What is PROTEIN?
A Dutch chemist
Gerard Johann Mulder,
coined the word protein
in 1838.
Proteins
Most structurally & functionally diverse group of
biomolecules
Function:
involved in almost everything
Metabolism
Support
Transport
Regulation
Motion
Metabolism
Enzymes
Biological catalysts – speed up chemical reactions
▪ Digestive enzymes aid in hydrolysis
Lipase
Amylase
Lactase
Protease
▪ Molecular Biology
Polymerase
Ligase
▪ Industry
Dairy, baby food, rubber, beer, photography, contact lense
cleaner
Support
Structural proteins
Keratin – hair and nails
Collagen – supports ligaments, tendons, and skin
Silk – cocoons and spider webs
Pembentukan protein
ASAM AMINO
DIPEPTIDA
POLIPEPTIDA
PROTEIN
Struktur AA
Carboxyl Group
Sumber
Protein
Produk pangan dengan protein
nabati yang paling banyak ditemui
di pasaran antara lain produk soy
bar, cookie dari kacang-kacangan,
minuman berbasis kedelai, biskuit
gandum, dan sebagainya.
Produk susu dan
turunannya juga
merupakan produk-
produk kimia yang
berbasis protein.
E.g.: yogurt, keju, kefir
Analisis Protein KUALITATIF
Analisis Protein KUANTITATIF
1. Metode Kjeldahl
2. Metode Lowry
3. Metode Titrasi formol
4. Metode Spektrofotometri Visible (Biuret)
5. Metode Spektrofotometri UV
Penentuan Kadar Protein Total dengan
Metode Kjeldahl
Prinsip: Oksidasi bahan-bahan berkarbon dan
konversi nitrogen menjadi amonia.
1. Destruksi
2. Destilasi
3. Titrasi
Prosedur