METHOD FOR PRODUCING TIBIG (Ficus nota (Blanco) merr.) LEAF EXTRACT-BASED MEAT TENDERIZER

Abstract

This disclosure belongs to the field of food biotechnology, which particularly relates to a method for producing a tibig (Ficus nota (Blanco) merr.) leaf extract-based meat tenderizer. Unlike conventional tenderizers that rely on synthetic chemicals or imported fig species, the present utility model utilizes locally abundant tibig leaves as a natural source of ficin. The method comprises maceration extraction in order to obtain a tibig leaf extract with 10% concentration, thereby providing a low-cost and plant-based meat tenderizing composition. The disclosed process ensures reproducible preparation conditions and enables direct application of the tibig leaf extract in food processing, offering a practical alternative to existing tenderizers.