DAFTAR ISI

Halaman
HALAMAN JUDUL ....................................................................................... i
LEMBAR PENGESAHAN……………………………………………......... ii
KATA PENGANTAR .................................................................................... iii
DAFTAR ISI .................................................................................................... vi
DAFTAR TABEL ……………………………………………….................. ix
DAFTAR GAMBAR ...................................................................................... x
DAFTAR LAMPIRAN ................................................................................... xii
ABSTRAK ………………………………………………………………… xiii
ABSTRACT .................................................................................................... xiv
BAB I PENDAHULUAN ............................................................................... 1
I.1 Latar Belakang ................................................................................. 1
I.2 Rumusan Masalah ............................................................................ 6
I.3 Tujuan Penelitian .............................................................................. 6
I.4 Manfaat Penelitian ............................................................................ 7
BAB II TINJAUAN PUSTAKA ...................................................................... 8
II.1 Ikan Baronang (Siganus guttatus) .................................................... 8
II.2 Protein ............................................................................................. 11
II.3 Asam Amino ................................................................................... 12
II.3.1 Sifat-sifat asam amino ......................................................... 13
II.3.2 Fungsi asam amino………………………………………... 13
II.3.3 Jenis-jenis asam amino……………………………………. 15
II.3.3.1 Asam amino esensial………………………………………….. 15
II.3.3.2 Asam amino non esensial……………………………………... 18
II.4 Hidrolisis Protein………………………………………………….. 21
II.5 Prinsip Analisis Metode Kjeldhal………………………………… 21

vi
 II.6 Ultra Performance Liquid Chromatograpy (UPLC)…………… 25

II.7 Mineral…………………………………………………………... 28

II.7.1 Kalsium (Ca)……………………………………………... 29

II.7.2 Magnesuim (Mg)…………………………………………. 30

II.7.3 Besi (Fe)…………………………………………………. 31

II.8 Analisis Spektrofotometer Serapan Atom (SSA)…...…..…. ……. 32

BAB III METODE PENELITIAN .................................................................. 34
III.1 Waktu dan Tempat Penelitian ........................................................ 34
III.2 Alat dan Bahan ............................................................................... 34
III.2.1 Alat ...................................................................................... 34
III.2.2 Bahan ................................................................................... 35
III.3 Prosedur Kerja ................................................................................ 36
III.3.1 Preparasi sampel .................................................................. 36
III.3.2 Analisis kadar protein …...………………………………….. 36
III.3.3 Analisis Asam amino ........................................................... 37
III.3.3.1 Isolasi protein bebas lemak................................................ 37
III.3.3.2 Hidrolisis asam mino secara asam ..................................... 37
III.3.3.3 Hidrolisis asam amino secara basa……………………….. 38
III.3.3.4 Penentuan komponen asam amino dengan UPLC
menggunakan pereaksi OPH ............................................. 38
III.3.4 Analisis mineral Ca, Mg, dan Fe ......................................... 39
III.3.4.1 Pembuatan larutan sampel………………………………. 39
III.3.4.2 Pembuatan kurva standar kalsium (Ca)…... ……………. 39
III.3.4.3 Pembuatan kurva standar magnesium (Mg)…………….. 40
III.3.4.5 Pembuatan kurva standar besi (Fe)……………………… 40
BAB IV HASIL DAN PEMBAHASAN ........................................................ 41
IV.1 Persiapan Sampel dan Penentuan Kadar Air .................................. 41
IV.2 Analisis Kadar Protein Total .......................................................... 41

vii
 IV.3 Analisis Asam Amino….……………………………………………42
IV.3.1 Isolasi protein bebas lemak………………………………….42
IV.3.2 Analisis komponen aam amino yang dihidrolisis
secara asam…………………………………………………..44
IV.3.3 Analisis komponen asam amino yang dihidrolisis
secara basa………………………………………………….46
IV.4 Kadar Abu Daging Ikan Baronang (Siganus guttatus)……….……....48
IV.5 Kandungan Mineral dalam Daging Ikan Baronang
(Siganus guttatus).................................................................................48
BAB V KESIMPULAN DAN SARAN ………………………………………. 52
V.1 Kesimpulan ..................................................................................... 52
V.2 Saran ............................................................................................... 53
DAFTAR PUSTAKA ..................................................................................... 54
LAMPIRAN .................................................................................................... 60

viii
 DAFTAR TABEL

Halaman

Tabel 1. Asam amino esensial ...................................................................... 15

Tabel 2. Asam amino non esensial ............................................................... 18

Tabel 3. Beberapa penelitian tentang asam amino pada ikan ...................... 20

Tabel 4. Pembagian kromatografi berdaarkan kombinasi fase diam dan fase

gerak .............................................................................................. 25

Tabel 5. Perbedaan UPLC dan HPLC……………………………………...26

Tabel 6. Hasil analisis komponen asam amino yang dihidrolisis

secara asam………………………………………………………. 44

Tabel 7. Hasil analisis komponen asam amino yang dihidrolisis

secara basa………………………………………………………...46

Tabel 8. Kadar mineral dalam daging ikan baronang……………………....48

Tabel 9. Beberapa penelitian tentang mineral pada ikan…………………...49

ix
 DAFTAR GAMBAR

Halaman

Gambar 1. Ikan Baronang (Siganus guttatus) ........................................... 8

Gambar 2. Struktur umum asam amino .................................................... 12

Gambar 3. Rangkaian dasar komponen kromatografi… ............................. 27

Gambar 4. Reaksi pembuatan Alkiltiol-Isoindio....................................... 28

x
 DAFTAR LAMPIRAN

Halaman

Lampiran 1. Perhitungan Kadar Air…………..........................................................61

Lampiran 2. Perhitungan Kadar Protein….………....……………………………....62

Lampiran 3. Perhitungan Kadar Lemak……..…………………...............................63

Lampiran 4. Hasil Analisis Asam Amino pada Daging Ikan Baronang

(Siganus guttatus) yang Dihidrolisis secara Asam……………………64
Lampiran 5. Hasil Analisis Asam Amino pada Daging Ikan Baronag
(Siganus guttatus) yang Dihidrolisis secara Basa……………………70

Lampiran 6. Analisis mineral Perhitungan Kadar air…….…………......................76

Lampiran 7. Analisis mineral Perhitungan kadar abu ..............................................77

Lampiran 8. Hasil Kurva Standar Kalsium (Ca)…..……………………….………78

Lampiran 9. Perhitungan Kadar Mineral Kalsium (Ca)…...………………..……...80

Lampiran 10. Hasil Kurva Standar Mineral Magnesium (Mg)……..……………...81

Lampiran 11. Perhitungan Kadar Mineral Magnesium (Mg)……………………....83

Lampiran 12. Hasil Kurva Standar Mineral Besi (Fe)……………………………...84

Lampiran 13. Perhitungan Kadar Mineral Besi (Fe)……………………………......86

Lampiran 14. Dokumetasi Penelitian…………………………………………….....87

xi