Fraksinasi Protein Belalang Kayu (Valanga nigricornis) dan Belalang Sawah (Oxya chinensis) dengan Metode Pengeringan Microwave dan Hot Air Drying

Abstract

Grasshoppers are one of the alternative protein sources that have the potential to be developed as food ingredients due to their high protein content. However, differences in grasshopper species and drying methods may affect the characteristics of the protein produced. This study aimed to determine the effect of grasshopper species and drying methods on protein fraction composition and to analyze changes in protein profiles using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). The study used two grasshopper species, namely rice grasshopper and wood grasshopper, combined with two drying methods, namely hot air drying and microwave drying. Protein fractionation was carried out to determine the sarcoplasmic, myofibrillar, and stromal protein fractions, while SDS-PAGE analysis was used to identify protein molecular weight profiles.The highest sarcoplasmic fraction was obtained from microwave-dried wood grasshopper flour at 63,43%. SDS-PAGE analysis indicated that protein bands were distributed within an estimated molecular weight range of 17–75 kDa, with dominant bands observed between 25 and 63 kDa. Variations in band intensity and distribution were observed among treatments, indicating structural changes in proteins due to drying processes.