PROFIL PROTEIN DAGING SAPI, KAMBING DAN KERBAU YANG DILUMURI SERBUK BATANG NANAS(Ananas comosus L. Merr)

Vanath, Fanti Utami, G1C216026 (2017) PROFIL PROTEIN DAGING SAPI, KAMBING DAN KERBAU YANG DILUMURI SERBUK BATANG NANAS(Ananas comosus L. Merr). Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Meat is a one foodstuffs which is originated from animal that has a high nutrient content, especially protein, which the body needs to maintain its physiological function. Pineapple stem powder is the center of dried pineapple fruit, it’scontains bromelain, a proteolytic enzyme that can hydrolyze proteins so it can be used to make the meat tenderer. The aim of this research is to analyze the protein profile of beef, goat and buffalo greased using pineapple stem powder in 5%, 10% 15% and 20% w/w concentration. Meat protein profiles were analyzed using SDS-PAGE 10% method. The design of this research is descriptive with the research object is beef, goat and buffalo greased using pineapple stem powder in 5%, 10% 15% and 20% w/w concentration for 60 minutes. The results showed that beef, goat and buffalo controls had major bands more than meat has been greased with pineapple stem powder. Average of controls meat had 12 major protein bands. While the beef, goat and buffalo has been greased using pineapple stem powder had 7 major protein bands. Based on these results showed there were a change in protein profiles with the reduced number of major protein bands. This suggests that bromelain enzyme in pineapple stem powder capable to break peptide bonds in meat proteins to be more simple (micro molecular). Keywords: Meat, pineapple stem powder, protein profile, SDS-PAGE

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