THE PROTEIN PROFILE OF SARDINELLA LEMURU WITH OVEN, DRYING RACK, AND DIRECT SUN DRIED METHOD BASED ON SDS PAGE

Ni Made Ayu Suardani Singapurwa, I Putu Candra, A.A. Made Semariyani

Abstract

Lemuru fish (Sardinella lemuru) contains high nutritional value and is very important for humans as well as affordable source of protein. Lemuru fish are very perishable and seasonally produced, so it needs to be preserved. The people of Jembrana Regency, Bali, preserve it into spiced dried fish called Pedetan. The aim of this study was to determine the protein profile of unseasoned and seasoned lemuru fish which were dried in an oven, artificial dryer and sun drying. The research method used is the Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) method to determine the molecular weight (BM), to see the damage to the protein in the sample. The results of analysis of the protein profile of lemuru meat based on its molecular weight using SDS-PAGE showed that the molecular weight of the separated protein bands varied from 31 to 524 kDa. Based on the results of protein profile analysis, sun drying can cause protein denaturation which is characterized by a decrease in the number of protein bands. Drying with an artificial drying device can reduce damage, because the protein bands can still be maintained, and drying with an oven causes protein damage that is not as big as drying with the sun drying method. While the addition of seasoning for fresh lemuru does not cause protein damage, it can be seen from the number of protein bands that do not change.

Keywords

Sardinella lemuru; SDS PAGE; Profil Protein

References

Aryani, Suprayitno, E., Sasmito, B. B., dan Hardoko. (2020). Profile of Kerandang Fish (Channa pleurophthalmus Blkr) Proteins from Central Kalimantan. IOP Conference Series: Earth and Environmental Science 441(1).

Atma, Y., dan Ramdhani, H. (2017). Identifikasi Gelatin Dari Tulang Ikan Patin Hasil. November 1–2.

Brunelle, J. L., and Green, R. (2014). One-dimensional SDS-polyacrylamide gel electrophoresis (1D SDS-PAGE). In Methods in Enzymology (1st ed., Vol. 541). Elsevier Inc 541: 151-159.

Darmawati, S., dan Haribi, R. (2005). Analisis Protein Pilli Salmonella Typhi Isoat Rs.Kariadi Dengan Elektroforesis SDS-PAGE. Jurnal Litbang Universitas Muhammadiyah Semarang 2(3): 1–4.

Dekić, R., Friscic, J., Ivanc, A., dan Kukaviva, B. (2016). Characterization of Proteins from Popovo Minnow (Delminichthys ghetaldii Steindachner, 1882) Muscle. Turkish Journal of Fisheries and Aquatic Sciences 16(4) : 953–959.

Esman, M. A., Mukaromah, A. H., dan Ethica, S. N. (2017). The Profile Protein of Tuna Fish Based On SDS-PAGE Before And After Fumigation Using Coconut Shell. Universitas Muhammadiyah Semarang 5(7) : 21–36.

Fahima, A., Mukaromah, A. H., Ethica, S.N. 2018. Profil Protein Berbasis SDS-PAGE Pada Ulat Sagu Hasil Pengeringan Dengan Garam dan Tanpa Garam. Seminar Nasional Edusainstek ISBN : 978-602-5614-35-4 FMIPA UNIMUS. Pp. 15-22

Feri, Ethica, S. N., dan Mukaromah, A. H. (2017). Profil Protein Daging Ikan Bandeng (Chanos chanos) menggunakan SDS-PAGE Sebelum dan Sesudah Penggaraman. Prosiding Seminar Nasional & Internasional 1(1) : 146–150.

Hasanah, R., dan Suyatna, I. (2015). Karakteristik Mutu Produk Ikan Baung (Mystus nemurus ) Asap Industri. Jurnal Akuatika 6(2): 170-176.

Hermanto, S., dan Meutia, C. D. K. (2009). Perbedaan Profil Protein Produk Olahan (Sosis) Daging Babi dan Sapi Hasil Analisa SDS-PAGE. Jurnal Kimia VALENSI 1(4) : 181–186.

Hu, Y., Que, T., Fang, Z., Liu, W., Chen., Liu, D., Ye, X. 2013. Effect of Different Drying Methods on the Protein and Product Quality of Hairtail Fish Meat Gel. Drying Technology, 31: 1707–1714. DOI: 10.1080/07373937.2013.794831

Kabahenda, M. K., Omony, P., & Hüsken, S. M. C. (2009). Post-harvest handling of low-value fish products and threats to nutritional quality: a review of practices in the Lake Victoria region. Regional Programme Fisheries and HIV/AIDS in Africa: Investing in Sustainable Solutions 15.

Lady Cindy Soewarlan. (2016). Potensi Alergi Akibat Infeksi Anisakis Typica Pada Daging Ikan Cakalang. Jurnal Teknologi Dan Industri Pangan 27(2) : 200–207.

Mabrur, Rahmy, U. S. A., Sasmita, R., dan Badruzsaufari. (2018). Protein Profiles of Haruan Fish (Channa striata) from South Kalimantan. Prosiding Seminar Nasional Lahan Basah 3(1): 39–45.

Mahrus. (2008). Ciri Molekuler Plasma Nutfah Ikan Lemuru Yang Mengandung Asam Lemak Omega-3 Paling Tinggi Molecular Marker Of Gen Pool Of Sardine Fish Containing The Highest Omega-3 Faty Acid. J. Pijar MIPA 3(1) : 30–34.

Mahrus, Sumitro, S. B., dan Widodo, N. (2012). The Association between Genetic Variations and Omega-3 Production on Sardinella lemuru in Lombok Strait. IOSR Journal of Agriculture and Veterinary Science 1(6) : 12–16.

Nurilmala, M., Safithri, M., Pradita, F. T., & Pertiwi, R. M. (2020). Profil Protein Ikan Gabus (Channa striata), Toman (Channa micropeltes), dan Betutu (Oxyeleotris marmorata) Protein Profile of Striped Snakehead (Channa striata), Giant Snakehead (Channa micropeltes), and Marble Goby (Oxyeleotris marmorata). JPHPI 23: 548–557.

Nuwanthi, S.G.L.I., S.S.K. Madage, I.G.N. Hewajulige, R.G.S. Wijesekera. 2016. Comparative study on organoleptic, microbiological and chemical qualities of dried fish, Goldstripe Sardinella (Sardinella gibbosa) with low salt levels and spices. Procedia Food Science. 6: 356 – 361.

Orino, K., Ishiji, T., Yamamoto, S., and Watanabe, K. (2004). Characterization of bovine serum ferritin-binding proteins. Comparative Biochemistry and Physiology - A Molecular and Integrative Physiology 137(2) : 375–381.

Priatni, S., Ratnaningrum, D., Kosasih, W., Sriendah, E., Srikandace, Y., Rosmalina, T., dan Pudjiraharti, S. (2018). Protein and fatty acid profile of marine fishes from Java sea, Indonesia. Biodiversitas, 19(5) : 1737–1742.

Prihanto, A. A., Nurdiani, R., dan Bagus, A. D. (2019). Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head. PeerJ (12) :1–16.

Putranto, W. S., Budiarti, S., Suhartono, M. T., & Wayan, I. T. (2006). Pemurnian Ekstraseluler Hyaluronidase Streptococcus agalactiae ( Streptokokus Grup B) (Extracellular Hyaluronidase Purification of Streptococcus agalactiae (Group of Streptococus). Jurnal Ilmu Ternak 6(1) : 16–22.

Rais, A. F., Ethica, S. N., dan Sulistyaningtyas, A. R. (2017). Analisis Profil Protein Ikan Nila (Oreochromis niloticus) Berbasis Sds-Page Berdasarkan Variasi Lama Marinasi Dan Konsentrasi Asam Cuka. Undergraduate Thesis, Universitas Muhammadiyah Semarang.

Reddy, P. R., dan Raju, N. (2000). Gel-Electrophoresis and Its Applications. Intech, China.

Sasmita, R., Mangkurat, U. L., Susilawati, I. O., Mangkurat, U. L., Mabrur, M., dan Mangkurat, U. L. (2018). Protein Profile from Catfish (Pangasius hypophthalmus) and Baung Fish (Hemibagrus nemurus) Muscle from South Kalimantan. Applied Science and Technology 2 (1)

Singapurwa, N.M.A.S., N. M. Darmadi, A.A.M. Semariyani. (2014). Characteristics of Traditional Food Pedetan in Jembrana Regency. International Journal of Advanced Science Engineering Information Technology. 4(2): 68-74.

Singapurwa, N.M.A.S., A.A.M. Semariyani, I.P Candra. (2016). Microbial Contamination in Traditional Food Processing Pedetan. Proceeding The International Conference in Bioscience. 26-27 July 2016. Denpasar, Indonesia. 135-140

Singapurwa, N.M.A.S., I W. Sudiarta, A.A.M. Semariyani. M.L. Kant. (2017a). The Type of Fish and Storage Time to The Characteritics of Pedetan in Jembrana Bali. Sustainable Environment Agricultural Science 1(1): 12-18.

Singapurwa, N.M.A.S., A.A.M. Semariyani, I.P Candra. (2017b). Identification of the Implementation of GMP and SSOP on the Processing of the Balinese Traditional Food Sardine Pedetan. International Research Journal of Engineering, IT and Scientific Research 3 (3): 17 - 26. http://dx.doi.org/10.21744/irjeis.v3i3.449

Singapurwa, N.M.A.S., I.P Candra, A.A.M. Semariyani. (2017c). Characteristics of Balinese Traditional Food Pedetan with Plastic Packaging in Storage. J. Biol. Chem. Research. 34 (1): 256 - 266.

Singapurwa, N.M.A.S., I.P Candra, A.A.M. Semariyani. (2017d). Application of GMP and SSOP in Balinese Traditional Food Safety Pedetan Sardine Fish (Sardinella lemuru Bleeker). Proceedings of The International Conference on Food Sovereignty and Sustainable Agriculture. 1-3 Agustus 2017. Jember, Indonesia. 327-333.

Singapurwa, N. M. A. S., Suprapta, D. N., Gunam, I. B. W., Wirya, I. G. N. Al. S., dan Khalimi, K. (2018). Identification of Contaminant Fungi on Pedetan, an Dry Fish Product of Lemuru (Sardinella lemuru). Journal of Biology, Agriculture and Healthcare 8(6) : 75–82.

Singapurwa, N.M.A.S. 2019. Pengembangan Komposisi Bumbu Untuk Meningkatkan ualitas dan Keamanan Pangan Tradisional ‘Pedetan’ Ikan Lemuru (Sardinella Lemuru Bleeker). Disertasi. Program Pasca Sarjana Doktor Ilmu Pertanian. Universitas Udayana. Denpasar.

Singapurwa N M A S, Candra I P and Rudianta I N. (2019). The ability of garlic extract and Kaempferia galangal inhibit Aspergillus sp. isolated from Sardine fish ‘Pedetan’ Journal of Physics: Conference Series 1402 033055. doi:10.1088/1742-6596/1402/3/033055

Singapurwa N M A S, Candra I P. (2021). Antimicrobial activity of garlic and Kaempferia galanga on Aspergillus sp. growth isolated from sardine fish Pedetan. IOP Conf. Ser.: Earth Environ. Sci. 824 012037. doi:10.1088/1755-1315/824/1/012037

Suardi, S., Mukarromah, A. H., dan Ethica, S. N. (2019). Profil Protein Ikan Gurami (Osphronemus Gouramy) Sebelum dan Sesudah Penggaraman Berbasis SDS-PAGE. Gorontalo Journal of Public

Subagiono, A.G.K. (2019). Analisis Profil Protein Tulang Ikan Nila (Oreochromis niloticus) sebelum dan sesudah dimasak menggunakan Metode SDS-PAGE. Skripsi. Fakultas Kedokteran Gigi. Universitas Jember.

Sokolowska, I., Gawinowicz, M. A., Wetie, A. G. N., and Darie, C. C. (2012). Disulfide proteomics for identification of extracellular or secreted proteins. Electrophoresis 33(16) : 2527–2536.

Tejpal, C. S., Vijayagopal, P., Elavarasan, K., Linga Prabu, D., Lekshmi, R. G. K., Asha, K. K., Anandan, R., Chatterjee, N. S., & Mathew, S. (2017). Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage. Journal of Food Science and Technology 54(13) : 4257–4267.

Triwahyuni, A., Mukaromah, A. H., & Ethica, S. N. (2018). Profil Protein Berbasis Sds-Page Pada Ulat Sagu Hasil Pengeringan Dengan Garam Dan Tanpa Garam. Prosiding Seminar Nasional & Internasional,1(1) : 8–14.

Wahyudi, R., dan Maharani, E. T. W. (2017). Profil Protein Pada Ikan Tenggiri Lama Penggaraman Dengan Menggunakan Metode Sds-Page. Seminar Nasional Pendidikan, Sains Dan Teknologi Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Muhammadiyah Semarang, 34–41.

Yuanita, L., Puspita, A., Surodjo, S., Hidayati, S., Amin, F. Al, & Budiman, A. (2010). Isolasi , Pemurnian dan Karakterisasi Fitase Bacillus subtilis dari Holiwood Gresik (Isolation, Purification and Characterization of Bacillus subtilis Phytase from Holiwood Gresik). Berk.Penel. Hayati 15 : 113–119.

Wang, X., Ni, M., Niu, C., Zhu, X., Zhao, T., Zhu, Z., Xuan, Y., and Cong, W. (2014). Simple detection of phosphoproteins in SDS-PAGE by quercetin. EuPA Open Proteomics 4 : 156–164.

DOI: https://doi.org/10.20961/jthp.v15i2.53612

Refbacks

  • There are currently no refbacks.