The Effect of Molecule Structure of Proteolytic Enzymes in Mangoes, Kiwi, Pear, Pineapple, and Papaya Leaves on the Effectiveness of Protein Coagulation and Meat Tenderization

Abstract

This study was conducted to investigate the effects of structural molecules of proteolytic enzymes found in mangoes, kiwifruits, pears, pineapples, and papaya leaves. The use of natural proteolytic enzymes, such as those from papaya leaves and pineapples, to tenderize meat is still prevalent in many countries, particularly in Indonesia. In this experiment, we utilized natural proteolytic enzymes from other types of fruits, namely mangoes, kiwi, and pears, which possess specific proteolytic enzymes with distinct molecular formulas.

The first step in testing for proteolytic enzymes involved the use of protein coagulation methods. Extracted samples were added to Greenfields fresh pasteurized milk, allowed to sit for 30 minutes, and the time required for the milk protein to denature was recorded.

The second part of the study aimed to investigate the effectiveness of these enzymes in tenderizing meat. We prepared extracted samples with concentrations of 0%, 25%, 50%, 75%, and 100% in aquadest, and coated them onto the meat, and then observed changes over 30, 60, and 90 minutes. The hardness of the meat was assessed annually. The experiment showed that papaya leaves were the most effective at tenderizing the meat.

Keywords : enzyme, structure molecule, proteolytic enzymes, serine, actinidin, cysteine, bromelain, papain, protein coagulation, meat tenderization, natural enzymes.