EFEKTIVITAS METODE PEMISAHAN DALAM PRODUKSI ISOLAT PROTEIN NABATI BERBAHAN BAKU LOKAL

Nur , Hapsari and Dedin F, Rosida (2014) EFEKTIVITAS METODE PEMISAHAN DALAM PRODUKSI ISOLAT PROTEIN NABATI BERBAHAN BAKU LOKAL. Envirotek : Jurnal Ilmiah Teknik Lingkungan, 6 (1). pp. 23-28. ISSN 2085-501-X

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    Abstract

    Consumption of food proteins Indonesian society largely sourced from coconut and nuts such as coconuts and nuts locally (eg, green beans (Phaseolus radiates L), kidney beans (Phaseolus vulgaris L), cowpea (Vigna unguiculata L) .Isolat protein is one product that is widely used for both food and non-food products. Separation of proteins can be used for the acid solvent protein precipitation at the isoelectric pH. Selection acidic as pH during extraction due to that most of the amino acids will be positively or negatively charged. the charge is this type will repel each other which causes the minimum of interaction between amino acid residues which means it will increase its solubility during extraction. The results of the study, obtained blondo protein isolate Virgin Coconut Oil (VCO) yield: 4,995% protein, fat 39 907% 22 816% water, ash of 0.05%, green pea protein isolate yield: 19.40% protein, 1.89% fat, water 10.52%, 1.20% ash, red bean protein isolate yield: 18.38% protein, 1.77% fat, 13.10% water, 1.21% ash and yield of cowpea protein isolates: protein 19, 03%, fat 2.09%, 11.26% water, 1.13% ash. Keywords: isolate, protein, extraction, hydrolysis, centrifugation, isoelectric

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Envirotek : Jurnal Ilmiah Teknik Lingkungan
    Depositing User: Users 8 not found.
    Date Deposited: 22 Apr 2015 13:17
    Last Modified: 02 Oct 2017 14:34
    URI: http://eprints.upnjatim.ac.id/id/eprint/6819

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