PUTRI, NABILA (2024) KARAKTERISTIK EKSTRAK ALBUMIN PADA JENIS IKAN YANG BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Albumin is the main protein that makes up 60% of human blood plasma. Albumin has the function of accelerating wound healing such as during postoperation. HSA (Human Serum Albumin) and snakehead fish are the main raw materials in the albumin product industry. However, the limited resources of snakehead fish and the high price of HSA cause availability problems for the middle to lower class people. There is a need for other sources that are more affordable and easily available. As in catfish, sulphur goatfish, and milkfish. One way to get albumin extract is by steaming method. Theepurpose of this study was to characterize and determine the amount of albumin extract inncatfish, milkfish, sulphur goatfish, and snakehead fish. This research was analyzed using a completelyyrandomized design (CRD) consisting of 1 factor and 4 treatments. The research procedure consisted of fish sample preparation, fish weeding, and steaming. The parameters observed were testing albumin, protein, proximate, and amino acid levels. The results showed that the albumin extract of milkfish was 0.40 g/dL, catfish 1.57 g/dL, snakehead fish 2.74 g/dL, and the best was in sulphur goatfish with albumin of 3.03 g/dL, protein content 8.36%, water content 90.87%, ash content 0.95%, and fat content 0.44%. The amino acid composition of sulphur goatfish albumin extract is dominated by glutamic acid 0.79%, aspartic acid 0.55%, lysine 0.43%, and leucine 0.39%. Thus, sulphur goatfish is provennto be able to act as an alternative source of albumin raw materials.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Albuminnmerupakannproteinnutama penyusun 60% dariitotal plasma darah pada manusia. Albumin memiliki fungsi mempercepat penyembuhan luka seperti pada saat pascaoprasi. HSA (Human Serum Albumin) dan ikan gabus merupakan bahan baku utama dalam industri produk albumin. Namun, keterbatasan sumberdaya ikan gabus dan tingginya harga HSA menimbulkan masalah pada ketersediaan bagi masyarakat menengah ke bawah. Maka perlu adanya sumber lain yang lebih terjangkau dan mudah didapatkan. Seperti pada ikan lele, ikan kuniran, dan ikan bandeng. Salahhsatu caraamendapatkan ekstrak albumin yaitu dengan metode pengukusan. Ekstraksi dengan metodeepengukusan merupakan ekstrasksi yang mudah diaplikasikan dan praktis. Tujuan penelitian ini yaitu mengkarakterisasi dan menentukan jumlah ekstrak albumin pada ikan lele, ikan bandeng, ikan kuniran, dan ikan gabus yang akan dijadikan sebagai sumber alternatif bahan baku albumin. Penelitian ini dilaksanakan pada bulan Oktober 2023 di Laboratorium Teknologi Pengolahan Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Analisis data secara statistika menggunakan RancangannAcak Lengkap (RAL) yang terdiri dari 1 faktor, 4 perlakuan dan 2 kali ulangan sehingga terdapat 8 satuan percobaan. Prosedur penelitian terdiri dari preparasi sampel ikan, penyiangan ikan, dan pengukusan. Parameter yang diamati yaitu pengujian kadarralbumin, protein, proksimat, dannasam amino. Hasillpenelitian menunjukkan bahwa ekstrak albumin ikan bandeng sebesar 0,40 g/dL, ikan lele 1,57 g/dL, ikan gabus 2,74 g/dL, dan yang terbaik yaitu pada ikan kuniran dengan albumin sebesar 3,03 g/dL, protein 8,36%, kadar air 90,87%, kadar abu 0,95%, dan kadar lemak sebesar 0,44%. Komposisi asam amino ekstrak albumin ikan kuniran didominasi oleh asam glutamat 0,79%, asam aspartat 0,55%, lisin 0,43%, dan leusin 0,39%. Dengan demikian, ikan kuniran terbukti mampu berperan sebagai sumber alternatif bahan baku albumin. | |||||||||
| Uncontrolled Keywords: | albumin, protein, sulphur goatfish, extraction, characteristics albumin, protein, ikan kuniran, ekstraksi, karakteristik | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan 04-Fakultas Pertanian |
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| Depositing User: | Unnamed user with email [email protected] | |||||||||
| Date Deposited: | 01 Apr 2024 11:56 | |||||||||
| Last Modified: | 01 Apr 2024 11:56 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34545 |
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