Profil Protein Daging Ikan Kurisi Merah (Pagrus major) yang Diberi Pakan dengan Tambahan Tepung Daun Zaitun (Olea europaea L.) Profile Protein of Fish Red Sea Bream (Pagrus major) Muscle Fed with Additional Olive (Olea europaea L.) Leaf Powder
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Published
30 April 2020
Keywords:
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miofibril, kolagen, polifenol, sarkoplasma, struktur daging
Abstract
Pemberian pakan dengan tambahan antioksidan dari bahan alam terbukti mampu meningkatkan kualitas daging yang dihasilkan. Aktivitas antioksidan dari bahan alam ditentukan oleh kandungan polifenol. Daun zaitun mengandung 6-9% polifeneol. Penelitian ini bertujuan untuk menentukan pengaruh penambahan tepung daun zaitun pada pakan terhadap profil protein daging ikan yang dikultur selama 25 hari pada akuarium dengan kondisi yang terkontrol. Komposisi protein daging dianalisis dengan SDS-PAGE dan kandungan protein sarkoplasma, miofibril dan kolagen dianalisa dengan metode biuret. Kandungan protein sarkoplasma dan miofibril tidak berbeda pada kedua kelompok ikan, tetapi kandungan kolagen daging ikan yang diberi pakan dengan tepung daun zaitun 1,63 kali lebih tinggi dibanding ikan dengan pakan kontrol. Mikrostruktur daging ikan dengan pakan tepung daun zaitun lebih kompak dibanding ikan dengan pakan kontrol, hal tersebut disebabkan kandungan kolagen yang lebih tinggi. Hasil penelitian ini menunjukkan bahwa penambahan tepung daun zaitun pada pakan mampu meningkatkan tekstur pada daging melalui peningkatan kuantitas dan kualitas serat kolagen pada endomisium.
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Sato K, Yoshinaka R, Sato M, Shimizu Y. 1987. Isolation of native acid-soluble collagen from fish muscle. Nippon Suisan Gakkaishi. 53(8): 1431-1436.
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Shioya M, Maruyama K, Takahashi S, Tanimoto S. 1996. Myofibrils and meat texture of broilers fed on a diet of tochu leaf powder. Bioscience, Biotechnology, and Biochemistry. 60(2): 364–365.
Sicuro B, Daprà F, Gai F, Palmegiano GB, Schiavone R, Zilli L, Vilella S. 2010. Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition. Aquaculture International.
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Tanimoto SY, Koike Ik, Takahashi S. 1993. Improvement in raw meat texture of cultured eel by feeding of tochu leaf powder t. Bioscience, Biotechnology, and Biochemistry. 57(2): 325–327.
Arsyad MA, Akazawa T, Ogawa M. 2018a. Effects of olive leaf powder on mechanical properties of heat-induced surimi gel. Journal of Aquatic Food Product Technology. 28(1):2-13
Cheng X, Shao Z, Li C, Yu L, Raja MA, Liu C. 2017. Isolation, characterization and evaluation of collagen from jellyfish Rhopilema esculentum kishinouye for use in hemostatic applications. PLoS ONE.
12(1): 1–21.
Dorey RC, Draves JA. 1998. Spectrophotometric determination of total proteinbiuret Method. Quantitative Analysis Laboratory: A New Approach Funded by the National Science Foundation. 48(3):
1–3.
Ghanbari R, Anwar F, Alkharfy K M, Gilani AH, Saari N. 2012. Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review. International Journal of Molecular
Sciences. 13(3):3291-3340.
Itoh M, Osaki M, Chiba T, Masuda K, Akizawa T, Yoshioka M, Seiki M. 1997. Flow injection analysis for measurement of activity of matrix metalloproteinase-7 (MMP-7)1. Journal of Pharmaceutical
and Biomedical Analysis. 15(9–10): 1417–1426.
Ji R, Li Y, Li X, Xiang X, Li Y, Zhu S,Yang B, Zhang Y, Mai K, Ai Q. 2017. Effects of dietary tea polyphenols on growth, biochemical and antioxidant responses, fatty acid composition and expression of
lipid metabolism related genes of large yellow croaker (Larimichthys crocea). 49(3): 1210-1218.
Jiang XJ, Zhang ZJ, Cai HN, Hara K, Su WJ, Cao MJ. 2006. The effect of soybean trypsin inhibitor on the degradation of myofibrillar proteins by an endogenous serine proteinase of crucian carp. Food
Chemistry. 94(4): 498–503.
Kahl R. 1984. Synthetic antioxidants: biochemical actions and interference with radiation, toxic compounds, chemical mutagens and chemical carcinogens. Toxicology. 33(3–4): 185–228.
Kliment CR, Englert JM, Crum LP, Oury TD. 2011. Original article a novel method for accurate collagen and biochemical assessment of pulmonary tissue utilizing one animal. International Journal of
Clinical and Experimental Pathology. 4(4): 349–355.
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature Publishing. 227: 680–685.
Lin C, Asghar A, Gray TI, Buckley DJ, Booren AM, Crackel RL, Flagel CJ. 1989. Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability. British Poultry Science. 30(4): 855–864.
Lundebyea AK, Hovea H, Mågea A, Bohneb VJB, Hamrea K. 2010. Levels of synthetic antioxidants (ethoxyquin, butylated hydroxytoluene and butylated hydroxyanisole) in fish feed and commercially farmed fish. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment. 27(12): 1652–1657.
Maria C, Spinelli E, Vianna S. 2015. Fast and sensitive collagen quantification by alkaline hydrolysis / hydroxyproline assay. Food Chemistry. 173: 619–623.
Mkaouar S, Krichen F, Bahloul N, Allaf K, Kechaou N. 2018. Enhancement of bioactive compounds and antioxidant activities of olive (Olea europaea L.) leaf extract by instant controlled pressure
drop. Food and Bioprocess Technology. 11:1222–122.
Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ. 1998. Lipid stability in meat and meat products. Meat Science. 49(1): S73–S86.
Mozsár A, Boros G, Sály P, Antal L, Nagy SA. 2015. Relationship between Fulton’s condition factor and proximate body composition in three freshwater fish species. Journal of Applied Ichthyology.
31(2): 315–320.
Nagatani Y, Muto Y, Sato H, Iijima M. 1986. An improved method for determination of hydroxyproline. Yakogaku Zasshi. 106(1): 41–46.
Nakagawa H, Sato M, Gatlin III DM. 2007. Dietary supplements for the health and quality of cultured fish. www.cabi.org.
Oyama K, Onishi S, Matsuoka H, Touhata K, Ishida N, Ogawa M. 2017. Instrumental analysis of fat content and taste of yellowtail Seriola quinqueradiata raised on a diet supplemented with powdered olive leaves. Nippon Shokuhin Kagaku Kaishi. 64(10): 507–514.
Oyama K, Tochino M, Ueta Y, Takemori H, Tada T. 2010. Effects of a diet supplemented with powdered olive Olea europaea leaf on prevention of dark muscle discoloration in cultured yellowtail Seriola quinqueradiata. Aquaculture Science. 58(2): 279–287.
Piluzza G, Bullitta S. 2011. Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnoveterinary use in the Mediterranean area. Pharmaceutical Biology. 49(3): 240–247.
Rudzińska M, Flaczyk E, Amarowicz R, Wąsowicz E, Korczak J. 2007. Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs. European Food Research and Technology. 224(3): 293–299.
Sato K, Yoshinaka R, Sato M, Shimizu Y. 1987. Isolation of native acid-soluble collagen from fish muscle. Nippon Suisan Gakkaishi. 53(8): 1431-1436.
Sato M. 2007. Dietery Supplements for the Health and Quality of Cultured Fish. Wallingford (UK): CAB International.
Shioya M, Maruyama K, Takahashi S, Tanimoto S. 1996. Myofibrils and meat texture of broilers fed on a diet of tochu leaf powder. Bioscience, Biotechnology, and Biochemistry. 60(2): 364–365.
Sicuro B, Daprà F, Gai F, Palmegiano GB, Schiavone R, Zilli L, Vilella S. 2010. Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition. Aquaculture International.
18(4): 511–522.
Tanimoto SY, Koike Ik, Takahashi S. 1993. Improvement in raw meat texture of cultured eel by feeding of tochu leaf powder t. Bioscience, Biotechnology, and Biochemistry. 57(2): 325–327.
Authors
ArsyadM. A., & RusliA. (2020). Profil Protein Daging Ikan Kurisi Merah (Pagrus major) yang Diberi Pakan dengan Tambahan Tepung Daun Zaitun (Olea europaea L.): Profile Protein of Fish Red Sea Bream (Pagrus major) Muscle Fed with Additional Olive (Olea europaea L.) Leaf Powder. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 93-102. https://doi.org/10.17844/jphpi.v23i1.30890
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