Jurnal Kimia Valensi, Vol 6(1), May 2020, 32-39 Available online at Website: http://journal.uinjkt.ac.id/index.php/valensi ACAC Copyright©2020, Published by Jurnal Kimia Valensi P-ISSN: 2460-6065, E-ISSN: 2548-3013 Characteristic of Allergen Protein of Nila baby fish (Oreochromis niloticus) and Its Processed Product Hendra Wijaya 1* , Sri Yadial Chalid 2 , Ning Ima Arie Wardayanie 1 , Widyaningsih 2 , Santi Ariningsih 1 1 Center for Agro-based Industry, Jl. Ir. Juanda No. 11, Bogor, Jawa Barat, Indonesia 2 Chemistry Department, UIN Syarif Hidayatullah Jakarta, Jl. Ir. H. Juanda No. 95 Ciputat, Tangerang Selatan, Banten, Indonesia *Corresponding author: faizawijaya@gmail.com Abstract Allergen protein is a protein that could triggers allergy reaction. This study purposes to examine the characteristic of allergen protein of unripe, boiled, and fried nila baby fish. Characteristic of allergen protein were observed by electrophoresis and immunoblotting method, while the determination of protein concentration was observed by Bradford method. Identification of the used nila baby fish was accomplished in Faculty of Fishery and Marine Science of IPB. The result of identification showed that the used nila baby fish was Oreochromis niloticus. The proximate analysis of unripe, boiled, and fried nila baby fish resulted water content ranged from 19.16%-23.68%, fat content ranged from 1.03%-20.44% and carbohydrate content ranged from 0.16%-20.27%. Protein concentration of unripe, boiled, and fried nila baby fish extract respectively were 1963.45 mg/L; 699.82 mg/L; 607.79 mg/L. The band amount of allergen protein of unripe, boiled, and fried nila baby fish which was detected by electrophoresis, respectively were 16 of protein band, 26 of protein band and 16 of protein band. The immunoblotting showed that the sum of respondent who contained specific IgE that can bind with allergen protein of boiled and fried nila baby fish were more than allergen protein of unripe nila baby fish. It indicated that the processing process by boiling and frying would increase allergenicity toward nila baby fish. Keywords: allergen, nila baby fish, SDS-PAGE, immunoblotting. DOI: 10.15408/jkv.v6i1.12855 1. INTRODUCTION Nila Fish (Oreochromis niloticus) is one of high valuable fish species in economic. Consumption need either seed or fish from year to year tends to increase along with cultivation plant expansion (Darwisito et al., 2008). Moreover, food processing products of nila fish also start developing. One of them is food processing product comes from nila baby fish. This product has umami flavor and contains nutrient especially essential amino acid, such as leucine, histidine, glycine, alanine, and tyrosine as well as high protein and sufficiently low level of lipid (Ogunji et al., 2005, Justi et al., 2003). World Allergy Organization states that 22% of the world population suffer from allergies and continues to increase every year. Ebo et al (2010) reported that consumed nila fish could potentially causing an allergy to sensitive people toward nila fish. Allergy could trigger light symptoms such as pruritis, runny nose, and puffiness even evoked an enough heavy response like anaphylaxis that may cause death 2016). Some foods which contained allergen are fish, shell, egg, soybean, cow milk, wheat, peanut, tree nuts (as canary, walnut, hazelnut) (Gupta et al., 2013). Type of common allergen protein contained in seafood, mollusk, and fish is tropomyosin (Boye and Godefroy, 2010). Foodstuff contained allergen protein could be detected by molecular weight and its reaction with IgE antibody, like allergen protein in goatfish (Oreochromis mossambicus) that has molecular weight about 17 kDa-114 kDa (Liu et al., 2012). Allergen protein of mackerel fish has molecular weight about 20 kDa (Misnan et al., 2005), and tuna fish’s about 27-38 kDa 27-38 kDa (Hamada et