PEMBUATAN DAN EVALUASI AKTIVITAS SEDIAAN ALERGEN DARI EKSTRAK DAGING KEPITING BAKAU HIJAU (Scylla serata)

• Main Author: Sri Wartami, Adelia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/44345
• Institution: Institut Teknologi Bandung

Allergens are antigens that cause allergic reactions. Allergens generally come from large molecules like proteins. Crab meat is a food rich in protein and the cases of allergic reactions rarely happened in some individuals who consume them. From the results of SDS-PAGE, there are 31 and 48 kDa protein suspected to be the cause of allergy, it is Tropomyosin and Arginin Kinase. To diagnose the allergy, a skin prick test is performed with an allergen kit prepared. In fact, the series of allergen kits sold in Indonesia are generally still imported from abroad. This research focused on the study of the manufacture and determination of crab allergen concentrations which are considered to be the most effective. Gunea pigs are selected as experimental animals because they are sensitive to allergens. Prior to testing, guinea pig should be allergy-sensitized for 2 weeks using a protein extract of boiled crab meat. The preparation allergen kit was then tested onto guinea pig with comparator (allergen solvent, raw protein extract, and extract solvent) intracutaneously. The observed parameters were the area and intensity of redness of eritema produced for 3 hours Intake of data is done every ½ hour by capturingeritema on the back of guinea pig. The intensity of redness is determined relatively visually, while the area of eritema is interpreted to be quantitative using the IMAGEJ application. The eritema area of the allergen and the comparisons used is then compared statistically using SPSS 16.0 application. The results showed that the optimum concentration that can be used on allergen crab product is 1 mg / mL and 0,5 mg/mL while the optimum time of taking the data that is 0,5-2 hours after the allergen is injected 0.1 mL intracutaneous.