Rendemen dan Kadar Protein Konsentrat Protein Kacang Tunggak (Vigna unguiculata) yang Diekstraksi dengan Larutan Etanol dan Aseton dengan Konsentrasi Berbeda

*Muhammad Johan Adhibuana  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Antonius Hintono  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Yoyok Budi Pramono  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Received: 20 Feb 2018; Published: 27 May 2018.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

Citation Format:
Article Info
Section: Artikel Penelitian
Language: IND
Statistics: 312 2540
Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh interaksi jenis dan konsentrasi larutan etanol dan aseton yang digunakan terhadap hasil ekstraksi protein dari kacang tunggak (Vigna unguiculata). Ekstraksi protein pada kacang tunggak sejauh ini lazim menggunakan aseton 70%, akan tetapi larutan aseton jarang dijual bebas dan harganya cukup mahal. Untuk itu etanol diteliti sebagai alternatif dari aseton dan dianalisis perbedaan hasil konsentrat antara larutan etanol dan aseton. Penelitian ini menggunakan metode statistik Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor yaitu faktor jenis larutan (etanol dan aseton) dan faktor konsentrasi larutan (96% dan 70%) serta dilakukan 5 kali ulangan untuk tiap perlakuan. Parameter hasil uji dianalisis secara statistik menggunakan Two Way Analysis of Variance (Two Way ANOVA). Konsentrat dibuat melalui tahap penghancuran, presipitasi, pemurnian dengan larutan organik, dan pengeringan. Parameter uji konsentrat protein yang digunakan yaitu rendemen dan kadar protein. Hasil penelitian menunjukkan bahwa tidak terdapat pengaruh interaksi antara jenis dan konsentrasi larutan terhadap rendemen dan kadar protein. Jenis dan konsentrasi larutan tidak berpengaruh pada rendemen. Kadar protein dipengaruhi oleh jenis larutan, sedangkan konsentrasi protein tidak mempengaruhi kadar protein. Larutan dengan hasil konsentrat terbaik ada pada konsentrat protein yang diekstrak menggunakan larutan etanol konsentrasi 70%.

Yield and Protein Content of Cowpea (Vigna unguiculata) Protein Concentrate which Extracted by Ethanol and Acetone Solution with Different Concentration

Abstract

This research aims to analyze the interaction effect between type and concentration of organic solvent to protein concentrate made by cowpea (Vigna unguiculata). Protein extractions from cowpea usually make use of acetone 70%, however acetone availability is quite rare and its price relatively expensive compared with other organic solvent. Therefore, the alternative organic solvent such as ethanol should be analyzed its effectiveness for protein extraction and the effect from difference type and concentration of organic solvent should be investigated. This research using statistical model of completely randomized design factorial using 2 kind of factor which is organic solvent type (ethanol and acetone) and organic solvent concentration (96% and 70%) and 5 replication. The extraction methods include destruction, precipitation, purification by organic solvent, and drying. The quality parameters in this research containing yield mass and protein content. From research outcome, the result can be concluded that there is no visible interaction effect from type and concentration of organic solvent to yield mass and protein content. Type of organic solvent doesn’t affect yield mass yet influence protein content significantly, while solvent concentration doesn’t affect yield mass or protein content. The result suggested that the most efficient solvent come from Ethanol 70%

Keywords: Konsentrat protein; Ekstraksi protein; larutan organik; etanol; aseton

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