Pengaruh Lama Waktu Fermentasi terhadap Kandungan Protein Alergen Tropomiosin Terasi Udang Rebon

Abstract

Terasi udang merupakan produk olahan hasil perikanan dengan bahan baku udang rebon atau udang segar, atau kering atau campurannya yang difermentasi. Penelitian ini bertujuan menentukan pengaruh lama waktu fermentasi terhadap karakteristik terasi dan kandungan protein alergen tropomiosin. Analisis protein alergen tropomiosin menggunakan metode SDS-PAGE dan dihitung kandungannya melalui intensitas pita tropomiosin. Kadar protein pada produk akhir terasi sebesar 16.74% pada terasi 7H, 16.46% pada terasi 14H, dan 16.03% pada terasi 21H. Hasil pengukuran protein terlarut pada sampel terasi 7H, 14H, dan 21H berturut-turut sebesar 1.504, 1.106, dan 1.069 mg/mL. Penilaian organoleptik terasi memiliki rata-rata nilai berkisar 6 – 7 yang memiliki arti cukup spesifik jenis terasi. Pita bobot molekul hasil analisis SDS-PAGE memperoleh hasil protein alergen tropomiosin berkisar 34,41 – 35,68 kDa. Ketebalan intensitas pita protein tropomiosin semakin memudar pada sampel 14H dan 21H sehingga konsentrasi tropomiosin semakin berkurang pada waktu 14H dan 21H.

Shrimp paste (terasi) is a processed fishery product made from raw, fresh or dried small shrimp or its fermented mixture. This study aims to determine the effect of fermentation time on the characteristics of shrimp paste and the content of tropomyosin allergen protein. Tropomyosin allergen protein analyzed using SDS- PAGE method and its content was calculated by the intensity of the tropomyosin band. The protein content in the final shrimp paste product was 16.74% for 7H shrimp paste, 16.46% for 14H shrimp paste, and 16.03% for 21H shrimp paste. The highest results of dissolved protein content obtained in fresh rebon shrimp samples were at 3,013 mg/mL, 7H, 14H, and 21H shrimp paste at 1,504, 1,106, and 1,069 mg/mL, respectively. The organoleptic results of shrimp paste have an average value ranging 6 to 7 which have a fairly specific meaning for the type of shrimp paste. Molecular weight bands from SDS-PAGE analysis obtained tropomiosin allergen protein ranges from 34.41 – 35.68 kDa. The thickness of the tropomyosin protein band intensity faded in sample 14H and 21H suggesting the tropomyosin concentration decreases at 14H and 21H.