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标题：KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] Erni Sofia Murtini*, Arfat Gati Radite dan Aji Sutrisno Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Brawijaya. Jl veteran – Malang 65145 Diterima 04 Maret 2010 / Disetujui 10 November 2011 ABSTRACT Tenderness is the main attribute quality of meat, which influences consumer acceptability. Protease enzyme (like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the protein. Biduri plant (Calotropis gigantea) contains protease enzyme in its latex or the young tissue (0-20 cm plant tip). After isolation of crude enzyme using ammonium sulphate, the enzyme was the applied to tenderise meat at concentrations 0 ; 0,25; 0,5; 0,75 and 1,0%. The result showed that concentration of protease enzyme affected to meat tenderness that determined by compression test and tensile strength. The enzyme (0.5%) was enough to tenderise meat indicated by decreasing its compression test value to 201,160 N 9 from control of 228,582 N) and tensile strength value to 4,618 N (from control 9,588N) Key words : Tenderising meat, protease enzyme, biduri’s plant (Calotropis gigantea)
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作者：Erni Sofia Murtini ; . Qomarudin
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2003
卷号：14
期号：3
页码：266
DOI：10.6066/770
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] Erni Sofia Murtini*, Arfat Gati Radite dan Aji Sutrisno Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Brawijaya. Jl veteran – Malang 65145 Diterima 04 Maret 2010 / Disetujui 10 November 2011 ABSTRACT Tenderness is the main attribute quality of meat, which influences consumer acceptability. Protease enzyme (like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the protein. Biduri plant (Calotropis gigantea) contains protease enzyme in its latex or the young tissue (0-20 cm plant tip). After isolation of crude enzyme using ammonium sulphate, the enzyme was the applied to tenderise meat at concentrations 0 ; 0,25; 0,5; 0,75 and 1,0%. The result showed that concentration of protease enzyme affected to meat tenderness that determined by compression test and tensile strength. The enzyme (0.5%) was enough to tenderise meat indicated by decreasing its compression test value to 201,160 N 9 from control of 228,582 N) and tensile strength value to 4,618 N (from control 9,588N) Key words : Tenderising meat, protease enzyme, biduri’s plant (Calotropis gigantea)
关键词：KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] Erni Sofia Murtini*; Arfat Gati Radite dan Aji Sutrisno Teknologi Hasil Pertanian; Fakultas Teknologi Pertanian Universitas Brawijaya. Jl veteran – Malang 65145 Diterima 04 Maret 2010 / Disetujui 10 November 2011 ABSTRACT Tenderness is the main attribute quality of meat; which influences consumer acceptability. Protease enzyme (like papain; bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the protein. Biduri plant (Calotropis gigantea) contains protease enzyme in its latex or the young tissue (0-20 cm plant tip). After isolation of crude enzyme using ammonium sulphate; the enzyme was the applied to tenderise meat at concentrations 0 ; 0;25; 0;5; 0;75 and 1;0%. The result showed that concentration of protease enzyme affected to meat tenderness that determined by compression test and tensile strength. The enzyme (0.5%) was enough to tenderise meat indicated by decreasing its compression test value to 201;160 N 9 from control of 228;582 N) and tensile strength value to 4;618 N (from control 9;588N) Key words : Tenderising meat; protease enzyme; biduri’s plant (Calotropis gigantea)