PENGARUH PROSES PEREBUSAN TERHADAP KADAR PROTEIN YANG TERKANDUNG DALAM TAUGE BIJI KACANG HIJAU (Phaseolus Radiatus)
Abstract: Protein is an important
or main component of animal and human cells. The source of vegetable protein
can be obtained from soybeans and other legumes, as well as their processed
results. This component can be denatured due to changes in temperature, pH,
heavy metal ions, mechanical movement, alcohol, acetone, ether, and detergent.
The main aim of this study was to determine the effect of boiling on protein in
the seeds of mung beans. The samples were analyzed using the Lowry method. The
result of quantitative test showed that the average level of protein in the
samples before boiled was 1.664% w/w, while after boiled was 0632% w/w. The
statistical test showed that t-score of the sample was 43.827 and t-table was
2.920, and p-score was 0.001. Of the results of the study, it can be concluded
that there is a significantly difference between the levels of protein before
and after boiled. Boiling gives effect to the protein levels in the samples.
Keywords: Protein, Mung Bean
Sprouts, Lowry Method
Penulis: Anita Agustina, Desi
Rahmawati
Kode Jurnal: jpfarmasidd160434
