Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Journal of Natural Sciences and Mathematics Research
Ratih Rizqi Nirwana
Department of Chemistry Education, FST, Universitas Islam Negeri Walisongo Semarang, Central Java
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Materials Science & Nanotechnology Physics

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
The Influence of Waste of Pineapple’s Peel (Ananas Comosus (L) Merr) As The Source of Bromelain Enzyme to Increase Meat (Local Beef) Quality Nur Alawiyah; Ratih Rizqi Nirwana; Siti Tarwiyah
Journal of Natural Sciences and Mathematics Research Vol 1, No 2 (2015): December
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (870.449 KB) | DOI: 10.21580/jnsmr.2015.1.2.1622

Abstract

The subjects of this research are waste of pinepple’s peel (Ananas Comosus (L) Merr) and local beef that were obtained from Jrakah traditional market, Ngaliyan-Semarang. The data technique analysis of this research is descriptive statistics. The result of this research shows that there is influence of waste of pineapple’s peel as source of bromelain enzyme to increase meat quality, especially tenderness. The higher the bromelain enzyme concentration used, the  more tender the meat, although will be may increase the score of cooking loss. The meat that is submerged with the highest concentration (40%) of bromelain enzyme solution has score of 0.6662 and 45% of cooking loss. The organoleptic quality identification of meat that is submerged with bromelain enzyme solution, generally is better than the control meat. The meat that is submerged with bromelain enzyme solution gives better appearance, flavor, juiceness, and tenderness than the control meat. © 2015 JNSMR UIN Walisongo. All rights reserved.
Co-Authors Nur Alawiyah Siti Tarwiyah