Karakterisasi Bromelain dari Buah Nanas (Ananas comosus (L.) Merr.) menggunakan Metode Liofilisasi

Authors

  • Nurhabibah Nurhabibah Universitas Garut
  • Ima Sukmawati Universitas Garut
  • Salman Alfarizi Universitas Garut
  • Aulia Millatina Fajwah Universitas Garut
  • Novriyanti Lubis Universitas Garut

DOI:

https://doi.org/10.52434/npcb.v1i2.43276

Keywords:

aktivitas enzim, bromelain, liofilisasi, pengempukan daging, stabilitas

Abstract

Penelitian ini bertujuan untuk mengisolasi, dan mengkarakterisasi bromelain dari nanas (Ananas comosus (L.) Merr) melalui proses ekstraksi, pemurnian, dan pengeringan menggunakan metode liofilisasi. Ekstrak bromelain diperoleh dari campuran kulit, buah, dan bonggol nanas melalui proses penghancuran, filtrasi, penambahan buffer fosfat pH 7, serta sentrifugasi untuk menghasilkan fraksi enzim kasar. Proses liofilisasi mampu mereduksi jumlah ekstrak dari 200 g menjadi 18 g dengan rendemen 9% dan kadar air 11,5%, sehingga menghasilkan serbuk enzim yang lebih stabil. Hasil verifikasi metode menunjukkan persamaan kalibrasi y = 0,0121x – 0,0126 dengan koefisien determinasi R² = 0,9988, akurasi sebesar 99,70%, LoD 0,0148 ppm, dan LoQ 0,0493 ppm. Aktivitas enzim diuji menggunakan metode Murachi dengan substrat kasein, dan diperoleh nilai absorbansi aktivitas sebesar 0,061 yang menunjukkan adanya aktivitas proteolitik meskipun relatif rendah. Uji stabilitas enzim terhadap pH dan suhu menunjukkan bahwa aktivitas optimum dicapai pada pH 7 dan suhu 40°C, sedangkan aktivitas menurun tajam pada suhu 50–60°C akibat potensi denaturasi enzim. Hasil penelitian menunjukkan bahwa bromelain efektif menurunkan kekerasan daging sapi, dengan penurunan terbesar pada ekstrak segar pH 7 (±57%), diikuti liofilisasi pH 8 (±48%) dan liofilisasi pH 7 (±33%), sehingga membuktikan bahwa baik ekstrak segar maupun liofilisasi tetap mampu meningkatkan keempukan daging secara signifikan.

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Published

2025-11-30

Issue

Vol. 1 No. 2 (2025): Natural Product Chemistry Bulletin

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