Analysis of Albumin Levels in Cork and Eel Fish Using the Spectrophotometry Method

Introduction: Protein albumin in the wound healing
process is very important to stimulate the formation
of new cell tissue damaged during surgery. One way
is by giving Human Serum Albumin (HSA). However,
the price for this is expensive. The wound healing
process can be stimulated by providing alternative
albumin from cork fish and utilizing albumin from
eels. The purpose of this study was to compare the
albumin levels in cork and eel fish.
Methods: This type of research was a posttest-only
control experimental design. The research sample
was obtained from the Pacar Keling regional market,
Surabaya, totaling 32 samples. The sampling technique
used was purposive sampling. To compare the albumin
levels between cork fish and eel fish, the data was
analyzed using the t-test independent sample test with
an error rate of α = 0.05.
Results: The average albumin level in cork fish was
25,7169 % and the average albumin level in eels was
16,9169 %. From the results, both samples (cork and
eel fish) have an average yield of albumin levels of 8.8
%. Cork fish had a higher albumin level compared
to the albumin level of eels. The independent test
results show sig 0.0001 < 0.05. This indicates that
there is a difference in the albumin level between cork
fish and eels.
Conclusion: The difference in albumin levels in cork
and eel fish is caused by weight factors, environmental
factors, and food availability factors. An intervention
may be provided as an alternative to support the
albumin need.
Keywords: Albumin, cork fish, eel.