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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak
Khotibul Umam Al Awwaly
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Education Other

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Komposisi Kimia dan Beberapa Sifat Fungsional Protein Paru Sapi yang Diekstraksi Dengan Metode Alkali Khotibul Umam Al Awwaly; Suharjono Triatmojo; Wayan Tunas Artama; Yuny Erwanto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.149 KB) | DOI: 10.21776/ub.jitek.2015.010.02.6

Abstract

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.
Co-Authors Suharjono Triatmojo Wayan Tunas Artama Yuny Erwanto