Open AccessANALISIS KADAR PROTEIN PADA ACOROIDES MILK BERDASARKAN SUHU DAN LAMA PENYIMPANAN
Author(s) -
Meviona Muskitta,
Prelly M. J Tuapattinaya
Publication year - 2016
Publication title -
biopendix: jurnal biologi, pendidikan dan terapan/biopendix : jurnal biologi, pendidikan dan terapan
Language(s) - English
Resource type - Journals
eISSN - 2684-8341
pISSN - 2407-4969
DOI - 10.30598/biopendixvol2issue2page133-139
Subject(s) - food science , ingredient , nutrient , chemistry , zoology , biology , organic chemistry
Background: Economically privilege Enhalus acoroides seed can be used as a food ingredient because it has a complete nutrional content and relatively high. The nature of these nutrients easily digested and absorbed, so it can be processed to be used as milk.
Method: To determine levels of protein in milk acoroides based on a temperature of 200C and 450C for storage of 0, 6, and 12 hours using kjedhal.
Result: Based on test result using methods kjedhal protein, it is known that the longer the stage in high temperatures, it can increase the protein content.
Conclusion: The highest increase in protein occurs at a temperature of 450C for 12 hours with a storage protein levels by an average of 1.9473% and the lowest increased protein 200C lows temperature during storage 0 hours with an average protein content of 1.5071%