BibTex Citation Data :
@article{IJFST8110, author = {Matheus Nugroho}, title = {ISOLASI ALBUMIN DAN KARAKTERISTIK BERAT MOLEKUL HASIL EKSTRAKSI SECARA PENGUKUSAN IKAN GABUS (The Isolation of Albumin and Characteristics of Molecular Weight from Extraction Result by Steaming of Fish Gabus (Ophiocephalus striatus))}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {9}, number = {1}, year = {2013}, keywords = {}, abstract = { Tujuan penelitian ini untuk adalah isolasi albumin dan penentuan berat molekul dari ekstraksi secara pengukusan ikan gabus ( Ophiocephalus striatus ). Metode penelitian adalah ekstraksi secara pengukusan waterbath dengan suhu kisaran 40-90 o C, dan lama 25-35 menit, untuk mendapatkan rendemen dan kadar albumin ekstrak kasar ikan gabus yang optimal. Tahap selanjutnya adalah isolasi albumin dan penentuan berat molekulnya dari hasil ekstraksi yang optimal. Analisa data penelitian ini adalah analisa deskriptif untuk melihat foto hasil elektroforesis. Sementara untuk hasil analisa pengukuran isolasi albumin secara filtrasi gel sephadex G-75 dilakukan dengan Rancangan Petak terbagi (RPB). Hasil penelitian menunjukkan bahwa ada interaksi antara berbagai faktor perlakuan. Kadar albumin isolat albumin tertinggi sebesar 1.77 mg g -1 , pengaruh suhu pengukusan 40 o C selama 30 menit, pada pengambilan 5 ml fraksi ke-2. Elektroforesis SDS-PAGE dengan jumlah protein paling komplek adalah isolat albumin pengaruh suhu pengukusan 40 o C selama 30 menit, terletak pada 5 ml fraksi ke-1, 5 ml fraksi ke-2 dan 5 ml fraksi ke-3. Pita protein terdiri dari 2 pita mayor dan 5 pita minor dengan berat molekul 14.6-133 kD. Kata kunci : ikan gabus ( Ophiocephalus striatus ), isolasi albumin, berat molekul The objective of this study for the isolation of albumin and determination of molecular weight of extraction by steaming of fish gabus (Ophiocephalus striatus). The research method is the extraction of a steaming waterbath with the temperature range 40-90 o C, and the long 25-35 minutes, to obtain recovery and albumin levels of crude extract of fish gabus that optimal. The next stage is the isolation of albumin and its molecular weight determination of the optimal extraction. Analysis of data of this study is a descriptive analysis to see photos of electrophoresis. While analyzing the results of measurements for albumin isolation by gel filtration Sephadex G-75 made with split plot design (RPB). The results showed that there is interaction between the various treatment factors. The highest levels of albumin albumin isolates of 1.77 mg g -1 , the effect of steaming temperature of 40 °C for 30 minutes, 5 ml fractions on the uptake-2. SDS-PAGE electrophoresis with the most complex of the protein albumin is isolate the influence of steaming temperature 40 °C for 30 minutes, located at 5 ml-1 fraction, 5 ml of fraction-2 and 5 ml fractions to-3. Protein bands consist of two major bands and 5 minor bands with moleculer weight 14.6 to 133 kD. Key words : fish gabus (Ophiocephalus striatus), albumin isolation, molecular weight }, issn = {2549-0885}, pages = {40--48} doi = {10.14710/teknik.v%vi%i.8110}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/8110} }
Refworks Citation Data :
Tujuan penelitian ini untuk adalah isolasi albumin dan penentuan berat molekul dari ekstraksi secara pengukusan ikan gabus (Ophiocephalus striatus). Metode penelitian adalah ekstraksi secara pengukusan waterbath dengan suhu kisaran 40-90 oC, dan lama 25-35 menit, untuk mendapatkan rendemen dan kadar albumin ekstrak kasar ikan gabus yang optimal. Tahap selanjutnya adalah isolasi albumin dan penentuan berat molekulnya dari hasil ekstraksi yang optimal. Analisa data penelitian ini adalah analisa deskriptif untuk melihat foto hasil elektroforesis. Sementara untuk hasil analisa pengukuran isolasi albumin secara filtrasi gel sephadex G-75 dilakukan dengan Rancangan Petak terbagi (RPB). Hasil penelitian menunjukkan bahwa ada interaksi antara berbagai faktor perlakuan. Kadar albumin isolat albumin tertinggi sebesar 1.77 mg g-1, pengaruh suhu pengukusan 40 oC selama 30 menit, pada pengambilan 5 ml fraksi ke-2. Elektroforesis SDS-PAGE dengan jumlah protein paling komplek adalah isolat albumin pengaruh suhu pengukusan 40 oC selama 30 menit, terletak pada 5 ml fraksi ke-1, 5 ml fraksi ke-2 dan 5 ml fraksi ke-3. Pita protein terdiri dari 2 pita mayor dan 5 pita minor dengan berat molekul 14.6-133 kD.
Kata kunci : ikan gabus (Ophiocephalus striatus), isolasi albumin, berat molekul
The objective of this study for the isolation of albumin and determination of molecular weight of extraction by steaming of fish gabus (Ophiocephalus striatus). The research method is the extraction of a steaming waterbath with the temperature range 40-90 oC, and the long 25-35 minutes, to obtain recovery and albumin levels of crude extract of fish gabus that optimal. The next stage is the isolation of albumin and its molecular weight determination of the optimal extraction. Analysis of data of this study is a descriptive analysis to see photos of electrophoresis. While analyzing the results of measurements for albumin isolation by gel filtration Sephadex G-75 made with split plot design (RPB). The results showed that there is interaction between the various treatment factors. The highest levels of albumin albumin isolates of 1.77 mg g-1, the effect of steaming temperature of 40 °C for 30 minutes, 5 ml fractions on the uptake-2. SDS-PAGE electrophoresis with the most complex of the protein albumin is isolate the influence of steaming temperature 40 °C for 30 minutes, located at 5 ml-1 fraction, 5 ml of fraction-2 and 5 ml fractions to-3. Protein bands consist of two major bands and 5 minor bands with moleculer weight 14.6 to 133 kD.
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