Microstructural and Proteomic Analysis to Investigate the Effectiveness of Papaya Leaf as a Tenderizer of Beef and Goat’s Meat

Abstract

Meat quality for the community is determined by the level of tenderizer. The process of meat tenderization could be done by giving papain enzymes derived from papaya fruit or leaves. Meat with the administration of papain enzymes can be analyzed based on protein profiles to see protein and microstructural integrity to see the texture of meat. The research sample was 20 g of beef and goat’s meat with the treatment using the enzyme papain derived from papaya leaves. Time variation of enzyme administration 1 h, 2 h, 4 h, and 8 h, as well as variations in the weight of crude papain extract from papaya leaves as much as 10 g, 15 g, and 20 g. Analysis of protein concentration using Bradford and Kjeldhal methods, and protein profiles using the SDS PAGE method, and microstructural analysis using SEM. The concentration of meat protein with the treatment of crude extract of papaya leaves decreased compared to control meat. Based on protein profile analysis showed that meat given the enzyme papain from papaya leaves experienced protein band loss at a size of 225 kDa, 150 kDa, 96 kDa, 86 kDa. Microstructural analysis showed that beef and goat’s meat treated with damage to collagen fibers, collagen fibers did not stick with muscle fibers, and the arrangement was irregular, in addition, there was a distance between muscle fibers.