Analysis Protein Consentration on Cassava Tapai(Manihot utilisima) with Augmentation Pineaple Juice(ananas comosus) Using Spectrophotometer

Abstract

Spectrophotometry is a analysis methode instrument that use interaction basic of energy and material. Spectrophometry can used for identified concentration of solution from intensity absorbtion on some wavelength.Cassava is a starchy foodstuff. All of starchy foodstuff can cultivated become kind of food as known as tapai. Tapai is a fermentation food that consist of some nutrient, like protein,fat, carbohydrate, calcium, fosfor, iron, B1 vitamin, and water. Goal of this analysis is for examine protein concentration on cassava tapai with augmentation pineapple juice.plan of this analysis is pineapple juice with volume 0 ml, 20 ml, 30 ml, and 50 ml for each 0,25 kg cassava. Result of this analysis, protein concentration on cassava tapai with augmentation pineapple juice 0 ml is 1.6%, 20 ml of volume is 3,4%, 30 ml of volume is 7,8% and 50 ml of volume is 14,8%. Conclusion of this analysis is if volume of pineapple juice that added on cassava tapai higher, so protein concentration on cassava tapai is also higher. This practice using Optima SP 300 Spectrophotometer. Principle of this instrument cause of phenome beam absorbtion with chemistry species on ultraviolet space and visible light. (Keywords : spectrophotometer, protein concentration, quality of tapai, fermentation, cassava, pineapple juice.)