Efek Cara Pengeringan Oven Getah Pepaya Terhadap Rendemen Papain Kasar dan Pengaruh Papain Terhadap Keempukan Daging  

Oleh:

Sembel, D.T. ; Mandey, L. ; Suryani, Ni Wayan ; Suwetja, I K.

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Journal of Research and Development Sam Ratulangi University vol. 25 no. 30 (Oct. 2002), page 1-6.
Topik: Papain; Papaya Sap; Pepside-Link; Beef Sample

Ketersediaan

Perpustakaan PKPM Nomor Panggil: J104 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Papain is a proteolytic enzyme that exist in papaya sap. Proteolystic enzyme hydrolysis peptide link in protein. Papain is used in many industries, include food industry or tendering of meat. The purpose of this study was preliminary purified of crude papain with oven methods then introduced the enzyme to beef sample to know content of dissolved protein, and tenderness of beef sample with organoleptic analysis. Rendemen of crude papain enzyme was 16.16% orthe weight of papaya sap. Tenderness of beef sample was 4.30%, that mean very good, because the value was more than 4.00, the good value level. Dissolved protein was 4,57% of the total nitrogen in the beef sample.

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