Format Laporan Praktikum Nutrigenomik
Format Laporan Praktikum Nutrigenomik
“UJI BRADFORD”
Disusun oleh :
Aurellia Putri Ardiansyah (22030119130037)
METODE BRADFORD
Abstrak
Buat abstrak dalam 1 paragraf. Maksimal 300 kata.
1 PENDAHULUAN
Berisi definisi definisi dan latar belakang praktikum dalam bentuk paragraf, dengan kutipan kutipan
ilmiah yang mendukung.
Metode Bradford merupakan metode pengukuran konsentrasi protein total yang melibatkan pewarna
Coomassie Brilliant Blue/CBB (2).
Bradford, Marion (23) pada tahun 1976 mengembangkan uji protein Bradford dengan menentukan
konsentrasi protein dalam larutan menggunakan prosedur spektroskopi yang cepat dan akurat.
Deskripsikan prosedur analisa dalam bentuk paragraph. Beri kutipan ilmiah yang mendukung
Jawaban tujuan, berikan data dalam bentuk table dan atau grafik bila diminta, berikan pembahasan
dengan dibandingkan dengan kutipan kutipan ilmiah.
Bahas perhitungan kadar protein menggunakan persamaan yang didapatkan dari kurva larutan standar
4 KESIMPULAN
Berikan kesimpulan yang menjawab tujuan praktikum dengan dasar hasil dan diskusi
DAFTAR PUSTAKA
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2. Bouchon P. Food Deep-Fat Frying. In: Brennan JG, Grandison AS, editors. Food Processing
Handbook. Wiley-VCH Verlag GmbH & Co. KGaA (2011). p. 455-89.
3. Sothornvit R. Edible coating and post-frying centrifuge step effect on quality of vacuum-fried
banana chips. J Food Eng (2011) 107(3-4):319-25. doi:
https://doi.org/10.1016/j.jfoodeng.2011.07.010. PubMed PMID: WOS:000295563800006.
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Food Chem (2008) 107(4):1561-9. doi: http://dx.doi.org/10.1016/j.foodchem.2007.09.031.
7. Ayustaningwarno F, Dekker M, Fogliano V, Verkerk R. Effect of Vacuum Frying on Quality
Attributes of Fruits. Food Engineering Reviews (2018) 10(3):154–64. doi:
http://dx.doi.org/10.1007/s12393-018-9178-x.
8. Perez-Tinoco MR, Perez A, Salgado-Cervantes M, Reynes M, Vaillant F. Effect of vacuum
frying on main physicochemical and nutritional quality parameters of pineapple chips. J Sci Food
Agric (2008) 88(6):945-53. doi: https://doi.org/10.1002/jsfa.3171. PubMed PMID:
WOS:000255109600003.
9. Shen X, Zhang M, Bhandari B, Guo Z. Effect of ultrasound dielectric pretreatment on the
oxidation resistance of vacuum-fried apple chips. J Sci Food Agric (2018) 98(12):4436-44. doi:
https://doi.org/10.1002/jsfa.8966.
10. Yamsaengsung R, Ariyapuchai T, Prasertsit K. Effects of vacuum frying on structural changes
of bananas. J Food Eng (2011) 106(4):298-305. doi:
http://dx.doi.org/10.1016/j.jfoodeng.2011.05.016.
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postharvest ripening on the nutraceutical and physicochemical properties of mango (Mangifera indica
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https://doi.org/10.1016/j.postharvbio.2015.02.014.