1

ANALISIS HASIL PERTANIAN

AN ALIS I S PR O TEI N
Bahan Bacaan:
• Nielsen, S. 2010. Food Analysis 4th Ed. Hal. 135-146.
• Nielsen, S. 2010. Food Analysis: Laboratory Manual 2nd
Ed. Hal.: 17-28.
• Pomeranz, Y dan C. E. Meloan. 2000. Food Analysis:
Theory and Practice. Hal. : 575-601.

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2
P E N D AH U LU AN
• Protein merupakan komponen terbesar kedua dalam
sel.
• Komponen penting untuk fungsi biologis dan struktur
sel.
• Tersusun terutama oleh: H, C, N, O, dan S.
• Tersusun oleh 20 jenis asam amino yang dihubungkan
oleh ikatan peptida.
• Nitrogen (N) merupakan unsur yang mencirikan
senyawa protein, persen N dalam protein 13,4 - 19,1%.
• Analisis protein didasarkan pada Total Organic Nitrogen
(TON) dalam bahan (pada umumnya).
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3
TU J U A N AN AL IS I S P RO TE I N
1. Persyarataan Labeling
• Kadar nutrisi wajib dicantumkan dalam kemasan
(total protein, komposisi asam amino, nitrogen non
protein, nilai gizi protein).
2. Penentuan Harga Produk
• Harga komoditi ditentukan oleh kandungan
proteinnya (gandum, susu, dan daging)
3. Penentuan Sifat Fungsional
• Beberapa komoditi mengandung jenis protein yang
unik (gliadin dan glutenin untuk gandum, casein
untuk susu, dan albumin untuk telur)
4. Penentuan Aktivitas Biologis
• Beberapa jenis protein bersifat aktif (Enzim). (enzim
proteolitik, pektinase, dan tripsin). Jurusan Teknologi Hasil Pertanian
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 4
M E T O D E A N A LI S IS P R OT EI N
A. METODE KJELDAHL
1) Prinsip
• Dikembangkan oleh Johann Kjeldahl, tahun 1883.
• Menentukan kadar Total Organic Nitrogen (TON)
dalam sample. Kadar nitrogen selanjutnya di
konversi ke kadar protein.
• Metode resmi: AOAC International, USEPA, ISO, dan
EN (European Norms/Standard).
• Terdiri dari 3 tahapan:
a). Digestion/destruction
b). Neutralization/destillation
c). Titration/analysis Jurusan Teknologi Hasil Pertanian
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A. METODE KJELDAHL ………………………

Chapter 9 • Protein Analysis 137
5
Semiautomation, automation, and modification for
microgram nitrogen determination (micro Kjeldahl
9-2 Nitrogen to Protein Conversion Factors for
table Various Foods
method) have been established by AOAC in Methods
976.06, 976.05, and 960.52, respectively. Percent N in Protein Factor

2) Digestion (Destruction)
Egg or meat 16.0 6.25
9.2.1.3 General Procedures and Reactions Milk 15.7 6.38
Wheat 18.76 5.33
9.2.1.3.1 Sample Preparation Solid foods are gro- Corn 17.70 5.65
und to pass a 20-mesh screen. Samples for analysis Oat 18.66 5.36
should be homogeneous. No other special prepara- Soybean 18.12 5.52
tions are required. Rice 19.34 5.17

• Sampel dimasukan dalam labu Kjeldahl, tambahkan

9.2.1.3.2 Digestion Place sample (accurately weigh-
ed) in a Kjeldahl flask. Add acid and catalyst; digest
Data from (1, 8).

asam dan katalis, supaya terjadi proses digestion.

where:
until clear to get complete breakdown of all organic
matter. Nonvolatile ammonium sulfate is formed from NHCl = normality of HCl,
the reaction of nitrogen and sulfuric acid. in mol/1000 ml
Sulfuric acid Corrected acid vol. = (ml std. acid for sample) –

• Pada proses digestion, H2SO4 mengoksidasi bahan

Protein −−−−−−−→ (NH4 )2 SO2 [1]
Heat, catalyst (ml std. acid for blank)
During digestion, protein nitrogen is liberated to form 14 = atomic weight of nitrogen
ammonium ions; sulfuric acid oxidizes organic matter A factor is used to convert percent N to percent crude

organik, nitrogen (protein) dilepaskan dalam bentuk

and combines with ammonium formed; carbon and protein. Most proteins contain 16% N, so the conver-
hydrogen elements are converted to carbon dioxide sion factor is 6.25 (100/16 = 6.25).
and water.
% N/0.16 = % protein [7]

ion ammonium, terbentuk (NH4)2SO4.

9.2.1.3.3 Neutralization and Distillation The digest is
diluted with water. Alkali-containing sodium thio-
sulfate is added to neutralize the sulfuric acid. The
or
% N ×6.25 = % protein

ammonia formed is distilled into a boric acid solution Conversion factors for various foods are given in

• Karbon dan Hydrogen diubah menjadi CO2 dan H2O.

containing the indicators methylene blue and methyl Table 9-2.
red (AOAC Method 991.20).
9.2.1.3.6 Alternate Procedures In place of distilla-
(NH4 )2 SO4 + 2NaOH → 2NH3 + Na2 SO4 + 2H2 O tion and titration with acid, ammonia or nitrogen can
[2] be quantitated by:
NH3 + H3 BO3 (boric acid) → NH4 + H2 BO3 − [3] 1. Nesslerization
(borate ion)
4NH4 OH + 2HgI2 + 4KI + 3KOH
mercuric iodide

(Sample)
9.2.1.3.4 Titration Borate anion (proportional to the
Catalyst
amount of nitrogen) is titrated with standardized HCl.
− +
H2 BO3 + H → H3 BO3 [4]
→ NH2 Hg2 IO + 7KI + 2H2 O
ammonium dimercuric iodide,

Protein(-N)+H2SO4 (NH4)2SO4+CO2+H2O
red-orange, 440 nm
[8]
9.2.1.3.5 Calculations
This method is rapid and sensitive, but the
Moles of HCl = moles of NH3 ammonium dimercuric iodide is colloidal and

Heating = moles of N in the sample

A reagent blank should be run to subtract reagent
[5] color is not stable.
2. NH3 + phenol + hypochloride
−→ indophenol (blue, 630 nm) [9]
nitrogen from the sample nitrogen. OH−
3. pH measurement after distillation into known
Corrected acid volume 14 g N volume of boric acid
% N = N HCl × × ×100
g of sample mol 4. Direct measurement of ammonia, using ion
[6]
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chromatographic method

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A. METODE KJELDAHL ……………………… 6

3) Neutralization (Distillation)
• Sampel diencerkan dengan air, ditambahkan alkali
(NaOH), lalu dilakukan destilasi, dan detilate
langsung masuk ke larutan asam (H3BO3) yang sudah
diketahui volumenya.
• NaOH mengubah ion ammonium menjadi amonia
(NH3), NH3 bereaksi dengan H3BO3 berubah menjadi
ion borat (H2BO3⁻)

(NH4)2SO4+NaOH 2NH3+Na2SO4+H2O

NH3 + H3BO3 NH4⁺+ H2BO3⁻

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 9.2.1.3.2 Digestion Place sample (accurately weigh-
Chapter 9 • Protein Analysis 137
ed) in a Kjeldahl flask. Add acid and catalyst; digest
where:
until clear to get complete breakdown of all organic
matter. Nonvolatile ammonium sulfate is formed from 7 NHCl = normality of HCl,
Semiautomation, automation, and modification for
the microgram
reactionKjeldahl
of nitrogen
nitrogen
Methodand sulfuric acid.
Apparatus
determination (micro Kjeldahl
9-2 in mol/1000
Nitrogen to Protein Conversion ml for
Factors
table Various Foods
method) have beenSulfuric
established
acid by AOAC in Methods Corrected acid vol. = (ml std. acid for sample) –
Protein
976.06, 976.05, and−−−−−−− → (NH4 )2 SO2
960.52, respectively. [1] Percent N in(ml
Heat, catalyst std. acid for
Protein blank)
Factor

During digestion, protein nitrogen is liberated to form Egg or meat = atomic weight of
1416.0 nitrogen
6.25
9.2.1.3 General Procedures and Reactions Milk 15.7 6.38
ammonium ions; sulfuric acid oxidizes organic matter A factor is used to convert
Wheat 18.76 percent N to percent
5.33 crude
and9.2.1.3.1
combines Sample
with Preparation
ammonium Solid
formed;foodscarbon
are gro-
and Cornprotein. Most proteins 17.70 5.65
contain 16% N, so the conver-
und to pass a 20-mesh screen. Samples for analysis Oat 18.66 5.36
hydrogen elements are converted to carbon dioxide sion factor is 6.25 (100/16
should be homogeneous. No other special prepara- Soybean 18.12 = 6.25). 5.52
andtions
water.
are required. Rice 19.34 5.17
% N/0.16 = % protein [7]
9.2.1.3.3 Neutralization andsample
Distillation The weigh-
digest is Data from (1, 8).
9.2.1.3.2 Digestion Place (accurately or
diluted
ed) inwith water.flask.
a Kjeldahl Alkali-containing
Add acid and catalyst; sodium thio-
digest % N ×6.25 = % protein
sulfate where:
until isclear
added
to gettocomplete
neutralize the sulfuric
breakdown of all acid. The
organic
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matter. Nonvolatile
ammonia ammonium
formed is distilled intosulfate
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is formed
a boric from
acid solution ConversionNHCl
factors for various
= normality foods are given in
of HCl,
the reaction
containing theofindicators
nitrogen and sulfuric acid.
methylene blue and methyl Table 9-2. in mol/1000 ml
red (AOAC Method 991.20). Sulfuric acid Corrected acid vol. = (ml std. acid for sample) –
Protein −−−−−−−→ (NH4 )2 SO2 [1]
Heat, catalyst 9.2.1.3.6 Alternate (ml std. acid for In
Procedures blank)
place of distilla-
(NH4 )2 SO4 + 2NaOH → 2NH3 + Na2 SO4 + 2H2 O tion and titration with acid, ammonia or nitrogen can
During digestion, protein nitrogen is liberated to form 14 = atomic weight of nitrogen
ammonium ions; sulfuric acid oxidizes organic matter[2] A factor be quantitated by:
is used to convert percent N to percent crude
and combines with ammonium
NH3 + H3 BO3 (boric acid) → NH4 + H2 BO3 formed; carbon −and
[3] 8 protein.1.Most proteins contain 16% N, so the conver-
Nesslerization
hydrogen elements
A. METODEare converted
KJELDAHL to carbon dioxide
………………………
sion factor is 6.25 (100/16 = 6.25).
and water.
3) Titration (Analysis) (borate ion)
4NH 4 OH=
% N/0.16
+%2HgI 2 + 4KI + 3KOH
protein [7]
• Ion Borat (= N) di titrasi dengan HCl yang sudah
137
mercuric iodide
9.2.1.3.3
9.2.1.3.4 Neutralization
Titration
distandarisasi Borate andanion
Distillation The digest
(proportional to isthe or
diluted
amount
• HClof
with water. Alkali-containing
nitrogen)ionisborat
mengubah titrated withasam
menjadi
sodium
standardized
borat.
thio-HCl. %N →×NH 6.252 Hg
= %2 IO + 7KI + 2H2 O
protein
sulfate is added to neutralize the sulfuric acid. The
or Conversion factors ammonium dimercuric iodide,
hl
9-2
ammonia formed
H 2BO H⁻2+BO
Nitrogen
3
is3 −
HCl H+ into
distilled
to+Protein→H 2
Ha 3boric
BO
Conversion
BO 3 +
acid solution
3Cl⁻ Factors[4] for Table 9-2.
for various foods
red-orange, 440 nm
are given in
tcontaining
able the indicators methylene blue and methyl
Various Foods
s red (AOAC Method 991.20). [8]
9.2.1.3.5 CalculationsPercent N in Protein
4) Perhitungan Factor 9.2.1.3.6 Alternate Procedures In place of distilla-
(NH4 )2 SO4 + 2NaOH → 2NH3 + Na2 SO4 + 2H2 O tion and titration with acid,isammonia or nitrogen can but the
This method rapid and sensitive,
meat of HCl = moles16.0
Egg orMoles of NH3 [2]6.25 be quantitated by:
ammonium dimercuric iodide is colloidal and
Milk NH + H BO (boric acid15.7 [3]6.38
3 = moles )of
→N in4 the
+ Hsample [5] color is not stable.
−
3 3 NH 2 BO3 1. Nesslerization
Wheat 18.76 5.33
o- (borate ion) 2. NH3 + phenol + hypochloride
Corn
A reagent blank should be17.70 run to subtract reagent 5.65 4NH OH + 2HgI2 (+blue,4KI +630
3KOH
s Oat 18.66 5.36
Jurusan Teknologi Hasil Pertanian −→ 4indophenol nm) [9]
nitrogen from the sample nitrogen.
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OH− mercuric iodide
a- Soybean
9.2.1.3.4 Titration Borate anion 18.12 (proportional to the5.52 3. pH measurement after distillation into known
Riceamount of nitrogen) 19.34
is titrated
Corrected acidwith
volumestandardized 14 g NHCl.5.17 → NH Hg2 IO + 7KI + 2H2 O
volume 2of boric acid
% N = N HCl × × ×100 ammonium dimercuric iodide,
g
− of sample
+
H2 BO3 + H → H3 BO3 mol [4] 4. Direct measurement of ammonia, using ion
Data from (1, 8). [6] red-orange, 440
chromatographic nm
method
h-
[8]
st 9.2.1.3.5 Calculations
where:
c This method is rapid and sensitive, but the
m Moles of HCl = moles of NH3 9
NHCl =
A. METODE KJELDAHL normality
(Perhitungan) of HCl,
……………………… ammonium dimercuric iodide is colloidal and
= moles of N in the ml
in mol/1000 sample [5] color is not stable.
• Sebelum melakukan, perlu dilakukan titrasi blanko. 2. NH3 + phenol + hypochloride
• Corrected
A reagent
Volume acid
blank
titrasi vol.
blanko = (ml
should std.
be run
menjadi toacid
faktor for sample)
subtract
koreksi reagent –
volume −→ indophenol (blue, 630 nm) [9]
1] nitrogen from the sample nitrogen.
titrasi sampel. (ml std. acid for blank) OH−
3. pH measurement after distillation into known
m % N = N HCl ×
14 = atomic
Corrected acid volume
weight
×
14ofg nitrogen
N
×100
volume of boric acid
g of sample mol 4. Direct measurement of ammonia, using ion
er A factor is used to convert percent N to percent[6] crude chromatographic method
d protein. Most
Corrected acid proteins
volume (ml)contain
= 16% N, so the conver-
e sion factorSample HCl(100/16
is 6.25 volume (ml) - Blank
= 6.25 ). HCl volume (ml)
% N/0.16 = % protein [7]
s or Or
o- % N ×6.25 = % protein
e Jurusan Teknologi Hasil Pertanian
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n Conversion factors for various foods are given in

yl Table 9-2.

9.2.1.3.6 Alternate Procedures In place of distilla-

tion and titration with acid, ammonia or nitrogen can
2] be quantitated by:
 137
A. METODE KJELDAHL ……………………… 10

on for
jeldahl
9-2 Nitrogen to Protein Conversion Factors for
table Various Foods
ethods
Percent N in Protein Factor

Egg or meat 16.0 6.25

ns Milk 15.7 6.38
Wheat 18.76 5.33
re gro- Corn 17.70 5.65
nalysis Oat 18.66 5.36
repara- Soybean 18.12 5.52
Rice 19.34 5.17

Data from (1, 8).

weigh-
digest Jurusan Teknologi Hasil Pertanian
where: Fakultas Pertanian Universitas Lampung
organic
d from NHCl = normality of HCl,
in mol/1000 ml
Corrected acid vol. = (ml std. acid for sample) –
[1]
(ml std. acid for blank)
o form 14 = atomic weight of nitrogen
matter A factor is used to convert percent N to percent crude
on and A. METODE KJELDAHL ……………………… 11
protein. Most proteins contain 16% N, so the conver-
dioxide sion factor is 6.25 (100/16 = 6.25).
5) Kelebihan dan Kekurangan
➡ Kelebihan:% N/0.16 = % protein [7]
igest is or • Untuk semua jenis bahan pangan
m thio- % N ×6.25 = % protein
• Relatif murah
d. The
olution Conversion factors accuracy)
• Akurat (high for various foods are given in
methyl Table• 9-2.
Dapat dimodifikasi (micro Kjeldahl)
➡ Kekurangan:
• Menentukan
9.2.1.3.6 TON, bukan hanya
Alternate Procedures protein
In place of distilla-
2H2 O
tion •and
Waktu analisis
titration with lama
acid, ammonia or nitrogen can
[2] • Low precision
be quantitated by: (reproducible)
− • Corrosive reagent
[3] 1. Nesslerization
ion)
4NH4 OH + 2HgI2 + 4KI + 3KOH Jurusan Teknologi Hasil Pertanian
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mercuric iodide
to the
d HCl. → NH2 Hg2 IO + 7KI + 2H2 O
ammonium dimercuric iodide,
[4]
red-orange, 440 nm
[8]

This method is rapid and sensitive, but the

ammonium dimercuric iodide is colloidal and 12
e [5] MET O Dis EnotAstable.
color N A LI S IS P R OT EI N
2. NH3 + phenol + hypochloride
eagent B. METODE BRADFORD
−→ indophenol DYE-BINDING
(blue, 630 nm) [9]
OH−
1) Prinsip
3. pH measurement after distillation into known
N volume of visible
• Menggunakan boric acid
(Vis) Spoktrofometer.
×100
4. Direct measurement of ammonia, using ion
[6] • Reagent (dye) Coomassie
chromatographic Brilliant Blue G-250
method
ditambahkan dalam sample.
• Warna reagent kan berubah dari merah menjadi biru,
akibat dari pembentukan komplek antara reagent
dengan ikatan polipeptida.
• Dianalisis dengan Spektofometer pada panjang
gelombang 595nm. Besarnya absorbant
menunjukan konsentrasi protein.
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 B. METODE BRADFORD DYE-BINDING ……………. 13
2) Kelebihan dan Kekurangan
➡ Kelebihan:
• Cepat (2 menit).
• Sensitif (dapat menganalisis kadar protein
yang rendah)
• Menganalisis melokul protein kecil (≥
4000Da)
➡ Kekurangan:
• Complex reagent (dye)-protein dapat
berikatan dengan kuvet quart, gunakan
kuvet gelas atau plastik
• Warna komplek reagent (dye)-protein
bervariasi, tergantung jenis dan asal protein.
(pemilihan standar yang sesuai) Fakultas
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14
M E T O D E A N A LI S IS P R OT EI N

C. METODE BIURET
1) Prinsip
• Menggunakan Visible (Vis) Spektrofometer.
• Sampel direaksikan dengan reagent Biuret,
menghasilkan komplek yang berwarna ungu (ion
Cu⁺⁺ bereaksi dengan ikatan peptida).
• Dilakukan filtrasi. Dan filtrat dianalisis dengan
Spektofometer pada panjang gelombang 540nm.
Besarnya absorbant menunjukan konsentrasi
protein.

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C. METODE BIURET ……………. 15

2) Kelebihan dan Kekurangan
➡ Kelebihan:
• Metode paling sederhana.
• Lebih murah dan lebih cepat dibandingkan
metode Kjeldahl (30 menit).
• Tidak menganalisis nitrogen dari sumber
nonpeptida atau protein.
➡ Kekurangan:
• Kurang sensitif.
• Ada varaiasi warna hasil reaksi, tergantung jenis
proteinnya (warna harus distandarisasi).
• Warna juga tergantung pada kadar
karbohididrat dan lipid dalam sampel.
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 16
M E T O D E A N A LI S IS P R OT EI N
D. METODE ABSORPSI ULTRAVIOLET
1) Prinsip
• Menggunakan Ultraviolet (UV) Spektofometer.
• Sampel direaksikan dengan Buffer atau Alkali,
Residu asam amino Triptofan dan Tirosin terbentuk.
• Dilakukan filtrasi. Dan filtrat dianalisis dengan
Spektofometer pada panjang gelombang 280nm.
• Konsetrasi protein dihitung berdasarkan rumus:
‣ C = A/(a x b)
‣ Dimana: C = Konsentrasi protein, A =
Absorbance, a = Molar absorptivity, dan b = lebar
kuvet. Jurusan Teknologi Hasil Pertanian
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138 Part II • Compositional Analysis of Foods

9.2.1.4 Applications shows the flow diagram of the components of a Dumas

nitrogen analyzer.
Advantages:
1. Applicable to all types of foods 9.2.2.3 Applications
2. Inexpensive (if not using an automated system)
3. Accurate; an official
C. METODE method
BIURET for crude protein
……………. The17
combustion method is an alternative to the Kjel-
content dahl method (10) and is suitable for all types of foods.
4. Has been modified (micro Kjeldahl method) to AOAC Method 992.15 and Method 992.23 are for meat
2) Kelebihan dan Kekurangan and cereal grains, respectively.
measure microgram quantities of proteins
➡ Kelebihan:
Disadvantages: Advantages:
• Cepat dan sangat
1. Measures sensitive.
total organic nitrogen, not just pro- 1. Requires no hazardous chemicals.
teingangguan
• Bebas nitrogen komponen lainnya. 2. Can be accomplished in 3 min.
2. Time consuming (at least 2 h to complete) 3. Recent automated instruments can analyze up
➡ Kekurangan :
3. Poorer precision than the biuret method to 150 samples without attention.
4. Corrosive
• Kalau ada asam reagent
amino aromatis lainnya, harus Disadvantages:
di hitung molar absorptivity. 1. Expensive equipment is required.
• 9.2.2 Dumas
Larutan (Nitrogen
(filtrat) Combustion)
yang dihasilkan Method
harus tidak 2. Measures total organic nitrogen, not just pro-
berwarna
9.2.2.1 dan bebas partikulat.
Principle tein nitrogen.

The combustion method was introduced in 1831 by

Jean-Baptiste Dumas. It has been modified and auto-
9.2.3 Infrared Spectroscopy
mated to improve accuracy since that time. Samples
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9.2.3.1 Principle
(700–1000
are combusted at high temperatures Fakultas C) Lampung
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Infrared spectroscopy measures the absorption of
with a flow of pure oxygen. All carbon in the sample
radiation (near- or mid-infrared regions) by molecules
is converted to carbon dioxide during the flash com-
in food or other substances. Different functional
bustion. Nitrogen-containing components produced
groups in a food absorb different frequencies of radia-
include N2 and nitrogen oxides. The nitrogen oxides
tion. For proteins and peptides, various mid-infrared
are reduced to nitrogen in a copper reduction col-
bands (6.47 µm) and near-infrared (NIR) bands (e.g.,
umn at a high temperature (600◦ C). The total nitrogen
3300–3500 nm; 2080–2220 nm; 1560–1670 nm) charac-
(including inorganic fraction, i.e., including nitrate
teristic of the peptide bond can be used to estimate
and nitrite) released is carried by pure helium and
the protein content of a food. By irradiating a sam-
quantitated by gas chromatography using a thermal
ple 18
with a wavelength of infrared light specific for
conductivity detector (TCD) (9). Ultra-high purity
Macetanilide
ETODE and A N A(ethylenediamine
EDTA LI S IS P R OT EI N
tetraacetate)
the constituent to be measured, it is possible to pre-
dict the concentration of that constituent by measuring
may be used as the standards for the calibration of
E. the
METODE DUMAS (PEMBAKARAN N)
nitrogen analyzer. The nitrogen determined is con-
the energy that is reflected or transmitted by the sam-
ple (which is inversely proportional to the energy
1) Prinsip
verted to protein content in the sample using a protein
absorbed) (11).
conversion factor.
• Menggunakan Gas Chromatography.
• Sampel dibakar dengan cepat (700-1000°) untuk
9.2.2.2 Procedure 9.2.3.2 Procedure
menghasilkan N2 dan NOx, kemudian direduksi
Samples
dengan Cu. (approximately 100–500 mg) are weighed into See Chap. 23 for a detailed description of instrumen-
a tin capsule and introduced to a combustion reac-
• Hasil reduksi selanjutnya di lewatkan ke kolom GC tation, sample handling, and calibration and quantita-
tor in automated equipment. The nitrogen released is tion methodology.
dan dianalisis
measured by adengan Thermal
built-in gas Conductivity
chromatograph. FigureDetector
9-1
(TCD).
9.2.3.3 Applications
Mid-infrared spectroscopy is used in Infrared Milk
Analyzers to determine milk protein content, while
near-infrared spectroscopy is applicable to a wide
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Fakultas Pertanian Universitas Lampung range of food products (e.g., grains; cereal, meat,
and dairy products) (3, 12, 13) (AOAC Method 997.06).
General components of a Dumas nitrogen ana-
9-1 lyzer. A, the incinerator; B, copper reduction
Instruments are expensive and they must be calibrated
figure
unit for converting nitrogen oxides to nitrogen; properly. However, samples can be analyzed rapidly
and GC, gas chromatography column. (30 s to 2 min) by analysts with minimal training.
 C. METODE DUMAS (PEMBAKARAN N) ……………. 19

2) Kelebihan dan Kekurangan

➡ Kelebihan:
• Tidak memerlukan bahan kimia berbahaya.
• Cepat, 3 menit
• Dengan sistem otomatis, dapat melalkukan
analisis 150 sampel sekaligus.
➡ Kekurangan:
• Alat/instrument yang diperlukan sangat mahal.
• Menentukan TON, bukan hanya dari protein.

Jurusan Teknologi Hasil Pertanian

Fakultas Pertanian Universitas Lampung