Effect of some components of pineapple waste (Ananas comosus (L.) merr.) on the chemical composition of deer jerky

Pineapple plants (Ananas comosus (L.) Merr.) are cultivated for their fruits, whereas other parts of the plant such as the stems, leaves, stalks, peels and eyes and cores are usually discarded and end up as waste in landfills.All parts of the pineapple plant contain different amount of bromelain enzymes, which can be used as meat tenderizer.In this study, each component of pineapple waste is used to tenderize deer jerky, which tends to be hard, dense, and fibrous.This study aims to determine the effect of different parts of pineapple waste on the chemical composition of deer jerky.Each component of pineapple waste (stems, leaves, stalks, peels and eyes and cores) was blended and then squeezed in a glass beaker to extract up to 500 mL of juice.Deer jerky with a size of 5x5 cm was placed in the glass beaker containing pineapple juice and soaked for 20 min.Parameters tested were moisture, protein, fat, and ash content of each pineapple waste.The data obtained were analyzed for variance using a completely randomized design with 5 components of pineapple waste.The results showed that the pineapple waste had significant effect (P<0.01) on the chemical composition of deer jerky.Deer jerky soaked in pineapple peel and eye juice had a better chemical composition, because it had a higher protein, fat, and ash content (P<0.01) and a lower moisture content (P<0.01)compared to the ones treated with other pineapple waste components.It can be concluded that the best pineapple waste components for soaking deer jerky are the peel and eye and leaves, because they can increase protein content, and at the same time decrease content of fat and ash/minerals (salt) in deer jerky.