pelunak

Pelunak is a general term used in Indonesian and Malay to describe agents and techniques that tenderize meat or soften ingredients. In culinary practice, a pelunak can be a physical tool, an enzymatic additive, or a chemical marinade that breaks down collagen and muscle fibers, making meat more tender and quicker to cook.

Etymology: The word comes from the root lunak meaning soft, with the prefix pe- indicating an agent or instrument.

Common forms: Mechanical tenderization uses a meat mallet, perforated tenderizers, or scoring to disrupt tissue. Enzymatic tenderizers use proteolytic enzymes such as papain from papaya, bromelain from pineapple, or ficin from figs, applied as powders or included in marinades. Chemical or marinade-based tenderizers rely on acids (vinegar, citrus), yogurt, or wine to denature proteins. Brining (salt-based solutions) and aging (wet or dry) also improve tenderness by affecting water retention and tissue structure.

Applications and cautions: The choice depends on meat type, desired texture, and flavor. Over-tenderizing can produce mushy meat; enzyme-based products should be used sparingly and rinsed or neutralized to avoid off-flavors. Food safety requires refrigeration during marination and avoiding cross-contamination.

Pelunak is widely used in Southeast Asian and other cuisines as a practical approach to improve texture and cooking efficiency.