Profil Dan Sensitivitas Protein Alergen Ikan Tongkol (Thunnus albacares) Sebagai Reagen Skin Prick Test (SPT) - Sri Yadial Chalid; Dahrul Syah; Puspo Edi Giriwono; Fransiska Rungkat; Zakaria Zakaria (Jurnal Kimia Valensi, 2019)
Ikan tongkol merupakan salah satu produk laut penyebab alergi makanan. Gejala klinis reaksi alergi makanan adalah gatal, bentol, bengkak, sesak nafas, batuk, dan yang terparah adalah syok anafilaksis. Pengobatan dan pencegahan alergi makanan yang terbaik adalah menghindari konsumsi penyebab alergi. Menghindari konsumsi suatu makanan sebaiknya berdasarkan uji alergi seperti Skin Prick Test (SPT). SPT dilakukan menggunakan reagen SPT yang dicukitkan pada lapisan epidermis kulit lengan bagian volar. Reagen alergen pada penelitian ini merupakan protein ikan tongkol yang berasal dari laut Indonesia dan diekstrak dengan buffer fosfat, Profil ekstrak protein menggunakan elektroforesis dan immunoblotting untuk menentukan protein allergen. Sebanyak 15 pita protein terdeteksi pada ekstrak ikan tongkol yaitu protein dengan berat molekul antara 17 sampai 152 kDa. Potensi alergenik terdapat pada pita protein dengan berat molekul antara 12 sampai 50 kDa. Reagen SPT ikan tongkol mempunyai sensitivitas sebesar 81.8% dan spesifitas 100% sehingga disimpulkan bahwa reagen ekstrak ikan tongkol dapat digunakan sebagai reagen skin prick test Kata kunci: Alergi, protein, tongkol, gejala klinis, skin prick test   Tuna fish is one of the marine products that can cause allergic. Clinical symptoms of allergic are a bump, swelling, shortness of breath, coughing and anaphylactic shock is the worst symptom. The best medication and treatment is avoiding the consumption of food that could cause allergy. Avoiding consumption of food should be based on an allergy test such as a Skin Prick Test (SPT). SPT using reagent which is applied on the skin of the forearm between the wrist and elbow. The reagent for SPT is a protein solution of tuna which was extracted by phosphate buffer then protein profile was detected using electrophoresis. Immunoblotting was done to determine the molecular weight of the allergen protein. Fifteen protein bands were detected on tuna fish extract; the molecular weight of the protein was obtained between 17 to 152 kDa. Protein allergenic are molecules that have protein bands with a molecular weight between 12 and 50 kDa. Tuna fish extract solution for SPT had a sensitivity is 81.8%, and specificity is 100%, it was concluded that tuna fish reagent could be used as SPT reagent. Keywords: Allergen, protein, tuna fish, skin prick test.