ANALISIS KANDUNGAN PROTEIN PADA NATA BUAH NANGKA (Arthocarpus heterophyllus)

Ulfa Triyani A Latif, Hamina ,, Hafsan .

Abstract


This study aims to determine how much protein content in Nata made from jackfruit (Artocarpus heterophyllus). The method in this study was carried out by taking 1 gram sample of jackfruit nata that had been weighed, then adding 1 tablespoon of selenium mixture reagent, adding 20 ml of sulfuric acid and then letting it sit for one day. Then it is heated in a fume hood using a hot plate until it changes color from black to a clear color. Let stand for one day then distilled for 4 minutes and then added with distilled water, 0.1% phenolphthalein, sodium. After that, 20 ml of boric acid was added, then distilled, added sodium hydroxide, then titrated, then added 0.1 N Hcl solution to the titration device, then added 3 drops of Conway's solution, then titrated until the color changed to clear. The result is that the protein content in 1 gram of Nata is 0.69%, so that Nata from Jackfruit is suitable for consumption as an alternative food.

Keywords : Jackfruit (Artocarpus heterophyllus),Nata , Protein

 



DOI: https://doi.org/10.51336/cb.v5i2.347

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Ulfa Triyani A Latif, Hamina ,, Hafsan .

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Publisher : Biology Education Study Program, University of Patompo


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.