Analisa Kadar Protein Kasar dalam Kacang Kedelai, Kacang Tanah dan Kacang Hijau Menggunakan Metode Makro Kjeldhal Sebagai Bahan Makanan Campuran

Abstract

Content analysis has been carried crude protein content in soybean, peanut and green been Kjeldhal macro method is through the determination of Nitrogen content in the sample material. Nitrogen compounds converted to ammonium sulfate by concentrated H2SO4. Ammonium sulfate that is formed are described with NaOH. Ammonia is liberated tied with boric acid and the amount of nitrogen, so if can be calculated % Nitrogen in sample. Sample used in this analysis were taken from Simpang Limun market. From the result obtained by analizing levels of crude protein per 100 gram : 31,8 g of soybean, peanut = 23,9 g and green beans = 23,7 g. It can be concluded that the crude protein content in soybean, peanut and green been containing the essential amino acid which is high enough, and can meet the numbers of protein adequacy in children 1-6 years old is 23-32 g of protein (according to sources : Almatsier, on table. 8).