Analysis of protease activity of melinjo (Gnetum gnemon L.) skin on the tenderness of buffalo meat

To enhance the tenderness of meat, it can be accomplished physically or chemically. In chemical way, process using protease enzymes that obtained from fruit, higher enzyme activity, softer meat. this experiment, extract and juice melinjo skin (Gnetum gnemon L) was used to examine activity. Papaya (Carica papaya) pineapple (Ananas comosus) were as a comparison. The research conducted understand influence incubation time (t) temperature (To) towards optimum activity characteristic on skin, papaya pineapple. 0 90 minutes with 37 C at 20 range 80C. expand significantly (p0.05) in conjunction increase temperature. results revealed maximum detected for 10 papaya. 70 C, 60C 60C. Meanwhile, identified 80 minutes, 60 whereas 30C.