Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan
Ahmad Ni’matullah Al–Baarri
Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PURIFIKASI DAN PROFIL PROTEIN OVOTRANSFERRIN DARI EGGSHELL MEMBRANE TELUR AYAM RAS DAN BURAS Risa Fazriyati Siregar; Ahmad Ni’matullah Al–Baarri; Antonius Hintono; Yoyok Budi Pramono; Setya Budi Muhammad Abduh
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.356 KB) | DOI: 10.6066/jtip.2016.27.1.87

Abstract

Eggs consumption in Indonesia increases every year resulting in egg shell waste. In addition, the functional components including ovotransferrin existing in this waste has not been yet studied well. This research has been done to explore ovotransferrin in egg shell membrane from local Indonesia and leghorn hens. The ion exchange chromatography using SP-Sepharose Fast Flow was used to purify the ovotransferrin from egg shell membrane. The fractions from salt elution were analyzed for protein concentration and protein profile using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS - PAGE). The result showed that the best concentration of salt elution to obtain ovotransferrin was 0.1 mM NaCl since the single band was detected among other fractions. The ovotransferrin concentration (%) per single egg was also calculated as much as 0.75±0.017 and 0.16±0.005 for leghorn dan local Indonesia hen, respectively. This result may provide the beneficial information to purify ovotransferrin from egg shell membrane which conceivably as a food preservative agent.
Co-Authors Antonius Hintono Risa Fazriyati Siregar Setya Budi Muhammad Abduh, Setya Budi Muhammad Yoyok Budi Pramono