CD Tugas Akhir

Pembuatan Konsentrat Protein Dari Daun Katuk (Sauropus Androgynus)

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ABSTRACT
Katuk plants contain many active compounds in the form of high nutritional
substances, antibacterial compounds, antioxidants and contain high beta carotene as
an active substance for carcass color and increase vitamin A levels in broiler
carcasses. The presence of high protein content in katuk leaves has the potential to be
processed into protein concentrates. At the stage of making protein concentrates, the
extraction process affects the protein content produced. This research on making
protein concentrate aims to determine how to make protein concentrate and the effect
of temperature at the time of adding HCl and the effect of the volume of addition of
0.5 N HCl and knowing the results obtained. In this study, temperature variations
were carried out: 400C, 500C and 600C with variations in the addition of 25 ml, 30 ml
and 35 ml of HCl. The tests carried out were proximate analysis in the form of
protein content test, ash content test and yield value. The best yield of protein
concentrate from katuk leaves was found at a temperature of 600C with the addition
of 35 ml HCl: with the results of protein content of 32.625%, ash content of 6.5%,
and yield value of 12.3%.
Keywords : Extraction, Katuk leaves, Protein concentrate, Temperature, Yield

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1807024734

Penerbit

Pekanbaru : Universitas Riau –Fakultas Teknik – Teknik Kimia., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1807024734

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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