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Kandungan Asam Amino dalam Daging Buah Alpukat (Persea americana Mill.) pada Berbagai Perlakuan - Ubaya Repository

ABSTRACT
AMINO ACID OF AVOCADOS' (Persea americana Mill.) FLESH
IN DIFFERENT TREATMENT
The purposes of this study were to know and to observe the differences of the
composition and the amount of amino acid in fresh, refrigerated, and defatted
flesh of avocado. To prepare the refrigerated flesh, fresh avocado was put in the
refrigerator at 4-5°C for 12 hours, while the defatted flesh was prepared by
Soxhletation method using petroleum ether as the solvent. Amino acids' contents
were analyzed using High Speed Amino Acid Analyzer. Based on the results of
this analysis, there were 16 amino acids in each sample with total protein level
2,26% for fresh flesh, 1,31% for refrigerated flesh, and 1,43% for defatted flesh.
The conclusions of this study were the amino acid and total protein level in
refrigerated and defatted flesh were different than in fresh flesh, but there was no
difference in the types of amino acid in those samples.

Keyword: avocado, amino acid, protein, Kjeldahl, High Speed Amino Acid
Analyzer

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