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Penentuan Profil Protein Berbasis SDS-PAGE pada Ikan Tongkol(Euthynnus affinis) yang Direndam dengan Ekstrak Jeruk Nipis

(Citrus aurantifolia)

Sarfiana1, Ana Hidayanti Mukaromah2, Stalis Norma Ethica2

1. Program Studi DIV Analis Kesehatan Fakultas Ilmu Keperawatan dan KesehatanUniversitas Muhammadiyah Semarang

2. Laboratorium Kimia Fakultas Ilmu Keperawatan dan Kesehatan UniversitasMuhammadiyah Semarang

ABSTRAK

Ikan tongkol (Euthynnus affinis) merupakan sumber protein hewani yang tinggi akantetapi mudah rusak akibat penambahan senyawa asam seperti ekstrak jeruk nipis(Citrus aurantifolia). Tujuan penelitian ini untuk menentukan profil protein daging ikantongkol yang diolah dengan cara direndam ekstrak jeruk nipis berdasarkan SDS-PAGE.Sampel penelitian yang digunakan daging ikan tongkol segar, kemudian direndam denganekstrak jeruk nipis pada konsentrasi 15 v/v, 20 v/v selama 10, 15, dan 20 menit. Hasilpenelitian, didapatkan pada kontrol 21 pita dan terdapat 8 pita mayor serta 13 pita minor.Pada sampel yang direndam ekstrak jeruk nipis 15% v/v selama 10 menit memiliki 18pita dan terdapat 8 pita mayor serta 10 pita minor. Pada sampel yang direndam ekstrakjeruk nipis 15% v/v selama 15 menit memiliki 16 pita dan terdapat 8 pita mayor serta 8pita minor. Pada sampel yang direndam ekstrak jeruk nipis 15% v/v selama 20 menitmemiliki 13 pita dan terdapat 6 pita mayor serta 7 pita minor. Pada sampel yangdirendam ekstrak jeruk nipis 20% v/v selama 10 menit memiliki 13 pita dan terdapat 6pita mayor serta 7 pita minor. Pada sampel yang direndam ekstrak jeruk nipis 20% v/vselama 15 menit memiliki 13 pita dan terdapat 6 pita mayor serta 7 pita minor, sedangkansampel yang direndam ekstrak jeruk nipis 20% v/v selama 20 menit memiliki 13 pita danterdapat 6 pita mayor serta 7 pita minor. Berdasarkan hasil penelitian ini, dapatdisimpulkan bahwa perendaman daging ikan tongkol dengan ekstrak jeruk nipis yangpaling optimal adalah pada konsentrasi 15% v/v selama 10 menit. Pada konsentrasiperendaman tersebut, pita-pita protein pada profil protein tidak banyak yang hilang.

Kata Kunci : Ikan Tongkol, Ekstrak Jeruk Nipis, Profil Protein, SDS-PAGE.

repository.unimus.ac.id

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Determination of Protein Profile Based on SDS-PAGE on Tongkol Fish(Euthynnus affinis) Soaked With Lime Extract

(Citrus aurantifolia)

Sarfiana1, Ana Hidayanti Mukaromah2, Stalis Norma Ethica2

1. Study Program DIV Analysts Health Faculty of Nursing and Health UniversityMuhammadiyah Semarang.

2. Laboratory of Chemical Faculty of Nursing and Health University MuhammadiyahSemarang.

ABSTRACT

Tuna (Euthynnus affinis) is a high source of animal protein but easily damaged by theaddition of acidic compounds such as lime extract (Citrus aurantifolia). The purpose ofthis study was to determine the protein profile of tongkol fish that was processed bysoaking the extract of lime juice based on SDS-PAGE. Research sample used freshtongkol fish, then soaked with lime extract at concentration 15 v/v, 20 b/v, for 10, 15,and 20 minutes. The results of this study were obtained in 21 band control and 8 majorbands and 13 minor bands. In the sample soaked lime extract 15% v/v for 10 minutes has18 bands and there are 8 major bands and 10 minor bands. In the sample soaked limeextract 15% v/v for 10 minutes has 18 bands and there are 8 major bands and 10 minorbands. In the sample soaked lime extract 15% v/v for 15 minutes has 16 bands and thereare 8 major bands and 8 minor bands. In the sample soaked lime extract 15% v/v for 20minutes had 13 bands and there were 6 major bands and 7 minor bands. In samplessoaked lime extract 20% v/v for 10 minutes had 13 bands and there were 6 major bandsas well as 7 minor bands. In the sample soaked lime extract 20% v/v for 15 minutes had13 bands and there were 6 major bands and 7 minor bands, while samples soaked limeextract 20% v/v for 20 minutes had 13 bands and there were 6 bands Major and 7 minorbands. Based on the results of this study, it can be concluded that the immersion oftongkol fish with the most optimal extract of lemon is at concentration of 15% v/v for 10minutes. At these immersion concentrations, the protein bands on the protein profile arenot missing much.

Keywords: Fish Tongkol, Lime Extract, Protein Profile, SDS-PAGE.

repository.unimus.ac.id