PROFIL PROTEIN MENGGUNAKAN METODE SDS-PAGE PADA DAGING AYAM POTONG YANG DIRENDAM FORMALIN

Syarah, Yulia Ayu Aningtias, G1C216110 (2017) PROFIL PROTEIN MENGGUNAKAN METODE SDS-PAGE PADA DAGING AYAM POTONG YANG DIRENDAM FORMALIN. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Tujuan penelitian ini untuk menganalisis profil protein menggunakan metode SDS-PAGE pada daging ayam potong yang direndam formalin. Sampel penelitian yang digunakan daging ayam potong segar jenis broiler, kemudian direndam dengan larutan formalin pada konsentrasi 0% V/v , 4% V/v, 6% V/v, 8% V/v, dan 10% V/v selama 5 dan 10 menit. Hasil penelitian, didapatkan pada 0% V/v (kontrol) terdapat 3 pita protein mayor serta 9 pita protein minor. Pada sampel yang direndam formalin konsentrasi 4% V/v selama 5 menit terdapat 1 pita protein mayor serta 3 pita protein minor. Pada sampel yang direndam formalin konsentrasi 6% V/v selama 5 menit terdapat 2 pita protein mayor. Pada sampel yang direndam formalin konsentrasi 8% V/v selama 5 menit terdapat 2 pita protein yaitu pita protein mayor. Pada sampel yang direndam formalin konsentrasi 10% V/v selama 5 menit memiliki 2 pita protein yaitu pita protein mayor. Pada sampel yang direndam formalin konsentrasi 4% V/v selama 10 menit memiliki 2 pita protein yaitu 1 pita protein mayor dan 1 pita protein minor. Pada sampel yang direndam formalin konsentrasi 6% V/v selama 10 menit terdapat 1 pita protein yaitu pita protein minor. Pada sampel yang direndam formalin konsentrasi 8% V/v selama 10 menit terdapat 1 pita protein yaitu pita protein minor. Pada sampel yang direndam formalin konsentrasi 10% V/v selama 10 menit terdapat 1 pita protein yaitu pita protein minor. Berdasarkan hasil dapat disimpulkan bahwa semakin tinggi konsentrasi formalin dan semakin lama perendaman maka penyerapan pada formalin semakin banyak sehingga pita protein semakin berkurang karena didalam formalin memiliki gugus aldehid yang bersifat asam yang akan berikatan dengan gugus peptida pada protein yang bersifat basa. Kata Kunci : Daging Ayam Potong, Formalin, Profil Protein, SDS-PAGE The aim of this research was to analyze protein profile using SDS-PAGE method on formalin soaked chicken meat. The research sample used fresh broiler chickens, then soaked with formalin solution at 0% v/v, 4% v/v, 6% v/v, 8% v/v and 10% v/v concentration for 5 and 10 minutes. The result, obtained 0% V / v (control) there are 3 main protein bands and 9 minor protein bands. In the immersed formalin sample the 4% v/v concentration for 5 minutes contained 1 main protein band and 3 minor protein bands. In a formalin-immersed sample the concentration of 6% V / v for 5 minutes contained 2 major protein bands. In the sample which was soaked formalin concentration of 8% v/v for 5 minutes there are 2 protein bands that is protein band major. In the formalin-immersed sample the concentration of 10% v/v for 5 minutes has 2 protein bands, namely the major protein band. In the formalin-immersed sample the concentration of 4% v/v for 10 minutes had 2 protein bands, 1 protein band and 1 minor protein band. In a sample of formalin-immersed concentrations of 6% v/v for 10 minutes there was 1 protein band of minor protein bands. In a sample of formalin-immersed concentration of 8% v/v for 10 minutes there was 1 protein band that is a minor protein band. In a sample of formalin-immersed concentration of 10% v/v for 10 minutes there was 1 protein band that is a minor protein band. Based on the results it can be concluded that the higher concentration of formalin and the longer soaking the absorption in formalin more and more so that the protein bands are reduced because inside formalin has acidic aldehyde group that will bind to peptide group on protein which is base. Keywords: Chicken Meat, Formalin, Protein Profile, SDS-PAGE

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