PENGAMBILAN KEMBALI PROTEIN DARI HASIL SAMPING INDUSTRI IKAN DENGAN EKSTRAKSI MENGGUNAKAN ASAM KLORIDA DAN PENENTUAN KOMPOSISI ASAM AMINO PROTEIN HASIL

KAYAN,S.Pd, Dr. Tri Joko Raharjo, M.Si.

2011 | Tesis | S2 Ilmu Kimia

Telah dilakukan penelitian pengambilan protein dari hasil samping industri ikan untuk dilihat kemungkinan sebagai bahan fortifikasi makanan berdasarkan komposisi asam amino yang dikandung. Tujuan penelitian adalah untuk mengetahui komposisi kimia, jenis dan komposisi asam lemak, mengambil protein dan menentukan komposisi asam amino protein. Penelitian dimulai dengan penyiapan sampel melalui pencincangan hasil samping, pengeringan, penggilingan dan penyaringan 200 mesh. Sampel bubuk hasil samping ikan diambil lemaknya dengan soxhletasi menggunakan petroleum eter (40- 60 oC). Sampel bebas lemak diekstraksi dengan HCl 2 M pada pH 2,5 menghasilkan ekstrak protein. Protein diperoleh dengan penetralan ekstrak menggunakan NaOH 2 M pada pH 7 dilanjutkan didiamkan selama 24 jam, disentrifugasi 1200 rpm selama 20 menit dan disaring. Protein hasil dikeringkan dengan pengering beku dan ditentukan komposisi asam amino dengan menggunakan Kromatografi Cair Kinerja Tinggi (KCKT) dan Kromatografi Lapis Tipis (KLT). Hasil penelitian menunjukan hasil samping industri ikan mempunyai kadar air 7,73%, lemak 34,63%, abu 13,04%, protein 42,76% dan karbohidrat 1,84%. Lemak mengandung asam lemak palmitat 32,78%, stearat 12,39%, miristat 6,70%, vesenat 12,37%, palmitoleat 8,21%, oleat 4,14% dan linoleat 12,37%. Ekstraksi menggunakan HCl 2 M dengan pH 2,5 dan netralisasi pH 7 pengambilan protein diperoleh 21,28%. Protein hasil ekstraksi mengandung asam amino esensial 31,45 % yang terdiri atas metionin (1,51%), valin (2,22%), penilalanin (1,81%), isoleusin (3,63%), leusin (2,77%), lisin (6,99%), histidin (0,71%) dan arginin (11,83%). Sedangkan komposisi asam amino non esensial terdiri atas asam aspartat (5,09%), alanin (9,50%), asam glutamat (10,02%), serin (2,10%), glisin (29,38%), dan tirosin (0,79%). Asam amino asparagin pada protein hasil yang tidak terdeteksi dengan KCKT teridentifikasi dengan menggunakan KLT. Protein hasil isolasi mempunyai kandungan asam amino esensial 31,45% dan skor kimia asam amino secara umum di atas standar FAO/WHO dan NRC sehingga menjadikan protein ini potensial sebagai bahan fortifikasi makanan.

The recovery of proteins from fish by-product of industry to see its possibility as food fortification material based on amino acid composition has been conducted. The study aimed to exstract fat and protein and to determine composition of fatty acids and amino acids, type and composition of fatty acids, extract the protein and determine the amino acid composition of the protein. The research was started by preparation of fish by-product through by cutting, drying, milling and screening 200 mesh. Fat was then removed from powder sampel by mean soxhletation petroleum ether (40-60 oC). Fat free sampel was then extracted with HCl 2 M at pH 2.5 resulted in protein extracts. Protein was recovered by neutralization of the extracts with NaOH 2 M pH 7 followed by settling for 24 hours, centrifugation on 1200 rpm for 20 minutes and filteration. The resulted protein were dried by freeze drying and its amino acid composition as determined using High Performance Liquid Chromatography (HPLC) and Thin layer chromatography (TLC). The research showed that fish by-product industries has 7.73% of a moisture content, 34.63% of fat, 13.04% of ash, 42.76% of protein and 1.84% of carbohydrate. The composition of fat by acid present in fat are palmitat 32.78%, 12.39% stearate, myristate 6.70%, 12.37% vesenate, 8.21% palmitoleate, 4.14% oleic and 12.37% linoleic. Extraction using HCl 2 M of pH 2.5 followed by neutralization of pH 7 can recovery up to 21,28% of protein. Protein conteins 31.45% essential amino acid, by of methionine (1.51%), valine (2.22%), phenylalanine (1.81%), isoleucine (3.63%), leucine (2,77%), lysine (6.99%), histidine (0.71%) and arginine (11.84%). The non-essential amino acid composition consisted of aspatic acid (5.09%), alanin (9.50%), glutamic acid (10.02%), serine (2.10%), glysine (29.38%), and tyrosine (0.79%). Indentification using TLC would identified asparagine which was not detected by HPLC. The resulted protein has the essential amino acid content of 31.45% and amino acid chemical score generally above the standards of FAO / WHO and the NRC so that makes this protein a potential as an ingredient of food fortification.

Kata Kunci : Soxhletasi, ekstraksi dan protein