IDENTIFIKASI ASAM AMINO FRAKSI pI 7 DAN 8 PROTEIN HATI AYAM MENGGUNAKAN HIGH PERFOMANCE LIQUID CHROMATHOGRAPHY (HPLC)

• Main Authors: , NUR FITRIANI, , Dr. Tri Joko Raharjo, M. Si.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/122026/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62125
• Institution: Universitas Gadjah Mada

Fractionation of protein from chicken�s liver and identification of amino acid from pI 7 and 8 protein fraction had been conducted by high performance liquid chromatography (HPLC). The purposes of this research were determine the nutrition content of chicken�s liver, the content and the level of essential amino acid of chicken�s liver protein fraction and to clarify the potential of chicken�s liver protein fraction as an alternative source of protein fortification. Nutrition contents in chicken�s liver were determined by proximate analysis. Moisture content was determined by gravimetric analysis, fat content was determined by Soxhlet extraction, crude protein was determined by volumetric analysis (Kjeldahl method), ash was determined by gravimetric analysis and carbohydrate was determined by different. Protein isolate was obtained by acid solubilization at pH 2 and isoelectric precipitation at pH 7 and 8. Identification of amino acid of protein fraction was started by hydrolysis used HCl 6 M at 103 � 106 °C followed by HPLC analysis used o-phtalaldehyde (OPA) derivatization. Chicken liver has 28.97% moisture