Variasi Profil Protein Daging Sapi yang Dibungkus Daun Pepaya dengan Elektrophoresis SDS-Page
Downloads
Abstrak
Daging merupakan bahan pangan yang penting dalam memenuhi kebutuhan gizi.Protein pada daging lebih mudah dicerna dibanding protein yang berasal dari tumbuhan (nabati). Daun pepaya merupakan tanaman obat-obatan karena mengandung senyawa alkaloida dan enzim proteolitik, papain, khimopapain, dan lisosom, yang berguna pada proses pencernaan dan mempermudah kerja usus Dalam pepaya terkandung enzim-enzim protease (pengurai protein) yaitu papain dan kimopapain. Kedua enzim ini mempunyai kemampuan menguraikan ikatan- ikatan dalam melekul protein sehingga protein terurai menjadi polipeptida dan dipeptide.Berdasarkan penelitian yang dilakukan di dapatkan hasil sebagai berikut pada tiap sampelnya sampel dengan rendaman daun papaya selama 10 menit memiliki 11 pita protein, sampel rendaman daun papaya selama 20 menit memiliki 16 pita protein dan sampel rendaman daun papaya selama 30 menit memiliki 15 pita protein.
Keywords: prifil protein, daging sapi, SDS page, elektroforesis
Abstract
Beef is an important food ingredient in meeting nutritional needs. Protein in beef is easier to digest than protein from plants (vegetables). Papaya leaf is a medicinal plant because it contains alkaloids and proteolytic enzymes, papain, khimopapain, and lyosomes, which are useful in the digestive process and facilitate the work of the intestines. Papaya contains protease enzymes (protein decomposers), papain and khimopapain. Both of these enzymes have the ability to decompose the bonds in the protein molecule so that the protein breaks down into polypeptides and dipeptides. Based on the research done in getting the following results in each sample, samples marinated with papaya leaf for 10 minutes have 11 protein bands, samples marinated during 20 minutes have 16 protein bands and samples marinated for 30 minutes have 15 protein bands.
Kata Kunci: prifil protein, beef, SDS page, elektroforesis
DAFTAR PUSTAKA
Agustina, K.K., Program, M., Dokter, P., Veteriner, L.M., Hewan, F.K., Udayana, U.,2015. Daya Ikat Air , pH , Warna , Bau dan Tekstur Daging Sapi Bali dan Daging Wagyu Laboratorium Kesehatan Masyarakat Veteriner 4, 16–24.
Darmawati, S dan Haribi R. 2010.Analisis Protein Pilli Salmonella typhi ilsolatRS. Kariadi Semarang dengan Elektroforesis SDS-PAGE. Fakultas Ilmu Kesehatan dan Keperawatan Universitas Muhammadiyah Semarang. Jurnal Litbang Unimus.
Hidayah L, 2013 Uji Aktivitas Enzim Bromalin dan Uji Enzim Papain. Jurusan Peternakan Negeri Jember.
Ikmalia (2008), Analisa Profil Protein Isolat Excherichia Coli S1 Hasil Dari Iradiasi Sinar Gamma,Fakultas Sains dan Teknologi Universitas Islam Negeri Syariff Hidayatullah Jakarta.
Iskandar, A., Edison, R., 2015.Pengaruh Dosis Enzim Papain terhadap Rendemen dan Kualitas Virgin Coconut Oil ( VCO ) ( The Effect of Papain Enzyme Rate on the Yield and Quality of Virgin Coconut Oil [ VCO ]) 3, 82–93.
Komaruddin M dan Salim. 2006, Pemberian Perasan Daun Pepaya Pada Aya; Respon Patofisilogik Hepar. J. Sain Vet;37-43
Leygonie, C., Britz, T.J., Hoffman, L.C., 2012. Impact of freezing and thawing on the quality of meat : Review. MESC 91, 93–98.
Nurwantoro, V., P., Bintoro, A., M., Legowo, A., Purnomoadi., L., D., Ambara, A.Prokoso, Dan, S., Mulyani, 2012. Nilai Ph Kadar Air , Dan Total Escherichia Coli Daging Sapi Yang Dimarinasi Dalam Jus Bawang Putih 1, 20–22.
Widjiati, Anike Rahmawati, Sri Mumpuni dan Bambang Sekitar. 2012. Identifikasi Protein Epidermal Growth Factor (EGF) 46 kDa Hasil Maturasi Oosit Sapi Perah Secara in Vitro. Kedokteran Hewan Airlangga Surabaya. Jurnal Kedokteran Hewan Vol.6 No. 1
Wijayanti, M.R., Pertanian, F., Maret, U.S., 2011. Analisis preferensi konsumen dalam membeli daging sapi di pasar tradisional kabupaten karanganyar.
Yulianti, A.T.N.K. dan D.L., 2015. Pemanfaatan Ekstrak Daun Pepaya Terfermentasi The Kampong Chicken Meat Quality 51–55.
Wibowo, M. S. 2010.Elektroforesis.Sekolah Farmasi Institut Teknologi Bandung.
Authors who publish with this journal agree to the following terms:
- The copyright of this journal belongs to the Editorial Board and Journal Manager with the author's knowledge, while the moral right of the publication belong to the author.
- The formal legal aspect of journal publication accessibility refers to the Creative Commons Attribution-Share Alike (CC BY-SA).
- Every publication (print/electronic) is open access for educational, research, and library purposes. In addition to the objectives mentioned above, the editorial board is not responsible for copyright infringement
