Bromelain Enzyme Research Articles

Nutrient Composition and Antioxidant Properties of Fish Protein Hydrolysate from Bullet Tuna (Auxis rochei)

Background: Bullet Tuna (Auxis Rochei) is commonly found in Indonesian waters and its distribution in the world includes warm waters (tropical and subtropical). The utilization of this fish is still minimal because people prefer to consume it as a daily side dish. The high protein content in Bullet Tuna has the potential to be processed into fish protein hydrolysate (FPH) which has a higher economic value for applying in the food and pharmaceutical fields. Methods: This study aims to obtain FPH from Bullet Tuna using the bromelain enzyme. The method used to produce FPH was hydrolyzing muscle tissue with variations of the bromelain at 2, 3, 4, 5 and 6% (w/v) at 55ºC for 6 hours. Result: Characteristics of the best FPH obtained by the addition of bromelain 6% (w/v) were observed as protein content of 77.80%, nitrogen content of 12.45%, water content of 7.32%, fat content of 0.97%, ash content of 11.88% and degree of hydrolysis of 60.46%. It had 15 types of amino acids and an antioxidant activity value of 94.05 ppm. Results suggested that the FPH of Bullet Tuna produced showed a promising additive for food and industrial applications.

Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise.

This study investigates the properties of egg-free mayonnaise prepared using chia seed protein hydrolysate (CSPH) and pectin extracted from apple pomace (PA) as alternatives to egg, comparing it to traditional egg-based mayonnaise. Chia seed protein was hydrolyzed using Protamex and Bromelain enzymes, while apple pectin was extracted through acid hydrolysis at 90°C. Four mayonnaise treatments were prepared: T1 (control: 6% egg), T2 (4% egg+1% CSPH+1% PA), T3 (2% egg+2% CSPH+2% PA), and T4 (0% egg+3% CSPH+3% PA). The physicochemical, textural, and sensory properties of the mayonnaise samples were evaluated. The CSPH produced with the Protamex enzyme exhibited a higher protein content and greater degree of hydrolysis (P<0.05), establishing it as a suitable egg substitute. Replacing egg with CSPH and PA resulted in increased acidity, physical and thermal stability, viscosity, firmness, and adhesiveness of the mayonnaise, while reducing lightness, pH, and overall sensory scores. Treatments T3 and T4 demonstrated superior overall properties compared to other treatments; however, T3 received the highest sensory scores. These findings suggest that pectin and hydrolyzed protein can effectively replace egg in mayonnaise production, offering a viable alternative for individuals with egg allergies and those seeking healthier options.

Characteristics of soybean (Glycine max) protein hydrolysate by bromelain and its effect on inflammation and kidney disorders in gentamicin-induced male Wistar rats.

Soybeans have various positive effects on health, including anti-inflammatory and preventing kidney damage. There is concern regarding the phytoestrogen content due to the high isoflavone content in soybeans. Various forms of soybean processing have been tried; in this study, the hydrolysis method will be used to obtain the active substance Arginine-Glycine-Aspartate (RGD) tripeptide in soybean protein hydrolyzed by bromelain (SPHB). The research aimed to determine the characteristics and influence of SPHB on kidney function, inflammation, body weight, and estrogen in male Wistar rats induced by gentamicin. Soybeans (Glycine max) are hydrolyzed using the proteolytic enzyme Bromelain from pineapples. The proteomics was investigated using Liquid-Chromatography Mass Spectroscopy Tandem (LC-MS/MS). SPHB in three doses would be tested for 28 days on male Wistar rats induced by gentamicin. The parameters measured were body weight, high-sensitive cell reactive protein (hs-CRP) levels, urea, creatinine, and estrogen levels. SPHB has a low molecular weight (LMW) of 10 kDa and contains RGD in the lunasin sequence. SPHB showed no effect on body weight (P>0.05). The impact of SPHB on hs-CRP, urea, and creatinine showed differences significantly from the positive control, especially SPHB at a dose of 112 mg/day (P<0.01). Meanwhile, SPHB has almost no effect on estrogen levels. The administration of SPHB with LMW and contains lunasin showed decreased inflammation and kidney function parameters but did not affect body weight and estrogen levels in induced gentamicin Wistar rats.

Effect of gout milk and bromelain on liver and hematological parameters in male rats

Peptic ulcers occur owing to peptic acid damage to the gastrointestinal tract, resulting in the erosion of the mucosal layer, with lesions exceeding 3-5 mm in depth. Aim of the study: The main objectives of this study were to evaluate the effect of fortified goat milk on the blood, liver and hormone profile in rats by estimating them in blood plasma. To know the effect of goat milk fortified with bromelain on the stomach and intestines affected by ulcers by comparing it with the treatment of omeprazole. The research was conducted from September 2023 to January 2024. A sample of 30 sexually mature male animals was used, randomly distributed into six groups of similar weights, and each group included five rats obtained from the animal house of the College of Veterinary Medicine at Tikrit University. Division of rats occure as A1 healthy control group (untreated and provided only with water and food throughout the experiment period). A2 The infected control group (infected with a gastrointestinal ulcer after being given an oral dose of acetic acid). A3 given an oral dose of goat's milk. A4 given an oral dose of goat's milk fortified with bromelain enzyme. A5 given an oral dose of bromelain enzyme .A6 Group oral administration of omeprazole. The present study showed decrease RBC , Hb, and PCV in T2 group as compared with control(T1), while increased in T3,T4,T5, but no difference between T1 and T6. As for platelets increase in T1, while no differences between T1,T3,T4,T5,and T6. Both GPT and GOT increase in T2 as compared with T1 , while no differences in T3,T4,T5,T6 as compared with T1. Furthermore decrease T3,T4,T5,T6 as compared with T2. As for GPT decrease in T3,T4,T5,T6 as compared with T1 and T2. This study concluded the protective effect of goat milk on rats infected with peptic ulcer and synergical combination of both bromelain and gout milk were more effective than alone. This study also concluded increase PCV,Hb,RBC, and decrease GOT,and GPT in peptic ulcer.

Production of protein hydrolysate from overripe tempeh catalyzed by bromelain

Solid-state fermentation is an important food processing technology, often utilized in the food industry because of its production of secondary metabolites, amino acids, organic acids, and enzymes. Prolonged solid-state fermentation of tempeh can increase the protein and free amino acid content in it. By using bromelain, the production of overripe tempeh protein hydrolysate (OTPH) as a food ingredient may be possible. Bromelain was extracted from pineapple core and its’ optimum temperature and pH for its activity were determined. OTPH is made from soybeans that were fermented for 2, 3, 4, and 5 days, added with crude bromelain enzyme of 0.10, 0.15, 0.20, 0.25% (v/w), and incubated at the optimum condition obtained from the preliminary stage. A longer fermentation time and higher concentration of enzyme added resulted in significant increases in the protein content (ranging from 45.96% to 50.87%), water-soluble amino acids content (ranging from 14.55% to 39.86%), and total amino acid content with 0.25% crude bromelain produced the highest total amino acid content amounting to 36682.002 mg/100 g. These results showed the potential for the application of bromelain to produce protein hydrolysate from overripe tempeh.

Characteristics of halal gelatin from spanish mackerel (Scomberomorus commersonii) bone gelatin isolated with bromelain enzyme pretreatment

In this research, gelatin was isolated and characterized from mackerel fish bone (Scomberomorus commersonii) by varying the bromelain enzyme concentration as an alternative source of halal gelatin. This study aimed to detect the presence of typical gelatin absorption in the FTIR (Fourier Transform Infrared Spectroscopy) spectrum of products isolated from mackerel fish bone waste and to analyze the effect of bromelain enzyme on yield, pH, water content, ash content, and gelatin protein content. Pretreatment processes were carried out using enzymes with variations of 0; 1; 1,5; and 2% for 6 hours, followed by a 13% citric acid solution for 96 hours. Extraction was conducted using distilled water as a solvent heated at 75oC for 6 hours. The gelatin solution was concentrated for 24 hours and dried for 48 hours in an oven at 60oC. Characterization using FTIR spectrophotometer indicated the presence of gelatin absorption bands such as Amide A, Amide I, Amide II, and Amide III. Gelatin isolated from mackerel fish bone had a yield ranging from 3,64-7,57%, pH values of 3,88-5,15, water content of 7,63-10,19%, ash content of 2,19-5,92%, and protein content of 65,68-88,47%. An increase in yield of up to 50% compared to the yield of non-enzymatic gelatin occurred when the enzyme bromelain was added at 1.5% in the pretreatment process. The characteristics of mackerel fish bone gelatin meet the requirements of GMIA (2012) and SNI (1995), however, for the ash content, only the addition of 1,5% enzyme met the standard. The yield, pH, water content, ash content, and protein content of mackerel fish bone gelatin were significantly influenced by the concentration of the bromelain enzyme used. Keywords: Citric Acid, Bromelain, Mackerel Bones

Bromelain augments ionizing radiation sensitivity in breast cancer cells: A synergistic approach

BackgroundRadiation-sensitizing agents, such as Bromelain (pineapple extract) have been shown to significantly impact cancer cell cycle arrest. This study investigates the anticancer properties of Bromelain on MCF-7 breast cancer cell line under both two-dimensional (2D) and three-dimensional (3D) culture conditions. MethodsBromelain enzyme was initially applied at concentrations of 75, 96, and 115 μg/ml to sensitize the MCF-7 cells under both 2D and 3D culture conditions. Following treatment, the cells were irradiated with doses of 2, 4, and 6 Gy. The synergistic effects of bromelain enzyme treatment and gamma irradiation on MCF-7 cells were assessed using the MTT assay, neutral red uptake assay, alkaline comet assay, nitric oxide (NO) release measurement, catalase activity assay, reduced glutathione quantification, and caspase 3 assay. Data were analyzed and presented as Mean ± SD using GraphPad InStat software V. 8. ResultsThe MTT assay indicated that the combination of bromelain and ionizing radiation have synergistic effects compared to cells treated with 2 Gy of X-ray alone. The results from of the MTT assay indicated showed that 75 μg/ml of bromelain did not induce exhibit significant cytotoxicity. Consistent with the MTT assay results, the Neutral red uptake assay demonstrated increased mortality in MCF-7 cells following treatment with both bromelain and ionizing radiation. Additionally, treatment with bromelain and ionizing radiation resulted in elevated levels of released NO, GSH content, and catalase enzyme activity compared to cells treated with bromelain alone. Furthermore, the Combination of ionizing radiation and bromelain synergistically enhanced caspase-3 enzyme activity and increased the number of necrotic and apoptotic cells compared to treatment with bromelain alone. ConclusionBromelain's capacity to induce apoptosis and enhance radio-sensitization offers promising potentialfor improving cancer treatment outcomes. By promoting programmed cell death and increasing the sensitivity of cancer cells to radiation, bromelain could contribute to more effective treatment regimens while potentially reducing the adverse effects associated with more aggressive therapies.

Formulasi dan Uji Aktivitas Anti-aging Sediaan Hand Cream yang Mengandung Ekstrak Etanol Kulit Buah Nanas (Ananas comosus (L.) Merr.)

Hand skin that is often exposed to the sun easily loses moisture and is more rough. Hand cream is a care product that is applied to the palms and backs of the hands that can help restore hydration and skin function due to dry and rough skin. Pineapple peel contains flavonoids, vitamin C, and bromelain enzymes that has potential to be formulated into anti-aging preparations. This research aims to formulate ethanol extract of pineapple peel (Ananas comosus (L.) Merr.) into hand cream and to test the effectiveness as anti-aging agent. This research included making extracts by percolation method using 70% ethanol solvent, testing the antioxidant activity of pineapple peel extract using DPPH method, and hand cream formulations with the addition of pineapple peel extract with respective concentration of 0% (F0), 5% (F1), 7.5% (F2), and 10% (F3). Evaluation of hand cream preparations included organoleptic test, homogeneity, emulsion type, pH, viscosity, and physical stability at room temperature storage for 12 weeks and cycling test. Anti-aging effectiveness testing was carried out during the 4 weeks treatment period, by measuring parameters such as moisture, pores, blemishes and wrinkles on the skin of the backs of volunteers' hands which were measured once a week using a skin analyzer. The results of the antioxidant activity test of the ethanol extract of pineapple peel were included in the strong category with an IC50 value of 88.21 µg/mL. The hand cream preparation produced was homogeneous, O/W emulsion type, pH value 5.09-6.56, viscosity value 4086.76-6104.96 cPs, stable during 12 weeks of storage at room temperature and stable in the cycling test for 4 weeks. Hand cream preparations with a concentration of 10% have better effectiveness than 0%, 5% and 7.5% which results in an average percent moisture recovery of 77.60%, pores 62.92%, blemishes 55.65%, and wrinkles 45.92%.

Optimization of Bromelain extraction from green papaya (Carica papaya) peel waste and its application in the recovery of silver from waste of X-ray photographic films.

As bromelain is a proteolytic enzyme present in many fruits, this study utilises the bromelain content present in unripe papaya (Carica papaya L.) by extraction and characterisation of bromelain extract from the unripe papaya peel waste. The extracted bromelain was utilised in the recovery of silver from waste of X-ray films, since the toxicity of silver directly impacts on the environment to treat and recover silver bromelain enzyme was used as a biocatalyst in this study. Response surface methodology with Box-Behnken design was used to optimise both the parameters included in the recovery of bromelain from papaya waste and silver from X-ray waste. Parameters involved in the recovery of bromelain include incubation time, pH of solution, temperature of solution and concentration of solution; for silver recovery along with the parameters selected for bromelain, recovery weight of X-rays is also considered in the study. Characterisation techniques like XRD, SEM, TGA, BET, FTIR and GC/MS were performed for the samples of bromelain and recovered silver from X-rays. At 30min of incubation time, pH of 8, with 15mL of bromelain solution maintained at 80 ℃ with 0.6g of X-rays gives optimum silver recovery. The optimum recovery of silver was observed to be 96.6%.

POTENTIALITY OF PROTEIN HYDROLYSATE FROM ANADARA GRANOSA AS NUTRACEUTICAL AGENT: ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES

Objective: This study aims to extract protein hydrolysate from Anadara granosa and assess its impact on protein solubility, antioxidant, and antibacterial activities. Methods: Several methods were used, including the isolation of enzyme bromelain, protein extraction from A. granosa, and the breakdown of protein using trypsin and bromelain. Together with its protein solubility, antioxidant activity (IC50) against free radicals (DPPH), the protein hydrolysate's antibacterial activity (MIC and inhibition zone) against Staphylococcus aureus and Escherichia coli was evaluated. Results: With a molecular weight of 10 kDa and an IC50 of 83.81 mg/ml, the trypsin protein hydrolysate fraction showed remarkable antioxidant activity after 5 h of incubation. At a dosage of just 0.25 mg/ml, the A. granosa protein and its corresponding hydrolysate had inhibitory zones against S. aureus and E. coli that were comparable to those observed in samples treated with amoxicillin. Using trypsin as an enzyme for 3 or 5 h produced the strongest hydrolyzed product. The trypsin hydrolysate was better than the bromelain hydrolysate because of its antioxidant and antibacterial activities. Conclusion: Based on the results, antioxidant and antibacterial activities, and protein solubility were influenced by enzymatic hydrolysis.

Valorization of Pineapple Waste for Extraction and Purification of Bromelain Enzyme

Valorization of Pineapple Waste for Extraction and Purification of Bromelain Enzyme

Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P&lt;0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P&gt;0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination

Pengaruh Dosis Pemberian Enzim Bromelin Terhadap Ukuran Linear Tubuh Ayam Ipb-D1 Generasi Pertama

This study aims to determine the effect of the dose of bromelain enzyme on the linear body size of first generation IPB-D1 chickens. The livestock used were 80 first generation IPB-D1 chickens aged 4 weeks. This research method used a Completely Randomized Design consisting of 4 treatments and 5 replications. Each replication consisted of 4 chickens. The treatment given was E0 = Drinking water without enzyme (control), E1=4 ml of bromelain enzyme/liter of water, E2= 8 ml of bromelain enzyme/liter of water and E3=12 ml of bromelain enzyme/liter of water. The research variables included back length, chest circumference, wing span and shank length. The results of the study showed that the use of the bromelain enzyme had no significant effect (P&gt;0.05) on back length, chest circumference, wing span and shank length at 4 weeks of age. 8 and 12 weeks. It was concluded that the use of the bromelain enzyme in drinking water up to a dose of 12 ml had the same effect on the linear body size of first generation IPB-D1 chickens.

Formulation and Characteristics of Hydrogel Patch Containing Pineapple Peel (Ananas comosus L.) Ethanol Extract

Abstract Pineapple peel (Ananas comosus L.) contains bioactive compounds such as flavonoids and the enzyme bromelain, which possess antioxidant, anti-inflammatory, antibacterial, and anticancer properties, and the ability to accelerate wound healing. Hydrogel patches, as a formulation for transdermal delivery, are effective in wound healing due to their hydrophilic properties that maintain moisture and prevent bacterial infection in open wounds. This study aims to develop and test the characteristics of hydrogel patch formulations containing ethanol extracts of pineapple peel with varying concentrations of 10%, 20%, and 30%, compared to a control (hydrogel patch without pineapple peel extract). A series of evaluation tests were conducted to assess the patch characteristics, including organoleptic tests, pH, absorbency, weight uniformity, swelling ratio, patch thickness, and folding endurance. The results showed that the concentration of pineapple peel extract affects the hydrogel patch characteristics. The higher the extract concentration, the darker the patch color, but the pH, absorbency, and swelling ratio decrease. Patches with higher extract concentrations also showed an increase in weight. Absorbency tests indicated that none of the formulas met the acceptance criteria (&lt;10%), with absorbency results of 22.97%, 11.60%, and 21.95% for 10%, 20%, and 30% extract concentrations, respectively, and 23.43% for the control. Swelling ratio and thickness tests showed the best results for the control, followed by the 10%, 20%, and 30% extract concentrations. The folding endurance test showed that the control and 10% extract formula had good results (&gt;300 folds), while higher extract concentrations reduced the folding endurance of the hydrogel patch .Keywords: extract, pineapple peel, hydrogel patch, formulation, patch characteristics

Optimizing professional oral hygiene tactics with various methods and tools: impact on microcirculation in periodontal tissues

Relevance. While professional oral hygiene (POH) is widely implemented in dental practice, there is a notable lack of comprehensive research on its effects on periodontal tissues. This underscores the need to investigate the impact of various air-polishing systems (APS) on periodontal tissues in specific clinical contexts. Choosing the appropriate active ingredient in mouth rinses for antiseptic treatment during the final stage of professional oral hygiene is critical for dental practitioners, as the active ingredient directly affects microcirculation in periodontal tissues.Materials and methods. A standard dental examination was conducted on 200 patients aged 18 to 25 years. Patients were divided into groups based on the active component of the APS: calcium carbonate, sodium bicarbonate, a mixture of calcium carbonate and sodium bicarbonate, trehalose, or glycine. In the second stage of the study, antiseptic treatment was performed according to the active ingredient in the mouth rinse, using one of the following antiseptics: chlorhexidine (0.20%) with hyaluronic acid; a combination of clove and fennel essential oils, bromelain enzyme, and bifidobacterium lysate; or essential oil-based rinses containing thymol, eucalyptol, menthol, and methyl salicylate. The control group used distilled water. Microcirculation dynamics in the periodontal tissues were monitored throughout the study using ultrasound Doppler flowmetry.Results. An increase in microcirculation parameters in periodontal tissues was observed following professional oral hygiene using various APS components, both with and without ultrasonic treatment. The application of mouth rinses as the final step in antiseptic oral care contributed to the restoration of microcirculation in periodontal tissues within 1 hour of use.Conclusion. The study identified the most effective protocol for mouth rinse application, tailored to the active component of the air-polishing system.

Enzymatically Pre-treated Cordyceps militaris Mushroom Extracts Influences Spent Hen Chicken Meat Stability during Cold Storage

Abstract Evaluations were conducted on storage stability of old laying hen chicken breast following treatment using Cordyceps militaris (CM) mushroom extracts and hydrolyzed CM mushroom extract produced with a bromelain eznyme from pineapple stem. A total of Forty-two spent hen breast samples that had their fat removed were subjected to each of the four treatments: (1) no addition as a negative control (NC); (2) Butylated hydroxytoluene (BHT) as positive control; (3) CM extract solution (CME); and (4) hydrolyzed mushroom extract prepared with the bromelain enzyme (STB). The pH value of all treatment groups maintained a significantly lower level across storage days, except treatment with STB resulted in an acceptable (6.09) pH value up to 9 days of cold storage. Subsequently, breast samples treated with STB (41.23%) possessed the highest antioxidant activity, followed by CME (32.17%), BHT (32.97%), and NC (6.11%) after the initial storage day. These results displayed a limited effect from treatment using enzymolyzed CM on meat’s instrumental surface color. This study recommended that immersing breast meat into hydrolyzed CM mushroom prior application using (STB) could be a robust alternative for improvement of spent hen breast meat during storage.

Innovation in Bromelain Enzyme Production from Pineapple and Honey and Its Characteristics

Bromelain enzyme is one type of protease enzyme that has the ability to hydrolyze protein peptide bonds into amino acids. Bromelain enzyme can be found in pineapple (Ananas comosus) which consists of 95% cysteine protease mixture. Bromelain is often used by athletes to treat physical injuries or minor wounds. In obtaining the bromelain enzyme found in pineapple, an isolation process is required, namely by extracting it extracellularly. The method in this study does not go through the cell breakdown process so that it is easier to separate from other impurities and does not mix with other cell materials. This study aims to develop an innovative method in the production of bromelain enzyme using pineapple and honey as raw materials and to evaluate the organoleptic properties, pH, and the presence of lactic acid bacteria. This study is a descriptive study presented in the form of graphs and images. From the research that has been done, it can be concluded that the manufacture of bromelain enzyme using pineapple and honey has succeeded in producing a product that has an organoleptic value of liking (60%), pH 3 (acid) with the number of lactic acid bacteria 2.43 cells/ml.

Freshwater snail flesh (Pomacea paludosa) incubated with bromelain enzyme levels in feed on the carcass quality of Alabio male ducks (Anas plathyrhyncos Borneo)

This study aimed to determine Freshwater snail flesh (Pomacea paludosa) incubated with bromelain enzyme levels in feed on the carcass quality of alabio male ducks. The treatment as ; P0 basal diet + 100% fish meal, P1 basal diet + 75% fish meal + 25% freswater snail flesh incubated bromelain enzym, P2 basal diet + 50% fish meal + 50% freswater snail flesh incubated bromelain enzym, P3 : basal diet + 25 % fish meal + 75% freswater snail flesh incubated bromelain enzym, P4 : basal diet + 100% freswater snail flesh . In each treatment, two male Alabio ducks were taken randomly and then slaughtered. The crude protein, crude fat, moisture, pH, and texture, by taking as many samples as 20 g of sample then mashed for 2 minutes and added 40 ml aquadest. pH measurement is done with pH meter, which was previously calibrated with buffer solution of pH 7.0 and 4.0. Meat tenderness is measured by using the shear warner bratzler tool Instron, , protein,fat and moiture using proximate analysis The result showed that level freshwater snail flesh incubated with bromelain enzym in feed up to 7.5-10% on Alabio male duck diets improved crude protein meat (21.51±0.19 to 23.90±0.40) but decreased meat moisture ( 69.46±0.79 to 62.79±0.27) and decreased crude fat meat (9.55±0.44 to 4.18±0.53). Meanwhile, the tenderness of the meat increased from 3.55% on the control feed to 26.77% on the feed using 7.5-10%.

Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat

Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat

Pengolahan Kecap Jamur Tiram Menggunakan Enzim Bromelin di SMKN 7 Kota Bengkulu

Oyster mushrooms have a high nutritional content, so they are often used as a base for dishes or snacks. Because of the high protein and glutamic acid content in oyster mushrooms, they have the opportunity to be processed into soy sauce. The use of bromelain enzyme from pineapple juice can produce oyster mushroom soy sauce with good quality characteristics. Oyster mushrooms provide dietary fiber and other ingredients that can improve health. Oyster mushroom is a very interesting prospect, because it is a commodity that has a fairly high quality demand. SMKN 7 Bengkulu City has an industrial and culinary department. The knowledge and skills of students on the progress of the oyster mushroom marketing business and its processed diversification results are still relatively underdeveloped. This is due to several factors including: lack of knowledge and skills in food processing, relatively small interest of students in the process of diversifying processed foodstuffs, and relatively small skills of students in extending shelf life and increasing the economic value of food products. Modern packaging and labeling, oyster mushroom soy sauce products using bromelain enzyme will become more economically valuable and feasible to develop and allow for expansion of the marketing area. Therefore, the community service team together with partners identified that it is necessary to improve soft skills and skills for students of SMKN 7 Bengkulu City, which can be done through training and applications in community service programs.