Isolation and Utilization of Protease Lactic Acid Bacteria as Meat Tenderizer
- DOI
- 10.2991/snk-19.2019.15How to use a DOI?
- Keywords
- Lactic acid bacteria, proteolitic enzyme, specific activity, meat tenderizer
- Abstract
The objective of this research was to observe the potency of protease of Lactobacillus LBP 1 as meat tenderizer. The study included the proteolytic enzyme activity and the effect of the enzyme concentration to meat tenderizing. The isolation of protease used ammonium sulphate of 15%, 30%,4%, and 60%, to be determined their specific activities. The enzyme activity was calculated as the number of protease which catalysed the releasing 1 μmol of tyrosin per minute and was measured by spectrophotometer at wave length of 274 nm. Fraction which has the highest activity then was chosen to be purified by dialysis process and the specific activity was determined. Meat tenderizing was done by immersed the meat into the enzyme extract in concentration of 0.25%, 0.50%, 0.75% and 1.00% respectively for 30 min. The meat tenderize was measured by penetrometer. Fraction 0f 45% ammonium sulphate showed the highest activity and has specific activity of 0.794 U/mg. Purified of this fraction by dialysis process showed a specific activity of 1.202 Unit/mg. Tenderizing of meat score correlated with the enzyme concentration and give the tenderize score of 5.3 mm/g/10s, 5.8 mm/g/10s, 6.9 mm/g/10s for immersing of enzyme concentration of 0.25%, 0.50%, 0.75% and 1.00% respectively for 30 min.
- Copyright
- © 2019, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Prima Retno Wikandari AU - Diah Puri P. Panggayuh AU - I Gusti Ngurah Agung Oka Dhana PY - 2019/12 DA - 2019/12 TI - Isolation and Utilization of Protease Lactic Acid Bacteria as Meat Tenderizer BT - Proceedings of the National Seminar on Chemistry 2019 (SNK-19) PB - Atlantis Press SP - 33 EP - 35 SN - 2590-3195 UR - https://doi.org/10.2991/snk-19.2019.15 DO - 10.2991/snk-19.2019.15 ID - Wikandari2019/12 ER -