Ikan gabus merupakan salah satu ikan asli Indonesia yang menghasilkan albumin. Albumin dikenal sebagai protein yang sangat bermanfaat bagi penderita hipoalbumin dan proses penyembuhan luka pasca operasi. Selain itu, albumin juga memiliki komposisi kimia yang dapat dimanfaatkan pada pembuatan biosensor. Albumin dapat diekstrak dari ikan gabus menggunakan air, garam konsentrasi rendah, serta pelarut asam dan basa. Tujuan dari penelitian ini adalah untuk membandingkan karakteristik albumin ikan gabus yang diekstrak dengan pelarut asam dan basa. Penelitian ini terdiri dari tiga tahap yaitu preparasi sampel, ekstraksi albumin dari ikan gabus menggunakan pelarut HCl (Perlakuan A) dan pelarut NaOH (Perlakuan B), serta karakterisasi ekstrak albumin ikan gabus meliputi rendemen, kadar air, kadar lemak, kadar protein dan kadar albumin. Data dianalisis dengan Independent T-test. Hasil Penelitian menunjukkan bahwa terdapat perbedaan rata-rata (sig < 0,05) antara rendemen, kadar air, kadar lemak, kadar protein dan kadar albumin pada perlakuan A dan B. Rendemen, kadar air, kadar protein dan kadar albumin terbaik terdapat pada perlakuan A dengan nilai berturut-turut sebesar 2,630,12%; 12,98±0,43%; 42,82±0,64% dan 8,34±0,83%. Kadar lemak terbaik terdapat pada perlakuan B yaitu sebesar 0,52±0,12%. Pelarut asam lebih baik dalam mengekstrak albumin ikan gabus dibandingkan pelarut basa karena dapat menghasilkan kadar albumin lebih tinggi.
Kata Kunci: Ekstrak, Karakteristik, HCl, NaOH, Protein

One of the native Indonesian fish that produces albumin is the snakehead fish. Albumin has known as a protein that is extremely beneficial to hypoalbuminemia patients and the postoperative wound healing process. In addition, albumin has a chemical composition that can be utilized in the fabrication of biosensors. Water, low-concentration salt, and acid and base solvents can be used to extract albumin from snakehead fish. This study aimed to compare the properties of snakehead fish albumin extracted with acid and base solvents. This study consisted of three stages: sample preparation, extraction of albumin from snakehead fish using HCI solvent (Treatment A) and NaOH solvent (Treatment B), and characterization of snakehead fish albumin extract including yield, water content, fat content, protein content, and albumin content. Data were analyzed by Independent T-test. The results showed that there was an average difference (sig < 0.05) between yield, water content, fat content, protein content, and albumin content in treatments A and B. The best yield, water content, protein content, and albumin content were found in treatment A with successive values of 2.63±0.12%; 12.98±0.43%; 42.82±0.64%, and 8.34±0.83%. The best fat content was found in treatment B, which was 0.52±0.12%. Acid solvents are better at extracting snakehead fish albumin than base solvents because they can produce higher albumin levels. Keywords: extract, characteristics, HCl, NaOH, protein