Ria Sylviana Siswaty, - (2013) Potency Of Lactic Acid Bacteria (Lab) Pediococcus Pentosaceus Protease As Meat Tenderizer. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Meat quality that will consume is can be increased with adding protease. The aims of this research is studying meat tenderize use protease from Pediococcus pentosaceus. The research steps is isolation then producing protease and next step is measuring meat tenderized. Aplication protease in meat had been did according postmortem by injected 0.5 rnl protease in meat that have weight is 25 g. Studying effect of consentration and time incubated to meat tenderized was did treatment, enzyme variation concentration is 1/3 of early enzyme concentration, 2/3 of early enzyme concentration, enzyme with full consentration and inactive enzyme; incubation time is 0, 20, 40 and 60 minutes. The value of meat tenderized measured by penetrometer. The research result showed that Pediococcus pentosaceus was could producing extracellular protease enzyme. The value of meat tenderized had been effected by consentration and time incubation. The best value of meat tenderized that was found in the treatment with consentration 3/3 and incubated during 60 minutes is 9 rnrnl0.2 J .

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