Ekstraksi dan Uji Aktivitas Enzim Bromelin Kasar dari Buah Nanas

Authors

  • Intan Dzulqaidah Program Studi Farmasi, Fakultas Kesehatan, Universitas Mataram
  • Regina Brigita Zanuba Program Studi Farmasi, Fakultas Kesehatan, Universitas Mataram
  • Andi Siti Fatimah Alwi Program Studi Farmasi, Fakultas Kesehatan, Universitas Mataram
  • Arista Rizkika Putri Salsabila Program Studi Farmasi, Fakultas Kesehatan, Universitas Mataram
  • Siswandi Mursidi
  • Handa Muliasari Program Studi Farmasi, Fakultas Kesehatan, Universitas Mataram

DOI:

https://doi.org/10.31764/jafp.v1i2.6974

Keywords:

Bromelain enzyme, Isolation, Pineapple, Temperature

Abstract

Pineapple (Ananas comosus) is a source of protease enzymes. The protease enzyme present in pineapple is the bromelain enzyme. Bromelain enzymes are widely used in various industrial fields. The purpose of this experiment was to isolate the bromelain enzyme from pineapple plants, to test the activity of the enzyme, and to determine the optimum temperature of the enzyme. Isolation of the bromelain enzyme from pineapple was carried out by precipitating the pineapple fruit filtrate using table salt (NaCl). Then the crude extract of the enzyme obtained was tested on pieces of meat with variations in the testing temperature (room temperature, hot, and cold). The yield of the crude extract of the enzyme obtained from the experiment was 40%. The results of testing the bromelain enzyme activity of pineapple showed that room temperature was the best temperature for the enzyme to tenderize meat compared to hot and cold temperatures.

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Published

2021-12-31

Issue

Vol. 1 No. 2 (2021)

Section

Articles

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