Budianto B. - Doctor, Lecturer, Chemical Engineering Department, Institute of Science and Technology Al Kamal.
Jalan Raya Al-Kamal, No. 2, Kebon Jeruk. Jakarta. Tel.: +628–138–584–71–37
Budianto B. - Doctor, Lecturer, Chemical Engineering Department, Institute of Science and Technology Al Kamal.
Jalan Raya Al-Kamal, No. 2, Kebon Jeruk. Jakarta. Tel.: +628–138–584–71–37
Zefki Okta Feri - PhD Student in Language Education Science, Yogyakarta State University.
Sleman Regency Kampus Karang malang Yogyakarta, Sleman, 55281 Yogyakarta SR, Tel.: +628–523–108–37–16
Zefki Okta Feri - PhD Student in Language Education Science, Yogyakarta State University.
Sleman Regency Kampus Karang malang Yogyakarta, Sleman, 55281 Yogyakarta SR,Tel.: +628–523–108–37–16
Anik Suparmi - M. Pd, Student in Education Biologi, Yogyakarta State University.
Sleman Regency Kampus Karang malang Yogyakarta, Sleman, 55281 Yogyakarta SR Teacher, SMA Negeri 4 Tarakan. 8H2Q+C88, Selumit, Tarakan Tengah, City, North Kalimantan, Tel.: +628–524–779–44–18
Anik Suparmi - M. Pd, Student in Education Biologi, Yogyakarta State University.
Sleman Regency Kampus Karang malang Yogyakarta, Sleman, 55281 Yogyakarta SR Teacher, SMA Negeri 4 Tarakan. 8H2Q+C88, Selumit, Tarakan Tengah, City, North Kalimantan, Tel.: +628–524–779–44–18
The number of plant proteases that still not applied is the subject of this research. This study was to test the effectiveness of plant protease in Sechium edule, Cosmos caudatus Kunth, and Medicago sativa L. in meat tenderization. The research included goat meat and beef that was sprinkled with extracts (15% w/w) of chayote fruit (Sechium edule), kenikir leaf (Cosmos caudatus Kunth), and Alfalfa sprout extract (Medicago sativa L.). The process was carried out at 50°С, for 30 and 60 min. SDS-PAGE (sodium dodecyl sulfate–polyacrylamide gel electrophoresis) analysis was performed to see the degradation zone, while SEM (scanning electron methods) analysis was performed to inspect the condition of the meat connective tissue. The findings of the study showed that all three plant proteases were able to tenderize beef and goat meat. Cosmos caudatus Kunth extract showed the highest effectiveness in degrading beef proteins in the zone of 10–22 kDa (small peptide — troponin I) and α and β tropomyosin (33 kDa) with VMax = 0.134 µg/µL/min and KM = 17.05 µg/µL. In goat meat, the extract was only able to degrade the small peptide area and troponin C (10–17.5 kDa; VMax = 0.087 µg/µL/min; KM = 7.23 µg/µL). Conclusion: all three plant proteases proved to be effective in the process of beef and goat meat tenderization.
The number of plant proteases that still not applied is the subject of this research. This study was to test the effectiveness of plant protease in Sechium edule, Cosmos caudatus Kunth, and Medicago sativa L. in meat tenderization. The research included goat meat and beef that was sprinkled with extracts (15% w/w) of chayote fruit (Sechium edule), kenikir leaf (Cosmos caudatus Kunth), and Alfalfa sprout extract (Medicago sativa L.). The process was carried out at 50°С, for 30 and 60 min. SDS-PAGE (sodium dodecyl sulfate–polyacrylamide gel electrophoresis) analysis was performed to see the degradation zone, while SEM (scanning electron methods) analysis was performed to inspect the condition of the meat connective tissue. The findings of the study showed that all three plant proteases were able to tenderize beef and goat meat. Cosmos caudatus Kunth extract showed the highest effectiveness in degrading beef proteins in the zone of 10–22 kDa (small peptide — troponin I) and α and β tropomyosin (33 kDa) with VMax = 0.134 µg/µL/min and KM = 17.05 µg/µL. In goat meat, the extract was only able to degrade the small peptide area and troponin C (10–17.5 kDa; VMax = 0.087 µg/µL/min; KM = 7.23 µg/µL). Conclusion: all three plant proteases proved to be effective in the process of beef and goat meat tenderization.
The authors declare that there are no conflicts of interest present.