PROFIL PROTEIN BERBASIS SDS – PAGE PADA SUSU SAPI DAN SUSU KAMBING ETAWA PASTEURISASI DAN MENDIDIH

Hasanuddin, G1C216003 (2017) PROFIL PROTEIN BERBASIS SDS – PAGE PADA SUSU SAPI DAN SUSU KAMBING ETAWA PASTEURISASI DAN MENDIDIH. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

The aim of this study is to decribe protein profile based SDS-PAGE on fresh, pasteurization and heated till boiling milk of dairy cows and Etawa. The materials of this study are fresh milk of cow and Etawa. Protein profile of milk of cow and Etawa are analyzed using 10% SDS-PAGE method. SDS-PAGE analysis to fresh milk of cow and Etawa shows 15 protein bands and 11 protein bands. Pasteurization milk of cow and Etawa shows the same result as fresh milk however it is different with cow and Etawa’s milks which are cooked untill boiling showing broken protein bands. Broken protein bands on cow’s milk cooked untill boiling are 6 protein bands with each molecular weights are 245 Kda, 180 Kda, 21 Kda, 15 Kda, 14 Kda and 5 Kda. Broken protein bands on Etawa’s milk cooked untill boiling are 3 protein bands with each molecular weights are 180 Kda, 33 Kda and 21 Kda. The result of this study shows that cow and Etawa milk processing by pasteurization is not influence milk protein structure while cooked milk untill boiling causes some proteins of cow and Etawa’s milk to become broken. Keyword : Cow milk. Etawa Milk, Pazteurization

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