PEMBUATAN KONSENTRAT PROTEIN DARI BIJI KECIPIR DENGAN PENAMBAHAN HCl

Elly , Kurniati (2009) PEMBUATAN KONSENTRAT PROTEIN DARI BIJI KECIPIR DENGAN PENAMBAHAN HCl. Jurnal Penelitian Ilmu-Ilmu Teknik, 9 (2). pp. 115-122. ISSN 1411-9102

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    Abstract

    This research was done to make the protein concentrate from the old winged bean seeds that can be used in addition to a food that requires a fairly high protein content and also for animal feed Industry. The processing of winged bean seeds into protein concentrate is the first - first the old winged bean seeds are dried until its water level is ± 5%, then peeled and mashed to have a particle size 60 mesh sieve and retained 70 mesh. Winged bean powder as much as 20 grams dissolved in 500 ml of dilute HCl. After the dissolution time is reached, the mixture filtered. The precipitate obtained was neutralized with NaOH 1 N. After the precipitate was filtered. Precipitated in the form of dry protein concentrate. Research variables that we run are pH (3.5, 4; 4.5; 5; 5.5) and time of dissolution (60, 70, 80, 90, 100) minutes. While the conditions set was an old winged bean seed weight 20 grams, stirring 100 rpm, temperature of 50oC dissolution, particle size 60 mesh sieve and retained 70 mesh and 500 ml HCl as solvent. The results can be concluded that the best levels of the protein concentrate is 80.05%. This result was obtained at pH 4.5 and variable kondisis dissolution time of 100 minutes.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Jurnal Penelitian Ilmu-Ilmu Teknik
    Depositing User: Fatchullah Z.A
    Date Deposited: 20 Mar 2012 14:53
    Last Modified: 20 Mar 2012 14:53
    URI: http://eprints.upnjatim.ac.id/id/eprint/2985

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