Noviandi, Kensetyawan, G1C217300 (2018) KARAKTERISTIK PROFIL DAN ANALISA KONSENTRASI PROTEIN TEMPE DENGAN VARIASI PENGULANGAN DEEP FRYING MENGGUNAKAN SDS PAGE. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].
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Abstract
Tempe is a traditional food from Indonesia, made from soybeans that have been fermented by the fungus Rhizopus oligosporus and Rhizopus oryzae.Tempe protein comes from soybeans, but this protein becomes simpler and is ready to be absorbed by the body because it has undergone a fermentation process. One of the food processing techniques that use high temperature heating is deep frying, which is a frying process that allows foodstuffs to be submerged in oil and all parts of the surface get the same heat treatment. The results showed that the concentration of total protein in fresh tempe before frying, tempe frying fresh oil, tempe frying oil 1, 2, and 3 times in a row were 11.36µg / µl, 8.63µg / µl, 7.42µg / µl , 6,13µg / µl, and 4,94µg / µl. Results from profiles of fresh tempe protein before frying, tempe frying fresh oil, tempe fried in used oil 1 time frying, tempe fried in used oil 2 times frying, and tempe fried in used oil 3 times frying has successive protein bands are 5 major protein bands and 17 minor bands, 6 major bands and 7 minor bands, 5 major bands and 8 minor bands, 4 major bands and 8 minor bands, and 4 major bands and 7 minor bands. Keywords: Tempe, deep frying, protein profile, SDS-PAGE
| Item Type: | Thesis (Sarjana / Sarjana Terapan (S1/D4) ) |
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| Call Number: | 062/D4.ana/I/2019 |
| Contributors Thesis: | 1. Dra. Endang Tri Wahyuni Maharani, M.Pd 2. Aprilia Indra Kartika, S.Pd., M.Biotech |
| Subjects: | R Medicine > Health Analyst |
| Divisions: | Faculty of Nursing and Health > D4 Health Analyst |
| Depositing User: | perpus unimus |
| URI: | http://repository.unimus.ac.id/id/eprint/3068 |
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