PROFIL PROTEIN TIGA JENIS DAGING YANG DILUMURI SERBUK BUAH MENGKUDU BERBASIS SDS-PAGE

Jariah M, Wa Ode, G1C216059 (2017) PROFIL PROTEIN TIGA JENIS DAGING YANG DILUMURI SERBUK BUAH MENGKUDU BERBASIS SDS-PAGE. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Buah mengkudu mengandung enzim protease yang dapat menghidrolisa protein dengan memutuskan ikatan peptida, sehingga dapat digunakan untuk melunakkan daging. Tujuan penelitian ini untuk menganalisis profil protein pada 3 jenis daging (kambing, kerbau dan sapi) sebelum dan sesudah dilumuri serbuk buah mengkudu dengan lama perendaman 30 menit. Profil protein tiga jenis daging dianalisis menggunakan metode SDS-PAGE. Desain penelitian ini adalah penelitian deskriptif dengan objek penelitian adalah daging kambing, kerbau dan sapi yang dilumuri serbuk buah mengkudu. Hasil penelitian menunjukkan pada daging kontrol (kambing, kerbau dan sapi) yang tidak dilumuri serbuk buah mengkudu terdapat banyak pita protein mayor dibandingkan dengan pita protein minor. Sedangkan pada daging kambing, kerbau dan sapi yang dilumuri dengan serbuk buah mengkudu dengan konsentrasi 10% b⁄(b ),15%( b)⁄(b ),20% b⁄(b )dan 25%( b)⁄(b )menunjukkan hasil yang berbeda pada setiap kosentrasi yaitu terdapat banyak pita protein minor dari pada pita protein mayor. Semakin tinggi konsentrasi serbuk buah mengkudu maka jumlah protein pada daging semakin banyak yang terdenaturasi. Berdasarkan hasil tersebut menunjukkan bahwa enzim protease yang terdapat dalam serbuk buah mengkudu mampu memecah ikatan-ikatan peptida pada protein daging hingga protein berbentuk pita-pita minor (mikromolekul). Kata kunci : Daging, serbuk buah mengkudu, profil protein, SDS-PAGE Noni contains protease enzymes that can hydrolyze proteins by breaking the peptide bond, so it can be used to soften the meat. The purpose of this study was to analyze protein profile on 3 types of meat (goats, buffalo and cow) before and after greased with non-fertilizing powder with 30 minutes immersion. Protein profile of three meat types was analyzed using the SDS-PAGE method. The design of this research is descriptive research with the object of research are goat meat, buffalo and cow greased with powder of noni. The results showed that in control meat (goats, buffalo and cow) that were not greased with noni powder there were many major protein bands compared with minor protein bands. While on goat meat, buffalo and cow greased with powder of noni with concentration 10% b / b, 15% b / b, 20% b / b and 25% b / b showed different results at each concentration that there were many minor protein bands than the major protein bands. The higher concentration powder of Noni then the amount of protein in the meat is more denatured. Based on these results indicate that the protease enzyme contained in the powder of noni is able to break peptide bonds in meat protein to protein-shaped minor bands (micromolecul). Keyword : meat, noni powder, protein profile, SDS-PAGE

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