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Analysis of Albumin Levels in Farmed Sidat Fish (Anguilla
Marmorata) and Natural Breed Toman Fish (Channa Micropeltes)
Hari Santoso
Jurusan Biologi, FMIPA, Unisma, Malang, Indonesia
Keywords: Albumin, Anguilla marmorata, Channa micropeltes.
Abstract: Sidat fish (Anguilla marmorata)) is one of consumed fish species with relatively high nutrition contents,
vitamins, micronutrients and albumin. Similarly, albumin is found in toman fish (Channa micropeltes) which
is of the same family as gabus fish (Channa striata). In this research, sidat fish (Anguilla marmorata) is
obtained from fish farms in Lamongan while toman fish (Channa micropeltes) is naturally obtained from
Banjarmasin, South Kalimantan where the two fishes have high albumin content. The investigation is aimed
at analysing the albumin level in sidat fish (Anguilla marmorata) found from fish farms and toman fish
(Channa micropeltes) found naturally in swamps. The samples used for sidat fish and toman fish had average
weight of 250 and 230-250grams respectively. Using unpaired T-test from SPSS 23, the data analyses showed
the average albumin level in sidat fish and toman fish is X ̅ = 13,2025 and X ̅ = 10,807 respectively. This
means that there is a significantly high difference in the albumin level found between sidat fish (Anguilla
marmorata) and toman fish (Channa micropeltes).
1 INTRODUCTION
Fish is one of the most abundant food sources
beneficial for its protein content and medicinal
purposes. Protein has specific function in terms of
building and maintaining cellular tissues inside our
body which cannot be replaced by other nutrients
(1)
.
As energy source, protein is needed at appropriate
amount so that balanced nutrient intake can be
achieved as well
(2)
.
In the first place, naturally-occurring protein, also
known as native protein, can undergo changes due to
heating process (denaturation). This happens as a
result of the degradation of chemical bonds in its
tertiary structure and secondary molecules, which in
turn allows protein to be more easily digested by
hydrolytic enzymes during metabolism process inside
the digestive system
(3)
.
There are a number of globular proteins present
inside our body, such as albumin, globulin, histone,
and protamine
(4)
. Albumin is a water-soluble protein
and coagulates by heat. It is the most abundant protein
inside blood plasma at about 60% of the total plasma
volume at 4.5 g/dL. Albumin functions to maintain
plasma osmotic pressure and to transport small
molecules through plasma as well as other
extracellular fluids
(5)
.
Other than that, albumin regulates intravascular
colloid osmotic movement, eases the movement of
internal body fluid and facilitates transport of
nutrients inside the body. In a typical human body,
alongside other proteins, albumin is synthesised by
liver tissue at ± 100-200 µg/g per day
(6)
. Inside human
body, albumin has important role during post-op
wound healing due to its antinociceptiveand anti-
inflammatory characteristics
(7,8,9)
.
One way to boost albumin intake is by consuming
HSA (Human Serum Albumin). However, it is very
expensive thus alternatively people look for white
egg, sidat fish or toman fish which are cheaper yet
contain albumin with similar clinical aspects. Also,
albumin from fish extract is also proven to contain
omega-3 and omega-6 fatty acids
(10)
.
In previous studies, Indonesians have used fish for
its albumin content. For instance, people in
Banjarmasin, South Kalimantan, make use of
steamed gabus/toman fish for wound healing from
afterbirth processes
(10)
. From this study, it was proven
that albumin extracted from freshwater fishes can
substitute albumin serum
(11)
.
Nonetheless, previous studies did not clearly
investigate the albumin level found in freshwater
Santoso, H.
Analysis of Albumin Levels in Farmed Sidat Fish (Anguilla Marmorata) and Natural Breed Toman Fish (Channa Micropeltes).
DOI: 10.5220/0009846100002406
In Proceedings of BROMO Conference (BROMO 2018) - Symposium on Natural Product and Biodiversity, page 1
ISBN: 978-989-758-347-6
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2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
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