Skripsi

PEMBUATAN PEPTIDA EKSTRAK IKAN GABUS (CHANNA STRIATA) DENGAN PENAMBAHAN DAUN SALAM (SYZYGIUM POLYANTHUM) DAN DAUN KEMANGI (OCIMUM BASILICUM) MENGGUNAKAN METODE PENGUKUSAN

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Sabrina Rahmadania. Peptide Production from Snakehead Fish (Channa striata) Extract with the Addition of Bay Leaf (Syzygium polyanthum) and Basil Leaf (Ocimum basilicum) Using Steaming Method. (Supervised by ACE BAEHAKI). Peptides from snakehead fish are known to have many health benefits, such as anti-inflammatory effects and wound healing properties. Peptides are formed from several amino acids that join together, but their number is less than 50 molecules. This study aims to determine the effect of adding bay leaves (Syzygium polyanthum) and basil leaves (Ocimum basilicum) on the peptide extract of snakehead fish (Channa Striata). The research utilized a Randomized Complete Block Design (RCBD) with 4 treatment factors and 3 replications. Treatments involved different leaf additions during the preparation of the fish peptide extract: control (A0), bay leaves (A1), basil leaves (A2), and both bay and basil leaves (A3). Parameters observed were protein content analysis, degree of hydrolysis, and protein profile using SDS-PAGE. The results of protein content analysis showed no significant effect on protein content, with averages of 6.25% for treatment A0, 6.09% for A1, 10.83% for A2, and 9.80% for A3. The degree of hydrolysis results indicated highly significant differences, confirmed by Tukey's Honestly Significant Difference (HSD) test at a 5% significance level: 22.21% for A0, 41.82% for A1, 52.76% for A2, and 43.66% for A3. This demonstrates very significant variation among treatments. The protein profile analysis of the snakehead fish peptide extract showed that treatments involving the addition of bay leaves and basil leaves affected the molecular weight of proteins in the range of 10-140 kDa and the number of protein bands produced. Keywords: SDS-PAGE, Peptides, Steaming, Protein Content, Degree of Hydrolysis Sabrina Rahmadania. Pembuatan peptida ekstrak ikan gabus (Channa striata) dengan penambahan Daun Salam (Syzygium polyanthum) dan daun kemangi (Ocimum basilicum). (Dibimbing oleh ACE BAEHAKI). Peptida dari ikan gabus dikenal memiliki banyak manfaat kesehatan seperti efek anti-inflamasi dan penyembuhan luka. Peptida terbentuk dari beberapa asam amino yang bergabung, tetapi jumlahnya kurang dari 50 molekul. Penelitian ini bertujuan untuk menentukan pengaruh perbedaan penambahan daun salam (Syzygium polyanthum) dan daun kemangi (Ocimum basilicum) terhadap peptida ekstrak ikan gabus (Channa Striata). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 faktor perlakuan dengan 3 kali ulangan. Perlakuan menggunakan perbedaan penambahan daun pada pembuatan peptida ekstrak ikan gabus yaitu kontrol (A0), daun salam (A1), daun kemangi (A2) dan daun salam dan daun kemangi (A3). Parameter yang diamati yaitu analisis kadar protein, derajat hidrolisis dan profil protein dengan SDS-PAGE. Hasil analisis kadar protein menunjukkan hasil yang tidak berpengaruh nyata terhadap kadar protein dengan rerata 6,25% pada perlakuan A0, 6,09% pada A1, 10,83% pada A2 dan 9,80% pada A3. Hasil dari derajat hidrolisis menujukkan perbedaan yang sangat nyata dengan uji lanjut BNJ taraf 5% dengan hasil 22,21% pada A0, 41,82% pada A1, 52,76% pada A2 dan 43,66% pada A3. Hal tersebut menunjukkan bahwa perlakuan tersebut memiliki perbedaan yang sangat nyata. Hasil pengujian profil protein peptida ekstrak ikan gabus menunjukan perlakuan penambahan daun salam dan daun kemangi berpengaruh terhadap berat molekul protein 10-140 kDa dan jumlah pita protein yang dihasilkan. Kata kunci: SDS-PAGE, Peptida, Pengukusan, Kadar Protein, Derajat Hidrolisis

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Detail Information

Series Title

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Call Number

T1579082024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xvi, 107 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.940 7

Content Type

Text

Media Type

-

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi Pangan — Ikan

Specific Detail Info

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TUTI

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