PENGARUH SUHU PEMANASAN TERHADAP KADAR PROTEIN PADA SUSU SAPI MURNI SECARA SPEKTROFOTOMETRI DENGAN METODE BIURET

Abstrak

                Proteins are macromolecular compounds which have an important role in the body such as the main substances in the formation and growth. One drink containing high that cow's milk protein. Cow's milk contains a protein that has an important role for health. Generally, people consume cow's milk to the conduct of heating for the milk avoid bacteria parasites harmful to the body. While the high temperature heating will cause the protein is denatured so many biological properties of the protein missing. This study aims to determine the protein content of cow's milk and also to prove the presence or absence of the influence of protein content in whole milk after warming given the nature of proteins which undergo denaturation.This research was done by using quantitative analysis using visible spectrophotometer with biuret method. Variations in temperature, which is comprised of three variable heating temperature is 60 ° C, 80 ° C and 100 ° C.
The research showed the average protein content in whole milk at room temperature, a temperature of 60 ° C, 80 ° C and 100 ° C respectively2.949 mg / mL, 3.032 mg / mL, 3.074 mg / mL and 3.106 mg / mL.Statistical test results using One-way ANOVA with degrees of freedom α = 0.05 obtained significant value = 0.053. Because significant> α can be concluded that there is no significant difference protein content of the influence ofheating temperature.

 

Keywords: Milk Cow, Protein, heating temperature, Spectrophotometer Visibel, Biuret Method.