PROTEIN PROFILE BASED ON SDS-PAGE IN SOATED BEEF WITH VARIED CONCENTRATIONS OF GAMBIR (Uncariagambir roxb) AND VARIATIONS IN TIME IMMERSION

Abstract

Abstract .Meat is a food ingredient that has nutritional value in the form of high protein and contains a complete and balanced amino acid composition. The presence of microbes in beef requires proper handling, storage or processing to prevent the activity of microorganisms. One of the natural antibacterial ingredients that contain flavonoid compounds is found in gambier. The research objective was to determine the protein profile of beef soaked with gambier powder with variations in concentration and soaking time using the SDS-PAGE method. The design of this study was a descriptive study with the object of research being beef soaked in gambier powder with a concentration of 4%, 6%, 8% and soaking time of 30, 45, 60 minutes respectively. The results showed that there were 19 protein subunits in the control whereas in the treated sample there were 6 - 13 protein sub units, the sub units that did not occur protein denaturation when given treatment were 66 kDa, 33 kDa, 21 kDa, 6-10 kDa. From the results of the research conducted, it was shown that there was an effect of beef soaked in gambier powder with high concentrations and a long time to produce a lower total protein than beef soaked with low concentrations and a shorter soaking time.

Keywords: Beef, Gambir, protein profile, SDS-PAGE