contains bromelain enzyme which its content remains unknown. 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 protein content, activity units and specific activities. This study also aimed to discover its effect on the beef texture with a difference in duration in the immersion process. The method used was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC which was analysed descriptively and the difference of immersion duration in beef using the Completely Randomized Design (CRD) method with four treatments, namely immersion duration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was the optimal drying temperature was 55oC due to its best moisture content, protein content, and best 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 hrs with the best texture.

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Item Type:	Article
AGROVOC Term:	pineapples
AGROVOC Term:	meat
AGROVOC Term:	drying
AGROVOC Term:	food processing
AGROVOC Term:	enzymes
AGROVOC Term:	meat quality
AGROVOC Term:	texture
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	23 Jun 2025 08:25
Last Modified:	23 Jun 2025 08:25
URI:	http://webagris.upm.edu.my/id/eprint/2899

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