New sources of papain: SEM and SDS‐PAGE analysis to determine the natural tenderizer from papaya latex and senesced leaves

This study aims to determine the effectiveness of papaya‐fruit latex and yellow‐senesced leaves as a natural organic tenderizer. The fruit plant were ground powder, while 0 g, 10 15 g 20 variations used cover 50 meat for 4 h. Subsequently, Bradford Kjeldahl methods protein content, profile was analyzed using SDS‐PAGE confirmed Scanning Electron Microscope (SEM). results showed that concentration in mutton after treatment 41%, which higher than beef at 29.86%. Furthermore, lost bands its molecular weight fell from 225 kDa 86 KDa, experienced reduction 100 65 kDa, significantly smaller raw meat. A single band also observed 21.6 sample, indicating presence papain enzyme protein. Meanwhile, SEM collagen myofibril muscles damaged treated meats. Based on these results, with papaya yellow increases tenderness