PENGARUH PENGGUNAAN ENZIM BROMELIN DARI BUAH NANAS (Ananas comosus) TERHADAP KUALITAS FISIK DAN KADAR PROTEIN TERLARUT DAGING AYAM PETELUR AFKIR

Mughis Prasetyo, Ir. Jamhari, M.Agr.Sc.; Yuny Erwanto, S.Pt., MP., Ph.D.

2012 | Skripsi | S1 PETERNAKAN

PENGARUH PENGGUNAAN ENZIM BROMELIN DARI BUAH NANAS (Ananas comosus) TERHADAP KUALITAS FISIK DAN KADAR PROTEIN TERLARUT DAGING AYAM PETELUR AFKIR Mughis Prasetyo 08/269547/PT/05471 INTISARI Ayam petelur afkir memiliki kelemahan yaitu dagingnya yang keras dan liat dikarenakan umurnya yang tua saat pemotongan. Penggunaan bromelin dari buah nanas telah banyak dilakukan untuk proses pengempukan daging. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim bromelin dari buah nanas terhadap kualitas fisik dan kadar protein terlarut daging ayam petelur afkir. Buah nanas yang digunakan adalah buah nanas muda dengan jenis honey sweet yang diperoleh dari supermarket sekitar kampus Universitas Gadjah Mada dan daging ayam petelur afkir yang diperoleh dari pasar tradisional di Yogyakarta. Bromelin diekstrak dari buah nanas dan diuji aktivitasnya sehingga diketahui aktivitas optimum pada suhu 65oC pada pH 5,6 sampai 6,5 dengan aktivitas sebesar 1,68 unit/menit dan kemudian enzim bromelin tersebut ditambahkan pada daging ayam petelur afkir dengan metode perendaman sebanyak 0, 5, 10 dan 15% dengan waktu inkubasi selama 30 dan 60 menit dalam suhu 65oC. Hasil penelitian menunjukkan penambahan enzim bromelin memberikan pengaruh yang tidak nyata terhadap nilai pH daging dan memberikan pengaruh yang nyata (P<0,05) terhadap daya ikat air (DIA), susut masak, keempukan kadar air total, dan jumlah konsentrasi protein terlarut daging ayam petelur afkir. Berat molekul protein yang telah dihidrolisis dengan enzim bromelin mengalami penurunan yang umumnya pada ayam petelur afkir berat molekul protein daging (dada) adalah 19,7 kDa sampai 204,8 kDa menjadi 6.97 kDa sampai 49.18 kDa. Penggunaan enzim bromelin dapat meningkatkan keempukan (kualitas fisik) dan konsentrasi protein terlarut daging ayam petelur afkir. Kata Kunci: Daging Ayam Petelur Afkir, Enzim Bromelin, Kualitas Fisik Daging, Kadar Protein

EFFECT OF BROMELIN ENZYME APLICATION FROM PINEAPPLE (ANANAS COMUSUS) ON PHYSICAL QUALITY AND PROTEIN CONCENTRATION OF SPENT HENS MEAT Mughis Prasetyo 08/269547/PT/05471 ABSTRACT The spent hens meat has low quality characteristic because of old age of cutting. The use of bromelain enzime from pineapple fruit has commonly been applied in the meat tenderization. This study was conducted to determine the effect of the addition of the bromelain enzyme from pineapple toward physical quality and protein concentration of spent hens meat. Unripe pineapple of honey sweet variety was used in this study. The pineapple obtained from a supermarket around the Gadjah Mada University. Spent hens meat was obtained from a traditional market in Yogyakarta. Bromelain was extracted from pineapple and tested on the enzymatic activities. The optimum activity of bromelain enzyme showed that the temperature of 65oC and the pH of 5.6 to 6.5, and had an activity 1.68 units / min. The bromelain enzyme was added to the spent hens meat by the submersion method with the level of 0 , 5, 10 and 15% and the time of incubation of 30 and 60 minutes at 65oC. The results showed the addition of bromelin enziyme had no significant effect (P>0.05)on pH value of meat, and had significant effect on water holding capacity (WHC), cooking loss, tenderness, total water content, and protein concentration of spent hens meat. The molecular weight range of spent hens meat proteins added by bromelain enzyme decreased from 19.7 kDa to 204.8 kDa in generally into 6.97 kDa to 49.18 kDa. The use of the enzyme bromelain could increase tenderness (physical quality) and the protein concentration of spent hens meat. Key Words: Spent Hens Meat, The Enzyme Bromelain, Physical Quality Of Meat, Protein Concentration

Kata Kunci : Daging Ayam Petelur Afkir, Enzim Bromelin, Kualitas Fisik Daging, Kadar Protein