Isolation of bromelain enzyme in flesh of fruit, hump, and skin from pineapple by precipitation method using ethanol

Pineapple fruit are widely cultivated in Indonesia. Besides containing vitamins and minerals, pineapple also contains bromelain enzyme. The bromelain enzyme in pineapple can also be found in the flesh of fruit, hump, and skin of pineapple. The purpose of this study was to isolate bromelain enzyme from flesh of fruit, hump, and skin of pineapple by precipitation method using ethanol, then compare the yield and activity of the bromelain enzyme based on each part of the pineapple, and compare the activity of bromelain enzyme with the quality standard of bromelain enzyme. The parameters used were flesh of fruit, hump, and skin of ripe pineapple varieties of Subang (smooth cayenne), the organic solvent used 80% concentration of ethanol with the ratio of feed volume to solvent volume is 1:1. The isolation process has been done for one night at 0°C - 4°C temperature. Then deposition process using centrifugation at a speed of 6000 rpm for 8 minutes. Drying temperature at 55°C. The enzyme activity analysis was carried out using the GDU (Gelatin Digestion Unit) analysis. Based on the result of the study, the highest yield was obtanined in the pineapple flesh, which is 0.504%, and the best activity of bromelain enzyme is in the hump, which is 1680 GDU/g.