PROFIL PROTEIN DAGING IKAN BANDENG (Chanos chanos) MENGGUNAKAN SDS-PAGE SEBELUM DAN SESUDAH PENGGARAMAN

Feri, G1C216139 (2017) PROFIL PROTEIN DAGING IKAN BANDENG (Chanos chanos) MENGGUNAKAN SDS-PAGE SEBELUM DAN SESUDAH PENGGARAMAN. Undergraduate thesis, Universitas Muhammadiyah Semarang.

[img]
Preview
Text
ABSTRAK.pdf

Download (2MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (2MB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (2MB) | Preview
[img] Text
BAB III.pdf
Restricted to Repository staff only

Download (2MB) | Request a copy
[img] Text
BAB IV.pdf
Restricted to Repository staff only

Download (2MB) | Request a copy
[img]
Preview
Text
BAB V.pdf

Download (2MB) | Preview
[img]
Preview
Text
DAFTAR PUSTAKA.pdf

Download (2MB) | Preview

Abstract

Fish milkfish (Chanos chanos) is a brackish water fish as a potential source of animal protein because it is easy to digest, but has a weakness that is easily rot. To avoid decomposition can be done with penggaraman preservation on the fish. Techniques of penggaraman dry penggaraman is done using table salt. This research used the meat of the fish tail banding as much as one that is divided into 7 parts, one part meat as control not done penggaraman and 6 section which done penggaraman with concentrations of 10, 20, 30% b/b for 30 minutes and 60 minutes. The purpose of this research is looking at the profile of protein before and after penggaraman in fish milkfish (Chanos chanos). The method used is the method of Gel Electrophoresis (SDS-PAGE). The results showed fish flesh before banding penggaraman tapes have a control with a total of 15 proteins that are more than the number of bands after penggaraman. Milkfish flesh of fish that have been salted with a concentration of 10% during the 30-minute tape has 14 protein. Milkfish flesh of fish that have been salted with a concentration of 10% during the 30-minute tape has 14, fish Meat that has been salted whitefish with a concentration of 30% during the 30-minute tape has 11, fish Meat that has been salted whitefish with a concentration of 10% during 60 minutes has 12 Ribbon fish, whitefish that has been salted with a concentration of 20% over the past 60 minutes had 11 ribbons, fish Meat that has been salted whitefish with 30% concentration for 60 minutes has 10 Ribbon. These results indicate that the higher the percentage of salt and the length of time that is used in the process of penggaraman meat fish whitefish then the higher levels of the protein denaturation was marked with the depletion and disappearance Ribbon-Ribbon profile protein. Keywords: Penggaraman, fish banding profiles of proteins, SDS-PAGE

Item Type: Thesis (Undergraduate)
Contributors Thesis: 016/D4Ana/XI/2017
Subjects: R Medicine > Health Analyst
Divisions: Faculty of Nursing and Health > D4 Health Analyst
Depositing User: perpus unimus
Date Deposited: 22 Jan 2018 03:57
Last Modified: 12 Apr 2018 07:38
URI: http://repository.unimus.ac.id/id/eprint/1435

Actions (login required)

View Item View Item