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PROFIL PROTEIN TIGA JENIS DAGING YANG DIRENDAM SERBUK KULIT
NANAS BERBASIS SDS-PAGE
Muhammad Ibrahim1, Sri Darmawati2, Endang Tri Wahyuni Maharani3
1.Program Studi D IV Analis Kesehatan Fakultas Ilmu Keperawatan dan Kesehatan
Universitas Muhammadiyah Semarang 2.Laboratorium Biologi Molekuler Fakultas Ilmu Keperawatan dan Kesehatan Universitas
Muhammadiyah Semarang 3.Laboratorium Kimia Fakultas Ilmu Keperawatan dan Kesehatan Universitas
Muhammadiyah Semarang
ABSTRAK
Daging merupakan bahan makanan hewani yang hampir digemari oleh seluruh
lapisan masyarakat Karena rasanya lezat dan mengandung nilai gizi yang tinggi. Kulit
nanas memiliki kandungan enzim bromelin yaitu enzim protease yang dapat mehidrolisis
protein, protease, atau peptide sehingga dapat digunakan untuk melunakkan daging. Tujuan
penelitian ini untuk menganalisis profil protein pada tiga jenis daging (sapi, kambing dan
kerbau) yang direndam serbuk kulit nanas dengan variasi konsentrasi 5%, 10%, 15% dan
20% 𝑏 𝑏⁄ selama 60 menit dengan metode SDS-PAGE. Desain penelitian ini adalah
penelitian deskriptif dengan objek penelitian adalah daging sapi, kambing dan kerbau yang
direndam serbuk kulit nanas dengan variasi konsentrasi selama 60 menit. Hasil penelitian
berdasarkan hasil elektroforesis menunjukan pada daging kontrol seperti daging sapi,
kambing dan kerbau terdapat banyak pita-pita protein mayor. sedangkan pada daging yang
direndam serbuk kulit nanas menunjukan semakin tinggi konsentrasi serbuk kulit nanas
semakin mengurangi jumlah pita protein mayor, seperti perendaman dengan konsentrasi
perendaman 20% daging kerbau dan daging kambing hanya terdapat 1 pita protein dan
pada daging sapi tidak terdapat pita mayor. Dari hasil penelitian yang telah dilakukan
menunjukkan bahwa enzim bromelin dalam serbuk kulit nanas dapat menghidrolisis
protein yang mengandung ikatan peptida menjadi asam amino yang lebih sederhana.
Kata kunci : Daging, kulit nanas, profil protein, SDS-PAGE
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PROTEIN PROFILE OF THREE TYPES OF MEAT SOAKED IN PINEAPPLE
POWDER BASED SDS-PAGE
Muhammad Ibrahim1, Sri Darmawati2, Endang Tri Wahyuni Maharani3
1.DIV Health Analyst Program Study of Nursing and Health Science Faculty of
Muhammadiyah University of Semarang 2. Molecular Biology Laboratory of Nursing and Health Science Faculty of Muhammadiyah
University of Semarang 3.Chemistry Laboratory of Nursing and Health Science Faculty of Muhammadiyah
University of Semarang
ABSTRACT
Meat is food material which is almost liked by all of society because meat has
delicious taste and contains high nutritions. The skin of pineapple contains Bromelain
enzyme which is a protease enzyme. It can hydrolyze protein, protease or peptides so it can
be used to soften the meat. The purpose if this study is for analyzing protein profile of
three types of meat (cow, goat and buffalo) soaked in pineaplle skin powder with variation
of concentration 5 %, 10%, 15 % and 20% for 60 minutes with SDS-PAGE method. The
design of this study is descriptive study with cow, goat and buffalo meats soaked in
pineapple skin powder with variation of concentration for 60 minutes as study objects. The
result of this study is based electrophoresis result which shows that control meats like cow,
goat and buffalo meats have many major protein bands. Meats which are soaked in
pineapple skin powder show that the higher concentration of pineaplle skin powder, the
more decrease major protein bands are, such as soaking goat and buffalo meats with
concentration 20 % which only have one protein band while cow meat does not have
protein band. The conclussion of this study is bromelain enzyme in pineapple skin powder
can hydrolize proteins which contain peptide bond to becomes more simple amiono acids.
Keyword : Meat, Pineapple Skin, Protein Profile , SDS-PAGE
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