Bromelain enzyme extraction from pineapple waste and its application as meat tenderizer

• Published in: AIP Conference Proceedings
• Main Author: Rani N.H.A.; Mohamad N.F.; Rasid N.S.A.; Aziz N.
• Format: Conference paper
• Language: English
• Published: American Institute of Physics Inc. 2022
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85132829168&doi=10.1063%2f5.0078559&partnerID=40&md5=34ff8a713ecfa7c7fe7e7ea70aa3f86a

Bromelain is an enzyme which can be obtained from extraction of pineapple plant which has an ability to separate proteins and amino acids by breaking of peptide bonds. Bromelain is often used in food industry as meat softening since it can facilitate digestion of proteins. The purpose of this study is to extract bromelain enzyme from pineapple waste and to investigate the enzyme activity of pineapple peel and core towards its efficiency to be use as meat tenderizer. The protease activity of bromelain enzyme is determined according to the casein digestion unit (CDU) method using tyrosine as a standard. The physicochemical properties such as pH analysis, water holding capacity (WHC), cooking yield of bromelain enzyme towards meat sample is tested to ensure its effectiveness as meat tenderization. These finding can be applied in Halal food industries to replace the bacterial derived enzymes that can probably give harmful effects. In addition, these findings also could increase the utilization of pineapple waste, hence turns waste to wealth by minimizing waste production, conserve energy and natural resources. © 2022 Author(s).