Pengaruh Proses Perebusan Terhadap Profil Bobot Molekul dan Tingkat Alergenisitas Protein pada Udang Vaname (Litopenaeus vannamei)

Abstract

( protein (BM) protein Metode digunakan penelitian adalah metode kadar protein dengan metode Bradford, bobot molekul metode elektoroforesis sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), dan ABSTRACT: Vaname shrimp ( Litopenaeus vannamei ) in some people can trigger allergies when consumed. The purpose of this study was to obtain a characterization related to changes in the molecular weight profile (BM) of allergen protein and the level of allergenicity of vaname shrimp during the boiling process. The methods used in this research are boiling method, extraction method, soluble protein content test using Bradford method, molecular weight profile test using SDS-PAGE method, and allergenicity test using ELISA method. The results showed that the process of boiling vaname shrimp at temperature of 100 o C for 10 minutes can cause significant decrease in dissolved protein levels by the Bradford method, which is 95.61%. The SDS-PAGE profile showed that there were several protein bands that were lost during the boiling process, and there were also several protein bands suspected as allergens in heat-resistant vaname shrimp, namely troponin, tropomyosin and paramyosin with molecular weight (BM) measurements respectively. 29, 37, and 103 kDa. Thus, it can be concluded that the boiling process of vaname shrimp at a temperature of 100 o C for 10 minutes can affect the protein BM profile of white vaname shrimp, but has not been able to significantly reduce the level of allergenicity.