Potensi Aktinidin sebagai Pelunak Daging

Keywords:

Warsono El Kiyat

Department of Nutrition and Food Technology, Surya University
http://orcid.org/0000-0001-6690-4182

Abstract

This study aimed to discuss the activity of actinidin in meat tenderization and to understand the ability of actinidin as a substitute for other tenderizing enzymes such as papain. Actinidin could be found in kiwi fruits with a similar structure and proteolytic activity characteristics to papain. The proteolytic activity of actinidin was found to be able to substitute papain in meat tenderizing without creating an off flavor side effect. However, increasing the actinidin concentration could enhance its proteolytic activity. Besides, actinidin also has the ability to hydrolyze collagen proteins and fibrinogens perfectly compared to papain activity.

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Title Potensi Aktinidin sebagai Pelunak Daging
Issue: Vol. 20 No. 1 (2019): JURNAL AGRI-TEK, Edisi Maret 2019
Section Articles
Published: May 10, 2019
DOI: https://doi.org/10.33319/agtek.v20i1.44
Author Warsono El Kiyat
Department of Nutrition and Food Technology, Surya University
http://orcid.org/0000-0001-6690-4182
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How to Cite
Kiyat, W. E. (2019). Potensi Aktinidin sebagai Pelunak Daging. JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta, 20(1), 6–11. https://doi.org/10.33319/agtek.v20i1.44
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