Effect of maltodextrin concentration on enzyme activity of bromelain enzyme extract powder

The significant production of pineapple in Indonesia generates substantial waste, particularly pineapple core, which contains bromelain, an enzyme with numerous benefits. This study highlights the novel use of maltodextrin as a protectant to enhance bromelain quality. Maltodextrin acts as a protectant by forming a film around the enzyme molecules, shielding them from adverse conditions such as high temperatures and physical stress during processing. The research was conducted in three stages: extraction, purification, and drying. The independent variable used is maltodextrin concentration with variations of 2, 4, 6, 8, 10%, and without maltodextrin. The purification process in this study uses assistance with ultrafiltration membranes and then dried using an oven. Analytical assessments included pH measurement, FTIR analysis, enzyme activity tests, and protein content evaluation. The results showed that the optimal sample was produced with 6% maltodextrin, yielding a pH of 5.84, protein content of 4.5 mg/mL, and specific enzyme activity of 61.333 U/g, exceeding commercial bromelain (50.000 U/g). The powder was microbiologically safe, showing no presence of Escherichia coli and Salmonella sp. and a total plate count of 650 CFU/mL. FTIR analysis confirmed that the functional groups of the produced bromelain powder were consistent with those of commercial bromelain, containing N-H, O-H, C-H, C=O, C-N, and C-O groups. The 6% maltodextrin sample exhibited the highest concentration of amide groups, correlating with enhanced enzyme activity. These findings demonstrate the potential of maltodextrin to stabilize bromelain, producing a high-quality enzyme powder, and has significant industrial applications in food, pharmaceuticals, and cosmetics.