docAnalisis Protein dan Identifikasi Asam Amino pada Tepung Gaplek
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Analisis Protein dan Identifikasi Asam Amino pada Tepung Gaplek
ANALISIS PROTEIN DAN IDENTIFIKASI ASAM AMINO PADA TEPUNG GAPLEK TERFORTIFIKASI TEPUNG KEDELAI (Glycine max (L)) Oleh, Lucia Devi Andriani NIM : 652008011 SKRIPSI Diajukan kepada Program Studi Kimia, Fakultas Sains dan Matematika guna memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains PROGRAM STUDI KIMIA FAKULTAS SAINS DAN MATEMATIKA 1 ii 3 iii 4 iv 1 Analisis Protein dan Identifikasi Asam Amino Pada Tepung Gaplek Terfortifikasi Tepung Kedelai (Glycine max (L)) (Analysis of Proteins and Identification of Amino Acids on Dried-Cassava Flour Fortified Soybean (Glycine max (L)) Flour) Lucia Devi Andriani, Sri Hartini, Yohanes Martono Program Studi Kimia, Fakultas Sains dan Matematika Universitas Kristen Satya Wacana, Salatiga, Indonesia Jl. Diponegoro No. 52-60, Salatiga. [email protected] ABSTRAK The great demand of flour in Indonesia can be overcome with diversification of local food source, such as dried-cassava. Enhancement of proteins and enrichment of amino acids can be created by fortifying with soy-flour through fermentation in dried-cassava. The purposes of this study were to compare soluble protein’s content and to identify amino acids in fortified dried-cassava flour. The methods involved making fortified dried-cassava flour with ratio of 25 g (soy-flour) and 5 g (yeasts) of 100 grams driedcassava during 40 hours fermentation, measuring soluble protein’s content by biuret assay and identifying amino acids using Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). Data of soluble protein content were analyzed using Randomized Completely Block Design (RCBD). The Honestly Significant Differences (HSD) test at 5 % level of significance was used to compared the treatments mean. The results showed that the soluble protein’s content with a 40 hours fermentation was higher than 20 hours fermentation and the latter was higher than 0 hour fermentation, with values of 22.86%, 20.96%, and 18.70%, respectively. Based on TLC and HPLC identification, the amino acids in fortified dried-cassava flour, were aspartate, glumatate, serine, histidine, glicine, arginine, alanine, tyrosine, methionine, valine, isoleusine, leusine, and lysine. Keywords: dried-cassava, fortification, fermentation, protein, amino-acid.
