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ANALISIS KADAR PROTEIN TOTAL DAN NON PROTEIN NITROGEN PADA PAKKAT (Calamus caesius Blume.) DENGAN
METODE KJELDAHL
ABSTRAK
Pakkat adalah makanan tradisional di daerah Mandailing Natal yang diambil dari bagian dalam rotan muda dan yang paling sering dikonsumsi adalah pakkat bakar. Pakkat dapat digunakan sebagai sayuran dan dipercaya dapat menyembuhkan berbagai penyakit sehingga harus diteliti kandungan nutrisi di dalamnya dan diharapkan dapat menjadi salah satu makanan fungsional. Tujuan dari penelitian ini adalah untuk mengetahui kadar protein total dan non protein nitrogen (NPN) pada pakkat dan perubahan kadar pada pakkat segar, bakar dan rebus.
Sampel yang digunakan pada penelitian ini adalah rotan muda dari hutan desa Lumbanpasir Kecamatan Tambangan Kabupaten Mandailing Natal. Panjang rotan muda yang diambil sekitar 70 cm dan yang digunakan sebanyak 6 batang. Penetapan kadar protein total dan NPN dilakukan dengan menggunakan metode Kjeldahl yang merupakan metode sederhana untuk penetapan nitrogen total pada protein dan senyawa yang mengandung nitrogen.
Hasil penelitian menunjukkan kadar protein total dalam pakkat segar 6,00 g/100g, pakkat bakar 4,84 g/100g dan pakkat rebus 3,07 g/100g. Kadar NPN dalam pakkat segar 0,600 g/100g, pakkat bakar 0,488 g/100g dan pakkat rebus 0,315 g/100g. Kadar protein murni dalam pakkat segar 2,25 g/100g, pakkat bakar 1,79 g/100g dan pakkat rebus 1,10 g/100g. Hasil penelitian menunjukkan bahwa kadar protein total dan NPN pada pakkat segar lebih tinggi daripada pakkat bakar dan pakkat rebus.
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ANALYSIS OF TOTAL PROTEIN AND NON PROTEIN NITROGEN IN PAKKAT (Calamus caesius Blume.) BY USING
KJELDAHL METHOD
ABSTRACT
Pakkat is a traditional food in Mandailing Natal is taken from the inside of the young rattan and the most commonly consumed by people is grilled pakkat. Pakkat can be used as vegetables and believed to cure many diseases that need to be researched content of nutrients in it and is expected to take it become one of the functional food. The purpose of this study was to determine the concentration of total protein and non protein nitrogen (NPN) in pakkat and their changes in fresh, grilled and boiled pakkat.
Sample used in this study is young rattan from the forest of Lumbanpasir village, Kecamatan Tambangan, Kabupaten Mandailing Natal. Length of young rattan taken about 70 cm and used as much as 6 rods. Total protein and NPN determination is done by using Kjeldahl method which is a simple method for total nitrogen determination in protein and other nitrogenous compounds.
The results show that the total protein contents in fresh pakkat 6.00 g/100g, grilled pakkat 4.84 g/100g and boiled pakkat 3.07 g/100g. NPN contents in fresh pakkat 0.600 g/100g, grilled pakkat 0.488 g/100g and boiled pakkat 0.315 g/100g. Pure protein contents in fresh pakkat 2.25 g/100g, grilled pakkat 1.79 g/100g and boiled pakkat 1.10 g/100g. The results show that total protein and NPN contents in fresh pakkat is higher than in grilled and boiled pakkat.
