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
Sarwono, B. 2007. Beternak Kambing Unggul. Jakarta: Penebar Swadaya.
Padaga, M. dkk. 2009. Potensi Protein Spesifik Susu Kambing Sebagai Immunomodulator Dan Immunogen: Upaya Pengembangan Pangan Nutrasetika: Laporan Penelitian. http://elib.pdii.lipi.go.id/katalog/index.php/searchkatalog/byId/60212. Diakses tanggal 12 November 2012.
Budiarti, I. K., Padaga, M. C. & Fatchiyah, F. Nutritional Composition and Protein Profile of Goat Yogurt PE with Double Culture between Streptococcus thermophillus and Lactobacillus species. Cukurova Medical Journal 38 (4) (In Press).
Andriani, M dan Lia U. K. 2012. Kajian Karakteristik Fisiko Kimia Dan Sensori Yoghurt Dengan Penambahan Ekstrak Ubi Jalar (Ipomoea Batatas L.). Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian. Universitas Sebelas Maret.
Fatchiyah, Arumingtyas EL., Widyarti S. & Rahayu S. 2011. Biologi Molekuler Prinsip Dasar Analisis. Jakarta: Erlangga.
Hames, B. D. 1998. Gel Electrophoresis of Proteins A Practical Approach Third Edition. Oxford: Oxford University Press.
Ramadzanti, A. 2006. Aktivitas Protease dan Kandungan Asam Laktat Pada Yoghurt yang Dimodifikasi Bifidobacterium bifidum. Program Studi Biokimia. Fakultas Matematika dan Ilmu Pengetahuan Alam. IPB. Bogor. Skripsi.
Hames, B. D. & Rickwood D. 1990. Gel Electrophoresis of Proteins A Practical Approach Third Edition. New York: Oxford University Press.
Khoiriyah, L. K. & Fatchiyah F. 2013. Karakter Biokimia dan Profil Protein Yogurt Kambing PE Difermentasi Bakteri Asam Laktat (BAL). The Journal of Experimental Life Science 3, No.1. (In Press).
Sodini, I. L. A., Oliveira M. N., Remeuf F. & Corrieu G. 2002. Effect of Milk Base and Starter Culture on Acidification, Texture and Probiotic Cell Counts in Fermented Milk Processing. J. Dairy Sci. 85: 2479-2488.
Downloads
Published
Issue
Section
License
Copyright and Attribution:
Articles in Biotropika: Journal of Tropical Biology are under Creative Commons Attribution (CC-BY-SA) copyright. The work has not been published before (except in the form of an abstract or part of a published lecture or thesis) and it is not under consideration for publication elsewhere. When the manuscript is accepted for publication in this journal, the authors agree to the automatic transfer of the copyright to the publisher.
Journal of Biotropika: Journal of Tropical Biology is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Permissions:
Authors wishing to include figures, tables, or text passages that have already been published elsewhere and by other authors are required to obtain permission from the copyright owner(s) for both the print and online format and to include evidence that such permission has been granted when submitting their papers. Any material received without such evidence will be assumed to originate from one of the authors.
Ethical matters:
Experiments with animals or involving human patients must have had prior approval from the appropriate ethics committee. A statement to this effect should be provided within the text at the appropriate place. Experiments involving plants or microorganisms taken from countries other than the author's own must have had the correct authorization for this exportation.