The influence of waste of pineapple’s peel (ananas comosus (l) merr) as the source of bromelain enzyme to increase meat (local beef) quality

Alawiyah, Nur (2013) The influence of waste of pineapple’s peel (ananas comosus (l) merr) as the source of bromelain enzyme to increase meat (local beef) quality. Undergraduate (S1) thesis, IAIN Walisongo.

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Abstract

In our country pineapple can be processed to be many kind of foods like cake, jelly and variety of beverages too. Most of producer usually just use flesh of pineapple and throw away it’s peel. Whereas peel of pineapple can be used as a meat tenderizer because in the pineapple, both in flesh and peel contain Bromelain enzyme to tenderize meat. The tenderness of meat is one of the most determining pharameters of meat quality. Based on that background, this thesis presents the the influence of waste of pineapple’s peel (Ananas Comosus (L) Merr) as the source of bromelain enzyme to increase meat (local beef) quality. The primary purpose of this research is to know the influence of pineapple’s peel (Ananas Comosus (L) Merr) as the source of Bromelain enzyme to increase meat quality. This research uses experimental method. This research had been conducted in the chemistry laboratory of Education and Teacher Training Faculty of Walisongo State Institute for Islamic Studies and in the laboratory of technology of Agriculture faculty,Gadjah Mada University Yogyakarta on April 2013. The subjects of this research are waste of pinepple’s peel (Ananas Comosus (L) Merr)and local beef that were gotten from Jrakah traditional market, Ngaliyan-Semarang. The data technique analysis of this research is descriptive statistics. The result of this research shows that there is influence of waste of pineapple’s peel as source of bromelain emzyme to increase meat quality, especially tenderness.The higher the bromelain enzyme concentration used, the more tender the meat, although will be may increase the score of cooking loss. The meat that is submerged with the highest concentration (40%) of bromelain enzyme solution has score of 0.6662 (table 4.4) and 45% of cooking loss (table 4.3). The organoleptic quality identification of meat that is submerged with bromelain enzyme solution, generally is better than the control meat. The meat that is submerged with bromelain enzyme solution gives better appearance, flavor, juiceness, and tenderness than the control meat

Item Type: Thesis (Undergraduate (S1))
Uncontrolled Keywords: Local Beef Quality; Sari Nanas; Teknologi Pangan
Subjects: 500 Natural sciences and mathematics > 570 Life sciences
600 Technology (Applied sciences) > 640 Home economics and family living > 641 Food and drink
Divisions: Fakultas Ilmu Tarbiyah dan Keguruan > Tadris > Tadris Biologi
Depositing User: Nur yadi
Date Deposited: 05 Mar 2014 08:55
Last Modified: 05 Mar 2014 08:55
URI: http://eprints.walisongo.ac.id/id/eprint/1604

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