High Retention and Purification of Bromelain Enzyme (Ananas comosus L. Merrill) from Pineapple Juice Using Plain and Hollow Polymeric Membranes Techniques

The demand for bromelian and pineapple fruit has been increasing substantially in the world because of their benefits for the human health and use in diverse areas. In this context, this work aimed to study the capacity of higher retention (concentration); bromelain activity underwent ultrafiltration from pineapple juice (Ananas comusus L. Merrill). All assays were carried out at pH 7.0 and 7.5, and at 0.05 and 0.40 bar of transmembrane pressures. Results have shown that at the best operating conditions, between 85 and 87% of bromelain activity was recovered using the plain membrane separation process at 0.05 bar. The ultrafiltration has shown the capacity to retain 100% of proteolytic activity of the bromelain extracted. The samples have kept the same physics properties after ultrafiltration, and the result was verified via electrophoresis. The bromelain enzyme obtained was characterized, and pH 7 and between 30 and 40 °C were the best conditions. Therefore, this work shows that the use of both polymeric membranes has shown high efficiency, and can be used in the purification of bromelain enzymes.

The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine

This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with Saccharomyces cerevisiae var. burgundy. Three ratios of fresh pineapple juice to water were mixed to obtain three treatments, which were T1—2:1, T2—1:1, and T3—1:2. The °Brix and pH of all pineapple juice and water ratios were adjusted to 25 and 4, respectively. The results showed that changes in alcohol, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TAA, as citric acid), and Volatile Acidity (VA, as acetic acid) during the 10-day fermentation among three treatments were significantly different. The highest alcohol content was obtained from the 2:1 with values of 10.71% (v/v). The mixed ratio at 1:1 and 1:2 obtained the alcohol value of 9.61 and 8.35% (v/v), respectively. After ten days of fermentation, TSS, pH values, TAA, and VA were in the range of 9.7–13 °Brix, 3.56–3.82, 0.384–0.448, and 0.0013–0.0016, respectively. However, the appearance, aroma, and taste of all ratios were not significantly different. Sweetness and overall liking, wine with pineapple juice/water ratio at 2:1 had the highest score (p ≤ 0.05). The total antioxidant activities determined by DPPH and total phenolic content were 0.91 mmol/L TE and 365.80 mg/L GAE, respectively, as confirmed by FTIR spectral analyses.

Physical and Organoleptic Qualities of Milk-Based Caramel with Variations in Addition of Pineapple Fruit (Ananas comosus (L) Merr.)

The purpose of this study was to determine the physical and organoleptic qualities of milk-based caramel with variations in the use of pineapple (Ananas comosus (L) Merr.). The design of this study used a completely randomized design (CRD) with five treatments and four replications. The tested treatments include milk-based caramel, which was processed with pineapple juice at T0=0%; T1=5%; T2=10%; T3=15%; T4=20%. The research variables included physical quality testing consisting of water content and crude fiber content, further testing of texture, color, and panelists' preference as organoleptic parameters tested using sensory tests. The observations obtained will be processed using analysis of variance (ANOVA) with a level of 5% and will be further tested using Duncan's Multiple Range Test (DMRT) if it shows a significant effect. Based on the results of analysis of variance (ANOVA), the variation in various treatments with the addition of pineapple fruit in the milk-based caramel processing showed a significant effect (P<0.05) on the physical quality of caramel (crude fiber content and water content) and organoleptic quality (texture, color), and preference) on milk-based caramel products. The percentage of crude fiber content is 0.35%-4.50%; moisture content 10.15%-15.63%; texture score is hard to not hard; the color score is light brown to brown and liking score is slightly like to like. The conclusion of this research was the addition of pineapple affects crude fiber content, milk caramel water content, texture, color, and milk caramel preference.

Mekanisme Kejadian Dermatitis Kontak Iritan Akibat Paparan Buah Nanas (Ananas Comosus)

Irritant contact dermatitis is the skin's response to contact with various exposures to substances such as biological, chemical and physical. The occurrence of DKI can be influenced by endogenous and exogenous factors. Exogenous factors such as exposure to substances from the surrounding environment and endogenous factors such as skin defense function and the presence of a previous history of dermatitis such as atopic dermatitis. This literature review aims to understand the mechanism of the occurrence of irritant contact dermatitis due to exposure to pineapple(Ananas comosus)especially in workers and prevention. The study was conducted by collecting a number of books, research articles and scientific journals that deal with the mechanism of the occurrence of irritant contact dermatitis due to exposure to pineapple(Ananas comosus). Literature review has been conducted in Julì 2019. Pineapple or Ananas comosus is a member of the bromeliad family and is known to be the cause of irritant dermatitis and stomatitis. Pineapple extraction contains a number of proteolytic enzymes known as bromelain, which are also chemical and physical irritants including citric acid and calcium oxalate. Therefore, pineapple fruit can be one of the causes of irritant contact dermatitis. This mechanism starts from mild exposure to continuously causing barrier distrubsi which causes the activation of cytokines and T lymphocytes that cause symptoms in the form of inflammation and lesions on the skin

Characterization and Potential Application of Bromelain from Pineapple (Ananas comosus) Waste (Peel) in Recovery of Silver from X-Ray Films

Bromelain is a proteolytic enzyme, which is predominately found in all parts of a pineapple plant (Ananas comosus). It has immense application in the pharmaceutical industry as well as in food, cosmetic, and leather industries. However, bromelain from pineapple fruit peels is a less explored source for making valuable products. Therefore, the objective of this study was to characterize and investigate the potential application of bromelain enzyme extracted from pineapple juice processing waste peels in gelatin hydrolysis and removal of silver from X-ray films. Extraction of bromelain was performed with a 1 : 2 ratio (w/v) of the extraction mix, pineapple fruit peel, in phosphate buffer (pH = 7.0). The activity of a crude enzyme was 7.2 U/ml, and it was active in a broad range of pH (2.5–12) and temperature (25–85°C) without losing its activity. This implies that the enzyme is heat tolerant. The optimum temperature and pH of the enzyme were recorded at 70°C and pH 7.0, respectively. At optimum conditions (70°C and pH 7.0), complete hydrolysis of the gelatin layer from X-ray film was observed at 30 and 34 seconds, respectively. The enzyme was repeatedly used more than 50 times without significant loss of its activity. Using a minimum concentration of bromelain (3 ml = 21.6 U) along with phosphate buffer (37 ml), it is possible completely to remove gelatin within 210 seconds. The properties of the enzyme showed that it has promising potential industrial applications for repeated utilization of the enzyme in both silver recovery and recycling of the X-ray film base.

Effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit

Objective: To evaluate the effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit. Design/methodology/approach: 15 NPK fertilization treatments were evaluated and carried out in the field in a random complete block design with four repetitions per treatment. At the end of the crop cycle, we determined the pH, °Brix and citric acid % of the fruits that were harvested, following the methodology established in NMX-FF-028 and 011. The pH of the juice was measured directly using a potentiometer. Ascorbic acid was measured with a SIGMA-ALDRICH® kit, the total polyphenol contents were determined following the methodology of De la Cruz-Ricardez et al. (2020), while total flavonoid contents were measured following a modified version of the methodology proposed by Hossain et al. (2011). Results: The mean values for °Brix, citric acid %, and pH were 7.3, 7.1 and 3.4 respectively, without significant differences between treatments. A highly significant difference in the concentration of ascorbic acid was observed between treatments; treatment three had the highest concentration (19.4 mg 100 g-1 FF). There were no significant differences between the fertilization treatments and the control, regarding total polyphenol content (41.34 mg 100 g-1 FF) and flavonoids (1.6 mg 100 g-1 FF) concentrations. Study limitations/implications: The ripening degree of the pineapple fruit directly influences the chemical properties and the concentration of bioactive compounds. Findings/conclusions: NPK fertilization had no effect on °Brix and pH. The citric acid percentage and the total polyphenol content increased as the doses of P2O5 increased. The ascorbic acid concentration and total flavonoid content are not affected by the NPK fertilization dose.

Conjoint analysis of consumer preferences for pineapple fruit in Labuhan Batu District, North Sumatra

This study aims to determine consumer characteristics and attributes, and level of pineapple fruit, which are consumers’ preferences in Labuhan Batu District, North Sumatra Province. The largest peatland is on the east coast, namely in the Labuhan Batu District area of 192 thousand ha. Some research results support that pineapple is tolerant of high soil acidity levels, adaptive to peat swampland that is tolerant of pH 3‒4. Based on this, pineapple is a potential plant in Labuhan Batu District, so sustainable pineapple cultivation is needed. By understanding the characteristics, attributes of pineapple level, from consumer preferences, it is hoped that marketing and determining sales strategies can be adjusted to market demand: methods, conjoint analysis. The characteristics of the consumers used are gender, age, education level, type of work, family income per month, number of family members, and purchase frequency for attributes, taste, size, taste, color, and texture. The results of the study, the characteristics of age 25‒44 are consumers who consume the most pineapples. The combination of pineapple fruit that consumers like, fruit with a sweet taste, large size, strong taste, soft and smooth texture, and yellowish-green color. This can be considered in determining the target market and marketing strategy for pineapple in Labuhan Batu District, North Sumatra Province.

The Use of Pineapple Fruit in Batting Process on the Chemical Properties of Sheepskin Using Shorfloat Tanning

Batting is the process of removing globular and non-collagen proteins. Bromelain can be found in all parts of the pineapple plant (Ananas comosus L.) with different amounts and properties. Bromelain can be used as a batting agent in the tanning process. The purpose of this study was to determine the effect of the bromelain enzyme concentration used during the protein removal process on the quality of sheepskin. This research used 30 sheets of sheepskin obtained from abattoir in Yogyakarta City and pineapple fruit’s flesh. The experimental design used was a completely randomized design. The research uses different concentrations of pineapples fruit’s flesh (T1 0,5%, T2 1%, T3 1,5% and T4 2% w/w) with feliderm (T0). Statistical analysis using one-way analysis of variance and in accordance with the statistical model. The results of this study showed in dissolved protein content was T0 0.83%, T1 0.77%, T2 0.68%, T3 0.82% and T4 0.85%, protein content of batting skin was T0 19.17%, T1 17.90%, T2 18.37%, T3 21.35% and T4 21.50%, protein content of leather was T0 59.69%, T1 59.27%, T2 60.34%, T3 61.59% and T4 63.25%, fat content was T0 15.31%, T1 14.61%, T2 15.19%, T3 15.36% and T4 16.25%, chromium content was T0 2.60%, T1 2.67%, T2 2.78%, T3 2.82% and T4 3.00% and shrinkage temperature was T0 92.330C, T1 95.670C, T2 93.670C, T3 96.330C and T4 97.330C. The results for pineapple juice showed potency to be used as batting agent for sheepskin. The minimum amount of pineapple juice added for batting the sheepskin is 1% (w/w).