KARAKTERISTIK PERUBAHAN PROTEIN BIJI MELINJO (GNETUM GNEMON) PADA AWAL PERKECAMBAHAN
Abstract
[ENGLISH]
Protein was one of macromolecule in seed which played an important role in the process of germination. Storage protein in seed was hydrolyzed to amino acid which are then used in the translation process for a genetic message interpretating and protein building in pre-germination process. Pre-Germination was the first step of germination that have many biochemical changes. The objectives of this research was to know biochemical characteristic of soluble protein and protein pattern of melinjo seed during pre-germination. Two varieties of melinjo seed Gentong and Kerikil was used in this research with three stages of treatment (initial seed, 3 weeks warm stratification seed and 1 month seed seedling). Seed samples are extracted to determine total soluble protein and protein pattern with 15 % SDS-PAGE. The results showed that total soluble protein have a change different at each stage of the treatment. Protein patterns analysis indicates band protein with molecular weight 66 kDa and 14 kDa change during pre-germination.
Keywords: Melinjo Seed; Pre-Germination; Protein; SDS-PAGE
[INDONESIAN]
Protein merupakan salah satu makromolekul dalam biji yang berperan penting pada proses perkecambahan. Protein yang tersimpan pada biji dihidrolisis menjadi asam amino yang kemudian digunakan dalam proses translasi untuk menginterpretasi suatu pesan genetik dan membentuk protein dalam proses awal perkecambahan. Awal perkecambahan adalah tahapan pertama dari proses perkecambahan dimana perubahan biokimia telah banyak terjadi. Tujuan dari penelitian ini adalah mengetahui karakteristik perubahan kandungan protein terlarut dan pola protein biji tanaman melinjo pada awal perkecambahan. Penelitian ini menggunakan 2 varietas biji melinjo yaitu varietas Gentong dan Kerikil dengan tiga tahap perlakuan yaitu biji awal, biji setelah perlakuan stratifikasi hangat selama 3 minggu dan biji setelah 1 bulan semai. Sampel biji melinjo diekstrak untuk menentukan kandungan protein terlarut dan pola protein menggunakan 15% SDS-PAGE. Hasil penelitian menunjukkan bahwa kandungan protein terlarut mengalami perubahan yang berbeda pada setiap tahap perlakuan. Analisa pola protein menunjukkan adanya 2 jenis pita protein yang mengalami perubahan pada awal perkecambahan yaitu protein dengan berat molekul 66 kDa dan 14 kDa.
Kata Kunci: Biji Melinjo; Awal Perkecambahan; Protein; SDS-PAGE
How to citate: Siregar AS, TA Siswoyo, B Sukowardojo. 2013. Karakteristik perubahan protein biji melinjo (Gnetum gnemon) pada awal perkecambahan. Berkala Ilmiah Pertanian 1(2): 24-26.
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