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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Mahardika, Vania
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Health Professions Immunology & microbiology Social Sciences Veterinary

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POTENSI TERIPANG SEBAGAI SUMBER ALTERNATIF KOLAGEN Mahardika, Vania; Nurjanah, Nurjanah
Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Vol 12 No 1 (2024): Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Publisher : UNIVERSITAS MUHAMMADIYAH PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Teripang termasuk dalam Echinodermata yang memiliki kandungan nutrisi yang tinggi. Teripang banyak tersebar di perairan seluruh dunia dan tercatat ada lebih dari 900 spesies teripang. Teripang memiliki kandungan nutrisi yang cukup baik dan termasuk sumber protein yang tinggi. Protein teripang yang tinggi menyebabkan teripang memiliki potensi sebagai sumber kolagen. Kolagen merupakan protein yang dapat ditemukan pada kulit, tendon, kartilago, dan tulang. Ulasan artikel ilmiah ini bertujuan untuk mengulas beberapa penelitian mengenai kandungan kolagen teripang dan potensi teripang dalam industri. Metode dalam ulasan artikel ini yaitu dengan mencari artikel yang relevan dengan tujuan tersebut. Hasil yang didapat yaitu kandungan kolagen teripang lebih tinggi daripada kolagen sapi maupun babi, sehingga kolagen teripang dapat digunakan sebagai alternatif sumber kolagen dari biota laut dan terjamin halalnya. Teripang diidentifikasi memiliki kandungan kolagen yang tinggi karena sebagian dari penyusun dinding tubuhnya adalah kolagen. Senyawa asam amino dalam kolagen teripang cukup banyak teridentifikasi. Tingginya kandungan kolagen pada teripang menyebabkan teripang memiliki potensi sebagai sumber kolagen. Kandungan nutrisi teripang yang cukup tinggi juga menyebabkan teripang berpotensi dalam bidang farmasi, pangan, dan kosmetik.
Characterization and Effect of Processing on Parvalbumin Content in Indonesian Shortfin Eel (Anguilla Bicolor-bicolor) Mahardika, Vania; Nurilmala, Mala; Nurjanah, Nurjanah; Pertiwi, Rizsa Mustika; Nugraha, Roni
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 3 (2023): December 2023
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.851

Abstract

Indonesian shortfin eel (Anguilla bicolor bicolor) is a high economic value fish and a high nutritional content. However, their utilization can be limited because of hypersensitivity cases in individuals allergic to fish. This study aimed to determine the characteristics of the fish major allergenic protein, parvalbumin in different parts of the eel fillet and the effects of boiling technique on the content of this protein. The samples were boiled with 100 mL of water in an Erlenmeyer flask at 95°C for 10 min. The eel fillet was divided into three parts: the front, middle, and rear part of the body. Protein profiles from each part were identified using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Bradford assays. Parvalbumin was further purified by ammonium sulfate precipitation. The concentration of protein in the different parts of the eel was not significantly different, whereas the processing treatments (meat with water (F1 extract) and meat without water (F2 extract)) affected protein concentration. Eel meat contained proteins with molecular weights ranging from 10 to 186 kDa. Parvalbumins are highly water-soluble, as their content was reduced in the fillet, but were observed at a high concentration in the water after boiling. Parvalbumins of eel were purified by ammonium sulfate 70-90% with high purity. Interestingly, two different bands were observed in SDS-PAGE, suggesting the presence of a protein variant. The molecular weight of parvalbumin obtained from purification ranged from 10 to 11 kDa, similar to that of other fish.
Co-Authors Mala Nurilmala N. Nurjanah Pertiwi, Rizsa Mustika Roni Nugraha