Karakteristik Protein dan Struktur Jaringan serta Steroid Ikan Sidat (Anguilla bicolor bicolor) Berdasarkan Lokasi Daging Berbeda Characteristics of Protein and Tissue Structure and Steroids Eel Fish (Anguilla bicolor bicolor) Based on Different Meat Locations
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Accepted
30 March 2022
Published
14 April 2022
Keywords:
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protein molecular weight, salt-soluble protein, steroid, water-soluble protein
Abstract
Eel is a consumable fish that has a unique taste and is rich in vitamins A, B1, B2, B6, C, D, protein albumin, DHA and EPA which is better known for omega-3, as well as its mineral content. This research aimed to determine the protein and steroid content and tissue structure in various parts of the body in eel fish (Anguilla bicolor bicolor). Eels are analyzed on three different body parts covering the front, central, and back. The protein profile was identified by the SDS-PAGE and Bradford methods, steroids by extraction method, tissue structure by the microscopic method. SDS-PAGE analyzed on eel fish meat has a protein molecular weight ranging from 9.825–199.196 kDa. Dissolved protein levels at the front, central, back are 0.307±0.02 mg/mL, 0.298±0.00 mg/mL, and 0.349±0.05 mg/mL. Water soluble and salt soluble proteins at the front, central, back are 0.469±0.01 mg/mL, 0.336±0.03 mg/mL, 0.437±0.00 mg/mL and 1.571±0.16 mg/mL, 1.312±0.11 mg/mL, 1.242±0.11 mg/mL. Eel fish contained steroids in ethyl acetate solvents. The structure of meat tissue and eel fish skin contained muscle fiber and stratum compactum layer.
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Cahyarini RD. 2004. Identifikasi keragaman genetic beberapa varietas lokal kedelai di Jawa berdasarkan analisis isozim. [Tesis]. Surakarta: Program Pasca Sarjana Universitas Sebelas Maret.
Coulson JM, Richardson JF. 1999. Chemical Engineering-4th ed. Britis Library Cataloguing in Publication Data. Bath Press, Bath. Great Britain.
Dawson P, Jeddawi AW, Remington N. 2018. Effect of freezing on the shelf life of salmon. International Journal of Food Science. 1-12.
Effendi 1997. Biologi Perikanan. Jakarta (ID): Yayasan Pustaka Nusatama. Hlm 145-150.
Gultom OW, Lestari S, Nopianti R. 2015. Analisis proksimat, protein larut air, dan protein larut garam pada beberapa jenis ikan air tawar Sumatera Selatan. Jurnal Teknologi Hasil Perikanan. 4(2):120-127.
Heinsbroek LTN, Van HPLA, Swinkels W, Tanck MWT, Schrama JW, Verreth JAJ. 2007. Effects of feed composition on life history developments in feed intake, metabolism, growth and body composition of European eel, Anguilla Anguilla. Aquaculture. 267:175-187.
Irianto HE, Giyatmi S. 2009. Teknologi Pengolahan Hasil Perikanan. Jakarta(ID): Universitas Terbuka.
Jamaludin D. 2005. Studi awal kandungan steroid dan uji aktifitas antibakteri ikan laut dalam (Satyrichthys welchii) dari Perairan Selatan Jawa [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
Kobayashi A, Tanaka H, Hamada Y, Ishizaki S, Nagashima Y, Shiomi K. 2006. Comparison of allerginicity and allergens between fish white and dark muscles. Allergy. 61:357-363.
Ladrat C, Bagnis VV, Noel J, Fleurence J. 2003. In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrachus labrax L.): effect of cathepsins B, D, and L. Food Chemistry. 81:517-525.
Nafsiyah I, Nurilmala M, Abdullah A. 2018. Komposisi nutrisi ikan sidat Anguilla bicolor bicolor dan Anguilla marmorata. JPHPI. 21(3): 504-512.
Park JW, Lin TM. 1996. Protein solubility in pacific whiting affected by proteolysis during storage. J. Food Sci. 61:536-539.
Perdana AA, Suminto, Chilmawati D. 2016. Performa efisiensi pakan pertumbuhan dan kualitas nutrisi elver sidat (Anguilla bicolor) melalui pengkayaan pakan buatan dengan minyak ikan. Journal of Aquaculture Management and Technology. 5(1): 26-34.
Samsundari S. 2007. Identifikasi ikan segar yang dipilih konsumen beserta kandungan gizinya pada beberapa pasar tradisional di kota Malang. J. Protein. 14(1): 41-49.
Sasongko H, Efendi NR, Budihardjo A, Farida Y, Amartiwi T, Rahmawati AA, Wicaksono A, Sugiyarto. 2017. Solvent and extraction methods effects on the quality of eel (Anguilla bicolor) oil. Journal of Physics : Conference Series. 795(2017) : 1-4.
Smith MD. 1991. Factors influencing heat-induced gelation of muscle proteins. Interaction of Food Proteins. 17:243-256.
Sumarto, Rengi P. 2014. Pengembangan penerapan produksi bersih hasil pengolahan perikanan berbasis ikan patin. Pusat Penelitian Lingkungan Hidup Universitas Riau. 1-13.
Suwandi R, Nurjanah, Margaretha W. 2014. Proporsi bagian tubuh dan kadar proksimat ikan gabus pada berbagai ukuran. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 17(1): 22-28.
Tanjung YLR, Kusnadi J. 2014. Biskuit bebas gluten dan bebas kasein bagi penderita autis. Jurnal Pangan dan Agroindustri. 3(1): 11-12.
Wijayanti I, Susilo ES. 2018. Proximate content of wild and cultured eel (Anguilla bicolor) in different part of body. IOP Conf. Series : Earth and Enviromental Science. 116: 1-8.
Authors
NurilmalaM., JacoebA. M., SinagaY., SudrajatA. O., BudiardiT., WahjuR. I., KamalM. M., AffandiR., & PertiwiR. M. (2022). Karakteristik Protein dan Struktur Jaringan serta Steroid Ikan Sidat (Anguilla bicolor bicolor) Berdasarkan Lokasi Daging Berbeda: Characteristics of Protein and Tissue Structure and Steroids Eel Fish (Anguilla bicolor bicolor) Based on Different Meat Locations. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 97-106. https://doi.org/10.17844/jphpi.v25i1.39089
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