Determination of Protein Content by Spectrophotometric Method and Fat Content by Soxhletation Method on Purple Kopek Eggplant and Green Kopek Eggplant

The type of research is quantitative which concerned with determining how much certain substances are contained in a sample. formulation the problem this study protein and fat levels green kopek eggplant kopeksangegg plant. was conducted to determine many grams content purple samples. With spectrophotometric method (Lowry) for determination one hot extraction soxhletation content. results showed that 50 g 0.0323 0.0375 g. 10 0.1794% 0.1612%. Based on has been carried out, it found did not meet DKBM standard, namely 1.4-2 sample 100 While standard obtained by 1.1