Analisis Kadar Protein Pada Abon Dengan Metode Kjeldahl

Abstrak

Protein is one of the essential macronutrients that supports growth, repairs tissues, and regulates various metabolic processes in the body. Fish is recognized as a high-quality source of animal protein containing a complete set of essential amino acids, and it is often processed into various food products, one of which is shredded fish (abon). Shredded fish is known for its distinctive taste, long shelf life, and high nutritional content, particularly protein. This study aimed to measure the protein content in two types of shredded fish (original and sweet variants) using the Kjeldahl method. The analysis consisted of three main stages—digestion, distillation, and titration—to determine the total nitrogen content, which was then converted into protein content using a conversion factor of 6.25. The results indicated that the original variant (1.9958 g) contained 28.5% protein, equivalent to 14.27% per gram, while the sweet variant (2.1235 g) contained 31.06% protein, equivalent to 14.62% per gram. According to the Indonesian National Standard (SNI) 01- 3707-1995, both variants met the minimum protein requirement of 15% w/w. These findings confirm that the Kjeldahl method is an effective and accurate technique for determining protein content in processed fish products such as shredded fish.

Kata kunci

• Abon
• Protein
• metode kjeldahl