Crude Bromelain Research Articles

Extraction of Crude Bromelain from Pineapple (<em>Ananas comosus</em> L.) Fruit Waste and it’s <em>in vitro</em> Protein Digestibility

Purpose: Crude bromelain is abundant in pineapple fruit waste and is possible to use in shrimp farming. The objectives of this present study were to investigate extraction conditions and to evaluate in vitro protein digestibility of the shrimp feed supplemented with the crude bromelain extract.Research Method: Crude bromelain was extracted from pineapple fruit waste with either distilled water or tap water and the pH was adjusted, ranging from 5 to 9. The different ripeness stages and weight ratios of waste to water were further investigated. The highest proteolytic and specific proteolytic activities of the extract were selected for suitable extraction conditions. The in vitro protein digestibility of soybean meal and shrimp feed pretreated with crude bromelain extract was evaluated to determine their feasibility to use in shrimp farming.Findings: The crude bromelain derived from the pH 7 preboiled tap water extract exhibited the highest values of both proteolytic activities. The weight ratio of fruit waste to water of 1:0.5 and a ripeness stage of more than 50% yellow peel were the conditions suitable to obtain the highest values of both activities. The in vitro protein digestibility of shrimp feed pretreated with crude bromelain was 68.68 ± 2.70 %, which indicated promotion capability for protein digestion in shrimp during shrimp farming.Research Limitations: A suitable crushing tool for pineapple peel was not available. Therefore, the fragments after crushing the peel were not consistent. Originality/Value: The crude bromelain can be extracted with tap water and used to supplement shrimp feed for the promotion of digestibility.

Extraction and Purification of Bromelain Enzyme from Fruits and its Therapeutic Application Study

Food processing industries release a lot of fruit wastes mainly of seed, skin, rind, pomace, crown etc. containing potential bioactive compounds. Bromelain is a crude protein extracted from certain fruits. Bromelain is a sub-type of cysteine protease enzyme extensively investigated for its therapeutic properties such as anti-microbial and anti-oxidant activity with good ferric reducing power. The present study deals with isolating and purifying bromelain from kiwi and avocado fruits and assessing their therapeutic application. Fruit samples were taken from a juice shop in VIT, Vellore, for performing all the experimental analysis. Different parts such as stem, pulp, peel and leaves of the avocado and kiwi fruits were collected for the bromelain extraction process. The extraction of protein was done by the ammonium sulfate precipitation method. Estimation of protein content was performed and the concentration of crude enzyme was found to be 970μg/ml and 900μg/ml for avocado peel and kiwi pulp respectively. Avocado peel showed good activity in ferric reducing power and also a potent radical scavenging activity of 40% at 200μg concentration. Crude bromelain extracted from both fruits showed a broad spectrum of antimicrobial activity against Escherichia coli and Staphylococcus aureus. Hence it can be concluded that bromelain can be used as an effective health supplement.

Isolation, Characterization, and Evaluation of Protease Activity of Crude Bromelain of Pineapple Peel, Core, and Crown from Subang District, Indonesia.

Bromelain is distributed to all parts of pineapple (Ananas comusus (L.) Merr), including the peel, core, and crown, which are agricultural waste that has not been utilized properly. The purpose of this study was to determine the character and protease activity of crude bromelain from the Indonesian pineapple peel, core, and crown. The pineapple was collected from Subang district, West Java Province, Indonesia. The three crude bromelains were obtained through the precipitation process with ethanol, then a protein qualitative and quantitative analysis was performed. Protease activity was determined by measuring the tyrosine produced from casein hydrolysis. The characters of crude bromelains were determined by evaluating the protease activity in various pH, temperature, and substrate concentration. One-way analysis of variance was conducted to analyze the data statistically. The three crude bromelains can be isolated from the peel, core, and crown of pineapple fruit with protease activity in the range of 38.32-46.78 units. Crude bromelains have an optimum temperature of 55°C for the peel and core and 35°C for the crown. All crude bromelains have an optimum pH of pH 7. The three crude bromelains have Vmax in the range of 140.85 to 285.71 units and KM in the range of 15298.59 to 18370.86 ppm. It concluded that the three crude bromelains have protease activity with the specific character and kinetic parameter.

Optimization of bromelain isolation from honi pineapple crown

Bromelain is a proteolytic enzyme that can be found in all parts of pineapple plant varieties. Pineapple crown (PC) has higher bromelain activity than other pineapple wastes such as peels and leaves. This study isolated bromelain from one variety of PC, namely Honi, and determined the optimum drying temperature as well as concentration of ammonium sulphate to obtain the best bromelain characteristics such as protein content, unit activity and specific activity. Honi PC was dried at various drying temperatures (35, 40, 45, 50, and 55 °C), and then extracted and purified using ammonium sulphate in various concentrations (20, 40, 60, and 80%), in order, to get bromelain. Furthermore, the yield of isolated bromelain was calculated and the protein content, unit activity and specific activity of bromelain characterised. The highest yield of crude bromelain (CB) was achieved at 35 °C. However, the highest protein level, unit activity and specific activity of CB were achieved at 55 °C (p < 0.05). Purification of CB using concentrations of ammonium sulphate in the range 40 to 80% resulted in a higher protein level (p < 0.05). The highest unit activity and specific activity of bromelain were achieved at a 60% concentration of ammonium sulphate (p < 0.05). 55 °C and 60% were the optimum drying temperature and concentration of ammonium sulphate respectively to achieve the best characteristics (2.16% protein level, 1.61 U/mL unit activity and 0.75 U/mg specific activity) for bromelain isolated from Honi PC. Honi PC isolated bromelain was shown to inhibit the browning reaction on apple fruits. The agroindustry waste product, Honi PC, has potential as a future alternative bromelain source.

DECISION SUPPORT SYSTEM BY USING MULTIPLE ATTRIBUTE DECISION MAKING WITH SIMPLE ADDITIVE WEIGHTING METHOD (MADM-SAW) METHOD IN SELECTING THE BEST BROMELAIN

Bromelain is a protease enzyme obtained from pineapple. In choosing bromelain only pay attention to its chemical analysis and there is no rank yet. Therefore, research has been carried out in making the best bromelain decision using the Multiple Attribute Decision Making with Simple Additive Weighting Method (MADM-SAW) method based on the shelf life of pineapples. The basic concept of this method is to find the weighted sum of the performance branches for each alternative (treatment) of all attributes so that the best alternative will be obtained in the selection of crude bromelain enzymes based on pineapple storage. The results showed that the best pineapple fruit was with storage of day 0 as rank 1, with a total value was 0.9025.

Utilization of Waste Mixed Pangasius Fish Fillet and Pineapple Core to Produce Peptone for Lactic Acid Bacteria Growth Media

Over the last few decades, the quantum of research on probiotic strains has increased rapidly in most regions of the world. The use of probiotics in animal production and human nutrition can solve many problems caused by inadequate antibiotic treatment, growth promoters, disease prevention, and improved management. Market demand for probiotics is increasing worldwide, including Indonesia, where these are mainly imported. This situation renders peptone as a media component for isolation and identification of probiotics or as a media for testing bacteria in microbiological work. Pangasius fillet waste (P) and pineapple core (C) are agro-industrial wastes used as raw materials for peptone production. The purpose of this study was to see how the ratio of P to C affects the output of peptone from agro-industrial wastes for use as a component of laboratory media for the growth of microorganisms. Protein P hydrolysis was carried out directly by mixing C in various ratios (1:1, 2:1, and 3:1) with different incubation times (T), 1 day (T1), 2 days (T2), and 3 days (T3). The P: C ratio of 3:1 with an incubation time of one day (T1) was the best for peptone production, with a yield of 42.88±2.66%, the protein content of 5.68±0.13%, degree of hydrolysis of 90.16±2.28%, and 15 amino acids. The effects of commercial and modified MRS broth media containing peptone on LAB growth were non-significantly different, with an average total LAB of 9.084-9.128 log CFU/mL. In conclusion, peptone extracted from P using crude bromelain from C can be used as a nitrogen source to formulate MRS broth for LAB growth.

Hidrolisis Protein Teripang Hitam (Holothuria edulis) Menggunakan Bromelin Kasar dari Batang Nanas (Ananas comocus L)

Black sea cucumber is one type of sea cucumber whose protein content is quite high at 74-82%, not yet widely used by the community as a source of protein. One way to use it is to process the protein into a protein hydrolyzate using the bromelain enzyme which was isolated from pineapple stems. This study aims to determine the concentration of the bromelain enzyme extract and the optimum hydrolysis time to the value of the hydrolysis degree of the hydrolyzate of black sea cucumber protein. Protein hydrolysates are produced by variations of the crude bromelain concentration of 9%, 10%, 11%, and 12% (v/v) and hydrolysis time of 120, 180, 240, and 300 minutes. The results showed that the optimum degree of hydrolysis was obtained with the use of bromelain extract with a concentration of 12% with a value of 11.43% and a hydrolysis time of 240 minutes with a value of 19.17%.

Characteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture

Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapple crown is a part of pineapple that contains bromelain enzyme which its content remains unknown. This study was aimed to discover the effect of drying on the moisture content, yield, and characteristics of the enzyme of cayenne pineapple crown, namely protein content, activity units and specific activities. This study also aimed to discover its effect on the beef texture with a difference in duration in the immersion process. The method used was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC which was analysed descriptively and the difference of immersion duration in beef using the Completely Randomized Design (CRD) method with four treatments, namely immersion duration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was the optimal drying temperature was 55oC due to its best moisture content, protein content, and best enzyme characteristics and it was known that there was a significant effect (p<0.05) of immersion duration on the meat texture with the optimal immersion duration of 4 hrs with the best texture.

The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus

The utilization of an alternative enzyme for rennet substitution in cheese production offers promising potential for product diversification. In this research, the physicochemical characteristics and protein profile of cottage cheese made by using the crude extract of bromelain enzyme from Ananas comosus were evaluated. The observed variables include protein, fat, water, and ash content, as well as the cottage cheese yields, texture, meltability and protein profile. The research was conducted in a completely randomized design with 3 different bromelain concentrations at 1.5% (K1); 3% (K2); and 4.5% (K3) and each was replicated for 4 times. The obtained data were analyzed with analysis of variance (ANOVA) and followed with the Least Significant Difference (LSD) test to measure significant differences, while the protein profile of the cottage cheese was observed by using SDS-PAGE and analyzed descriptively. The different enzyme concentrations showed that the different bromelain concentrations had significant differences (P<0.01) to the overall physicochemical properties of the cottage cheese, with the protein content at 11.50 to 12.64%; fat content at 2.13 to 5.21%; water content at 56.01 to 57.65%; and ash content at 0.59 to 1.68%. The produced cottage cheese had yields at 8.46 to 10.62%; texture at 3.67 to 3.81 N; and meltability at 1.89 to 2.82%, while the protein profile observation showed different bands at 4.58 to 160.47 kDa. The research concludes that 3% bromelain concentration produces cottage cheese with the best physicochemical properties in this research, that contained 12.64±0.43% protein, 2.13±0.90% fat, 56.06±0.22% water, 0.59±0.38% ash, with cheese texture of 3.81±0.11 N and 282±0.13% meltability from a total yield of 10.62±0.06%.

ENCAPSULATION OF PARTIALLY PURIFIED BROMELAIN FROM PINEAPPLE CORES IN ALGINATE-PECTIN BEADS AS A TARGETED ANTIPLATELET AGENT

Objective: Oral administration of bromelain can decrease its bioactivity once it makes contact with stomach acid. Therefore, bromelain was loaded into alginate (Alg), pectin (Pec), and alginate-pectin (AP) beads to control its release into the intestines and avoid degradation.
 Methods: Crude bromelain was purified by ammonium sulfate precipitation and the dialysis process. In vitro releases and kinetics studies of bromelain-loaded alginate-pectin beads were carried out using an acid and phosphate buffer medium. The beads were characterized using physical analysis, Fourier-Transform Infrared Spectroscopy (FTIR) analysis, and Differential Scanning Calorimetry (DSC) analysis.
 Results: The dialysis fraction of bromelain has a specific activity of 67.93 U/mg, 3.05 times that of crude bromelain. That fraction was encapsulated in Alg, Pec, and AP beads with a range of encapsulation efficiency around 82.70–91.39%. Bromelain-loaded pectin and AP19 beads were chosen to study in an in vitro release based on their swelling properties and encapsulation efficiency. Bromelain-loaded AP19 beads have lower release than bromelain-loaded pectin beads in both dissolution mediums. The cumulative releases of AP19 are 9.99 and 87.81% in 0.1 N HCl and phosphate buffer medium, respectively. Bromelain-loaded P and AP beads both follow the zero-order kinetics model and the dissolution mechanism of the beads is non-Fickian with a combination of diffusion and erosion. The in vitro antiplatelet activity of dissolution aliquots (20.51 and 18.48%) is lower than its dialysis fraction (56.04%).
 Conclusion: This in vitro research data shows promising potency for AP as a carrier for oral administration of bromelain as an antiplatelet agent.

Anti-Inflammatory Effect of Pineapple Rhizome Bromelain through Downregulation of the NF-κB- and MAPKs-Signaling Pathways in Lipopolysaccharide (LPS)-Stimulated RAW264.7 Cells.

Bromelain is a mixture of proteolytic enzymes derived from pineapple (Ananas comosus) fruit and stem possessing several beneficial properties, particularly anti-inflammatory activity. However, the molecular mechanisms underlying the anti-inflammatory effects of bromelain are unclear. This study investigated the anti-inflammatory effects and inhibitory molecular mechanisms of crude and purified rhizome bromelains on lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 macrophage cells. RAW264.7 cells were pre-treated with various concentrations of crude bromelain (CB) or purified bromelain (PB), and then treated with LPS. The production levels of pro-inflammatory cytokines and mediators, including nitric oxide (NO), interleukin (IL)-6, and tumor necrosis factor (TNF)-α were determined by Griess and ELISA assays. The expressions of inducible nitric oxide synthetase (iNOS), cyclooxygenase (COX)-2, nuclear factor kappa B (NF-κB), and mitogen-activated protein kinases (MAPKs)-signaling pathway-related proteins were examined by western blot analysis. The pre-treatment of bromelain dose-dependently reduced LPS-induced pro-inflammatory cytokines and mediators, which correlated with downregulation of iNOS and COX-2 expressions. The inhibitory potency of PB was stronger than that of CB. PB also suppressed phosphorylated NF-κB (p65), nuclear factor of kappa light polypeptide gene enhancer in B-cells inhibitor alpha, extracellular signal-regulated kinases, c-Jun amino-terminal kinases, and p38 proteins in LPS-treated cells. PB then exhibited potent anti-inflammatory effects on LPS-induced inflammatory responses in RAW264.7 cells by inhibiting the NF-κB and MAPKs-signaling pathways.

Production of protein hydrolysate from tofu dregs using the crude extract of bromelain from pineapple core (Ananas comosus l)

Tofu dregs are one of the waste products from making tofu that still has the potential to be processed, because the protein content is relatively high, namely 23.62%. This waste has not been optimally utilized by the community unless it is used as animal feed. One alternative to utilizing tofu waste is processing it into specific products, namely producing protein hydrolysate using bromelain. The purpose of this study was to determine the best concentration of crude bromelain enzyme extract and hydrolysis time to obtain the degree of hydrolysis (DH) of protein hydrolysate in tofu dregs. DH of protein hydrolysate was determined with various concentrations of bromelain (8, 9, 10, 11, and 12%) (v/v) and variations in the hydrolysis time (120, 180, 240, and 300 minutes). The best degree of hydrolysis was 22.82% using 11% crude bromelain extract with a hydrolysis time of 120 minutes.

Immunomodulatory Activity of Crude Bromelain of Pineapple (Ananas comosus (L.) Merr.) Crown from Subang District, Indonesia

Immunomodulatory Activity of Crude Bromelain of Pineapple (Ananas comosus (L.) Merr.) Crown from Subang District, Indonesia

Peptida Bioaktif Kasein Susu Kambing sebagai Agen Antibakteri terhadap Staphylococcus aureus

Goat milk is widely consumed as a functional food. Milk’s derived bioactive peptides are the specific peptides which are produced by the degradation of milk protein by proteases enzyme and posseses a different positive properties such as antihypertensive, antioxidant, antibacterial, antiiflamatory and many more. The purpose of this research is to explore the antibacterial activity of fractionated bioactive peptides derived from the hydrolysis of goat milk casein and identify the peptide profiles using SDS-PAGE electrophoresis. Casein was isolated from fresh goat milk and then hydrolyzed by crude bromelain enzyme with an activity of 0.420 U/mL for 0, 1, 2, and 3 minutes at a temperature of 50oC. Profile analysis from bromelain hydrolyzates showed some protein bands with molecular weights from about 6.63 kDa to 7.32 kDa on SDS PAGE gel. The fractionation process was carried out on selected bromelain hydrolyzates using a 30 kDa and 10 kDa membrane Cut-Off. The antibacterial test results showed that the hydrolysates from B0 and B1 peptides showed inhibitory activity on Staphylococcus aureus. The fractionation process increased the antibacterial activity of hydrolysates from peptides B0 and B1. Small molecular weight peptides have better inhibitory activity.

IN VITRO ANTI-PLATELET AGGREGATION ACTIVITY OF HYDROXYPROPYL CELLULOSE–CYSTEAMINE BASED NANOPARTICLES CONTAINING CRUDE BROMELAIN

Objective: The aim of the present study was to formulate bromelain into nanoparticles in order to improve its stability and activity.
 Methods: Crude bromelain was prepared by protein precipitation from the pineapple stem juice using ammonium sulphate at the concentration of 60% (w/v). Nanoparticles containing crude bromelain were generated using the ionic gelation method with hydroxypropyl cellulose–cysteamine (HPC-cysteamine) conjugate as a matrix. Crude bromelain was then added to the HPC-cysteamine solution for ionic interaction to construct the nanoparticles, which were then analyzed for their particle size and zeta potential. The resulting nanoparticles were mixed with adenosine diphosphate (ADP) to perform anti-platelet aggregation.
 Results: The nanoparticle had 928.3 nm in particle size and-7.25 mV in zeta potential. Anti-platelet activity of crude bromelain and the nanoparticles were determined with modification of light transmission aggregometry (LTA), in which ADP was used to induce an aggregation while a spectrophotometer UV-Vis was used to measure the absorbance at the wavelength of 600 nm. The result showed that crude bromelain and the nanoparticles rendered percentage inhibition of 8.00±1.17% and 48.56±11.19%, respectively.
 Conclusion: Based on the result of a one-way analysis of variance (ANOVA), it was concluded that there was a significant difference in percentage inhibition between the two samples. The nanoparticles demonstrated a better anti-platelet aggregation activity compared to crude bromelain.

DISSOLUTION KINETICS OF PARTIALLY PURIFIED BROMELAIN FROM PINEAPPLE CORES (ANANAS COMOSUS [L.] MERR.) ENCAPSULATED IN GLUTARALDEHYDE-CROSSLINKED ALGINATE-GUAR GUM

Objective: Bromelain is susceptible to low pH and thus must be encapsulated in glutaraldehyde-crosslinked alginate-guar gum (Alg-GG) hydrogels to avoid bromelain activity degradation in the stomach.
 Methods: Isolated crude bromelain was purified through ammonium sulfate precipitation, sodium benzoate precipitation, and dialysis. Bromelain-loaded Alg-GG was dissolved in artificial gastric fluid and intestinal environment.
 Results: The bromelain fractions showed a higher specific activity (U/mg) than the crude enzyme (51.32), as follows ammonium sulfate fraction (267.70±4.67), sodium benzoate fraction (115.63±3.35), and dialysis fraction (332.22). The dialysis fraction was encapsulated in Alg-GG hydrogel containing 0.75% (v/v) glutaraldehyde through the post-loading method. The swelling ratios of the hydrogel are 188.43% at pH 1.2 and 563.83% at pH 7.4. The highest encapsulation efficiency is 72.2%. The maximum bromelain concentration released during dissolution is higher in artificial intestinal environment (1.97 mg/L) than in artificial gastric fluid (0.18 mg/L), and the maximum proteolytic activities are 1.3 and 0.15 U/mL, respectively. Data were incorporated into the zero-order, first-order, Higuchi, and Korsmeyer–Peppas models to determine the kinetics and mechanism of bromelain dissolution. All bromelain concentrations (70, 140, and 210 ppm) follow the Korsmeyer–Peppas model. The dissolution mechanism is a combination of diffusion and erosion. Both the dialysis fraction (56.59%) and the dissolution product (47.45%) showed a good in vitro antiplatelet activity.
 Conclusion: The present data show the promise of Alg-GG encapsulation as a vehicle for orally administered therapeutic enzymes.

Preparation of Indigenous Lactic Acid Bacteria Starter Cultures for Large Scale Production of Fermented Milk

<div>Lactobacillus plantarum Dad 13, an indigenous probiotic was examined its ability to be used as a single starter culture or mixed cultures with Streptococcus thermophilus Dad 11 for milk fermentation. Both cultures were isolated from dadih, a traditional fermented buffalo milk. The purposes of this study were to produce indigenous lactic acid bacteria starter cultures using halal growth medium and evaluate their application on large scale fermented milk production. The halal medium was developed using natural compounds such as sucrose, meat peptone, mung bean sprout extract, tomato extract, and young coconut water. Meat peptone was prepared by hydrolysis of halal meat using crude bromelain. Lactic acid bacteria were grown in the halal growth medium then harvested, frozen and freeze-dried. A single freeze-dried starter culture of L. plantarum Dad 13 and frozen mixed cultures of L. plantarum Dad 13 and S. thermophilus Dad 11 were prepared for production of fermented milk drink and yogurt respectively in industrial scale. The growth of these lactic acid bacteria in halal growth medium increased the viable cell to two log cycles (109 CFU/mL) for L. plantarum Dad 13 and one log cycle for S. thermophilus Dad 11 (108 CFU/mL), respectively. The viable cell of freeze-dried L. plantarum Dad 13 and S. thermophilus Dad 11 were 7.57 x 1010 CFU/g and 6.35 x 109 CFU/g, respectively. The number of viable cells and pH of both fermented milk drink and yogurt products was relatively stable to 107 CFU/mL and 108 CFU/mL, respectively during cold storage for four to six weeks. The sensory characteristics of the products were comparable to the ones using commercial starter cultures. It can be concluded that these indigenous starter cultures can be applied for the production of probiotic fermented milk.</div>

Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts

Effects of pH values, sodium chloride, calcium chloride, enzyme concentrations and storage temperatures on the proteolytic activities of crude bromelain, cichorium and papain extracts were studied. The increase of each pH values, sodium chloride percentages and temperatures showed an increase and then decrease in the proteolytic activities of crude-plant-enzymes. The experimental results suggests that the proteolytic activities of crude-plant-enzymes extracts significantly (p<0.05) decreased with the increase of calcium chloride, while decreased during the storage with cooling and freezing conditions. Ultimately, the proteolytic activities of crude bromelain, cichorium and papain extracts were increased significantly (p<0.05) with increase of enzyme concentrations

Crude Bromelain Enzyme Activities Based on Maturity Level of Pineapple

Utilization of pineapple is always focused on consumption for fresh fruit and animal feed. many people do not know the other benefits of pineapple. The presence of protease enzymes in it, increasing its utilization. The enzyme is bromelin, which can be obtained by isolating it from pineapple. For this reason, the aim of this study is to isolate the crude bromelain enzyme based on the maturity level of pineapple and then test its proteolytic activity. Pineapple was blended, then the filtrate was deposited, then centrifuged to obtain crude bromelain which is dried by the drying method and tested for its activity using milk substrate. The results showed that old pineapple is the best level of maturity and the sun is the best drying method with proteolytic activity of 0.053 and 0.056 MCU/mg respectively. Its optimum activity is pH 5.8 and 55 oC.

Antioxidant Activity of Crude Bromelain of Pineapple (Ananas comosus (L.) Merr) Crown from Subang District, Indonesia.

Background:Antioxidants are chemical compounds that can donate one or more electrons to free radicals to prevent degenerative diseases. The crown of pineapple (Ananas comosus (L.) Merr.) contains bromelain, that is, a proteolytic enzyme, which can act as an antioxidant.Aims and Objectives:The aim of this study was to determine the antioxidant activity of crude bromelain from pineapple crowns that were collected from Subang district, West Java, Indonesia.Materials and Methods:Antioxidant activity was determined by the method of 2,2-diphenyl-1-picrylhydrazyl (DPPH) with vitamin C as a standard and measured with visible spectrophotometer.Results:The pineapple crown was produced 0.26% of dried crude bromelain with total protein content 44.10% and IC50 value 3624 μg/mL of crude bromelain, which was equivalent to 1590.18 μg/mL of total protein.Conclusion:Crude bromelain has medium antioxidant activity.