sampel ke-
berat sampel
tepung g
kadar protein =
26,5138 mg
albumin mg
globulin mg
prolamin mg
glutelin mg
total fraksi
mg berat stlh
fraksinasi g
kadar protein
sisa fraksi
kadar protein
sisa fraksi mg
total protein
mg 1
0,0508 13,4690
0,4715 0,2610
0,1897 0,9739
1,8960 0,2552
4,7806 12,2001
14,0961 2
0,0511 13,5486
0,4763 0,2333
0,2148 0,9468
1,8712 0,3626
3,3646 12,2001
14,0713 3
0,0508 13,4690
0,4767 0,2470
0,2134 1,0059
1,9429 0,3865
3,1566 12,2001
14,1430 4
0,0511 13,5486
0,4828 0,2230
0,2223 1,0848
2,0130 0,2988
4,0830 12,2001
14,2131
sampel ke-
berat sampel
tepung g
kadar protein = 26,5138
mg albumin
globulin prolamin
glutelin total
fraksi protein
sisa fraksi mg
kadar protein sisa fraksi bdk
protein awal total
protein 1
0,0508 13,4690
3,5003 1,9377
1,4081 7,2309
14,0769 12,2001
90,5790 104,6559
2 0,0511
13,5486 3,5155
1,7219 1,5854
6,9884 13,8113
12,2001 90,0472
103,8585 3
0,0508 13,4690
3,5389 1,8338
1,5841 7,4681
14,4248 12,2001
90,5790 105,0038
4 0,0511
13,5486 3,5635
1,6457 1,6411
8,0070 14,8574
12,2001 90,0472
104,9046 113
Lampiran 5 Perhitungan Protein Recovery Fraksinasi Metode Osborne lanjutan
5. Menggunakan Metode 2, pH 8, dan suhu ruang
a. Berat Protein Fraksi mg
b. Kadar Fraksi mg100mg
sampel ke-
berat sampel
tepung g
kadar protein =26.5138
mg albumin
mg globulin
mg prolamin
mg glutelin
mg total
fraksi mg
berat stlh fraksinasi
g kadar
protein sisa
fraksi kadar
protein sisa fraksi
mg total
protein mg
1 0,0502
13,3099 0,4227 0,1143
0,0691 1,9373
2,5434 0,2586
4,6280 11,9681 14,5115
2 0,0502
13,3099 0,4219 0,1019
0,0597 1,7708
2,3541 0,3853
3,1062 11,9681 14,3222
3 0,0509
13,4955 0,4392 0,1248
0,0675 1,7095
2,3409 0,3803
3,1470 11,9681 14,3090
4 0,0510
13,5220 0,4337 0,1097
0,0694 1,5735
2,1863 0,2653
4,5112 11,9681 14,1544
sampel ke-
berat sampel
tepung g
kadar protein = 26.5138
mg albumin
globulin prolamin
glutelin total
fraksi protein
sisa fraksi mg
kadar protein sisa fraksi bdk
protein awal total
protein 1
0,0502 13,3099
3,1761 0,8586
0,5194 14,5553 19,1094
11,9681 89,9185
109,0278 2
0,0502 13,3099
3,1696 0,7652
0,4482 13,3041 17,6872
11,9681 89,9185
107,6056 3
0,0509 13,4955
3,2541 0,9248
0,5002 12,6670 17,3461
11,9681 88,6819
106,0280 4
0,0510 13,5220
3,2073 0,8115
0,5132 11,6367 16,1687
11,9681 88,5080
104,6767 114
Lampiran 5 Perhitungan Protein Recovery Fraksinasi Metode Osborne lanjutan
6. Menggunakan Metode 2, pH 9, dan suhu ruang
a. Berat Protein Fraksi mg
b. Kadar Fraksi mg100mg
sampel ke-
berat sampel
tepung g
kadar protein =26,5138
mg albumin
mg globulin
mg prolamin
mg glutelin
mg total
fraksi mg
berat stlh fraksinasi
g kadar
protein sisa
fraksi kadar
protein sisa
fraksi mg
total protein
mg 1
0,0504 13,3630
0,2415 0,2289
0,0181 5,3564 5,8450
0,3013 2,9791
8,9761 14,8210
2 0,0504
13,3630 0,2382
0,2472 0,0192
5,1205 5,6252 0,3186
2,8173 8,9761
14,6012 3
0,0503 13,3364
0,2382 0,2083
0,0199 4,9564 5,4229
0,3023 2,9693
8,9761 14,3989
4 0,0503
13,3364 0,2120
0,2581 0,0189
4,9402 5,4293 0,2859
3,1396 8,9761
14,4053
sampel ke-
berat sampel
tepung g kadar protein
= 26,5138 mg
albumin globulin
prolamin glutelin
total fraksi
protein sisa fraksi
mg kadar protein
sisa fraksi bdk protein awal
total protein
1 0,0504
13,3630 1,8074
1,7132 0,1357
40,0838 43,7402 8,9761
67,1712 110,9114
2 0,0504
13,3630 1,7829
1,8496 0,1440
38,3187 42,0952 8,9761
67,1712 109,2664
3 0,0503
13,3364 1,7864
1,5619 0,1494
37,1641 40,6619 8,9761
67,3048 107,9667
4 0,0503
13,3364 1,5896
1,9357 0,1420
37,0428 40,7101 8,9761
67,3048 108,0149
115
Lampiran 5 Perhitungan Protein Recovery Fraksinasi Metode Osborne lanjutan
7. Menggunakan Metode 2, pH 6, dan suhu 80
