The structure of pineapple ((Ananas comosus) is hard and brittle, but it is easy to soften under the influence of high temperature during processing. Understanding the structure, arrangement and chemical reactivity of pectin in the cell wall is key to predicting and controlling changes in cluster structure. There are many different methods to affect the pectin composition to create an insoluble calcium pectate complex to keep the connection between cells, keep the structure for pineapple. The addition of the pectin methylesterase enzyme (PME) extracted from tomato to pineapple is one of the recent researched trends with the aim of improving the structural change of pineapple due to heat. Based on the recommendations made from previous studies on enzyme addition to pineapple, in this study, experiments were conducted on the influence of the order of addition of PME and CaCl2, the effect of temperature of PME addition, and the influence of PME activity on the structural change of pineapple