FRAKSINASI PROTEIN pI 7 DAN 8 HASIL EKSTRAKSI ASAM DAN BASA BIJI LABU MERAH (Cucurbita moschata (Duch.) Poir) SERTA STUDI POTENSINYA SEBAGAI BAHAN FORTIFIKASI PANGAN; FRACTINATION OF PROTEIN AT pI 7 AND 8 FROM EXTRACTION OF PUMPKIN SEEDS (Cucurbita moschata (Duch.) Poir) USING ACID AND BASE AND STUDY OF POTENTIAL FOR FOOD FORIFICATION
WAROHMAH, NUR, Tri Joko Raharjo
2016 | Skripsi | FMIPAFractination of protein at pI 7 and 8 from extraction of pumpkin seeds (Cucurbita moschata (Duch.) Poir) using acid and base and study of potential for food fortification had been conducted. Food fortification was carried out to solve protein-energy malnutrition that still high in Indonesia. Pumpkin seeds was selected as the source for food fortification included in sufficient quality protein source. The pumpkin seeds powder was prepared by grinding dry peeled seeds. The pumpkin seeds powder was defatted by Soxhlet extraction using petroleum eter 40-60 oC. The isolation of protein was performed by dissolving the defatted pumpkin seeds powder in aquadest at pH 2 and 10. Protein was reobtained by precipitation at pI 7 and 8 using NaOH and HCl. The protein deposit was separated by centrifugation at 3000 rpm and freeze dried for 24 hours. The amino acid composition was determined by HPLC analysis. The proximate analysis shows that pumpkin seeds has moisture, ash, fat, protein, and carbohydrate contents of 6.69, 5.02, 43.09, 26.27, and 18.49% respectively. Protein that was obtained from acid solution at pI 7 and pI 8 was 10,30% and 17,96% with total essential amino acids of 10.11 and 7.32% respectively. Protein that was obtained from alkaline solution at pI 7 and 8 was 46.49% and 8.26% with total essential amino acids of 30.72 and 17.11% respectively. Protein fraction at pI 7 in alkaline solution meet the minimal standart of essential amino acids in total of 30% and the standard by FAO/WHO/UNU 1985 which is potential as food fortification.
Kata Kunci : protein, pumpkin seeds, essential amino acids, food fortification
