<![CDATA[ABSTRAK: Kacang tanah merupakan jenis kacang-kacangan penyebab utama alergi makanan baik pada anak-anak atapun orang dewasa dan kasus alergi kacang tanah tiap tahun terus meningkat. Tidak mengkonsumsi semua makanan pencetus alergi merupakan cara terbaik untuk pengobatan alergi. Tidak mengkonsumsi makanan tertentu harus berdasarkan uji alergi seperti Uji Tusuk Kulit (UTK). Larutan untuk UTK adalah ekstrak protein dalam bentuk larutan. Penelitian ini bertujuan menggunakan ekstrak protein kacang tanah yang dibudidayakan di Indonesia sebagai larutan untuk UTK, menentukan sensitivitas dan spesifitas ekstrak protein kacang tanah. Protein kacang tanah diekstrak pada titik isoelektrik, dikarakterisasi dengan SDS-PAGE dan immunoblotting. Formulasi larutan UTK mengacu pada European Pharmacopoeia Monograph on Allergen Products 7 (2010:1063). Sebanyak sepuluh orang yang menyatakan diri alergi makanan dan sembilan orang tidak alergi dijadikan subjek lalu dikonfirmasi dengan cara mencukitkan ekstrak protein kacang tanah pada kulit tangan bagian bawah. Serum subjek dikumpulkan untuk pengujian IgE total, IgE spesifik, immunoblotting, sensitivitas dan spesifitas ekstrak. Sensitivitas ekstrak protein kacang tanah didapatkan sebesar 90,9% dengan kesalahan negatif sebesar 9,1% dan spesifitas sebesar 100%. Larutan UTK mengandung protein alergen dengan kisaran berat molekul 10 sampai 49 kDa. Ekstrak protein kacang tanah yang dibudidayakan di Indonesia berpotensi dikembangkan menjadi larutan untuk uji tusuk kulit.Kata kunci: alergi, immunoblotting, kacang tanah, sensitivitasABSTRACT: Peanuts are the main cause of allergies in children and adults. Annually, people with peanut allergies continues to rise. The best way to prevent allergies is avoiding foods that cause allergies, not consuming certain foods should be enforced based on allergy testing such as SPT (skin prick test). The solution for the skin prick test is a protein extract in solution form. The study aims to use the peanut protein extract cultivated in Indonesia as a solution for skin prick testing, to determine the sensitivity and specificity of the peanut protein extract. The peanut protein was extracted at the isoelectric point, characterized by SDS-PAGE and immunoblotting. The formulation of SPT reagent refers to the European Pharmacopoeia Monograph on Allergen Products 7 (2010: 1063). Ten people who stated that they were allergic to food and nine people who were not allergic were subjected to it and confirmed by pinching the peanut protein extract on the skin of the lower hand. Serum of the subjects was collected for test of total IgE, specific IgE, and immunoblotting, sensitivity and specificity of reagent for SPT. The sensitivity of peanut protein extract in this study was 90.9% with a negative error of 9.1% and specificity of 100%. SPT results showed that all subjects who tested positive and immunoblotting test is also positive that bind peanut protein with a molecular weight 10-49 kDa. The peanut protein extract cultivated in Indonesia has the potential to be developed into a solution for skin prick testing.Keywords: allergies, immunoblotting, peanuts, sensitivity]]>
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