PRATIWI, SANTI YASTA (2025) OPTIMASI SUHU PENGUKUSAN PADA KADAR ALBUMIN IKAN KUNIRAN (Upeneus sulphureus). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Albumin is a globular protein that is water-soluble and plays an important role in maintaining the body’s osmotic pressure. Individuals with blood albumin levels below 3.5 g/dL are categorized as having hypoalbuminemia. One way to treat this condition is by consuming Human Serum Albumin (HSA) however, its relatively high cost necessitates the search for more economical alternative sources of albumin. Yellowstripe goatfish (Upeneus sulphureus) is a low-economic value by catch species that contains a relatively high level of albumin. However, albumin in fish is easily denatured by high temperatures during extraction. Therefore, this study aimed to determine the optimal extraction temperature for preserving the albumin characteristics of yellowstripe goatfish. This research was conducted from April to June 2025 at the Laboratory of Fishery Product Processing Technology, Department of Fisheries Science, Faculty of Agriculture, Sultan Ageng Tirtayasa University. The study employed a Completely Randomized Design (CRD) with three treatment levels, namely steaming temperatures of 35°C, 45°C, and 55°C, each replicated three times, resulting in nine experimental units. The research procedures included sample preparation and albumin extraction. Analyses conducted included yield, albumin content, proximate composition, and amino acid profile. The results showed that steaming at 55°C was the most effective treatment, yielding an albumin content of 0,74 g/dL, with a yield of 26.55%, moisture content of 87.14%, ash content of 1.25%, protein content of 8.08%, and fat content of 2.32%. The highest amino acid composition in the yellowstripe goatfish albumin extract was glutamic acid (3.12%), followed by aspartic acid (1.92%) and lysine (1.54%).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Albumin merupakan protein globular yang dapat larut dalam air dan memiliki peran penting dalam menjaga tekanan osmotik tubuh. Seseorang dengan kadar albumin dalam darah kurang dari 3,5 g/dL dikategorikan menderita hipoalbuminemia. Salah satu cara untuk mengatasinya dapat mengonsumsi Human Serum Albumin (HSA) yang harganya relatif mahal, sehingga diperlukan alternatif sumber albumin yang lebih ekonomis. Ikan kuniran merupakan hasil tangkapan sampingan dengan nilai ekonomis rendah namun kadar albuminnya relatif tinggi. Albumin pada ikan mudah terdenaturasi akibat suhu pengukusan yang tinggi selama ekstraksi. Tujuan penelitian ini yaitu menentukan suhu ekstraksi yang optimum terhadap karakteristik albumin ikan kuniran (Upeneus sulphureus). Penelitian dilaksanakan pada bulan April-Juni 2025 di Laboratorium Teknologi Pengolahan Hasil Perikanan, Program Studi Ilmu Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 3 taraf perlakuan yaitu suhu pengukusan (35℃, 45℃, 55℃) yang diulang sebanyak 3 kali sehingga terdapat 9 satuan percobaan. Prosedur penelitian terdiri dari preparasi sampel ikan dan pembuatan albumin ikan. Analisis yang di lakukan yaitu pengujian rendemen, kadar albumin, proksimat dan asam amino. Hasil penelitian menunjukkan bahwa suhu pengukusan 55℃ merupakan perlakuan terbaik dengan kandungan albumin sebesar 0,74 g/dL, rendemen 26,55%, kadar air 87,14%, kadar abu 1,25%, kadar protein 8,08% dan kadar lemak 2,32%. Komposisi asam amino ekstrak albumin ikan kuniran tertinggi berturut-turut yaitu asam glutamat (3,12%), asam aspartat (1,92%) dan lisin (1,54%). | |||||||||
| Uncontrolled Keywords: | Albumin content, Amino acid, Optimum temperature, Upeneus sulphureus, Yield Asam amino, Kadar albumin, Rendemen, Suhu optimum, Upeneus sulphureus. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Santi Yasta Pratiwi | |||||||||
| Date Deposited: | 04 Nov 2025 02:38 | |||||||||
| Last Modified: | 04 Nov 2025 02:38 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55705 |
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