Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff

Abstract

Mutton, buffalo and beef meats have a tough texture and sometime is hard to eat. Naturally, enzymatic processing using plant-based compound, including, chayote (Sechium edule), pineapple (Ananas comosus) and biduri (Calotropis gigantea) contains abundance protease that potential to be developed. This research aims to compare the effect chayote, pineapple peel and biduri leaves to tenderize mutton, beef and buff meat at various doses. The sample meats, mutton, beef and buff were obtained from upper leg (round) part. The chayote, pineapple peel powder and biduri leaves was processed into powder and used to smear meats surface with the concentration of 5, 10 and 15 % of natural tenderizers powder from total meat wight (w/w), for 60 min. After treatment the Barford protein analysis using Bio-Rad protein assay was conducted to measure protein concentration, continued with SDS-PAGE analysis using Laemlli method. The structural observation was performed using Scanning Electron Microscope (SEM). The result performs hydrolysis process using pineapple and biduri leaves on mutton and beef produce light protein bands below 26, 34 and between 55 to 43 kDa. The application of natural tenderizer, including pineapple peel, biduri leaf and chayote peel is effectively tenderize the mutton, beef and buff meat. Furthermore, the pineapple peel and biduri leaves powder are the most potential tenderizer for mutton and beef. However, buff is most least tenderized meat among other and it may need an extra dosage or incubation period to get appropriate result.