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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Ijtimaiyya Bina Al-Ummah Jurnal Ilmiah Mahasiswa Pendidikan Biologi Jurnal Pengabdian UntukMu NegeRI Resona : Jurnal Ilmiah Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Visipena Indonesian Food Science and TechnologyJournal Edukasi Islami: Jurnal Pendidikan Islam Jurnal Dedikasi Pendidikan International Journal for Educational and Vocational Studies Journal On Teacher Education (Jote) Jurnal At-Taghyir : Jurnal Dakwah dan Pengembangan Masyarakat Desa SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Journal of Language and Health Sulawesi Tenggara Educational Journal Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Didaktika Religia Kenanga : Journal of Biological sciences and Applied Biology LEBAH Chalim Journal of Teaching and Learning International Review of Practical Innovation, Technology and Green Energy (IRPITAGE) Jurnal Natural Jurnal Konseling Pendidikan Islam Jurnal Manajemen Pendidikan Islam Indev: Literasi Media Dakwah dan Pengembangan Masyarakat Alfuad: Jurnal Sosial Keagamaan Journal of English Education and Social Science (JEESS) Jurnal Solusi Masyarakat Dikara Biodik: Jurnal Ilmiah Pendidikan Biologi CHANNEL: Jurnal Komunikasi Jurnal Pendidikan Progresif Ittishal : Jurnal Komunikasi dan Media Jurnal Cinta Nusantara
Iswadi Iswadi
Program Studi Pendidikan Biologi Fakultas Keguruan Dan Ilmu Pendidikan Universitas Syiah Kuala
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Journal : Jurnal Natural

 1 
Analysis of protease activity of melinjo (Gnetum gnemon L.) skin on the tenderness of buffalo meat FAISAL ABDURRAHMAN; OTHMAN OMAR; ISWADI ISWADI
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.28624

Abstract

To enhance the tenderness of meat, it can be accomplished physically or chemically. In chemical way, the process can be accomplished using protease enzymes that can be obtained from fruit, the higher the protease enzyme activity, the softer the meat. In this experiment, the extract and juice of melinjo skin (Gnetum gnemon L) was used to examine the protease enzyme activity. Papaya (Carica papaya) and pineapple (Ananas comosus) were used as a comparison. The research was conducted to understand the influence of incubation time (t) and incubation temperature (To) towards the optimum activity characteristic of protease enzyme on the juice and the extract of melinjo skin, papaya and pineapple. The incubation time of juice and extract was from 0 to 90 minutes with incubation temperature of 37 C and incubation time at 20 minutes with incubation temperature range from 20 to 80C. The protease enzyme activity of juice and extract expand significantly (p0.05) in conjunction with the increase of incubation time and temperature. The research results revealed that the maximum activity of protease enzyme detected at incubation time of 90 minutes for melinjo juice and pineapple skin, and 10 minutes for papaya. The optimum incubation temperature of melinjo skin at 70 C, papaya at 60C and pineapple juice at 60C. Meanwhile, the maximum activity of protease enzyme from melinjo extract identified in the incubation time at 80 minutes, papaya at 90 minutes and pineapple 60 minutes, whereas the incubation temperature of melinjo skin juice at 60 C, papaya at 80  C and pineapple at 30C.
Analysis of protease activity of melinjo (Gnetum gnemon L.) skin on the tenderness of buffalo meat FAISAL ABDURRAHMAN; OTHMAN OMAR; ISWADI ISWADI
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.28624

Abstract

To enhance the tenderness of meat, it can be accomplished physically or chemically. In chemical way, the process can be accomplished using protease enzymes that can be obtained from fruit, the higher the protease enzyme activity, the softer the meat. In this experiment, the extract and juice of melinjo skin (Gnetum gnemon L) was used to examine the protease enzyme activity. Papaya (Carica papaya) and pineapple (Ananas comosus) were used as a comparison. The research was conducted to understand the influence of incubation time (t) and incubation temperature (To) towards the optimum activity characteristic of protease enzyme on the juice and the extract of melinjo skin, papaya and pineapple. The incubation time of juice and extract was from 0 to 90 minutes with incubation temperature of 37 C and incubation time at 20 minutes with incubation temperature range from 20 to 80C. The protease enzyme activity of juice and extract expand significantly (p0.05) in conjunction with the increase of incubation time and temperature. The research results revealed that the maximum activity of protease enzyme detected at incubation time of 90 minutes for melinjo juice and pineapple skin, and 10 minutes for papaya. The optimum incubation temperature of melinjo skin at 70 C, papaya at 60C and pineapple juice at 60C. Meanwhile, the maximum activity of protease enzyme from melinjo extract identified in the incubation time at 80 minutes, papaya at 90 minutes and pineapple 60 minutes, whereas the incubation temperature of melinjo skin juice at 60 C, papaya at 80  C and pineapple at 30C.
Co-Authors Abdurrahman, Faisal Alaby, Muhammad Awin Alfarizi, Reza Ali Sarong Amanda, Yulia Amanda Andi Ulfa Tenri Pada Asbar, Yuli Asep Marzuki Asiah Asiah Axnesia Ike Rianto Budiman, Novi Bukman Lian, Bukman Cut Intan Evtia Nurina Desi Ratnasari Devi Syafrianti Dewi Andayani Erman Anom Fachmi Tamzil FAISAL ABDURRAHMAN Faisal Faisal Fajarina, Nadiya Fitria, Humairah Flora, Dian Furkan, Nuril Ghina Amirah Mulyani Hafnati Rahmatan Hanafi, Beni Putra Hapudin, Muhammad Soleh Harefa, Faonaso Haryati Haryati Hasanuddin Hasanuddin Hasanuddin Hasanuddin Helmi Abu Bakar Hendra Yulisman Herwani . Ida Sartika Ikhtiyaruddin Iriansyah, Herinto Sidik Irwandi Irwandi Iskandar, Kaisah Ghufrani Ismul Huda Khairil Khairil Khairil Khairil Khairul Mubarak Latifah, Murni linus, linus Luh Putu Ratna Sundari Machyudin Agung Harahap Mahdaliana, Mahdaliana Malahayati Malahayati Mardamsyah, Adam Marlina Marlina Millina Aprilla Mimie Saputri Muhibbuddin Muhibbuddin Muhyatun, Muhyatun Mutammimul Ula Nabila Rizka Anisa Nita, Erlija Nur , Yanti Rahmi Nur Rahmah Nurul yana, Nurul yana OTHMAN OMAR Othman Omar, Othman Prameswari, Windy Agusti Putri, Dinda Novita Putri, Siska Elasta Ramadhan, Ashri Razif, Razif Riki Rikarno, Riki Rivan Rinaldi S. Harahap, Arifin Safrida Safrida Safrida Safrida Samingan Samingan Samsuar Samsuar Sari, Sarlina Saridin, Rasman Bin Simah Bengi Simbolon, Mardiana Sri Rosmalina Soejono Supriatno Supriatno Suryani Suryani Susanti, Tristiani Syafriwaldi, Syafriwaldi Talaumbauna, Otto Sariani Tamzil , Fachmi Taufik, Robby M. Tri Yuliani, Tri Ulya Amirah Ummanah Ummanah, Ummanah W Wardiah Wahyu, Fadjri Wardiah Wardiah Wiwit Artika Yaumil Istiqlal M. Nur Yoselisa, Dani Yuli Heirina Hamid, Yuli Heirina Yulinda, Desni Yulisda, Desvina Yunita, Jasrida Yusari, Nur Indah Yusman, Faisal Yusra Iriyanti Handayani Zahra, Badri Aulia Zainal Fadri Zuryani, Fitri