Open AccessKADAR ASAM AMINO PADA BERBAGAI KONDISI TELUR ITIK
Author(s) -
Harry Santosa
Publication year - 2019
Publication title -
jurnal ilmiah sains dan teknologi
Language(s) - English
Resource type - Journals
ISSN - 0216-1540
DOI - 10.24123/jst.v1i2.2225
Subject(s) - amino acid , food science , chemistry , lysine , raw material , biology , biochemistry , organic chemistry
Duck egg contains amino acids which build globular protein. The protein structure is not stable as it can be changed by temperature, salt concentration and acid or base solvent. Boiled, salty duck egg is consumed mostly compared to other kinds of duck egg. The goal of this research is to determine the amino acids constituent of raw duck egg, raw salty duck egg, boiled duck egg and boiled salty duck egg. Both composition and concentration of amino acids contained in severel types of duck egg are calculated using High Speed Amino Acid Analyzer (HSAAA). HSAAA chromatogram shows that raw duck egg does not contain cysteine while hydroxy lysine is not available in boiled duck egg. However, two other kinds of duck egg have got 18 varieties of amino acids. Total amino acids concentration in salty, raw, boiled and salty boiled egg is 8,45 %; 8,91 %;11,68 % and 15,19 % respectively.