REVIEW: APLIKASI PROTEASE ASAL TANAMAN PADA PENGEMPUKAN DAGING
Keywords:
pengempukan, protease tanaman, miofibril
Abstract
Keempukan daging merupakan atribut penting yang secara signifikan mempengaruhi kepuasan dan penerimaan konsumen. Oleh karena itu, produksi daging yang empuk diperlukan untuk mempertahankan kepercayaan konsumen terhadap daging merah, bersaing dengan jenis daging lain yang secara intrinsik tidak memiliki masalah kealotan (misalnya unggas). Keempukan daging tergantung pada berbagai faktor sebelum dan sesudah pemotongan. Faktor utama yang mempengaruhi kealotan daging adalah jaringan ikat terutama kolagen, dan protein myofibrillar yaitu myosin, dan aktin. Oleh karena itu, teknik pengempukan daging bertujuan untuk melemahkan struktur jaringan ikat dan melonggarkan struktur protein miofibril. Protease tanaman, termasuk protease sistein, protease serin, dan protease aspartat, telah diidentifikasi dan diisolasi dari berbagai sumber tanaman seperti nanas, buah kiwi, ara, dan pepaya. Protease adalah pengempuk alami. Perlakuan dengan protease adalah metode efisien untuk pengempukan daging karena dapat memecah protein struktural dalam jaringan ikat sehingga meningkatkan keempukan. Selain itu, menambahkan protease tanaman ke dalam daging dapat meningkatkan keempukan tanpa mempengaruhi atribut sensorik lainnya seperti rasa dan juiciness. Protease tanaman merupakan pengempuk daging yang inovatif dan berkelanjutan guna memenuhi permintaan yang terus meningkat akan produk daging berkualitas tinggi.
References
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Amin, T, SV Bhat, dan N Sharma. 2014. Technological Advancements in Meat Tenderization-A review. Journal of Meat Science and Technology. 2(1):1–9.
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Manohar, JR dan VV Gayathri. 2016. Tenderisation of Meat Using Bromelain from Pineapple Extract. International Journal of Pharmaceutical Sciences Review and Research. 17:81–85.
Maqsood, S, K Manheem, A Gani, dan A Abushelaibi. 2018. Degradation of Myofibrillar, Sarcoplasmic and Connective Tissue Proteins by Plant Proteolytic Enzymes and Their Impact on Camel Meat Tenderness. Journal of Food Science and Technology. 55(9):3427–3438. https://doi.org/10.1007/s13197-018-3251-6
Naveena, BM dan SK Mendiratta. 2001. Tenderisation of Spent Hen Meat Using Ginger Extract. British Poultry Science. 42(3):344–349. https://doi.org/10.1080/00071660120055313.
Sharma, S, D Vaidya, dan CS Sharma. 2018. Application of Kiwifruit Protease Enzyme for Tenderization of Spent Hen Chicken. Journal of Pharmacognosy and Phytochemistry. 7(1):581–584.
Shouket, HA, I Ameen, O Tursunov, K Kholikova, O Pirimov, N Kurbonov, I Ibragimov, dan B Mukimov, B. 2020. Study on Industrial Applications of Papain: A Succinct Review. IOP Conference Series: Earth and Environmental Science. 614(1):1–6. https://doi.org/10.1088/1755-1315/614/1/012171.
Warner, RD, CK McDonnell, AED Bekhit, J Claus, R Vaskoska, A Sikes, FR Dunshea, dan M Ha. 2017. Systematic Review of Emerging and Innovative Technologies for Meat Tenderisation. Meat Science. 132:72–89. https://doi.org/10.1016/j.meatsci.2017.04.241
Akhlaghi, N dan G Najafpour-Darzi. 2023. Potential Applications of Ginger Rhizomes as a Green Biomaterial: A Review. International Journal of Engineering Transactions C: Aspects. 36(2):372–383. https://doi.org/10.5829/ije.2023.36.02b.16
Akpan, IP dan AB Omojola. 2015. Quality Attributes of Crude Papain Injected Beef. Journal of Meat Science and Technology. 3(4):42–46.
Amin, T, SV Bhat, dan N Sharma. 2014. Technological Advancements in Meat Tenderization-A review. Journal of Meat Science and Technology. 2(1):1–9.
Amri, E dan F Mamboya. 2012. Papain, A Plant Enzyme of Biological Importance: A Review. American Journal of Biochemistry and Biotechnology. 8(2):99–104. https://doi.org/10.3844/ajbbsp.2012.99.104.
Arshad, M S, JH Kwon, M Imran, M Sohaib, A Aslam, I Nawaz, Z Amjad, U Khan, dan M Javed. 2016. Plant and Bacterial Proteases: A Key Towards Improving Meat Tenderization, a Mini Review. Cogent Food and Agriculture. 2(1):1–10. https://doi.org/10.1080/23311932.2016.1261780.
Bekhit, AEDA, DL Hopkins, G Geesink, AA Bekhit, dan P Franks. 2014. Exogenous Proteases for Meat Tenderization. Critical Reviews in Food Science and Nutrition. 54(8):1012–1031. https://doi.org/10.1080/10408398.2011.623247
Bekhit, AEDA, A Carne, M Ha, dan P Franks. 2014. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review. International Journal of Food Properties. 17(2):433–453. https://doi.org/10.1080/10942912.2011.642442
Bekhit, AEDA, RV de Ven, V Suwandy, F Fahri, dan DL Hopkins. 2014. Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness. Food and Bioprocess Technology. 7(11):3136–3146. https://doi.org/10.1007/s11947-014-1324-8
Bhaskar, K, RJJ Abraham, VA Rao, K Bhaskar, VA Rao, BR Narendra, A Serma, dan S Pandian. 2017. Functional Properties of Spent Hen Meat Injected with Ultra Refined Papain Powder. Journal of Meat Science and Technology. 16–19. www.jakraya.com/journal/jmst.
Bhat, ZF, JD Morton, SL Mason, dan AEDA Bekhit. 2018. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Comprehensive Reviews in Food Science and Food Safety. 17(4):841–859. https://doi.org/10.1111/1541-4337.12356
Buyukyavuz, A. 2014. Effect of Bromelain on Duck Breast Meat Tenderization. Thesis. Mastter of Food, Nutrition, and Culinary Sciences. Clemson University, South Carolina.
Calkins, CR dan G Sullivan. 2007. Adding Enzymes to Improve Beef Tenderness. National Cattlemen’s Beef Association. 1–5.
DeVitre, HA dan FE Cunningham. 1985. Tenderization of Spent Hen Muscle Using Papain, Bromelin, or Ficin Alone and in Combination with Salts. Poultry Science. 64(8):1476–1483. https://doi.org/10.3382/ps.064147.
Dubey, R, S Reddy, dan NYS Murthy. 2012. Optimization of Activity of Bromelain. Asian Journal of Chemistry. 24(4):1429–1431.
Gagaoua, M, AL Dib, N Lakhdara, M Lamri, C Botineştean, dan JM Lorenzo. 2021. Artificial Meat Tenderization Using Plant Cysteine Proteases. Current Opinion in Food Science. 38:177–188. https://doi.org/10.1016/j.cofs.2020.12.002
Gaughran, ERL. 1976. Ficin: History and Present Status. Pharmaceutical Biology. 14(1):1–21. https://doi.org/10.3109/13880207609081900
Kakash, SB, M Hojjatoleslamy, G Babaei, dan H Molavi. 2019. Kinetic Study of The Effect of Kiwi Fruit Actinidin On Various Proteins of Chicken Meat. Food Science and Technology. 39(4):980–992. https://doi.org/10.1590/fst.14118
Ketnawa, S dan S Rawdkuen. 2011. Application of Bromelain Extract for Muscle Foods Tenderization. Food and Nutrition Sciences. 2(5):393–401. https://doi.org/10.4236/fns.2011.25055.
Lee, KA, SH Jung, dan I Park. 2010. Applications of Proteolytic Enzymes from Kiwifruit On Quality Improvements of Meat Foods in Foodservice. Korean Journal for Food Science of Animal Resources. 30(4):669–673. https://doi.org/10.5851/kosfa.2010.30.4.669.
Madhusankha, GDMP dan RCN Thilakarathna. 2021. Meat Tenderization Mechanism and The Impact of Plant Exogenous Proteases: A Review. Arabian Journal of Chemistry. 14(2):1–18. https://doi.org/10.1016/j.arabjc.2020.102967
Manohar, JR dan VV Gayathri. 2016. Tenderisation of Meat Using Bromelain from Pineapple Extract. International Journal of Pharmaceutical Sciences Review and Research. 17:81–85.
Maqsood, S, K Manheem, A Gani, dan A Abushelaibi. 2018. Degradation of Myofibrillar, Sarcoplasmic and Connective Tissue Proteins by Plant Proteolytic Enzymes and Their Impact on Camel Meat Tenderness. Journal of Food Science and Technology. 55(9):3427–3438. https://doi.org/10.1007/s13197-018-3251-6
Naveena, BM dan SK Mendiratta. 2001. Tenderisation of Spent Hen Meat Using Ginger Extract. British Poultry Science. 42(3):344–349. https://doi.org/10.1080/00071660120055313.
Sharma, S, D Vaidya, dan CS Sharma. 2018. Application of Kiwifruit Protease Enzyme for Tenderization of Spent Hen Chicken. Journal of Pharmacognosy and Phytochemistry. 7(1):581–584.
Shouket, HA, I Ameen, O Tursunov, K Kholikova, O Pirimov, N Kurbonov, I Ibragimov, dan B Mukimov, B. 2020. Study on Industrial Applications of Papain: A Succinct Review. IOP Conference Series: Earth and Environmental Science. 614(1):1–6. https://doi.org/10.1088/1755-1315/614/1/012171.
Warner, RD, CK McDonnell, AED Bekhit, J Claus, R Vaskoska, A Sikes, FR Dunshea, dan M Ha. 2017. Systematic Review of Emerging and Innovative Technologies for Meat Tenderisation. Meat Science. 132:72–89. https://doi.org/10.1016/j.meatsci.2017.04.241
Published
2023-07-23
How to Cite
Mohamed, T. H., & Sumarmono, J. (2023). REVIEW: APLIKASI PROTEASE ASAL TANAMAN PADA PENGEMPUKAN DAGING. PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP), 10, 143-148. Retrieved from http://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/2237
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