Variasi Profil Protein Daging Sapi yang Dibungkus Daun Pepaya dengan Elektrophoresis SDS-Page - Tri Ade Saputro (Universitas Airlangga, 2020)
Abstrak Daging merupakan bahan pangan yang penting dalam memenuhi kebutuhan gizi.Protein pada daging lebih mudah dicerna dibanding protein yang berasal dari tumbuhan (nabati). Daun pepaya merupakan tanaman obat-obatan karena mengandung senyawa alkaloida dan enzim proteolitik, papain, khimopapain, dan lisosom, yang berguna pada proses pencernaan dan mempermudah kerja usus Dalam pepaya terkandung enzim-enzim protease (pengurai protein) yaitu papain dan kimopapain. Kedua enzim ini mempunyai kemampuan menguraikan ikatan- ikatan dalam melekul protein sehingga protein terurai menjadi polipeptida dan dipeptide.Berdasarkan penelitian yang dilakukan di dapatkan hasil sebagai berikut pada tiap sampelnya sampel dengan rendaman daun papaya selama 10 menit memiliki 11 pita protein, sampel rendaman daun papaya selama 20 menit memiliki 16 pita protein dan sampel rendaman daun papaya selama 30 menit memiliki 15 pita protein. Keywords: prifil protein, daging sapi, SDS page, elektroforesis AbstractBeef is an important food ingredient in meeting nutritional needs. Protein in beef is easier to digest than protein from plants (vegetables). Papaya leaf is a medicinal plant because it contains alkaloids and proteolytic enzymes, papain, khimopapain, and lyosomes, which are useful in the digestive process and facilitate the work of the intestines. Papaya contains protease enzymes (protein decomposers), papain and khimopapain. Both of these enzymes have the ability to decompose the bonds in the protein molecule so that the protein breaks down into polypeptides and dipeptides. Based on the research done in getting the following results in each sample, samples marinated with papaya leaf for 10 minutes have 11 protein bands, samples marinated during 20 minutes have 16 protein bands and samples marinated for 30 minutes have 15 protein bands. Kata Kunci: prifil protein, beef, SDS page, elektroforesis