Tan, David and Puteri, Maria Dewi P. T. Gunawan and Pandjaitan, Maruli (2016) Observation Of Specific Bromelain Activity & Other Related Factors Of Freezed Dried Smooth Cayenne Pineapple Variety During Storage. Bachelor thesis, Swiss German University.

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Abstract

Fruits such as pineapple are one of the perishable foods. Pineapple contain an enzyme called bromelain and it have been found to contain many beneficial attributes such as increasing white blood cell in HIV patient (Tjandra , 2014). ) and it is found that bromelain in pineapple juice could destroy the HIV virus (Suthihono, 2011). But pineapple juice are hard to prepare and have lower shelf-life. While bromelain are very sensitive to elevated temperature (Ferreira et al., 2011) and denature through out the process, increasing shelf-life by drying could be hard. Fortunately, freeze drying use low temperature and a pump to suck the water from food product, leaving the product in a very dried state. The objective of this experiment is to observe the specific bromelain activity, pH, moisture content and color of freeze dried pineapple during storage. In conclusion, storing temperature play a major role in preserving specific bromelain activity, while the changes done to pH, color, LAB microbial numbers and moisture content during storage varies. There is a slight increase in moisture content, significant reduce in yellow color absorbance due to unstable yellow carotenoids and there are no changes in pH and a significant increase in LAB microbial numbers during storage.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Specific Bromelain Activity; Freeze-Drying; Bromelain
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	25 Sep 2020 08:49
Last Modified:	25 Sep 2020 08:49
URI:	http://repository.sgu.ac.id/id/eprint/889

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