Pemurnian dan Pengaruh Pengolahan terhadap Parvalbumin Ikan Bawal Tawar dan Ikan Bawal Laut

Abstract

Jenis ikan yang banyak dikonsumsi di Indonesia salah satunya yaitu ikan bawal. Ikan bawal yang umum dijumpai di Indonesia dapat dibedakan menjadi dua yaitu ikan bawal tawar dan ikan bawal laut. Sampai saat ini, belum ada sediaan diagnostik ikan bawal untuk penderita alergi ikan. Oleh karena itu, penelitian ini bertujuan untuk memurnikan protein alergen dari ikan bawal dan menentukan pengaruh perlakuan pemanasan melalui pemasakan berupa perebusan pada protein alergen tersebut. Pemurnian dilakukan dengan metode presipitasi menggunakan amonium sulfat. Penentuan konsentrasi protein larut air menggunakan uji Bradford, kadar protein kasar dianalisis menggunakan metode Kjeldahl dan profil protein parvalbumin diindentifikasi menggunakan metode SDS-PAGE. Analisis kadar protein kasar terdapat perbedaan nyata antara jenis ikan bawal tawar dan ikan bawal laut. Proses pengolahan dengan pemasakan berupa perebusan berpengaruh terhadap kadar protein alergen yang terkandung. Bobot molekul protein ikan bawal tawar dan ikan bawal laut berkisar antara 10- 154 kDa. Saturasi amonium sulfat terpilih untuk pemurnian yaitu 60-90%. Bobot molekul protein parvalbumin berkisar antara 10-15 kDa.

One of the most consumed types of fish in Indonesia is pomfret fish. Pomfret fish that are common in Indonesia can be divided into two, namely freshwater pomfret fish and marine pomfret fish. Until now, there is no diagnostic preparation for pomfret for fish allergy sufferers. Therefore, this study aimed to purify the allergen protein from pomfret and determine the effect of heating treatment by cooking such as boiling on the protein allergen. Purification was carried out by precipitation method using ammonium sulfate. Determination of water soluble protein concentration using the Bradford test, crude protein content was analyzed using the Kjeldahl method and the parvalbumin protein profile was identified using the SDS-PAGE method. Analysis of crude protein content showed a significant difference between the types of freshwater pomfret fish and marine pomfret fish. Processing with cooking such as boiling also affects the protein content of allergens contained. The protein molecular weight of freshwater pomfret fish and marine pomfret fish ranges from 10-154 kDa. The selected ammonium sulfate saturation for purification is 60-90%. The molecular weight of parvalbumin protein ranges from 10-15 kDa.