Pengaruh Perebusan Telur Ayam Kampung Terhadap Kadar Protein

Abstract

The aim of this research was to compare  the protein content of  “ kampung” chicken’s egg  before and after poaching. Qualitative analysis was done using Biuret, Millon’s, and Ninhydrin reagents, producing violet, red, and blue-violet, respectively. Quantitative analysis was done by the Kjeldahl method. The resulf of the investigation showed that length of poaching time influenced the protein content of “kampung" chicken eggs. The protein content before the poaching treatment was 12,84 %, after 3 minutes of poaching 12,33 %, after 6 minutes 11,35 %, and after 12 minutes 10,95 %. Using statisticalanalysis, those data prored to be significantly different.