Determination of Protein Content of Processed Dairy Products Using the Kjeldahl Method

Silma Aska Aska; Alif Salma  Nurillah; Kabira  Benani; Nabila Wahyu  Azizah

doi:10.26555/joubins.v3i1.7055

Authors

Silma Aska Aska Institut Teknologi Sepuluh Nopember
Alif Salma Nurillah Sepuluh Nopember Institute of Technology
Kabira Benani Sepuluh Nopember Institute of Technology
Nabila Wahyu Azizah Sepuluh Nopember Institute of Technology

DOI:

https://doi.org/10.26555/joubins.v3i1.7055

Keywords:

Kjeldahl, milk product, protein

Abstract

Each food processing process will affect the nutritional value of the ingredients, especially the protein content. This study uses the Kjeldahl method to see the effect of processed dairy products dairy products on protein value. The method used in this study is quantitative by practicing the Kjeldahl method and studying literature to understand its results and make comparisons with the results of this study. There are three stages of the Kjeldahl method analysis: the process of destruction, distillation, and titration carried out by the Kjeldahl machine. The conversion factor used is also specific to dairy products, namely 5.85. This Kjeldahl test uses selenium as a catalyst. The principle of this method is to oxidize nitrogen-containing compounds, which are converted to ammonia and react with concentrated
acids to form ammonium salts. The results showed that the protein content in whole milk, powdered milk, yoghurt, and cheese were 14.74%, 11.81% 12.32%, and 5.27%, respectively. It is proven that the longer the processing time, especially at uncontrolled temperatures, the protein content tends to decrease.

Author Biographies

Alif Salma Nurillah, Sepuluh Nopember Institute of Technology

Industrial Chemical Engineering

Kabira Benani, Sepuluh Nopember Institute of Technology

Industrial Chemical Engineering

Nabila Wahyu Azizah, Sepuluh Nopember Institute of Technology

Industrial Chemical Engineering

References

Amalia, D., & Fajri, R. (2020). Analisis kadar nitrogen dalam pupuk urea prill dan granule menggunakan metode Kjeldahl. Jurnal Kimia Sains dan Terapan, 28-32.

Chairunnisa, H. (2007). Aspek nutrisi dan karakteristik organoleptik keju semi keras gouda pada berbagai lama pemeramal. Jurnal Ilmu Ternak UNPAD, 7(1), 16-21.

Chairunnisa, H. (2019). Addition of full cream milk powder in the production of fermented drink made from sweet corn extract. Jurnal Teknologi dan Industri Pangan, 20(2), 96-101.

Erwansyah, E., Andrie, M., & Taurina, W. (2021). Penetapan kadar protein sediaan salep fase air ekstrak ikan gabus (Channa striata) dan minyak cengkeh (Syzygium aromaticum L.) dengan metode biuret. Jurnal Mahasiswa Farmasi Fakultas Kedokteran UNTAN.

Mariotti, F., Tome, D., & Mirand, P. P. (2008). Converting nitrogen into protein—Beyond 6.25 and Jones' factors. Critical Reviews in Food Science and Nutrition, 177-184.

Mulyani, S., Azizah, A., & Legowo, A. M. (2009). Profil kolesterol, kadar protein, dan tekstur keju menggunakan Mucor miehei sebagai sumber koagulan. In Prosiding Seminar Nasional Kebangkitan Peternakan-Semarang, Fakultas Undip Semarang, 516-523.

Nisah, K., Afkar, M., & Sa’diah, H. (2021). Analisis kadar protein pada tepung jagung, tepung ubi kayu dan tepung labu kuning dengan metode Kjeldahl. Amina, 1(3), 108-113. https://doi.org/10.22373/amina.v1i3.46

Nugraha, B. K., Salman, L. B., & Hernawan, E. (2016). Kajian kadar lemak, protein, dan bahan kering tanpa lemak susu sapi perah Freis Holland pada pemerahan pagi dan sore di KPSBU Lembang. Jurnal Universitas Padjajaran.

Nuraeni, S., Purwasih, R., & Romalasari, A. (2020). Analisis proksimat yoghurt susu kambing dengan penambahan jeruk bali (Citrus grandis L. Osbeck). Jurnal Ilmiah Ilmu dan Teknologi Rekayasa, 2(1).https://doi.org/10.31962/jiitr.v2i1.36

Planten, J. T., & Hoppenbrouwers, R. (1954). Experiments on intra-ocular hyaluronidase administration. Ophthalmologica, 127(2), 17-121. https://doi.org/10.1159/000301932

Purnama, R. C., Retnaningsih, A., & Aprianti, I. (2019). Comparison of the protein content of UHT full cream liquid milk at room temperature storage and refrigerator temperature with variations in storage time by the Kjeldahl method. Jurnal Analis Farmasi, 4(1), 50-58.

Purnama, R. C., Winahyu, D. A., & Sari, D. S. (2019). Analisis kadar protein pada tepung kulit pisang

kepok (Musa acuminata balbisiana Colla) dengan metode Kjeldahl. Jurnal Analis Farmasi, 4(2), 77-83.

Rosaini, H., Rasyid, R., & Hagramida, V. (2015). Penetapan kadar protein secara Kjeldahl beberapa makanan olahan kerang remis (Corbiculla moltkiana Prime) dari Danau Singkarak.Jurnal Farmasi Higea.

Saragi, R. R., Andrie, M., & Taurina, W. (2021). Penetapan kadar protein sediaan salep fase air ekstrak ikan gabus (Channa striata) dan madu kelulut (Trigona sp.) dengan metode Kjeldahl. Jurnal Mahasiswa Farmasi Fakultas Kedokteran UNTAN, 5(1), 2-8. https://jurnal.untan.ac.id/index.php/jmfarmasi/article/view/50170/75676590931

Sinaga, E. M., Maimunah, S., & Sitompul, E. (2021). Penetapan kadar protein dalam susu formula bayi. Jurnal Ilmu dan Teknologi, 6(1), 30-34.

Sundari, D., Almasyhuri, & Lamid, A. (2015). Analysis of protein levels in kepok banana skin flour. Komposisi Zat Gizi Bahan Pangan Sumber Protein, Media Litbangkes, 235-242.

Syainah, E., Novita, S., & Yanti, R. (2014). Kajian pembuatan yoghurt dari berbagai jenis susu dan inkubasi yang berbeda terhadap mutu dan daya terima. Jurnal Skala Kesehatan, 5(1), 48-58.