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All Journal Jurnal Analis Farmasi JAF (Jurnal Analis Farmasi)
Dara Callista Dinda Amelia
Prodi DIII Analis Farmasi dan Makanan Universitas Malahayati
Medicine & Pharmacology

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PENETAPAN KADAR PROTEIN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN JAMUR MERANG (Volvariella volvaceae) DENGAN METODE KJELDAHL Dara Callista Dinda Amelia; Diah Astika Winahyu
Jurnal Analis Farmasi Vol 6, No 2 (2021)
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jaf.v6i2.5944

Abstract

Mushrooms are plants that contain high levels of vitamin B complex and are the only non- animal foods with vitamin D content that are used for bone health.White oyster mushrooms and straw mushrooms have a lot of nutritional content, one of which is protein. Proteins are complex organic compounds of high molecular weight. Quantitative testing with the Kjedahl method has three stages, namely destruction, distillation, and titration. The results of the quantitative test using the Kjedahl method showed that oyster mushrooms had a protein content of 2.39% and straw mushrooms were 1.46%.
PENETAPAN KADAR PROTEIN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN JAMUR MERANG (Volvariella volvaceae) DENGAN METODE KJELDAHL Dara Callista Dinda Amelia; Diah Astika Winahyu
Jurnal Analis Farmasi Vol 6, No 2 (2021)
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (531.811 KB) | DOI: 10.33024/jaf.v6i2.5944

Abstract

Mushrooms are plants that contain high levels of vitamin B complex and are the only non- animal foods with vitamin D content that are used for bone health.White oyster mushrooms and straw mushrooms have a lot of nutritional content, one of which is protein. Proteins are complex organic compounds of high molecular weight. Quantitative testing with the Kjedahl method has three stages, namely destruction, distillation, and titration. The results of the quantitative test using the Kjedahl method showed that oyster mushrooms had a protein content of 2.39% and straw mushrooms were 1.46%.
Co-Authors Winahyu, Diah Astika