Stifarm padang

stifarm padang

Semua Terbitan • Volume 11 Nomor 1 (2019) • Volume 10 Nomor 2 (2018) • Volume 10 Nomor 1 (2018) • Volume 9 Nomor 2 (2017) • Volume 9 Nomor 1 (2017) • Volume 8 Nomor 2 (2016) • Volume 8 Nomor 1 (2016) • Volume 7 Nomor 2 (2015) • Volume 7 Nomor 1 (2015) • Volume 6 Nomor 2 (2014) • Volume 6 Nomor 1 (2014) • Volume 5 Nomor 2 (2013) • Volume stifarm padang Nomor 1 (2013) • Volume 4 Nomor 2 (2012) • Volume 4 Nomor 1 (2012) • Volume 3 Nomor 2 (2011) • Volume 3 Nomor 1 (2011) • Volume 2 Stifarm padang 2 (2010) • Volume 2 Nomor 1 (2010) • Volume 1 Nomor 2 (2009) • Volume 1 Nomor 1 (2009) Eggs consumed by many people because it’s easily to processed, low cost, and have perfect substances, especially proteins.

The purpose of this research were to determine levels of the protein in the fowl’s eggs.

stifarm padang

The sample used in this research are rooster chicken egg, ayam kampung egg, duck egg, and quail egg. The protein content in fowl’s eggs were evaluated using Kjeldahl method by calculating the total nitrogen content and converted (conversion factor is 6.25). Result of the research protein content contained in rooster chicken egg 6.4506 % ± 0.1418, ayam kampung egg 6.9102 % ± 0.0475, duck egg 6.5996 % ± 0.0497, and quail egg 6.5532 % ± 0.0110.

The result of the test statistics clarify that the sample eggs are examined to contain the protein with the stifarm padang of different significantly (F = 94.461 and sig. 0.000 (<0.05)). Where ayam kampung egg have protein content higher than another eggs sample and the lowest protein content contained in rooster chicken egg.

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stifarm padang

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Bandung: Institut Teknologi Bandung. Dudusola, I. O. (2010).Comparative evalution of internal and external qualities of eggs from quail and guinea fowl.

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stifarm padang

Magomya, A. M., Kubmarawa, D., Ndahi, J. A., Yebpella, G. G. (2014). Determination of plant proteins via the Kjeldahl method and amino acid analysis: A comparative study.

stifarm padang

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Membuat reagen kimia. Jakarta: PT Bumi Aksara. Rohman, A., & Sumantri.(2007). Analisis makanan. Yogyakarta: Gadjah Mada University Press. Rossi, A. M., Villarreal, M., Juarez, M. O., & Samman, N. C. (2004). Nitrogen contents in food: A comparison between the Kjeldahl and hach methods. The Journal of Argentine Chemical Society 92, (4/6), 99-108. Sediaoetama, A. D. (2004).

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Analisa bahan makanan dan pertanian. Yogyakarta: Liberty Yogyakarta. Suryani, R. (2015). Beternak puyuh di pekarangan tanpa bau. Yogyakarta: ARCITRA. Winarno, F. G. (1993).

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Pangan gizi, teknologi, dan konsumen. Jakarta: Gramedia Pustaka Utama.

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Winarno, F. G. (1997). Kimia pangan dan gizi. Jakarta: Gramedia Pustaka Utama.

stifarm padang

DOI: http://dx.doi.org/10.52689/higea.v8i2.146




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