Effect of Extraction Time on Chemical, Physical and Organoleptic Characteristics of South Asian Applesnail (Pila ampullacea) Protein Concentrate

Main Article Content

  Nurul Hasanah
  Riya Liuhartana Nasyiruddin
  Rih Laksmi Utpalasari
  Elok Ilunanwati
  Willard Burton Navicha

Abstract

This research aims to investigate the effect of protein extraction time using 90% ethanol on the protein concentrate product's physical, chemical, and organoleptic characteristics. The findings of this study could promote the use of protein concentrate developed from SAA. The study was conducted from April to June 2024, utilizing SAA collected from rice fields in the PALI (Penukal Abab Lematang Ilir) Regency, South Sumatra Province, Indonesia. A completely randomized design was employed, using different extraction times of proteins from SAA with 90% ethanol. Four extraction time levels were tested: 0 hours (P0 or control), 24 hours (P1), 28 hours (P2), and 32 hours (P3), each with three repetitions. Data were analyzed using ANOVA, followed by a post-hoc test employing Duncan's multiple range test, utilizing SPSS version 20.0. Results have shown that the optimal protein extraction time was P2 (28 hours), yielding a protein concentration of 51.6% on a dry basis. Additionally, protein profile analysis conducted via SDS-PAGE revealed the presence of histone proteins and an antibacterial protein derived from snail mucus in SAA. Treatment P2 exhibited five distinct protein bands with molecular weights of 17 kDa, 20 kDa, 25 kDa, 35 kDa, and over 48 kDa respectively. On the other hand, treatments P1 and P3 displayed only three protein bands that are 20 kDa, 35 kDa, and over 48 kDa. Results from the organoleptic analysis indicated that protein isolates with suitable attributes in terms of color and aroma were obtained from treatment P1 (24-hour extraction). This study has potential applications in the food industry.

Downloads

Download data is not yet available.

Article Details

How to Cite
Hasanah, N., Nasyiruddin, R. L., Utpalasari, R. L., Ilunanwati, E., & Navicha, W. B. (2024). Effect of Extraction Time on Chemical, Physical and Organoleptic Characteristics of South Asian Applesnail (Pila ampullacea) Protein Concentrate. Indonesian Journal of Health Research and Development, 2(3), 128–140. https://doi.org/10.58723/ijhrd.v2i3.249
Section
Research Articles

References

Aditya, H. P., Herpandi, & Lestari, S. (2016). Karakteristik Fisik, Kimia dan Sensoris Abon Ikan dari Berbagai Ikan Ekonomis Rendah. Jurnal FishtecH, 5(1), 61–72. https://doi.org/10.36706/fishtech.v5i1.3519

Amanah, R., Junianto, & Rostini, I. (2015). Penambahan Surimi Lele Terhadap Tingkat Kesukaan Permen Jelly Rumput Laut. Jurnal Perikanan Kelautan, 6(2), 43–50. Google Scholar

Apriansyah, E., Jaya, F. M., & Haris, H. (2021). Penambahan Daging Ikan Lele Dumbo Clarias gariepinus dengan Komposisi yang Berbeda terhadap Karakteristik Mi Instan. Jurnal Ilmu-Ilmu Perikanan Dan Budidaya Perairan, 16(1), 59–71. https://doi.org/10.31851/jipbp.v16i1.6509

Asriani, A., Santoso, J., & Listyarini, S. (2019). Nilai Gizi Konsentrat Protein Ikan Lele Dumbo (Clarias Gariepenus) Ukuran Jumbo. Jurnal Kelautan Dan Perikanan Terapan (JKPT), 1(2), 77. https://doi.org/10.15578/jkpt.v1i2.7257

BSN. (1992). SNI 01 2891 1992: Cara Uji Makanan dan Minuman.

Chandra, Z. A., Swasti, Y. R., & Pranata, F. S. (2021). Substitusi Tepung Sukun Sebagai Sumber Serat Untuk Peningkatan Kualitas Flacky Crackers. Jurnal Teknologi Pertanian Andalas, 25(2), 153–161. https://doi.org/10.25077/jtpa.25.2.153-161.2021

Daud, A., Suriati, S., & Nuzulyanti, N. (2019). Kajian Penerapan Faktor yang Mempengaruhi Akurasi Penentuan Kadar Air Metode Thermogravimetri. Lutjanus, 24(2), 11–16. https://doi.org/10.51978/jlpp.v24i2.79

Delvita, H., Djamas, D., & Ramli. (2015). Pengaruh Variasi Temperatur Kalsinasi Terhadap Karakteristik Kalsium Karbonat (CaCO3) dalam Cangkang Keong Sawah (Pila ampullacea) yang Terdapat di Kabupaten Pasaman. Pillar of Physics, 6, 17–24. https://doi.org/10.24036/1933171074

Fadhila, R., & Darmawati, S. (2017). Profil Protein Daging Kambing, Kerbau Dan Sapi Yang Direndam Larutan Jahe Berbasis Sds-Page. In Prosiding Seminar Nasional & Internasional (pp. 25–33). Google Scholar

Fathinatullabibah, Kawiji, & Khasanah, L. U. (2014). Stabilitas Antosianin Ekstrak Daun Jati ( Tectona grandis ) terhadap Perlakuan pH dan Suhu. Jurnal Aplikasi Teknologi Pangan, 3(2), 60–63. Google Scholar

Joshi, S. R., Sarpong, Y. C., Peterson, R. C., & Scovell, W. M. (2012). Nucleosome dynamics: HMGB1 relaxes canonical nucleosome structure to facilitate estrogen receptor binding. Nucleic Acids Research, 40(20), 10161–10171. https://doi.org/10.1093/nar/gks815

Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685. https://doi.org/10.1038/227680a0

Laili, T. N. (2021). Karakteristik Konsentrat Protein Ikan Cunang (Muraenesox talabon) Menggunakan Pelarut Etanol dengan Waktu yang Berbeda. Universitas Riau.

Mahboob, S., Al-Ghanim, K. A., Alkahem Al-Balawi, H. F., F. Al-Misned, & Ahmed, Z. (2019). Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio. Brazilian Journal of Biology, 79(4), 651–658. https://doi.org/10.1590/1519-6984.187647

Nasyiruddin, R. L., Mahdi, A. A., Ahmed, M. I., Noman, A., Al-Maqtari, Q. A., Jiang, Q., Xu, Y., & Xia, W. (2019). Influence of pH-shifting Combined with Low-Frequency Ultrasound on Antioxidant Activity and Physicochemical Properties of Silver Carp Myofibrillar Protein. International Journal of Agriculture Innovations and Research, 8(2), 133–143. Google Scholar

Nasyiruddin, R. L., Noman, A., Ahmed, M. I., Ali, A., Mahdi, Al-Maqtari, Q. A., Jiang, Q., Xu, Y., & Xia, W. (2019). Effect of Time of Low-Frequency Ultrasound Treatment on Antioxidant Activity and Physicochemical Properties of Silver Carp Myofibrillar Protein. International Journal of Research in Agricultural Sciences, 6(5), 695–703. https://doi.org/https://doi.org/10.47836/ifrj.28.4.06

Nasyiruddin, R. L., Noman, A., Mahdi, A. A., Al-Maqtari, Q. A., Xu, Y., Jiang, Q., Yu, D., & Xia, W. (2021). Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein. International Food Research Journal, 28(4), 695–703. Google Scholar

Ngobidi, K., Egwurochi, W., Briggs, T., Ugwuanyi, C., Okoro, O., Ajayi, A., Ebeke, O., OtuChristian, G., Osigwe, A., Amadi, U., Egbule, C., Ugwu, C., Ugwu, M., Anuna, C., Igwe, A., & Ukwuoma, H. (2024). Comparative Proximate and Selected Mineral Analysis of Two Edible Land Snail Species (Archachatina marginata and Archatina fulica). International Journal of Environmental and Agriculture Research, 10(5), 10–14. https://doi.org/10.5281/zenodo.11400138

Nkansah, M. A., Agyei, E. A., & Opoku, F. (2021). Mineral and proximate composition of the meat and shell of three snail species. Heliyon, 7(10), 1–8. https://doi.org/10.1016/j.heliyon.2021.e08149

Nurilmala, M., Jacoeb, A. M., & Dzaky, R. A. (2017). Quality of Cultured Wader Pari During Storage at Different Temperature. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 339. https://doi.org/10.17844/jphpi.v20i2.18049

Nurilmala, M., & Ochiai, Y. (2016). Molecular characterization of southern bluefin tuna myoglobin (Thunnus maccoyii). Fish Physiology and Biochemistry, 42(5), 1407–1416. https://doi.org/10.1007/s10695-016-0228-0

Oktasari, N. (2014). Pemanfaatan Keong Sawah (Pila ampullacea) pada Pembuatan Nuget sebagai Alternatif Makanan Berportein Tinggi di desa Jurug Kecamatan Mojosongo Kabupaten Boyolali. Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang, 16–24. Google Scholar

Pargiyanti, P. (2019). Optimasi Waktu Ekstraksi Lemak dengan Metode Soxhlet Menggunakan Perangkat Alat Mikro Soxhlet. Indonesian Journal of Laboratory, 1(2), 29–35. https://doi.org/10.22146/ijl.v1i2.44745

Rieuwpassa, F. J., & Cahyono, E. (2019). Karakteristik Fisiko-Kimia Konsentrat Protein Ikan Sunglir (Elagatis bipinnulatus). Jurnal MIPA, 8(3), 164–167. https://doi.org/10.35799/jmuo.8.3.2019.26189

Rieuwpassa, F. J., Karimela, E. J., & Karaeng, M. C. (2021). Analisis Fisiko Kimia Konsentrat Protein Ikan Nila (Oreochromis niloticus) yang Diekstrak Menggunakan Pelarut Etanol. Jurnal Teknologi Perikanan Dan Kelautan, 11(1), 45–52. https://doi.org/10.24319/jtpk.11.45-52

Rohmah, N., Kurniasih, R. A., & Sumardianto. (2022). Pengaruh Perbedaan Metode Ekstraksi Terhadap Karakteristik Tepung Tulang Sotong (Sepia sp.). Jurnal Ilmu Dan Teknologi Perikanan, 4(1), 1–8. https://doi.org/10.14710/jitpi.2022.13097

Saputra, K., Sutriyono, S., & Brata, B. (2018). Populasi dan Distribusi Keong Mas (Pomacea canaliculata L.) sebagai Sumber Pakan Ternak pada Ekosistem Persawahan Di Kota Bengkulu. Jurnal Sain Peternakan Indonesia, 13(2), 189–201. https://doi.org/10.31186/jspi.id.13.2.189-201

Saputra, R., Widiastuti, I., & Nopianti, R. (2017). Karakteristik Fisiko-Kimia dan Sensori Kerupuk Pangsit dengan Kombinasi Tepung Ikan Motan (Thynnichthys thynnoides). Jurnal FishtecH, 5(2), 167–177. https://doi.org/10.36706/fishtech.v5i2.3944

Sari, S. R., Agustini, S., Wijaya, A., & Pambayun, R. (2017). Profil Mutu Ikan Lele (Clarias Gariepinus) Asap yang Diberi Perlakuan Gambir (Uncaria gambir Roxb). Jurnal Dinamika Penelitian Industri, 28(2), 101–111. https://doi.org/10.36706/fishtech.v8i1.6623

Setyarini, D., Bustami, & Santoso, J. (2024). Karakteristik Kimia dan Sifat Fungsional Konsentrat Protein Ikan (KPI) dan Tepung Tulang dari Ikan Lele. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(6), 459–473. https://doi.org/10.17844/jphpi.v27i6.50064

Tarwendah, I. P. (2017). Jurnal Review: Studi Komparasi Atribut Sensoris dan Kesadaran Merek Produk Pangan. Jurnal Pangan Dan Agroindustri, 5(2), 66–73. Google Scholar

Velkova, L., Dolashki, A., Petrova, V., Pisareva, E., Kaynarov, D., Kermedchiev, M., Todorova, M., & Dolashka, P. (2024). Antibacterial Properties of Peptide and Protein Fractions from Cornu aspersum Mucus. Molecules, 29(12). https://doi.org/10.3390/molecules29122886

Viruly, L., Andarwulan, N., Suhartono, M. T., & Nurilmala, M. (2019). Protein Histon pada Siput Gonggong Bintan Strombus sp. Sebagai Kandidat Pangan Fungsional. Jurnal Ilmu Dan Teknologi Kelautan Tropis, 11(1), 89–101. https://doi.org/10.29244/jitkt.v11i1.22299

Wibawanti, J. M. W., & Rinawidiastuti, R. (2018). Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.). Jurnal Ilmu Dan Teknologi Hasil Ternak, 13(1), 27–37. https://doi.org/10.21776/ub.jitek.2018.013.01.3