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

repository.unimus.ac.id

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

repository.unimus.ac.id