Evaluasi Profil Protein Yoghurt Set dengan Penambahan Pati Kimpul (Xanthosoma sagittifolium) dan Waktu Inkubasi yang Berbeda
DOI:
https://doi.org/10.32938/ja.v8i4.4475Keywords:
Profil Protein, SDS-PAGE, Yoghurt SetAbstract
Penelitian ini bertujuan untuk mempelajari profil protein yoghurt set dengan penambahan pati kimpul pada waktu inkubasi berbeda yang dianalisis menggunakan metode SDS-PAGE. Perlakuan terdiri dari 16 unit percobaan yaitu konsentrasi pati kimpul (P0 = 0%, P1 = 1%, P2 = 2%, dan P3 = 3%) dan waktu inkubasi (L1 = 24 jam, L2 = 32 jam, L3 = 40 jam, dan L4 = 48 jam). Berdasarkan hasil penelitian profil protein menggunakan spektrofotometer menghasilkan yoghurt set dengan penambahan pati kimpul dengan waktu inkubasi berbeda berkisar antara 0,82 mg/ml – 3,04 mg/ml. Nilai terendah yaitu P1 penambahan pati kimpul 1% dengan waktu inkubasi L4 yaitu 48 jam, sedangkan nilai tertinggi yaitu P3 penambahan pati kimpul 3% dengan waktu inkubasi L3 yaitu 40 jam. Profil protein yoghurt set dengan konsentrasi penambahan pati kimpul dan waktu inkubasi yang berbeda ditemukan 5-8 pita protein. Analisis profil protein yoghurt set yang memiliki pita protein terendah yaitu yoghurt set dengan penambahan pati kimpul sebanyak 3% dengan waktu inkubasi 32 jam atau P3L2 ditemukan 5 pita protein yaitu 138,06 kDa, 108,85 kDa, 96,39 kDa, 87,12 kDa, dan 44,02 kDa.References
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