Wardhani, Nindya Ulfa (2017) Profil protein jaringan otot ayam broiler (Gallus gallus domesticus) pada waktu inkubasi yang berbeda / Nindya Ulfa Wardhani. Diploma thesis, Universitas Negeri Malang.
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ABSTRAK Wardhani Nindya Ulfa. 2017. Profil Protein Jaringan Otot Ayam Broiler (Gallus gallus domesticus) pada Waktu Inkubasi yang Berbeda. Skripsi Jurusan Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Malang. Pembimbing (I) Dr. Umie Lestari M.Si (II) Ir. Nugrahaningsih M.P. Kata Kunci Profil Protein Ayam Broiler waktu inkubasi SDS-PAGE Pola konsumsi masyarakat yang sadar akan pentingnya gizi dan kesehatan menyebabkan konsumsi ayam ras pedaging cenderung meningkat. Ayam ras pedaging yang banyak dikonsumsi adalah jenis Ayam Broiler. Salah satu kandungan tertinggi pada daging ayam broiler selain lemak adalah protein. Daging ayam mudah mengalami penurunan kualitas selama penyimpanan pada suhu ruang. Penelitian ini merupakan jenis penelitian eksperimental kuantitatif menggunakan Rancangan Acak Kelompok. Teknik analisis data dilakukan dengan uji Anava dilanjutkan uji Post-Hoc Duncan. Profil protein isolat protein jaringan otot Ayam Broiler ditentukan dengan mencari berat molekul dari perhitungan Rf (Retardation factor) masing-masing pita. Nilai Rf dianalisis dengan persamaan regresi linier untuk mendapat kurva berat molekul protein marker. Persamaan regresi yang didapat digunakan untuk menentukan berat molekul pita protein yang muncul. Berdasarkan hasil uji Anava waktu inkubasi berpengaruh terhadap konsentrasi protein jaringan otot ayam broiler. Hasil uji Post-Hoc Duncan menunjukkan jaringan otot Ayam Broiler yang disimpan selama 0 jam memiliki konsentrasi protein berbeda nyata dengan jaringan otot Ayam Broiler yang disimpan selama 1 jam 3 jam 5 jam 7 jam 9 jam dan 11 jam. Perlakuan inkubasi 1 jam dan 3 jam memiliki konsentrasi protein tidak berbeda nyata tetapi berbeda nyata dengan inkubasi 5 jam 7 jam 9 jam dan 11 jam. Perlakuan inkubasi 5 jam tidak berbeda nyata dengan inkubasi 7 jam tetapi berbeda nyata dengan inkubasi 9 jam dan 11 jam. Perlakuan inkubasi 7 jam tidak berbeda nyata dengan inkubasi 9 jam dan 11 jam. Visualisasi protein memperlihatkan adanya perbedaan ketebalan pita protein setelah jaringan otot ayam disimpan selama 1 jam hingga 11 jam adanya pita protein dengan BM 53 kDa yang hilang setelah jaringan otot ayam disimpan selama 11 jam serta adanya pita protein dengan BM 60 kDa yang muncul setelah jaringan otot disimpan selama 7 jam. SUMMARY Wardhani Nindya Ulfa. 2017. Protein Profile of the Muscle Tissue of Broiler Chicken (Gallus gallus domesticus) in Different Incubation Time. Thesis. Department of Biology Faculty of Mathematics and Natural Sciences State University of Malang. Advisor (1) Dr. Umie Lestari M.Si. (II) Ir. Nugrahaningsih M.P. Key Words Broiler chicken incubation time protein profile SDS-PAGE The changing dietary habit of people with higher awareness of the importance of nutrition and health increase chicken consumption. The most common breed of chicken consumed in Indonesia is Broiler. Besides fat one of the highest content in broiler chicken meat is protein. The quality of chicken meat can decrease rapidly during storage. This research was a qualitative experimental research using Randomized Block Design. The data was analyzed with Anova test further analyzed with Post-Hoc Duncan test. The profile of crudeprotein of broiler chicken muscle tissue was determined by the molecular weightsobtained from Rf (retardation factor) calculation of each protein lane. The Rf value was analyzed with linear regression to find out the equation and curve value of marker protein molecular weights. The resulting regression equation was used to determine the molecular weights of protein bands visible in the gel. Based on Anova test incubation time affected the crude protein concentrationof broiler chicken muscle tissue. Based on Post Hoc Duncan test the protein concentration of broiler chicken muscle tissue incubation 0 hours has significantly different protein concentrations with Broiler Chicken muscle tissue stored for 1 hour 3 hours 5 hours 7 hours 9 hours and 11 hours. The inkubation 1 hour and 3 hour incubation treatment had no significant different protein concentrations but was significantly different from 5 hour 7 hour 9 hour and 11 hour incubation. 5 hours incubation treatment not different significantly with 7 hours incubation but significantly different from incubation 9 hours and 11 hours. The 7 hours incubation treatment not different significantly with 9 and 11 hour incubation. Visualisation protein was observed based on the thickness of protein bands after the chicken muscle tissue was incubated for 1 until 11 hours a protein band of 53 kDa was missing in the chicken muscle tissue incubated for 11 hours and a protein band of 60 kDa was observed in the chicken muscle tissue incubated for 7 hours.
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | ?? ?? |
| Divisions: | Fakultas Matematika dan IPA (FMIPA) > Departemen Biologi (BIO) > S1 Biologi |
| Depositing User: | library UM |
| Date Deposited: | 03 Oct 2017 04:29 |
| Last Modified: | 09 Sep 2017 03:00 |
| URI: | http://repository.um.ac.id/id/eprint/26819 |
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