PROFIL PROTEIN TELUR ASIN YANG DIREBUS LARUTAN TAWAS DENGAN METODE SDS-PAGE

Wardani, Reka Mulya Kusuma, G1C013023 (2017) PROFIL PROTEIN TELUR ASIN YANG DIREBUS LARUTAN TAWAS DENGAN METODE SDS-PAGE. Undergraduate thesis, Universitas Muhammadiyah Semarang.

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Abstract

Telur asin merupakan produk awetan dan produk olahan telur yang mempunyai masa simpan lama dan rasa asin karena kenaikan gizi yang cukup berarti terlihat pada kadar kalsiumnya, yaitu 56 mg pada telur itik segar menjadi 120 mg pada telur asin untuk lebih lama masa simpannya dan terlihat padat maka perlu ditambahkan bahan pengawet salah satunya tawas. Tawas mengandung ion logam berat yaitu aluminium yang dapat menimbulkan gangguan kesehatan, khususnya system enzimatik dan jaringan. Hati dan ginjal adalah jaringan yang lebih dahulu terkena dampak tersebut, karena merupakan organ detoksifikasi. Penelitian bertujuan untuk manganalisis profil protein telur asin yang direbus menggunakan larutan tawas 0%, 3%, 5% dan 7% dengan metode SDS-PAGE. Objek penelitian adalah telur asin yang direbus larutan tawas dengan konsentrasi 0% (X0),3% (X1), 5% (X2), dan 7% (X3) selama 2 jam. Hasil penelitian sampel X0 (tanpa tawas) menunjukkan pola pita protein mayor dengan berat molekul 58 kDa, dan pita protein minor 245 kDa, 130 kDa, 50 kDa. Sampel X1 (direbus tawas 3%) menunjukkan pola pita protein mayor 65 kDa dan pita protein minor 245 kDa, 130 kDa, 65 kDa, 50 kDa. Sampel X2 menunjukkan hasil pola pita protein minor 245 kDa, 130 kDa, 115 kDa, 50 kDa. Pita protein mayor pada sampel X2 berkurang dan berubah menjadi protein minor, hal ini menunjukkan bahwa tawas mampu mengendapkan protein pada telur asin. Sampel X3 menunjukkan hasil pola pita protein minor 78 kDa, 55 kDa. Pada sampel X2 dan X3 sub unit proteinnya semakin kecil dan tidak ada lagi protein mayor. Kata kunci : Telur Asin, larutan tawas, profil protein, SDS-PAGE Telur Asin is egg-processed products that have long shelf life and salty taste due to the significant increase of nutrition seen at calcium level, ie from 56 mg in fresh duck eggs to 120 mg in salted duck eggs for salted eggs longer Shelf life and look solid then it is necessary to add preservatives one of them alum. Alum that is used to improve the quality of food containing heavy metal ions is aluminum which can cause health problems, especially enzymatic systems and tissues. The liver and kidneys are the first tissues affected, because they are detoxifying organs. This study aims to analyze the protein profile of boiled eggs using 0%, 3%, 5% and 7% alum solution with SDS-PAGE method. The object of this research was salted salt of alum solution with concentration 0% (X0), 3% (X1), 5% (X2), and 7% (X3) for 2 hours. The results of the X0 sample (salted egg without boiling alum) showed a major protein band pattern with a molecular weight of 58 kDa, and there were minor protein bands of 245 kDa, 130 kDa, 50 kDa. Samples X1 (3% boiled salted alum egg) showed major protein band patterns of 65 kDa and minor protein bands of 245 kDa, 130 kDa, 65 kDa, 50 kDa. Sample X2 shows the results of minor protein band patterns of 245 kDa, 130 kDa, 115 kDa, 50 kDa. The major protein bands in the X1 sample were reduced and turned into a minor protein, indicating that alum could precipitate proteins in salted eggs. Sample X3 shows the results of a minor protein band pattern of 78 kDa, 55 kDa. In the X2 and X3 samples the protein subunits are smaller and there is no major protein. Keywords: Salted Egg, alum solution, protein profile, SDS-PAGE

Item Type: Thesis (Undergraduate)
Subjects: R Medicine > Health Analyst
Divisions: Faculty of Nursing and Health > D4 Health Analyst
Depositing User: perpus unimus
Date Deposited: 28 Dec 2017 06:17
Last Modified: 28 Dec 2017 06:18
URI: http://repository.unimus.ac.id/id/eprint/1250

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