{"id":2593,"date":"2019-03-24T17:17:23","date_gmt":"2019-03-24T10:17:23","guid":{"rendered":"http:\/\/amisca.chem.itb.ac.id\/?p=2593"},"modified":"2019-03-24T17:17:23","modified_gmt":"2019-03-24T10:17:23","slug":"anodic-1-nanas-dan-bromelain","status":"publish","type":"post","link":"https:\/\/multisite.itb.ac.id\/hm-amisca\/?p=2593","title":{"rendered":"ANODIC #1: Nanas dan Bromelain"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2595\" src=\"http:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1.jpg\" alt=\"\" width=\"917\" height=\"1280\" srcset=\"https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1.jpg 917w, https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-215x300.jpg 215w, https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-734x1024.jpg 734w, https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-768x1072.jpg 768w\" sizes=\"auto, (max-width: 917px) 100vw, 917px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2596\" src=\"http:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-2.jpg\" alt=\"\" width=\"922\" height=\"1280\" srcset=\"https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-2.jpg 922w, https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-2-216x300.jpg 216w, https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-2-738x1024.jpg 738w, https:\/\/multisite.itb.ac.id\/hm-amisca\/wp-content\/uploads\/sites\/309\/2019\/03\/Eps-1-2-768x1066.jpg 768w\" sizes=\"auto, (max-width: 922px) 100vw, 922px\" \/><\/p>\n<p>Memakan daging yang keras maupun alot, khususnya daging sapi , merupakan permasalahan serius bagi para penikmat olahan daging seperti tongseng, gulai, dsb. Biasanya untuk mengolah daging agar empuk dilakukan pemasakan daging yang lama. Secara ilmiah memang dengan adanya pemanasan maka akan terjadi pemutusan ikatan (dalam hal ini ikatan peptida pada kolagen sapi). Tetapi hal ini tidaklah efisien sebab membutuhkan energi yang besar serta waktu yang cukup lama agar daging bisa benar-benar \u2018empuk\u2019 dan nikmat saat disantap ,sehingga biaya untuk mengolahnya semakin mahal dan penyantap harus menunggu lama karena ini. Adakah solusi untuk mengatasi hal tersebut???<br \/>\nYUK SIMAK POSTER DI ATAS !!!<\/p>\n<p>Apabila sahabat ANODIC ingin mengetahui informasi tersebut lebih dalam, bisa banget nih sahabat ANODIC membuka halaman web di bawah ini.<br \/>\nSemoga bermanfaat \ud83d\ude42<\/p>\n<p>https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC5932962\/<br \/>\nhttps:\/\/science.howstuffworks.com\/innovation\/edible-innovations\/pineapple-enzyme-tenderize-steak1.htm<\/p>\n<p>#TimJurnalistikAMISCA<br \/>\n#AMISCAPunyaKarya<br \/>\n#RisetdanInovasiAMISCA<br \/>\n#LESGOAMISCA<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Memakan daging yang keras maupun alot, khususnya daging sapi , merupakan permasalahan serius bagi para penikmat olahan daging seperti tongseng, gulai, dsb. Biasanya untuk mengolah daging agar empuk dilakukan pemasakan &#8230;<\/p>\n","protected":false},"author":1212,"featured_media":2595,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,8],"tags":[],"class_list":["post-2593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anodic","category-kimia-itb"],"_links":{"self":[{"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=\/wp\/v2\/posts\/2593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=\/wp\/v2\/users\/1212"}],"replies":[{"embeddable":true,"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2593"}],"version-history":[{"count":0,"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=\/wp\/v2\/posts\/2593\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=\/wp\/v2\/media\/2595"}],"wp:attachment":[{"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/multisite.itb.ac.id\/hm-amisca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}