eprintid: 48367 rev_number: 26 eprint_status: archive userid: 18133 dir: disk0/00/04/83/67 datestamp: 2025-04-30 03:02:16 lastmod: 2025-04-30 03:02:16 status_changed: 2025-04-30 03:02:16 type: thesis metadata_visibility: show creators_name: Sutan Siwi, Fiendy creators_id: 4443190091 contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: Haryati, Sakinah contributors_name: Prayoga Aditia, Rifki contributors_id: 197507122008122001 contributors_id: 199103302019031016 corp_creators: Universitas Sultan Ageng Tirtayasa corp_creators: Fakultas Pertanian corp_creators: Ilmu Perikanan title: KARAKTERISASI SIFAT FUNGSIONAL ISOLAT PROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN PERLAKUAN pH BERBEDA ispublished: pub subjects: SH divisions: Perikanan divisions: FAPERTA full_text_status: restricted keywords: fishing port, pepetek fish, pH shift, protein isolat ikan pepetek, isolat protein, pH shift, PPN Karangantu note: Ikan pepetek (Leiognathus sp.) merupakan salah satu sumber daya ikanekonomis rendah di Perairan Teluk Banten dan banyak didaratkan di PelabuhanPerikanan Nusantara (PPN) Karangantu, Banten. Menurut data hasil tangkapandi Banten pada tahun 2019, produksi ikan pepetek sebesar 206,7 ton pertahun. Ikanpepetek memiliki komposisi kimia yang baik dan kadar protein pada ikan pepetek19,66%. Ikan pepetek memiliki kandungan protein yang cukup tinggi danmemiliki rasa yang enak sehingga potensial untuk dijadikan bahan baku dalampembuatan isolat protein. Isolat protein ikan adalah suatu metode pemurnianprotein ikan berdasarkan perbedaan kelarutan.Penelitian ini bertujuan menentukanpH kelarutan protein terbaik dan karakterisasi isolat protein ikan pepetek sebagai bahan ingredien pangan. Metode pembuatan isolat ikan pepetek pada penelitian ini denganmelakukan pergeseran pH (pH-shift) yang secara efektif dapat mempertahankanprotein daging ikan. Perlakuan penelitian ini adalah perbedaan pHkelarutanprotein yang terdiri dari 4 taraf perlakuan yaitu pH 10, pH 11, dan pH12 dengan2 kali ulangan. Data hasil penelitian dianalisis menggunakan software SPSSversi 29. Semua data hasil penelitian meliputi rendemen, nilai pH, uji proksimat, danuji sifat fungsional protein dianalisis ragam ANNOVA, apabila jika berbeda nyatadilakukan uji lanjut Duncan. Pembuatan isolat protein ikan pepetek (Leiognathus sp.) dengan metodepH berbeda yang terbaik adalah pada pH kelarutan protein pH 11. Karakteristikyang dihasilkan adalah rendemen sebesar 12,98%. Isolat protein ikan pepetekmemiliki karakter fisik sifat fungsional densitas kamba 1,15 g/mL, pembentukangel 2,5%, kapasitas emulsi 1,31 g/mL, stabilitas emulsi yang rendah, Kapasitasbusa 0,41 g/mL daya serap air 2,74 g/mL, daya serap minyak 2,79 g/mL, WHC(Water Holding Capacity) 0,55g/mL (55%) dan Kelarutan 0,31g/mL. Karakteristik kimia isolat protein ikan pepetek terbaik terdiri dari kadar air sebesar 11,17 % (bb), kadar abu 13,5 % (bk), kadar lemak 13,78 % (bk), dan kadar protein72,64 % (bk). Isolat protein ikan pepetek yang dihasilkan dapat digunakan sebagai bahan pangan yang cukup baik sebagai bahan ingredien pangan. abstract: Pepetek fish (Leiognathus sp.) is one of the low-economic fish resources in the Banten Bay Waters and is widely landed at the Karangantu Archipelago Fisheries Port (PPN), Banten. According to catch data in Banten in 2019, pepetek fish production was 206.7 tons per year. Pepetek fish has a good chemical composition and the protein content in pepetek fish is 19.66%. These types of fish, when compared to other types of demersal fish, have a high protein content and have the potential to be added to other foods to improve product quality or optimize their use. Pepetek fish has a fairly high protein content and has a good taste so that it has the potential to be used as a raw material in making protein isolates. This study aims to determine the best protein solubility pH and characterization of pepetek fish protein isolate as a food ingredient. Pepetek fish has a fairly high protein content and has a good taste so that it has the potential to be used as a raw material in making protein isolates. The method of making pepetek fish isolate in this study was by performing a pH shift (pH-shift) which can effectively maintain fish meat protein. The treatment of this study was the difference in protein solubility pH consisting of 4 treatment levels, namely pH 10, pH 11, and pH 12 with 2 replications. The research data were analyzed using SPSS software version 29. All research data including yield, pH value, proximate test, and protein functional property test were analyzed using ANNOVA, if significantly different, Duncan's further test was carried out. The best way to make pepetek fish protein isolate (Leiognathus sp.) using different pH methods is at a protein solubility pH of pH 11. The resulting characteristic is a yield of 12.98%. Pepetek fish protein isolate has physical characteristics, functional properties, kamba density of 1.15 g/mL, gel formation of 2.5%, emulsion capacity of 1.31 g/mL, low emulsion stability, foam capacity of 0.41 g/mL, water absorption capacity of 2.74 g/mL, oil absorption capacity of 2.79 g/mL, WHC (Water Holding Capacity) of 0.55g/mL (55%) and solubility. 0.31g/mL. The chemical characteristics of the best pepetek fish protein isolate consist of water content of 11.17% (bw), ash content of 13.5% (bk), fat content of 13.78% (wk), and protein content of 72.64% (bk). The pepetek fish protein isolate produced can be used as a food ingredient which is quite good as a food ingredient. date: 2025 date_type: published pages: 64 institution: UNIVERSITAS SULTAN AGENG TIRTAYASA department: ILMU PERIKANAN thesis_type: sarjana thesis_name: sarjana citation: Sutan Siwi, Fiendy (2025) KARAKTERISASI SIFAT FUNGSIONAL ISOLAT PROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN PERLAKUAN pH BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA. document_url: https://eprints.untirta.ac.id/48367/2/Fiendy%20Sutan%20Siwi_4443190091_02.pdf document_url: https://eprints.untirta.ac.id/48367/3/Fiendy%20Sutan%20Siwi_4443190091_03.pdf document_url: https://eprints.untirta.ac.id/48367/4/Fiendy%20Sutan%20Siwi_4443190091_04.pdf document_url: https://eprints.untirta.ac.id/48367/5/Fiendy%20Sutan%20Siwi_4443190091_05.pdf document_url: https://eprints.untirta.ac.id/48367/6/Fiendy%20Sutan%20Siwi_4443190091_Ref.pdf document_url: https://eprints.untirta.ac.id/48367/7/Fiendy%20Sutan%20Siwi_4443190091_Lamp.pdf document_url: https://eprints.untirta.ac.id/48367/8/FIENDY%20SUTAN%20SIWI_4443190091_Fultex.pdf document_url: https://eprints.untirta.ac.id/48367/9/FIENDY%20SUTAN%20SIWI_4443190091_01.pdf