Analisis Kadar Protein Total dan Non Protein Nitrogen Pada Pakkat (Calamus caesius Blume.) dengan Metode Kjeldahl

ANALISIS KADAR PROTEIN TOTAL DAN NON PROTEIN NITROGEN
PADA PAKKAT (Calamus caesius Blume.) DENGAN
METODE KJELDAHL
ABSTRAK
Pakkat adalah makanan tradisional di daerah Mandailing Natal yang
diambil dari bagian dalam rotan muda dan yang paling sering dikonsumsi adalah
pakkat bakar. Pakkat dapat digunakan sebagai sayuran dan dipercaya dapat
menyembuhkan berbagai penyakit sehingga harus diteliti kandungan nutrisi di
dalamnya dan diharapkan dapat menjadi salah satu makanan fungsional. Tujuan
dari penelitian ini adalah untuk mengetahui kadar protein total dan non protein
nitrogen (NPN) pada pakkat dan perubahan kadar pada pakkat segar, bakar dan
rebus.
Sampel yang digunakan pada penelitian ini adalah rotan muda dari hutan
desa Lumbanpasir Kecamatan Tambangan Kabupaten Mandailing Natal. Panjang
rotan muda yang diambil sekitar 70 cm dan yang digunakan sebanyak 6 batang.
Penetapan kadar protein total dan NPN dilakukan dengan menggunakan metode
Kjeldahl yang merupakan metode sederhana untuk penetapan nitrogen total pada
protein dan senyawa yang mengandung nitrogen.
Hasil penelitian menunjukkan kadar protein total dalam pakkat segar
6,00 g/100g, pakkat bakar 4,84 g/100g dan pakkat rebus 3,07 g/100g. Kadar NPN
dalam pakkat segar 0,600 g/100g, pakkat bakar 0,488 g/100g dan pakkat rebus

0,315 g/100g. Kadar protein murni dalam pakkat segar 2,25 g/100g, pakkat bakar
1,79 g/100g dan pakkat rebus 1,10 g/100g. Hasil penelitian menunjukkan bahwa
kadar protein total dan NPN pada pakkat segar lebih tinggi daripada pakkat bakar
dan pakkat rebus.

Kata Kunci: pakkat segar, pakkat bakar, pakkat rebus, protein, non protein
nitrogen, kjeldahl

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ANALYSIS OF TOTAL PROTEIN AND NON PROTEIN NITROGEN IN
PAKKAT (Calamus caesius Blume.) BY USING
KJELDAHL METHOD
ABSTRACT
Pakkat is a traditional food in Mandailing Natal is taken from the inside of
the young rattan and the most commonly consumed by people is grilled pakkat.
Pakkat can be used as vegetables and believed to cure many diseases that need to
be researched content of nutrients in it and is expected to take it become one of
the functional food. The purpose of this study was to determine the concentration
of total protein and non protein nitrogen (NPN) in pakkat and their changes in

fresh, grilled and boiled pakkat.
Sample used in this study is young rattan from the forest of Lumbanpasir
village, Kecamatan Tambangan, Kabupaten Mandailing Natal. Length of young
rattan taken about 70 cm and used as much as 6 rods. Total protein and NPN
determination is done by using Kjeldahl method which is a simple method for
total nitrogen determination in protein and other nitrogenous compounds.
The results show that the total protein contents in fresh pakkat 6.00 g/100g,
grilled pakkat 4.84 g/100g and boiled pakkat 3.07 g/100g. NPN contents in fresh
pakkat 0.600 g/100g, grilled pakkat 0.488 g/100g and boiled pakkat 0.315 g/100g.
Pure protein contents in fresh pakkat 2.25 g/100g, grilled pakkat 1.79 g/100g and
boiled pakkat 1.10 g/100g. The results show that total protein and NPN contents
in fresh pakkat is higher than in grilled and boiled pakkat.

Keywords: fresh pakkat, grilled pakkat, boiled pakkat, protein, non protein
nitrogen, kjeldahl

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