PROFIL ASAM AMINO DAN KUALITAS PROTEIN LOBSTER BAMBU (Panulirus versicolor) SEGAR
Keywords:
the limiting amino aid, protein quality, PER value, amino acid profile
Abstract
Lobster is one of the important economic commodities for export and local consumption. Panulirus versicolor is a sea water lobster that has tender meat, high protein content, and low fat, cholesterol and salt content. The research was conducted to determine the protein content, amino acid profile and protein quality of fresh lobster bambu (Panulirus versicolor). Parameters tested were protein content, amino acid profile, chemistry score/amino acid score and prediction of the protein efficiency ratio (P-PER). The results showed that the bambu lobster meat has 15,8% protein content, 15 amino acid consists of 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid content was arginine, 12,42%, and the lowest was treonine at 1,7%. The highest non essential amino acid was glutamic acid at 7,06% while the lowest was tyrosine at 1,4%. The limiting amino acid was methionine. The protein quality of the lobster bambu (Panulirus versicolor) is categorized as medium protein quality.
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References
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[2] Tirtawinata, T. 2006. Makanan dalam Prespektif Al-Qur’an dan Ilmu Gizi. Fakultas Kedokteran Universitas Indonesia. Jakarta.
[3] Kakam, Y., L. Sulmartiwi dan M. A. Al Arif. 2008. Pemberian Pakan yang Berbeda terhadap Pertumbuhan dan Rasio Konversi Pakan Lobster Air Tawar (Cherax quadricarinatus) dengan Sistem Botol. Jurnal Berkala Ilmiah Perikanan, 3 (1) :41
[4] Harris, R. S. dan E. Karmas. 1989. Evaluasi Gizi pada Pengolahan Bahan Pangan. Penerjemah: S. Achmadi. ITB- Press, Bandung.
[5] Fauzi, M., A.P. Prasetyo, I.T. Hargiyanto, F. Satria dan A. A. Utama., 2013. Hubungan panjang berat dan faktor kondisi lobster batu (Panulirus penicillatus) di perairan selatan Gunung Kidul dan Pacitan. Bawal, 5 (2): 97-102.
[6] Suhana. 2019. “Lobstereconomics (1) Menjaga Keberlanjutan Ekonomi Lobster”, 24 April 2019, https:// suhan. Web. Id. /2019/04/24/ lobsternomics -1- menjaga keberlanjutan-ekonomi-lobster/, diakses 28 November 2020
[7] Haryono FED, Hutabarat S, Hutabarat J, Ambariyanto. 2016. Comparation of Spiny Lobster (Panulirus sp). Populations from Bantul andCilacap, Central Java, Indonesia. J Teknologi 78:51-54.
[8] Arumugam A, Dineshkumar R, Rasheeq AA, Prabakaran G, Sampathkumar P, Murugan S, (2020) Biochemical Profile Of Spiny Lobsters P.homarus and P.ornatus, Agriculture Science Diegest, Volume 40 issue 4:411-417
[9] Mahdiana, A. dan S.P. Laurensia, 2011. Status perikanan lobster (Panulirus spp,) di perairan kabupaten Cilacap. Sains Akuatik,13 (2): 52-57.
[10] [AOAC]. 2012. Official Methods of Analysis of AOAC. 19th edition, Marlyand. USA.
[11] [AOAC]. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. Published by the Association of Official Analytical Chemist. Marlyand.
[12] Apituley, D. A. N, Lopies, C. R. M., Setha, B. 2019. Amino Acid And Fatty Acid Profiles Of Fresh Tuna And Smoked Tuna. International Journal Of Recent Scientific Research. 10. 12(B). 36340-35347.
[13] Beck, M. E. (2011). Ilmu Gizi dan Diet Hubungannya Dengan Penyakit-Penyakit Untuk Perawat dan Dokter. Yogyakarta: Yayasan Essentia Medica.
[14] Afifudin I.K, Suseno S.H, dan Jacoeb A.M 2014. Profil Asam Lemak dan Asam Amino Gonad Bulu Babi. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(1) : 60-70.
[15] Almatsier Y. 2006. Prinsip Dasar Ilmu dan Gizi. Cetakan Keenam. Jakarta: Gramedia.
[16] Winarno FG. 2008. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia.
[17] Rosa R dan Nunes ML., 2004. Nutritional quality of red shrimp (Aristeus antennatus), pink shrimp (Parapenaeus longirostris). J Sci Food Agric. 94: 84-89
[18] Linder MC. 1992. Biokimia Nutrisi dan Metabolisme dengan Pemakaian Secara Kimia. Aminuddin P, Penerjemah. Jakarta: UI Press.
[19] Edison, T. 2009. Amino Acid: Esensial For Our Bodies. http://livewellnaturally.com.
[20] Suzuki T. 1981. Fish and Krill Protein: Processing Technology. Applied Science Publisher LTD. London.
[21] Harli M. 2008. Asam amino esensial. http://www.suparmas.com.
[22] Hidayat. 2011. Profil Asam Amino Kerang Bulu (Anadara antiquate) [skripsi]. Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor
[23] Oladapa A, Akin MAS, & Olusegun LO. 1984. Quality changes of Nigerian traditionally processed freshwater fish species. J Food Tech, 19 (1984(, 341-348.
[24] Uju, Nurhayati, T, Ibrahim B., Trilaksmi W, Siburian M, 2009. Karakteristik dan recovery protein dari air cucian minced fish dengan membrane reserved osmosis. Jurnal Pengolahan Hasil perikanan 12(2): 115-127
[25] Sudharkard, M, Manivannan K, Soundrapandian P. 2009. Nutritifen value of hard and soft shell crabs of Portunus sanguinolentus (haerbst). J Anim Vet Adv. 1(2):44-48.
[26] Ozogul Y and Ozogul F. 2005. Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Departement of Fishing and Fish Processing Technology, Faculty of Fishries, University of Cukurova, Adana, Turkey.
[27] McLaughlan, J. M., Cnapman, D. G. 1959. Evaluation of Protein in Foods: IV. A Simplified Chemical Score. Canadian Journal of Biochemistry and Physiology. 37 (11): 1293-1299.
[28] Suprayitno, E., Sulistiyati, T. D. 2017. Metabolisme Protein. Malang: UB Press. 15-21.
[29] FAO Food And Agriculture Organization. 2013. Dietary Protein Quality Evaluation In Human Nutrition. Report Of An FAO expert Consultation. Auckland, 31 March 2 April 2011
Published
2022-01-24
How to Cite
Lalopua, V., Silaban, B., Gaspers, F., & Labobar, S. (2022). PROFIL ASAM AMINO DAN KUALITAS PROTEIN LOBSTER BAMBU (Panulirus versicolor) SEGAR. INASUA: Jurnal Teknologi Hasil Perikanan, 2(1), 121-127. https://doi.org/10.30598/jinasua.2022.2.1.121
Section
Articles
Copyright (c) 2022 Vonda Milca N. Lalopua, Bernita Br Silaban, Febe F. Gaspers, Stansa Labobar
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
