PROFIL PROTEIN DAGING KAMBING, SAPI DAN KERBAU YANG DILUMURI SERBUK BUAH PEPAYA DENGAN METODE SDS-PAGE

Yunianto, Ilham Muharrom, G1C013014 (2017) PROFIL PROTEIN DAGING KAMBING, SAPI DAN KERBAU YANG DILUMURI SERBUK BUAH PEPAYA DENGAN METODE SDS-PAGE. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Dagingmerupakan unsurgiziyang dibutuhkan manusia dan sangat penting bagi tubuh karena memiliki kandungan protein yang sangat tinggi. Kualitas daging dapat diperbaiki dengan cara pengolahan agar daging dapat menjadi lunak, yaitu menggunakan enzim papain yang terdapat dalam buah papaya.Tujuan penelitian ini untuk mengetahui profil protein pada daging kambing, sapi dan kerbau yang dilumuri serbuk buah pepaya. Hasil penelitian menunjukkan, Daging kambing tanpa dilumuri serbuk buah pepaya (kontrol) memiliki 9 pita protein mayor dan 13 pita protein minor, Sedangkan pada daging kambing yg telah dilumuri serbuk buah papaya semakin tinggi konsentrasi serbuk buah pepaya semakin menghilang pita protein mayor dan berubah menjadi pita protein minor, Daging sapi tanpa dilumuri serbuk buah pepaya (kontrol) memiliki 6 pita protein mayor dan12 pita protein minor, Sedangkan pada daging sapi yg telah dilumuri serbuk buah papaya semakin tinggi konsentrasi serbuk buah pepaya semakin menghilang pita protein mayor dan berubah menjadi pita protein minor, Daging kerbau tanpa dilumuri serbuk buah pepaya (kontrol) memiliki 6 pita protein mayor dan 18 pita protein minor, Sedangkan pada daging kerbau yg telah dilumuri serbuk buah papaya semakin tinggi konsentrasi serbuk buah pepaya semakin menghilang pita protein mayor dan berubah menjadi pita protein minor. Berdasarkan hasil tersebut menunjukkan bahwa semakin tinggi konsentrasi serbuk buah pepaya dan semakin tinggi konsentrasi enzim papain yang terdapat dalam buah pepaya, Semakin banyak protein yang terhidrolisis. Kata kunci : Daging, Serbukbuah pepaya, Profil Protein, SDS – PAGE Meat is a nutritional element needed by humans and is very important for the body because it has a very high protein content. The quality of meat can be improved by processing so that the meat can be soft, that is using papain enzyme contained in papaya fruit. The purpose of this research is to know protein profile in goat meat, cow and buffalo which smeared with papaya powder. The results showed that goat meat without smeared papaya powder (control) has 9 major protein bands and 13 minor protein bands, whereas in mutton which has been smeared papaya fruit powder the higher the concentration of papaya powder more disappear the protein bands major and turn into ribbon protein minerals, beef without papaya powder (control) has 6 major protein bands and 12 minor protein bands, While the beef has been smeared papaya fruit powder the higher the concentration of papaya fruit powder increasingly disappear the major protein bands and turn into minor protein bands , Buffalo meat without smeared papaya powder (control) has 6 major protein bands and 18 bands of minor protein, While the buffalo meat that has been smeared papaya fruit powder the higher the concentration of papaya fruit powder increasingly disappear the major protein bands and turn into minor protein bands. Based on these results show that the higher concentration of papaya powder and the higher the concentration of papain enzyme contained in papaya fruit, The more protein is hydrolyzed. Keywords: Meat, Papaya Fruit Powder, Protein Profile, SDS - PAGE

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