Muhammad Rifky, Annahar and Dr.Ir. Joni Kusnadi,, M.Si (2023) Deteksi Jenis Gelatin dan Komposisi Asam Amino Produk Marshmallow Impor Di Kota Malang Berdasarkan Metode LC-MS/MS. Sarjana thesis, Universitas Brawijaya.
Abstract
Marshmallow adalah jenis permen lunak yang didalamnya memiliki kandungan gelatin. Kandungan gelatin dalam marshmallow membuat masyarakat ragu untuk mengkonsumsinya dikarenakan salah satu bahan pembuatan gelatin yang umum digunakan adalah babi. Hal lain yang perlu diperhatikan adalah pada beberapa produk marshmallow impor, tidak tercantum logo halal atau keterangan jenis gelatin pada kemasan. Selain itu terdapat laporan yang menyatakan gelatin sapi dan gelatin babi memiliki kemiripan komposisi asam amino yang tinggi. Berdasarkan permasalahan tersebut, pada penelitian ini dilakukan deteksi jenis gelatin dan komposisi asam amino dengan tujuan untuk mengetahui jenis gelatin dan komposisi serta perbedaan asam amino pada gelatin marshmallow impor di Kota Malang. Metode deteksi yang dilakukan berbasis protein dengan memanfaatkan Liquid Chromatography - Tandem Mass Spectrometry (LC-MS/MS). Metode penelitian yang digunakan ialah desktriptif kualitatif dengan memaparkan hasil temuan berdasarkan marker yang muncul pada kromatogram hasil deteksi. Variabel pada penelitian ini adalah peptida spesifik dan asam amino yang ada dalam gelatin marshmallow impor. Sampel yang digunakan berupa gelatin sapi dan babi, serta empat produk marshmallow impor yang dipasarkan di Kota Malang. Tiap sampel dilakukan tiga kali pengulangan untuk memastikan keakuratan hasil deteksi. Analisis peptida spesifik dan asam amino berhasil mendeteksi jenis gelatin dan komposisi asam amino pada gelatin marshmallow impor. Hasil deteksi menunjukkan sampel 1 mengandung gelatin sapi, sampel 2 dan sampel 4 mengandung gelatin babi dan sampel 3 belum dapat diidentifikasi karena jumlah marker sangat rendah. Sedangkan deteksi komposisi asam amino menunjukkan, sampel 1 memiliki 16 asam amino, sampel 2 memiliki 15 asam amino, dan sampel 3 dan sampel 4 memiliki 16 asam amino. Melalui data yang ada, sampel dengan komposisi asam amino yang berbeda juga dapat diketahui. Sampel tersebut adalah marshmallow impor sampel 1 dengan L-Metionin hanya trace-nya saja dan marshmallow impor sampel 2 dengan L-Tirosin yang tidak terdeteksi. Berdasarkan hasil penelitian dapat disimpulkan terdapat satu sampel marshmallow impor mengandung gelatin sapi, dua sampel mengandung gelatin babi, dan satu sampel belum bisa diidentifikasi. Sedangkan berdasarkan hasil deteksi komposisi asam amino dapat diketahui terdapat tiga sampel marshmallow impor yang mengandung 16 asam amino dan satu sampel mengandung 15 asam amino, dengan perbedaan komposisi asam amino terletak pada sampel 1 dan sampel 2.
English Abstract
Marshmallow is a type of soft candy that contains gelatin. The presence of gelatin in marshmallows raises concerns among the public because one of the common sources of gelatin is porcine. Another aspect to consider is that some imported marshmallow products do not display halal logos or provide information about the type of gelatin used on the packaging. Additionally, there have been reports stating that bovine gelatin and porcine gelatin have a high similarity in amino acid composition. Based on these issues, this study aims to detect the type of gelatin and amino acid composition in imported marshmallows in Malang. The detection method is protein-based, utilizing Liquid Chromatography - Tandem Mass Spectrometry (LC-MS/MS). The research method used is qualitative descriptive, presenting findings based on markers that appear in the chromatogram of the detection results. The variables in this study are specific peptides and amino acids present in imported marshmallow gelatin. The samples used consist of bovine and porcine gelatin, as well as four imported marshmallow products marketed in Malang. Each sample is repeated three times to ensure the accuracy of the detection results. The specific peptide and amino acid analysis successfully detected the types of gelatin and the amino acid composition in imported marshmallow gelatin. The detection results showed that sample 1 contained bovine gelatin, sample 2 and sample 4 contained porcine gelatin, and sample 3 could not be identified because the number of markers was very low. Meanwhile, the detection of amino acid composition showed that sample 1 had 16 amino acids, sample 2 had 15 amino acids, and sample 3 and sample 4 had 16 amino acids. Additionally, samples with different amino acid compositions could be determined based on the available data. These samples were Sample 1 of imported marshmallow with only a trace amount of L-Methionine and Sample 2 of imported marshmallow with undetectable L-Tyrosine. Based on the research findings, it can be concluded that there is one sample of imported marshmallow containing bovine gelatin, two samples containing porcine gelatin, and one sample that cannot be identified. Meanwhile, based on the detection of amino acid composition, it is found that three samples of imported marshmallow contain 16 amino acids and one sample contains 15 amino acids, with the difference in amino acid composition lying in sample 1 and sample 2.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Asam Amino, Gelatin, Liquid Chromatography - Tandem Mass Spectrometry (LC-MS/MS), Marker Amino Acid, Gelatin, Liquid Chromatography - Tandem Mass Spectrometry (LC-MS/MS), Marker |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with username verry |
| Date Deposited: | 11 Jan 2024 07:31 |
| Last Modified: | 11 Jan 2024 07:31 |
| URI: | http://repository.ub.ac.id/id/eprint/208498 |
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