PROFIL PROTEIN PADA IKAN TENGGIRI DENGAN VARIASI PENGGARAMAN DAN LAMA PENGGARAMAN DENGAN MENGGUNAKAN METODE SDS-PAGE

Abstract

The aim of this study is to describe protein profile based SDS-PAGE in Mackerel with
salting variation and salting time. Design of this study is experimental study with
Mackerel with concentration of salting 10%, 20%, 30%, b/b and times of salting 12
hours, 24 hours and 36 hours asobjects of this study. Variations of salting
concentration is worked with each variation of salting time. Protein profile of
Mackerel is analyzed using 10 % SDS-PAGE method. The result of this study shows
that concentration of salting 10% b/b for 12 hours on Mackerel has more major
protein bands than Mackerel which gets salting 20%, 30% b/b for 12 hours and 10%,
20% dan 30% b/b for 24 hours and 36 hours while salting 30% b/b for 36 hours is not
suggested because all of major protein bands have denaturated to become thin major
protein bands and minor protein bands.

Keyword : Mackerel, Salting, Protein Profile, SDS-PAGE