ANALISA KADAR PROTEIN pada PUTIH TELUR MENGGUNAKAN SPEKTROFOTOMETER VISIBEL (Analysis Content Of Protein On Egg White Using Spectrophotometer Visible)

Abstract

Protein is a nutrient that is essential for the body, because these substances work as a builder substance and regulators. Proteins consist of chains of amino acids, which are bound to one another in peptide bonds. Visible spectrophotometry is a method of analysis to measure the concentration of a compound based on the compound's ability to absorb visible light. Egg white is also called the albumen, which is part of protein-rich eggs. Analysis carried out on the protein content of egg whites with different types of eggs are free range chicken egg, broiler chicken egg and quail eggs. Standard solutions used were bovine serum albumin. Based on the results of studies that have been conducted with the biuret method, it can be concluded that the greater the absorbance the greater the concentration. Linear equation obtained is y = 0,044x + 0,002, with a value of R2 = 0.999. On average a higher protein content contained on quail egg white is 2,324 ppm. Keywords: Protein, spectrophotometry, White Eggs