Profil Protein Yogurt Susu Kambing PE dengan Kultur Tunggal Pada 30-60 kDa dengan SDS-PAGE
Abstract
ABSTRAK
Kambing perah merupakan salah satu komoditas ternak yang berpotensi untuk dikembangkan. Di Indonesia kambing perah yang banyak dikembangkan adalah kambing Peranakan Etawa (PE). Penelitian ini bertujuan untuk mengetahui profil protein spesifik pada berat molekul 30-60 kDa pada yogurt susu kambing PE dengan kultur tunggal dengan menggunakan metode SDS-PAGE. Tahapan dalam penelitian ini adalah pembuatan kurva pertumbuhan, pembuatan starter kultur tunggal, pembuatan yogurt, isolasi protein, separasi protein dan penghitungan berat molekul. Pembuatan yogurt dilakukan dengan tiga ulangan. Kultur bakteri yang digunakan dalam penelitian ini adalah Lactobacillus acidophillus, Lactobacillus bulgaricus dan Streptococcus thermophillus. Hasil separasi protein menunjukkan yogurt dengan kultur LA memiliki protein dengan berat molekul sebesar 31,59 kDa, 48,36 kDa dan 48,94 kDa. Yogurt kultur LB memiliki protein dengan berat molekul sebesar 30 kDa, 37,83 kDa, 50,22 kDa dan 57,12 kDa. Protein yang terlihat pada yogurt kultur ST adalah pada berat molekul 30,02 kDa, 38,67 kDa, 46,18 kDa dan 55, 15 kDa. Kemungkinan protein dari yogurt fermentasi tunggal mempunyai fungsi yang berbeda sebagai anti-hipertensi atau immunomodulator.
Kata kunci: Protein, SDS-PAGE, fermentasi tunggal
ABSTRACT
Dairy goat farm is one of commodity that has potential to be developed. In Indonesia, the most developed dairy goat is PE. The aim of this study is to determine specific protein at 30-60 kDa molecular weights in single culture PE goat’s yoghurt with SDS-PAGE method. Steps of this research are determination of growth curve, making single culture yoghurt starter and yoghurt, protein isolation, protein separation and molecular weight counting. Yoghurt manufactured with triplicates. Bacterial culture used in this study was Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophillus. Protein separation show that yoghurt with culture LA, LB and ST has molecular weight  31,59 kDa, 37,83 kDa and 38,64 kDa. This protein with molecular weight between 30-38 kDa is thought to α-S1 casein or whey protein. We suggest that the protein of yogurt with single fermentation has specific function as anti-hypertension or immunomodulation.
Keywords: Protein, SDS-PAGE, single fermentation
References
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