Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus The effect of long heating and aciditing time on albumin levels in snakehead fish extract
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Accepted
18 January 2024
Published
31 January 2024
Keywords:
-
absorbance, denaturation, pH, protein, temperature
Abstract
Snakehead fish, specifically the Channa striata species, are known to have an abundance of albumin. However, there is limited information available regarding alterations in the properties of snakehead fish extracts that have undergone high heat and acid treatment. This presents a compelling research area for further exploration and study. The aim of this study was to determine the optimal portion of the fish and to examine the effect of heating and acidification time on albumin concentration in snakehead fish. The method employed in this study involved heating samples at 70 °C for 0, 15, and 30 min and subjecting them to acidification at pH 1, 4, and 7. The extraction process was conducted using centrifugation at a speed of 6,000 rpm for 60 minutes, followed by absorbance measurement at a wavelength of 280 nm using a UV-Vis spectrophotometer to evaluate the properties of protein extracts.The relationship between albumin levels and protein levels is one of direct proportionality.According to recent studies, snakehead fish extract is a safe and effective topical treatment for skin conditions, with a pH level ranging from 4.5 to 6.5. Furthermore, snakehead meat is a rich source of albumin, containing approximately 22.4 mg of protein per 100 g. The absorbance exhibited a more substantial rise at a temperature of 70oC over a 15-minute period and in a highly acidic environment (pH 1.0). Snakehead fish protein extract is less stable and more susceptible to denaturation than standard bovine serum albumin (BSA).
References
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Romadhoni, A. R., Afrianto, E., & Intan, R. (2016). Extraction of snakehead fish (Ophiocephalus striatus) into fish protein concentrate as albumin source using various solvent. Jurnal Teknologi. 78(4), 1-6. https://doi.org/10.11113/jt.v78.8138
Rusli, Z., & Setiani, L. A. (2020). Modifikasi metode analisis daya hambat terhadap proses denaturasi protein yang diinduksi oleh panas. Chemical Engineering Research Articles, 3(2), 55-62. https://doi.org/10.25273/cheesa.v3i2.7499.55-62
Sari, FA., Handayani, S., & Nurhaini, R. (2016). Pengaruh penetapan kadar albumin dalam ikan gabus (Channa striata) kukus dengan metode spektrofotometri visibel. CERATA Journal of Pharmacy Science 6, 1.
Simangunsong, D. S., Nurliana., Sulasmi., Ismail., Ferasyi, T. R., & Isa, M. (2016). Efek pencelupan karkas ayam pedaging dalam larutan asam asetat dan asam sitrat terhadap penurunan kadar protein. Jurnal Medika Veterinaria 10(2), 159-161. https://doi.org/10.21157/j.med.vet..v10i2.4389
Simonian, M. H. (2005). Spectrophotometric Determination of Protein Concentration. Handbook of Food Analytical Chemistry, 115-117.
Suwandi, R., Nurjanah., & Winem, M. (2014). Proporsi bagian tubuh dan kadar proksimat ikan pada berbagai ukuran. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 22-28. https://doi.org/10.17844/jphpi.v17i1.8134
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Walker, J. M. (2002). The Protein Protocols Handbook. New Jersey, Humana Press 2: 3-6.
Yuniarti, D. W., Titik, D. S., & Eddy, S. (2013). Pengaruh suhu pengeringan vakum terhadap kualitas serbuk albumin ikan gabus (Ophiocephalus striatus). THPi Student Journal 1(1), 1-9.
Aini, Qurotul. (2015). Pengaruh Suhu dan Waktu Pemanasan terhadap Viabilitas dan Profil Protein Isolat Staphylococcus aureus sebagai Bahan Vaksin. [Skripsi]. Universitas Islam Negeri Maulana Malik Ibrahim Malang.
Alfarisy M. (2014). Pengaruh jenis kelamin dan ukuran terhadap kadar albumin pada ikan gabus (Channa striata). [Tugas Akhir]. Institut Teknologi Sepuluh Nopember.
Alyani, F., Ma’ruf, W. F., & Anggo, A. D. (2016). Pengaruh lama perebusan ikan bandeng (Chanos chanos forsk) pindang goreng terhadap kandungan lisin dan protein terlarut. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(1), 88-93.
Andrie, M., & Sihombing, D. (2017). Efektivitas sediaan salep yang mengandung ekstrak ikan gabus (Channa striata) pada proses penyembuhan luka akut stadium ii terbuka pada tikus jantan galur wistar. Pharmaceutical Sciences and Research, 4, 4. https://doi.org/10.7454/psr.v4i2.3602
Asfar, M., Tawali, A. B., Abdullah, N., & Mahendradatta, M. (2014). Extraction of Albumin of Snakehead Fish (Channa striata) in Producing the Fish Protein Concentrate. International. Journal of Science and Technology Research, 3(4), 85-88.
Asfar, M.., Tawali, A. B., Pirman., & Mahendradattaa, M. (2019). Ekstraksi albumin ikan gabus (Channa striata) pada Titik Isoelektriknya. Jurnal Agercolere, 1(1), 6–12. https://doi.org/10.37195/jac.v1i1.55
Asikin, N. A., & Kusumaningrum, I. (2018). Karakteristik ekstrak protein ikan gabus (Channa striata) berdasarkan ukuran berat ikan asal DAS Mahakam Kalimantan Timur. JPHPI, 21(1), 137–142. https://doi.org/10.17844/jphpi.v21i1.21462
Chasanah, E., Nurilmala, M., Purnamasari, A. R., & Fithriani, D. (2015). Komposisi kimia, kadar albumin dan bioaktivitas ekstrak protein ikan gabus (Channa striata) alam dan hasil budidaya. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 10(2), 123-132. https://doi.org/10.15578/jpbkp.v10i2.364
Ciptawati, E., Rachman, I. B., Rusdi, H. O., & Alvionita, M. (2021). Analisis perbandingan proses pengolahan ikan lele terhadap kadar nutrisinya. Indonesian Journal of Chemical Analysis, 4(1), 40-46. https://doi.org/10.20885/ijca.vol4.iss1.art5
Firlianty, E., Suprayitno., Hardoko, H., & Nursyam. (2014). Protein profile and amino acid profile of vacuum drying and freeze drying of family channidae collected from Central Kalimantan, Indonesia. International Journal of Biosciences, 5(8), 75-83. https://doi.org/10.12692/ijb/5.8.75-83
Fitriyani, E., & Deviarni, I. M. (2013). Pemanfaatan ekstrak albumin ikan gabus (Channa striata) sebagai bahan dasar cream penyembuh luka. Vokasi IX, 3, 166–174.
Jaelani, A., Widaningsih, N., & Mindarto, E. (2015). Pengaruh lama penyimpanan hasil fermentasi pelepah sawit oleh Trichoderma Sp terhadap derajat keasaman (pH), kandungan protein kasar dan serat kasar. Ziraa’ah, 40(3), 232-240.
Lehninger, A. L., (1982). Proton and Electric Charge Translocation in Mitochondrial Energy Transduction. Advances in Experimental Medicine and Biology, 148, 171-186. https://doi.org/10.1007/978-1-4615-9281-5_14
Niga, M. I. B., Suptijah, P., & Trilaksani, W. (2022). Isolasi dan karakterisasi ekstrak dan tepung ikan gabus dan potensinya sebagai imunodulator. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 52-66. https://doi.org/10.17844/jphpi.v25i1.37831
Nugroho, M. (2012). Pengaruh suhu dan lama ekstraksi secara pengukusan terhadap rendemen dan kadar albumin ikan gabus (Ophiocephalus striatus). Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 3, 1. https://doi.org/10.35891/tp.v3i1.487
Okoronkwo., N. E., Mba, K. C., & Nnorom, I. C. (2017). Estimation of Protein Content and Amino Acid Compositions in Selected Plant Samples using UV-Vis Spectrophotometric Method. American Journal of Food Science and Health, 3(3), 41 – 46.
Pangestika, W., Abrian, S., Maulid, D. Y., Arumsari, K., Putra, S., Windiarti, F. F., & Herawati, V. 2022. Pengaruh iradiasi gamma dan lama penyimpanan dingin terhadap sifat-sifat filet ikan jenaha (Lutjanus Sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 80-87. https://doi.org/10.17844/jphpi.v25i1.38521
Pratiwi, H., Yusasrini, N. L. A., & Putra, I. N. K. (2018). Pengaruh pH ekstraksi terhadap rendemen sifat fisiko-kimia dan fungsional konsentrat protein kacang gude (Cajanus cajan L. Millsp.). Jurnal ITEPA, 7(1), 1-11. https://doi.org/10.24843/itepa.2018.v07.i01.p01
Rahman, M. A., Molla, M. H. R., Sarker, M. K., Chowdury, S. H., & Saikh, M. M. (2018). Snakehead Fish (Channa striata) and Its Biochemical Properties for Therapeutics and Health Benefits. SF Journal of Biotechnology and Biomedical Engineering, 1(1), 1005.
Romadhoni, A. R., Afrianto, E., & Intan, R. (2016). Extraction of snakehead fish (Ophiocephalus striatus) into fish protein concentrate as albumin source using various solvent. Jurnal Teknologi. 78(4), 1-6. https://doi.org/10.11113/jt.v78.8138
Rusli, Z., & Setiani, L. A. (2020). Modifikasi metode analisis daya hambat terhadap proses denaturasi protein yang diinduksi oleh panas. Chemical Engineering Research Articles, 3(2), 55-62. https://doi.org/10.25273/cheesa.v3i2.7499.55-62
Sari, FA., Handayani, S., & Nurhaini, R. (2016). Pengaruh penetapan kadar albumin dalam ikan gabus (Channa striata) kukus dengan metode spektrofotometri visibel. CERATA Journal of Pharmacy Science 6, 1.
Simangunsong, D. S., Nurliana., Sulasmi., Ismail., Ferasyi, T. R., & Isa, M. (2016). Efek pencelupan karkas ayam pedaging dalam larutan asam asetat dan asam sitrat terhadap penurunan kadar protein. Jurnal Medika Veterinaria 10(2), 159-161. https://doi.org/10.21157/j.med.vet..v10i2.4389
Simonian, M. H. (2005). Spectrophotometric Determination of Protein Concentration. Handbook of Food Analytical Chemistry, 115-117.
Suwandi, R., Nurjanah., & Winem, M. (2014). Proporsi bagian tubuh dan kadar proksimat ikan pada berbagai ukuran. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 22-28. https://doi.org/10.17844/jphpi.v17i1.8134
Utami, P., Lestari, S., & Lestari, S. D. (2016). Pengaruh metode pemasakan terhadap komposisi kimia dan asam amino ikan seluang (Rasbora argyrotaenia). Jurnal Teknologi Hasil Perikanan, 5(1), 73 – 84. https://doi.org/10.36706/fishtech.v5i1.3520
Walker, J. M. (2002). The Protein Protocols Handbook. New Jersey, Humana Press 2: 3-6.
Yuniarti, D. W., Titik, D. S., & Eddy, S. (2013). Pengaruh suhu pengeringan vakum terhadap kualitas serbuk albumin ikan gabus (Ophiocephalus striatus). THPi Student Journal 1(1), 1-9.
Authors
YuniatiR., NurtariR. Y., AnnaafiA. D., PrigunaT. M., AnggitaV. D., KusumaningrumN., SaraswatiI., MusliminM., PutraF. E., & HardianH. (2024). Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus : The effect of long heating and aciditing time on albumin levels in snakehead fish extract. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 104-111. https://doi.org/10.17844/jphpi.v27i2.46448
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