Utilization of Papain Extracted from Chaya and Papaya Stalks as Halal Beef Tenderiser

Abstract

— Papain is a proteolytic enzyme extracted from plant latex. The protease has been used widely in the meat industry and culinary work for a pre-tenderization step before further meat processing. The objective of this research was to evaluate the bioactivity of papain extracted from Chaya and papaya. The different levels of papain concentration, casein substrate, temperature, and pH were carried out in vitro. Then, the fresh papain was used to digest raw beef, and the beef dried under solar process. The sun-dried beef analyzed yield, moisture content, water activity, and tensile force. It was found that proteolytic activity from both plants accelerated at a high level of papain or casein up to 2.0 (w/v). The optimal proteolytic activity was recorded at 60oC and pH5. Later, the tenderized beef at pH 6.5 was dried by a solar dryer, where an inside tunnel temperature was approximately 40oC, 40% relative humidity, and 187 Btu/ft2. hr solar radiation. The sun-dried beef had a 75% yield, a 32% moisture content, and 0.90 Aw. Even though the drying temperature and pH of the beef were not optimal as given from the previous results, the tensile force and the work of tension of papain-treated beef in both moist and dried states were lower than the non-treated beef.