PROFIL PROTEIN DAGING SAPI, KAMBING DAN KERBAU YANG DILUMURI SERBUK BUAH NANAS (Ananas comosus (L.) Merr)

Rachmawati, Erni, G1C012007 (2017) PROFIL PROTEIN DAGING SAPI, KAMBING DAN KERBAU YANG DILUMURI SERBUK BUAH NANAS (Ananas comosus (L.) Merr). Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Meat contains a high protein, there are also essential amino acids are complete, balanced, several types of minerals and vitamins. Pineapple contains bromelin enzyme which is part of sulfidril protease enzyme capable of hydrolyzing peptides become a simpler molecules that is amino acids. The purpose of this research was to analyze the protein profiles meat of cow, goat and buffalo with pineapple powder concentrate 5%, 10%, 15% and 20% for 20, 40 and 60 minutes with SDS-PAGE method. The design this research is experimental and descriptive with the object of research are meat of cow, goat and buffalo which smeared pineapple powder with variation of concentration and incubation time 20, 40 and 60 minutes. The results of this study based on electrophoresis SDS-PAGE showed control meat of cow, goat and buffalo there are many protein major band. While the meat was smeared pineapple powder showed a higher concentration of pineapple powder and longer incubation time, the more hydrolyzed major proteins, such as the meat with pineapple powder concentration of 20% meat of goat and buffalo contained 1 major protein and beef there is a nothing major protein band. Based on the results of the study showed that the bromelin enzyme in pineapple powder is able to hydrolyze the peptide become a simpler amino acid. Keywords: Meat, pineapple, protein profile, SDS-PAGE

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