FRAKSINASI PROTEIN pI 7 DAN 8 HASIL EKSTRAKSI ASAM DAN BASA BIJI MELON (Cucumis melo) SERTA STUDI POTENSINYA SEBAGAI BAHAN FORTIFIKASI PANGAN; FRACTINATION OF PROTEIN AT pI 7 AND 8 FROM EXTRACTION OF CANTALOUPE SEEDS (Cucumis melo) USING ACID AND BASE AND STUDY OF ITS POTENTIAL FOR FOOD FORTIFICATION

FITRIARTI, ASTRI, Priatmoko

2016 | Skripsi | FMIPA

Fractination of protein at pI 7 and 8 from cantaloupe seeds and its potential study for food fortification have been conducted. The research objectives were to determine the nutrient value, the composition and essential amino acid’s content of cantaloupe seeds protein of pI 7 and 8 fraction, and to study the potential of cantaloupe seed’s protein for food fortification. Research begins with proximate analysis which involves determining of water content by gravimetric, ash content by dry ashing at 600 °C, fat content by Soxhlet extraction, protein content by Kjeldahl assay, and CHO were calculated by different of other contents. Defatted sample were extracted at pH 2 (by adding HCl) and 10 (by adding NaOH). Protein were recovered by precipitation at pI 7 and 8. Protein deposit were separated by centrifugation and freeze dried for 24 hours. Qualitative and quantitative analysis of amino acid were determined by HPLC. Proximate analysis shows that cantaloupe seeds contains 8.85% moisture, 4.64% ash, 47.53% fat, 23.30% protein, and 15.68% CHO. The yield of protein recovered from acid solution at pI 7 and 8 were 10.87% and 8.15% with total essential amino acids respectively 11.34% and 22.44%. The yield of protein recovered from alkaline solution at pI 7 and 8 were 94.41% and 49.40% with total essential amino acids respectively 39.70% and 38.89%. The pI 7 and 8 fraction by dissolution in alkaline conditions comply the standards of FAO/WHO/UNU 1985 as food fortificant.

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