Isolation and Utilization of Protease Lactic Acid Bacteria as Meat Tenderizer

The objective of this research was to observe the potency of protease of Lactobacillus LBP 1 as meat tenderizer. The study included the proteolytic enzyme activity and the effect of the enzyme concentration to meat tenderizing. The isolation of protease used ammonium sulphate of 15, 30,40, and 60%, to be determined their specific activities. The enzyme activity was calculated as the number of protease which catalysed the releasing 1 μmol of tyrosin per minute and was measured by spectrophotometer at wave length of 274 nm. Fraction which has the highest activity then was chosen for dialysis process and the specific activity was determined. Meat tenderizing was done by immersed the meat into the enzyme extract in concentration of 0.25, 0.50, 0.75 and 1.00% respectively for 30 min. The meat tenderize was measured by penetrometer. Fraction 0f 45% ammonium sulphate showed the highest activity and has specific activity of 0.794 U/mg. Partial purificationby ammonium sulfate of this fraction by dialysis process showed a specific activity of 1.202 Unit/mg. Tenderizing of meat score correlated with the enzyme concentration and give the tenderize score of 5.3 mm/g/10s, 5.8 mm/g/10s, 6.9 mm/g/10s for immersing of enzyme concentration of 0.25, 0.50, 0.75 and 1.00% respectively for 30 min. Keywords—Lactic acid bacteria, proteolitic enzyme, specific activity, meat tenderizer