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All Journal Indonesian Journal of Mathematics and Natural Sciences Jurnal Geologi dan Sumberdaya Mineral (Journal of Geology and Mineral Resources)
E Hidayat, E
SD Negeri 1 Suka Mulya, Kecamatan Lemong, Pesisir Barat, Lampung
Education Energy Engineering Environmental Science Mathematics

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PROFIL PROTEIN SUSU DAN PRODUK OLAHANNYA Susanti, R.; Hidayat, E
Jurnal MIPA Vol 39, No 2 (2016): October 2016
Publisher : Jurnal MIPA

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Abstract

Penelitian ini bertujuan untuk menganalisis kadar protein dan profil protein pada beberapa susu (susu kedelai, susu kambing) dan olahannya (yogurt, tofu). Kadar protein diukur dengan metode Lowry, sedangkan profil protein dianalisis menggunakan SDS PAGE. Data yang diperoleh dianalisis secara deskriptif. Kadar protein tertinggi pada sampel yang dianalisis terdapat pada produk yogurt A (579,5 mg/ml), disusul susu kedelai (289,99 mg/ml) dan susu kambing (133,1 mg/ml). Analisis profil protein terlihat pita protein dengan mobilitas terendah sampai tertinggi terletak pada berat molekul 14-150 KDa. Pita protein khas yang hanya dimiliki susu kambing adalah pita 150kDa. Sementara pita protein khas yang hanya dimiliki susu kedelai adalah pita 44 kDa dan 55kDa. Pita protein yang khas hanya dimiliki yogurt A (dengan bakteri Lactobacillus bulgaricus dan Streptococcus thermophillus) adalah pita 65Da. Semua jenis susu dan olahannya memiliki pita 70kDa, kecuali susu kedelai. Profil protein susu kedelai dan tofu menunjukkan profil protein yang sangat berbeda, namun keduanya memiliki pita 18kDa.This study aimed to observe protein level and profiles on some milks (soy milk, goats milk) and dairy (yogurt, tofu) product. Protein content was observed by Lowry method, whereas the protein profiles were analyzed by polyacrylamide gel electrophoresis. Data were analyzed descriptively. The highest protein content of the observed sample was in yogurt A products (579,5 mg/ml), followed by soy milk (289,99 mg/ml) and goats milk (133,1 mg/ml). Analysis of protein profiles showed protein bands with lowest to highest mobility lies in the molecular weight of 14-150 KDa. Typical protein band of goats milk was a 150kDa band. While the typical protein bands of soy milk were 44 kDa and 55kDa band. The typical protein band of yogurt A (with Lactobacillus bulgaricus and Streptococcus thermophillus bacterium) was 65Da. All types of milks and dairy had 70kDa band, except for soy milk. Protein profile of soy milk and tofu was very different, but both had 18kDa band.
IDENTIFIKASI SESAR AKTIF DI SEPANJANG JALUR KALI GARANG, SEMARANG Hidayat, E
Jurnal Geologi dan Sumberdaya Mineral Vol 23, No 1 (2013): Jurnal Sumber Daya Geologi
Publisher : Pusat Survei Geologi

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Abstract

The Semarang area, located in the northen part of Jawa, is an stable area to the subduction earthquake. There fore the active faults, that are originated from the earthquake, have to be concerned. On the landsat imagery there are some lineaments in the Semarang area meanwhile in the field there are some fault including morphotectonic and geological structure features. The morphotectonic features consist of escarpment, and creeping several segments of Garang River, and geological structure features are offset lithology, dragfold and joint in Quaternary rocks of Damar Formation. Based on analysis of the data, the north-south Kali Garang fault indictes an active fault.Keyword: semarang, geological structure, Kali Garang fault, active fault
PROFIL PROTEIN SUSU DAN PRODUK OLAHANNYA Susanti, R.; Hidayat, E
Indonesian Journal of Mathematics and Natural Sciences Vol 39, No 2 (2016): October 2016
Publisher : Universitas Negeri Semarang

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Abstract

Penelitian ini bertujuan untuk menganalisis kadar protein dan profil protein pada beberapa susu (susu kedelai, susu kambing) dan olahannya (yogurt, tofu). Kadar protein diukur dengan metode Lowry, sedangkan profil protein dianalisis menggunakan SDS PAGE. Data yang diperoleh dianalisis secara deskriptif. Kadar protein tertinggi pada sampel yang dianalisis terdapat pada produk yogurt A (579,5 mg/ml), disusul susu kedelai (289,99 mg/ml) dan susu kambing (133,1 mg/ml). Analisis profil protein terlihat pita protein dengan mobilitas terendah sampai tertinggi terletak pada berat molekul 14-150 KDa. Pita protein khas yang hanya dimiliki susu kambing adalah pita 150kDa. Sementara pita protein khas yang hanya dimiliki susu kedelai adalah pita 44 kDa dan 55kDa. Pita protein yang khas hanya dimiliki yogurt A (dengan bakteri Lactobacillus bulgaricus dan Streptococcus thermophillus) adalah pita 65Da. Semua jenis susu dan olahannya memiliki pita 70kDa, kecuali susu kedelai. Profil protein susu kedelai dan tofu menunjukkan profil protein yang sangat berbeda, namun keduanya memiliki pita 18kDa.This study aimed to observe protein level and profiles on some milks (soy milk, goat's milk) and dairy (yogurt, tofu) product. Protein content was observed by Lowry method, whereas the protein profiles were analyzed by polyacrylamide gel electrophoresis. Data were analyzed descriptively. The highest protein content of the observed sample was in yogurt A products (579,5 mg/ml), followed by soy milk (289,99 mg/ml) and goat's milk (133,1 mg/ml). Analysis of protein profiles showed protein bands with lowest to highest mobility lies in the molecular weight of 14-150 KDa. Typical protein band of goat's milk was a 150kDa band. While the typical protein bands of soy milk were 44 kDa and 55kDa band. The typical protein band of yogurt A (with Lactobacillus bulgaricus and Streptococcus thermophillus bacterium) was 65Da. All types of milks and dairy had 70kDa band, except for soy milk. Protein profile of soy milk and tofu was very different, but both had 18kDa band.
Co-Authors Martien Herna Susanti