Effect of pH and Extraction Time on Isolation Proteins from Red Kupang (Musculita Senhousia)

• Published in: Journal of physics. Conference series Vol. 1899; no. 1; pp. 12058 - 12063
• Main Authors: Santi, S S, Maulida, F, Khumairoh, S, Rahmani, TPD
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.05.2021
• Subjects: Animal protein; Carbohydrates; extraction; Fisheries; Flour; Meat; Moisture content; Mollusks; Mussels; Physics; Proteins; Red Mussels
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/1899/1/012058

Abstract Red Kupang (Musculista senhausia) is one of the fisheries resources included in the bivalve class. Red Kupang is commonly found in the waters of Surabaya, Sidoarjo, Pasuruan, and the coast of the Madura Strait. The nutritional components contained in red mussel meat include 75.48% water content, 1.93% ash content, 15.02% protein, 6.17% fat, and 1.41% carbohydrate. The nutrient content of red mussels that can be utilized is protein. So that red mussels can be used as an alternative source of animal protein. For this reason, this research is carried out namely isolation of proteins against red mussels. Isolation can be carried out by means of extraction, where the pH and time of extraction affect this process. The research began with washing and drying the red mussels at 40oC until a constant weight (± 6 hours) was obtained. The second stage is making red mussel flour with 60 mesh particle size. The third step is the isolation of red mussel protein by extraction process that is 50 grams of red mussel flour homogenized in aquadest with a ratio of 1:10 w / v, then extraction is carried out at an alkaline pH (pH: 9, 10, 11, 12 and 13). at a temperature of 40 oC using a hot plate stirrer for 10, 20, 30, 40 and 50 minutes. The results obtained the best conditions at pH 11 and 50 minutes extraction time with a protein content of 72.70%.