EXTRACTION OF PROTEASE ENZYMES FROM GINGER FOR MEAT MIXING PROCESS

Wibisono, Yossi (2019) EXTRACTION OF PROTEASE ENZYMES FROM GINGER FOR MEAT MIXING PROCESS. In: The 2nd International Conference on Food and Agriculture. Politeknik Negeri Jember. ISBN 978-602-14917-9-9

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Abstract

Protease is an commerce enzyme that is important in the world as meat mixing process, because in general the consumption of meat generally from old livestok. Protease has potential from an economic standpoint and in 2018 had taken control of 63% of the total sales of enzymes in the world. One unexplored enzyme is a protease from ginger. The analysis showed that Protease Activity (PA) obtained from the best treatment drying time of 40 hours at 50 °C followed by 60 hours drying time at 50 ° C, respectively at 0.2817 U / ml and 0.1089 U / ml. The results of molecular weight determination and the enzyme active site found that ginger protease enzyme has a cluster of serine residue at the active site with an alkaline pH of about 9.2 to 11.5 and a molecular weight of 167.74 Da after being confirmed by electrophoresis. The resulting enzyme activity can be enhanced by the addition of FeCl 2 and experienced no inhibition with EDTA. Ginger protease enzyme used in this study confirmed the inhibition by inhibitors HgCl experience.

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