DOI: https://doi.org/10.14710/jnc.v12i3.40395

PROFIL ASAM AMINO MAKANAN PENDAMPING ASI (MP-ASI) PROTEIN HIDROLISAT IKAN KUNIRAN

1Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia

2Research Center for Marine and Inland Bioproducts, Research Organization (RO) of Earth and Maritime, National Research and Innovation Agency (BRIN), Indonesia

3Kementrian Kelautan Republik Indonesia, Indonesia

Received: 24 Jul 2023; Published: 31 Aug 2023.

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Abstract

ABSTRAK

Latar belakang: Ikan kuniran merupakan sumber protein yang tinggi yang dapat digunakan sebagai bahan makanan pendamping ASI (MP-ASI). Agar nilai cerna protein tinggi maka dapat dilakukan hidrolisat protein.

Tujuan: Penelitian ini bertujuan untuk menganalisis kandungan asam amino pada MP-ASI protein hidrolisat ikan kuniran.

Metode: Penelitian eksperimen dengan design rancangan acak lengkap (RAL) dua kali ulangan. Sampel penelitian ini adalah produk MP-ASI Protein hidrolisat ikan kuniran yang di bagi menjadi tiga formula MP-ASI yaitu formulasi 1 (F1), formulasi 2 (F2) dan Fromulasi 3 (F3) dengan komposisi bahan baku protein hidrolisat ikan (PHIK), susu skim beras merah dan kacang hijau yang berbeda setiap formulasi. Variabel bebas penelitian ini adalah formulasi F1, F2 dan F3, sedangkan variabel terikat penelitian ini adalah kandungan asam amino. Analisis asam amino menggunakan metode AOAC 2005, dengan HPLC. Analisis data yang digunakan meliputi analisis deskriptif dan di sajikan dalam bentuk grafik

Hasil: Formula MP-ASI PHIK mengandung 15 asam amino yang terdiri dari 9 asam amino esensial yaitu histidin, arginin, treonin, valin, metionin, isoleusin, leusin, fenilalanin, lisin dan 6 asam amino non esensial yaitu asam glutamat, asam aspartat, serin, glisin, alanin, dan tirosin. Kandungan asam amino esensial yang tinggi adalah leusin dan lisin sedangkan asam amino non esensial tertinggi yaitu asam glutamat yang terdapat pada F2.

Simpulan: Kandungan asam amino yang tertinggi adalah leusin, lisin dan asam glutamat yang terdapat pada MP-ASI F2.

 

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Keywords: Asam Amino; Hidrolisat; Ikan kuniran; MP-ASI; Protein

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