PROFIL PROTEIN DAGING KAMBING, KERBAU DAN SAPI YANG DIRENDAM LARUTAN JAHE BERBASIS SDS-PAGE

Fadhila, Rieke, G1C216015 (2017) PROFIL PROTEIN DAGING KAMBING, KERBAU DAN SAPI YANG DIRENDAM LARUTAN JAHE BERBASIS SDS-PAGE. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Jahe mengandung enzim protease yaitu zingibain yang dapat menghidrolisa protein sehingga dapat melunakkan daging. Tujuan penelitian ini untuk menganalisis profil protein pada daging kambing, kerbau dan sapi sebelum dan sesudah direndam larutan jahe dengan konsentrasi 4% v/v, 6% v/v, 8% v/v dan 10% v/v selama 30 menit. Profil protein daging dianalisis dengan metode SDS-PAGE. Hasil penelitian menunjukkan pada daging kontrol yang tidak direndam larutan jahe banyak terdapat pita protein mayor. Sedangkan pada daging sampel yang telah direndam larutan jahe banyak terdapat pita protein minor. Hasil penelitian ini menunjukkan bahwa perendaman daging dengan larutan jahe dapat mengempukkan daging karena enzim zingibain yang terdapat dalam larutan jahe dapat memecah ikatan peptida pada protein daging sehingga membentuk mikromolekul (pita minor). Larutan jahe paling baik untuk merendam daging kambing, kerbau dan sapi selama 30 menit yaitu pada konsentrasi 4% karena masih banyak terdapat protein pada daging tersebut. Semakin tinggi konsentrasi larutan jahe, maka semakin banyak kandungan enzim zingibain sehingga kemampuan untuk menghidrolisa protein semakin tinggi yang ditandai dengan berkurangnya pita protein mayor dan bertambahnya pita protein minor. Kata kunci : Daging, Jahe, Profil Protein, SDS-PAGE Meat is one of the food materials which has a high nutrition that is protein and contains a complete and balanced amino acid structure. Ginger contains a zingibain enzyme (protease enzyme that can hydrolyze proteins), therefore it can be used to tenderize meat. This study aims at analyzing protein profiles in goat, buffalo and cow meats, before and after they are soaked with ginger solution. The meat protein profiles were analyzed by using the SDS-PAGE method. The results showed that in control meat, which is goat, buffalo and cow meats that were not soaked by ginger solution, there are many major protein bands instead of minor. While the goat, buffalo and cow meats that were soaked in ginger solution found much more minor protein bands. These results show that an immersion with the zingibain enzyme in ginger solution can break peptide bonds in meat proteins, so that the proteins form micro molecules (minor bands) that can tenderize meat. The concentration of ginger solution is best at 4% concentration because there are still many proteins remain in the meats. The higher the concentration of ginger solution, the more minor bands are formed and the more protein will decrease. Keyword : Meat, Ginger, Protein Profiles, SDS-PAGE

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