Yulianti Fatimah, Fanny (2024) PEMBUATAN ISOLAT PROTEIN IKAN PAYUS (Elops hawaiensis) DENGAN METODE pH YANG BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

FANNY YULIANTI FATIMAH. 2024. Preparation of Payus Fish Protein Isolate (Elops hawaiensis) with Different pH Methods. Supervised by Sakinah Haryati and Rifki Prayoga Aditia. Protein isolate is a very pure and high-quality form of protein used in food formulations to increase protein content and nutritional value. The method of making protein isolates uses pH-shifting which is based on changes in the pH of acids and bases. One type of fish that has the potential to be used as a protein isolate ingredient is payus fish (Elops hawaiensis) which has a protein content of 90.44%. The purpose of this study is to obtain the best pH in the protein isolate of carp (Elops hawaiensis) by the pH-shifting method and characterize the chemical and functional properties of the resulting payus fish protein isolate. This research was carried out in October-November 2023. The production of protein isolate was carried out at the Fishery Product Processing Technology Laboratory, Department of Fisheries, Faculty of Agriculture, Sultan Ageng Tirtayasa University. Proximate and amino acid test at the Integrated Laboratory, Bogor Agricultural University. This study used a Complete Random Design (RAL) consisting of one treatment factor, namely the difference in protein solubility pH, which consisted of 4 treatment levels with 2 replicates. The treatment levels of this study are pH 10, pH 11, and pH 12. The research procedure consists of the preparation of raw materials and the manufacture of payus fish protein isolates. The parameters observed were yield testing, protein functional properties (kamba density, gel formation, emulsion capacity and emulsion stability, water absorption, and oil absorption), and proximate test. The treatment with the best yield value was carried out by amino acid test. The data from the study was analyzed using ANOVA followed by the Duncan's Multiple Range Test (DMRT) test with a confidence level of 95%, and the results of the overall data analysis were explained descriptively and comparatively. The best way to make payus fish protein isolate (Elops hawaiensis) with different pH methods is pH 11 protein solubility. The characteristic of the protein isolate of the resulting paylet is a yield of 12.03%. The physical characteristics of the functional properties of the protein were kamba density 0.65 g/mL, gel formation 2.5%, emulsion capacity 2.47 g/mL, low emulsion stability, water absorption of 2.60 g/mL, and oil absorption of 1.20 g/mL. The chemical characteristics of the best payus fish protein isolate consisted of water content of 21.59% (bb), ash content of 2.43% (bk), fat content of 8.78% (bk), protein content of 92.34% (bk), and carbohydrate content by difference of 3.74% (bk). The protein isolate produced by payus fish has a fairly complete component of essential amino acids so that it is categorized as a good food rich in nutritional sources. Payus fish protein isolate also contains aromatic amino acids, hydrophobic amino acids, and hydrophilic amino acids, which have the potential to act as antioxidants. The protein isolate of paylet fish in this study has met the Food and Agriculture Organization's standards with a protein standard of at least 90%. Keywords: Protein Isolate, Payus Fish, Different pH Methods

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor HARYATI, SAKINAH 197507122008122001 Thesis advisor PRAYOGA ADITIA, RIFKI 199103302019031016
Additional Information:	FANNY YULIANTI FATIMAH. 2024. Pembuatan Isolat Protein Ikan Payus (Elops hawaiensis) dengan Metode pH yang Berbeda. Di bimbing oleh Sakinah Haryati dan Rifki Prayoga Aditia. Isolat protein merupakan bentuk protein yang sangat murni dan berkualitas tinggi digunakan dalam formulasi makanan untuk meningkatkan kandungan protein dan nilai gizinya. Metode pembuatan isolat protein menggunakan pH-shifting yang didasarkan pada perubahan pH asam dan basa. Salah satu jenis ikan yang berpotensi digunakan sebagai bahan pembuat isolat protein adalah ikan payus (Elops hawaiensis) yang memiliki kandungan protein sebesar 90,44 %. Tujuan penelitian ini untuk mendapatkan pH terbaik pada isolat protein ikan payus (Elops hawaiensis) dengan metode pH-shifting dan mengkarakterisasi sifat kimia dan fungsional isolat protein ikan payus yang dihasilkan. Penelitian ini dilaksanakan pada bulan Oktober-November 2023. Pembuatan isolat protein dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Uji proksimat dan asam amino di Laboratorium Terpadu, Institut Pertanian Bogor. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari satu faktor perlakuan yaitu perbedaan pH kelarutan protein, yang terdiri dari 4 taraf perlakuan dengan 2 kali ulangan. Taraf perlakuan penelitian ini yaitu pH 10, pH 11, dan pH 12. Prosedur penelitian terdiri dari persiapan bahan baku dan pembuatan isolat protein ikan payus. Parameter yang diamati yaitu pengujian rendemen, sifat fungsional protein (densitas kamba, pembentukan gel, kapasitas emulsi dan stabilitas emulsi, daya serap air, dan daya serap minyak), dan uji proksimat. Perlakuan dengan nilai rendemen terbaik dilakukan uji asam amino. Data hasil penelitian dianalisis menggunakan ANOVA dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT) dengan tingkat kepercayaan 95%, serta hasil analisis data secara keseluruhan dijelaskan secara deskriptif dan komparatif. Pembuatan isolat protein ikan payus (Elops hawaiensis) dengan metode pH berbeda yang terbaik adalah pH kelarutan protein pH 11. Karakteristik isolat protein ikan payus yang dihasilkan adalah rendemen sebesar 12,03%. Karakter fisik sifat fungsional protein densitas kamba 0,65 g/mL, pembentukan gel 2,5%, kapasitas emulsi 2,47 g/mL, stabilitas emulsi yang rendah, daya serap air 2,60 g/mL, dan daya serap minyak 1,20 g/mL. Karakteristik kimia isolat protein ikan payus terbaik terdiri dari kadar air sebesar 21,59% (bb), kadar abu 2,43% (bk), kadar lemak 8,78% (bk), kadar protein 92,34% (bk), dan kadar karbohidrat by difference 3,74% (bk). Isolat protein ikan payus yang dihasilkan memiliki komponen asam amino esensial yang cukup lengkap sehingga dikategorikan sebagai bahan pangan yang baik kaya akan sumber gizi. Isolat protein ikan payus juga mengandung asam amino aromatik, asam amino hidrofobik, dan asam amino hidrofilik, yang berpotensi sebagai antioksidan. Isolat protein ikan payus pada penelitian ini sudah memenuhi standar Food and Agriculture Organization dengan standar protein minimal 90%. Kata kunci: Isolat Protein, Ikan Payus, Metode pH yang Berbeda
Uncontrolled Keywords:	Protein Isolate, Payus Fish, Different pH Methods Isolat Protein, Ikan Payus, Metode pH yang Berbeda
Subjects:	S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan
Depositing User:	Fanny Yulianti Fatimah
Date Deposited:	15 Aug 2024 12:13
Last Modified:	15 Aug 2024 12:13
URI:	http://eprints.untirta.ac.id/id/eprint/39995

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