¹Nanda Pradita Susilowati, ²Muhammad Ardi Afriansyah,³Stalis Norma Ethica

^1,2Faculty of Nursing and Health Science, University of Muhammadiyah Semarang, Semarang, Indonesia

³Postgraduate School of Clinical Laboratory Science, University of Muhammadiyah Semarang, Semarang, Indonesia

Protease enzymes are enzymes that are able to hydrolyze peptide bonds in proteins into simple compounds. The protease enzyme used was derived from fermented sea cucumber digestive organs (HSFI-8). HSFI-8 uses meat tenderizer as well as an anticoagulant agent. The samples used were beef, chicken and tuna whose protein profile was analyzed using SDS-PAGE. Three types of meat were soaked in HSFI-8 at a concentration of 30% v/v for 3 h. In addition, protease enzymes as therapy for the treatment of CVD. The second sample, human blood, was tested for anticoagulant by Lee-White in vitro. Blood samples were treated with the addition of HSFI-8 as an anticoagulant which measured blood clotting time. The results showed that soaking beef using HSFI-8 was able to break the peptide bonds in proteins which were marked by the addition of minor protein bands. There was no change in the amount of protein bands in chicken and cob meat. The results of the anticoagulant test showed that HSFI-8 was able to prolong blood clotting time in samples given the addition of HSFI-8. Although HSFI-8 did not inhibit the clotting of the 10% EDTA anticoagulant, HSFI-8 was good as an anticoagulant.

Protease enzyme, Protein profile, Anticoagulant activity, SDS-PAGE, Lee-White method

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Volume 05 Issue 11 November 2022

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