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 0,2638
0,2355 0,0190
2,6246 3,1430 0,2819
3,7148 10,4721
13,6150 2
0,0505 13,3895
0,2481 0,2405
0,0216 2,8085 3,3187
0,3304 3,1695
10,4721 13,7908
3 0,0504
13,3630 0,2421
0,2558 0,0239
2,4858 3,0075 0,2814
3,7214 10,4721
13,4796 4
0,0504 13,3630
0,2454 0,2338
0,0213 2,4469 2,9473
0,314 3,3351
10,4721 13,4194
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
1,9820 1,7692
0,1431 19,7194 23,6137
10,4721 78,6787
102,2923 2
0,0505 13,3895
1,8531 1,7964
0,1613 20,9754 24,7861
10,4721 78,2113
102,9974 3
0,0504 13,3630
1,8116 1,9143
0,1785 18,6020 22,5064
10,4721 78,3665
100,8729 4
0,0504 13,3630
1,8364 1,7494
0,1592 18,3111 22,0560
10,4721 78,3665
100,4225 111
Lampiran 5 Perhitungan Protein Recovery Fraksinasi Metode Osborne lanjutan
3. Menggunakan Metode 1, pH 6, dan suhu 80
°C
a. Berat Protein Fraksi mg
b. Kadar Fraksi mg100mg
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
0,0515 13,6546
0,9268 0,9925
0,0714 9,3312
11,3220 12,2001
89,3478 100,6698
2 0,0514
13,6281 0,9019
0,8697 0,0697
9,5305 11,3718
12,2001 89,5216
100,8934 3
0,0515 13,6546
1,0424 0,8875
0,0761 8,7341
10,7402 12,2001
89,3478 100,0880
4 0,0516
13,6811 0,9134
0,9170 0,0652
9,9194 11,8150
12,2001 89,1747
100,9896 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
0,0515 13,6546
0,1266 0,1355
0,0097 1,2741 1,5460
0,2552 4,7806
12,2001 13,7461
2 0,0514
13,6281 0,1229
0,1185 0,0095
1,2988 1,5498 0,3626
3,3646 12,2001
13,7499 3
0,0515 13,6546
0,1423 0,1212
0,0104 1,1926 1,4665
0,3865 3,1566
12,2001 13,6666
4 0,0516
13,6811 0,1250
0,1255 0,0089
1,3571 1,6164 0,2988
4,0830 12,2001
13,8165 112
Lampiran 5 Perhitungan Protein Recovery Fraksinasi Metode Osborne lanjutan
4. Menggunakan Metode 2, pH 6, 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
0,0508 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
