Aplikasi Enzim Pepsin Lambung Tuna terhadap Karakteristik Protein Daging Sapi

Tati Nurhayati, Roni Nugraha, Riki Kurniawan

Abstract


Pepsin dari lambung ikan tuna merupakan salah satu bentuk pemanfaatan hasil samping berupa enzim proteolitik yang dapat digunakan dalam bidang pangan. Enzim pepsin dapat diaplikasikan pada daging. Daging sapi merupakan salah satu bahan pangan dengan kandungan protein yang cukup tinggi. Tujuan penelitian ini adalah menentukan pengaruh penambahan enzim pepsin dari lambung ikan tuna sirip kuning dan perlakuan tusukan terhadap protein daging sapi. Penelitian ini menggunakan metode rancangan acak lengkap faktorial (RALF) dengan dua faktor yaitu konsentrasi enzim (0, 14.000, dan 28.000 U/mg) dan faktor tusukan (dengan tusukan dan tanpa tusukan). Kombinasi penambahan enzim dan perlakuan tusukan memengaruhi proporsi protein daging. Penambahan pepsin dengan aktivitas 14.000 U/mg dengan tusukan menghasilkan total protein daging terlarut sebesar 19,03 ± 0,64 mg/g, kandungan protein sarkoplasma daging terlarut 15,16 mg/g, protein sarkoplasma 9,09 mg/g dan protein myofibril sebesar 23,51 mg/g. Penambahan enzim pepsin dan perlakuan tusukan memengaruhi kadar sarkoplasma dan profil protein. Enzim pepsin dan tusukan pada daging memengaruhi kelarutan protein miofibril, tetapi tidak mengurangi kadar protein miofibril.

 

Abstract

Tuna gastric pepsin is a fishery by-product waste in the form of proteolytic enzymes that can be used in the food segment. The pepsin enzyme can be applied to meat. Beef is a food source of high protein. This study aimed to determine the effect of adding the pepsin enzyme from yellowfin tuna stomach and stabbing treatment to beef protein. This study used a completely randomized factorial design with two factors, namely enzyme concentration (0, 14.000, and 28.000 U/mg) and stabbing factor (with and without stabbing). The combination of enzyme addition and stabbing treatment affects the protein proportion of the meat. The addition of pepsin 14.000 U/mg with stabbing showed results with a total protein solubility value of meat was 19,32 mg/g, sarcoplasmic protein solubility of meat was 15,16 mg/g, sarcoplasmic protein content was 9,09 mg/g, and myofibril protein content was 23,51 mg/g. The treatment with the addition of pepsin enzyme and stabbing affected the sarcoplasmic levels and protein profile. Enzyme treatment and stabbing affected myofibril protein solubility, but did not reduce myofibril protein levels.


Keywords


enzim pepsin; miofibril; protein terlarut; sarkoplasma

References


Afrianti, M., Dwiloka, B., & Setiani, B. E. (2013). Perubahan warna, profil protein, dan mutu organoleptik daging ayam broiler setelah direndam dengan ekstrak daun senduduk. Jurnal Aplikasi Teknologi Pangan, 2(3), 116-120.

Bradford, M. M. (1976). A rapid and sensitive method for qualification of microgram quantities of protein utilizing the principle of protein dye binding. Analytical Biochemistry, 72, 234-254. doi:10.1006/ abio.1976.9999

Badan Standardisasi Nasional (BSN). (2008). SNI 3932:2008: Mutu Karkas dan Daging Sapi. Jakarta (ID): Badan Standardisasi Nasional.

Bekhit, A.E.A., Morton, J.D., Bhat, Z.F., & Kong, L. (2019). Meat color: factors affecting color stability. Encyclopedia of Food Chemistry, 2, 202-210. https://doi.org/10.1016/B978-0-08-100596-5.21665-X

Bowker, B., Gamble, G., & Zhuang, H. (2016). Exudate protein composition and meat tenderness of broiler breast fillets. Poultry Science, 95(1), 133–137. doi:10.3382/ps/pev312

Cahyasari, D., Husni, A., Liman., & Qisthon, A. (2022). Perbandingan kualitas kimia daging sapi brahman cross dari feedloter dan peternakan rakyat di wilayah Lampung. Jurnal Riset dan Inovasi Peternakan, 6(2), 181-187. doi:10.23960/jrip.2022.6.2.181-187

Dara, P. K., Geetha, A., Mohanty, U., Raghavankutty, M., Mathew, S., Nagarajarao, R. C., & Rangasamy, A. (2021). Extraction and characterization of myofibrillar proteins from different meat sources: A comparative study. Journal of Bioresources and Bioproducts, 6, 367–378. doi:10.1016/j.jobab.2021.04.004

Dhana, I. G. N. A. O., & Wikandari, P. R. (2019). Pengaruh konsentrasi enzim protease dari isolat Lactobacillus plantarum b1765 terhadap keempukan daging. UNESA Journal of Chemistry, 8(1), 33-37.

Hadinoto, S., & Idrus S. (2018). Proporsi dan kadar proksimat bagian tubuh ikan tuna ekor kuning (Thunnus albacares) dari perairan Maluku. Majalah BIAM, 14(2), 51-57.

Hashimoto, K., Watabe, S., Kono, M., & Shiro, K. (1979). Muscle protein composition of sardine and mackerel. Bulletin of the Japanese Society of the Science of Fish, 45(11), 1435–1441. doi:10.2331/suisan.45.1435

Joo, S. T., Kauffman, R. G., Kim, B. C., & Park, G. B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water holding capacity in porcine longissimus muscle. Meat Science, 52, 291–297. doi:10.106/s0309-1740(99)00005-4

Jurado, E., Vicaria, J. M., Lechuga, M., & Moya-Ramirez, I. (2012). Pepsin extraction process from swine wastes. Procedia Engineering, 42, 1346-1350. doi:10.1016/j.proeng.2012.07.526

Kantun, W., Malik, A. A., & Harianti. (2015). Kelayakan limbah padat tuna loin madidihang Thunnus albacares untuk bahan baku produk diversifikasi. Jurnal Pengolahan Hasil Perairan Indonesia, 18(3), 303-314.

Kemp, C. M., Sensky, P. L., Bardsley, R. G., Buttery, P. J., & Parr, T. (2010). Tenderness –An enzymatic view. Meat Science, 84(2), 248–256. doi:10.1016/j.meatsci.2009.06.008

Kementerian Kelautan dan Perikanan (KKP). (2022). Data Ekspor-Impor : Tuna-Tongkol-Cakalang. Jakarta: Kementrian Kelautan dan Perikanan.

Klomklao, S., & Benjakul, S. (2016). Utilization of tuna processing byproducts: protein hydrolysate from skipjack tuna (Katsuwonus pelamis) viscera. Journal of Food Processing and Preservation, 41(3), 1-8. doi:10.1111/jfpp.12970

Kramer, R.M., Shende, V.R., Motl, N., Pace, C.N., & Scholt, J.M. (2012). Toward a molecular understanding of protein solubility: increased negative surface charge correlates with increased solubility. Biophysical Journal, 102, 1907–1915. https://doi.org/10.1016/j.bpj.2012.01.060

Laemmli, U. K. (1970). Cleavage on structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680-685. doi:10.1038/227680a0

Lana, A., & Zolla, L. (2016). Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective. Journal of Proteomics. 147: 85–97. doi:10.1016/j.jprot.2016.02.011

Mancini, R. A., & Hunt, M. C. (2005). Current research in meat color. Meat Science, 71(1), 100-21. doi:10.1016/j.meatsci.2005.03.003

Marino, R., Albenzio, M., della Malva, A., Caroprese, M., Santillo, A., & Sevi A. (2014). Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds. Meat Science, 98(2), 178-186. doi:10.1016/j.meatsci.2014.05.02

Maqsood, S., Manheem, K., Gani, A., & Abushelaibi, A. (2018). Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness. Journal of Food Science and Technology, 1-12. doi:10.1007/s13197-018-3251-6

Miazwir. (2012). Analisis aspek biologi reproduksi ikan tuna sirip kuning (Thunnus albacares) yang tertangkap di Samudra Hindia. Thesis. Universitas Indonesia.

Moraes, G., & de Almeida, L. C. (2020). Nutrition and functional aspects of digestion in fish. Biology and Physiology of Freshwater Neotropical Fish, 251–271. doi:10.1016/b978-0-12-815872-2.00011-7

Moyle, P. B., & Cech, J. J. (2004). Lessons from feeding, nutrition, digestion and excretion. Chung, editor. Fishes: An Introduction to Ichthyology Fifth Edition. San Francisco, US: Pearson Education.

Murtini, E. S., & Qomarudin. (2003). Pengempukan daging dengan enzim protease tanaman biduri (Calotropis gigantea). Jurnal Teknolgi dan Industri Pangan, 14(3), 266-268.

Muttaqin, R. A. B. (2022). Aplikasi enzim pepsin dari lambung ikan tuna sirip kuning dalam pembuatan hidrolisat kolagen kulit tuna sirip kuning (Thunnus albacares). Skripsi. Institut Pertanian Bogor.

Nakagawa, T., Watabe, S., & Hashimoto, K. (1988). Identification of three major components in fish sarcoplasmic proteins. Nippon Suisan Gakkaishi, 54(6), 999–1004.

Nalinanon, S., Benjakul, S., Visessanguan, W., Kishimura, H. (2008). Tuna pepsin: characteristics and its use for collagen extraction from the skin of threadbin bream (Nemipterus spp.). Journal of Food Science, 73(5), C413–C419. doi:10.1111/j.1750-3841.2008.00777.x

Nath, S. D. (2021). The influence of beef carcass weight on troponin-T degradation and heat shock protein 70 in two different muscles. Thesis. North Dakota State University.

Ohsima, T., & Giri, A. (2014). Traditional fish fermentation technology and recent developments. Enhanced Food Microbiology, 1, 852-869. doi:10.1016/B978-0-12-384730-0.00117-8

Öztürk, B., & Serdarog˘lu, M. (2015). Quality characteristics of PSE-like Turkey pectoralis major muscles generated by high post-mortem temperature in a Local Turkish slaughterhouse. Korean Journal Food Science Animal, 35(4), 524-532. doi:10.5851/kosfa.2015.35.4.524

Pasaribu, E., Nurhayati, T., & Nurilmala, M. (2018). Ekstraksi dan karakterisasi enzim pepsin dari lambung ikan tuna (Thunnus albacares). Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 486-496.

Picariello, G., De Martino, A., Mamone, G., Ferranti, P., Addeo, F., Faccia, M., Musso, S. S., & Di Luccia, A. (2006). Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis. Journal of Chromatography B, 833(1),101–108. doi:10.1016/j.jchromb.2006.01.024

Putri, D. H. (2008). Keempukan daging sapi dan penggunasn restaining box dirumah pemotongan hewan. Skripsi. Institut Pertanian Bogor.

Rawdkuen, S., Jaimakreu, M., & Benjakul S. (2013). Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex. Food Chemistry, 136, 909–916. doi:10.1016/j.foodchem.2012.08.077

Sholeh, M. M., Ambarsari, L., Nurcholis, W., & Nurhayati, T. (2019). Characterization of ammonium sulphate fraction of pepsin from fish stomach. IOP Conference Series: Earth and Environmental Science, 404, 1-6. doi:10.1088/1755-1315/404/1/012039

Simangunsong, J. S. E. (2021). Pengaruh metode pengeringan terhadap aktivitas pepsin dari lambung ikan tuna sirip kuning (Thunnus albacares). Skripsi. Institut Pertanian Bogor.

Soeparno. (1994). Ilmu dan Teknologi Daging. Cetakan II. Gadjah Mada University Press. Yogyakarta.

Sullivan, G. A., Calkins, C. R. (2010). Application of exogenous enzymes to beef muscle of high and low-connective tissue. Meat Science, 85, 730–734. doi:10.1016/j.meatsci.2010.03.033

Wideman, N., O’bryan, C. A., & Crandall, P. G. (2016). Factors affecting poultry meat colour and consumer preferences-A review. World’s Poultry Science Journal, 72(02), 353–366. doi:10.1017/s0043933916000015

Zhao, L., Budge, S. M., Ghaly, A. E., Brooks, M. S., & Dave, D. (2011). Extraction, purification and characterization of fish pepsin: a critical review. Journal of Food Processing and Technology, 2, 126. doi:10.4172/2157-7110.1000126




DOI: http://dx.doi.org/10.15578/jpbkp.v19i1.981

Article Metrics

Abstract view : 652 times
PDF (Bahasa Indonesia) - 293 times

Refbacks

  • There are currently no refbacks.


JPBKP adalah Jurnal Ilmiah yang terindeks :

    Google Scholar crossref Worldcat he Scientific Literature Database   ISJD DIME   

Creative Commons License

ISSN : 1907-9133(print), ISSN : 2406-9264(online)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.