Judul: Penentuan Kandungan Protein Alergenik Pada Pindang Ikan
Abstrak: Teknik pengolahan ikan secara tradisional diduga dapat menyebabkan terjadinya perubahan konformasi protein, yang berpengaruh terhadap perubahan alergenisitasnya. Pindang ikan merupakan salah satu jenis produk tradisional yang banyak diproduksi dan dikonsumsi masyarakat Indonesia. Proses pengolahan pindang yang menggunakan panas dan tekanan diduga dapat mengubah kandungan alergen pada ikan. Penelitian ini bertujuan menentukan pengaruh metode pemindangan terhadap kandungan protein alergenik pada beberapa pindang ikan. Sampel yang digunakan dibedakan menjadi 2 jenis pemasakan yaitu pemasakan dengan tungku dan pemasakan dengan presto. Metode Bradford digunakan untuk menentukan konsentrasi protein pindang ikan. Metode SDS-PAGE digunakan untuk menentukan bobot molekul pada sampel pindang ikan. Berdasarkan hasil pemisahan protein dengan SDS PAGE diketahui terdapat dua jenis protein alergenik yang dominan yaitu protein parvalbumin dan protein tropomiosin. Bobot molekul yang didapat menunjukkan posisi yang dominan pada 10-15 kDa dan 35-38 kDa. Hasil ini menunjukkan bahwa ditemukan protein alergenik yang memiliki sifat tahan terhadap panas. Kata kunci: alergi, parvalbumin, pindang ikan, SDS-PAGE ABSTRACT TRIKA ANGGRAINI. Determination of Allergenic Protein Content in Pindang Fish. Supervised by RONI NUGRAHA and TATI NURHAYATI. Traditional fish processing techniques are thought to cause changes in protein conformation, which affect changes in allergenicity. Pindang ikan is a type of traditional product that is widely produced and consumed by Indonesian people. The process of processing pindang using heat and pressure is thought to change the allergen content in fish. This study aims to determine the effect of the screening method on the allergenic protein content of several boiled fish. The samples used are divided into 2 types of cooking, namely cooking with a stove and cooking with presto. The Bradford method was used to determine the protein concentration of boiled fish. The SDS-PAGE method was used to determine the molecular weight of pindang fish samples. Based on the results of protein separation using SDS PAGE, it is known that there are two dominant types of allergenic proteins, namely parvalbumin protein and tropomyosin protein. The obtained molecular weights show a dominant position at 10-15 kDa and 35-38 kDa. These results indicate that an allergenic protein is found that has heat-resistant properties. Keywords: allergy, boiled fish, parvalbumin, SDS-PAGE
Keyword: allergy, boiled fish, parvalbumin, SDS-PAGE

Judul: Purification and Effect of Processing on  Parvalbumin from Freshwater Pomfret Fish and Marine Pomfret Fish
Abstrak: Jenis ikan yang banyak dikonsumsi di Indonesia salah satunya yaitu ikan bawal. Ikan bawal yang umum dijumpai di Indonesia dapat dibedakan menjadi dua yaitu ikan bawal tawar dan ikan bawal laut. Sampai saat ini, belum ada sediaan diagnostik ikan bawal untuk penderita alergi ikan. Oleh karena itu, penelitian ini bertujuan untuk memurnikan protein alergen dari ikan bawal dan menentukan pengaruh perlakuan pemanasan melalui pemasakan berupa perebusan pada protein alergen tersebut. Pemurnian dilakukan dengan metode presipitasi menggunakan amonium sulfat. Penentuan konsentrasi protein larut air menggunakan uji Bradford, kadar protein kasar dianalisis menggunakan metode Kjeldahl dan profil protein parvalbumin diindentifikasi menggunakan metode SDS-PAGE. Analisis kadar protein kasar terdapat perbedaan nyata antara jenis ikan bawal tawar dan ikan bawal laut. Proses pengolahan dengan pemasakan berupa perebusan berpengaruh terhadap kadar protein alergen yang terkandung. Bobot molekul protein ikan bawal tawar dan ikan bawal laut berkisar antara 10- 154 kDa. Saturasi amonium sulfat terpilih untuk pemurnian yaitu 60-90%. Bobot molekul protein parvalbumin berkisar antara 10-15 kDa., One of the most consumed types of fish in Indonesia is pomfret fish. Pomfret fish that are common in Indonesia can be divided into two, namely freshwater pomfret fish and marine pomfret fish. Until now, there is no diagnostic preparation for pomfret for fish allergy sufferers. Therefore, this study aimed to purify the allergen protein from pomfret and determine the effect of heating treatment by cooking such as boiling on the protein allergen. Purification was carried out by precipitation method using ammonium sulfate. Determination of water soluble protein concentration using the Bradford test, crude protein content was analyzed using the Kjeldahl method and the parvalbumin protein profile was identified using the SDS-PAGE method. Analysis of crude protein content showed a significant difference between the types of freshwater pomfret fish and marine pomfret fish. Processing with cooking such as boiling also affects the protein content of allergens contained. The protein molecular weight of freshwater pomfret fish and marine pomfret fish ranges from 10-154 kDa. The selected ammonium sulfate saturation for purification is 60-90%. The molecular weight of parvalbumin protein ranges from 10-15 kDa.
Keyword: Allergen, Cooking, Parvalbumin, Purification, Protein

Judul: Dynamics Model for Rural and Urban Economic Growth
Abstrak: Lewis theory of structural change has focused on mechanisms that allow countries to transform their domestic economic structure to a more modern economy. The proposed model deals with the mechanism of interaction between rural and urban Economic. This model is concerned with the process of labor transfer from rural to urban areas. This study aims to model the dynamics of economic growth in rural and urban areas, including determining the equilibrium solution and to carry out simulation of the model. The simulation results show that the transfer of labor from rural to urban areas will increase the rate of change of capital so that structural changes can be realized. In addition, increased propensity to save in rural areas will also accelerate structural change
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