The conversion factor of nitrogen to proteins and isoflavones present in Glycine maxwas determined. For the determination factor, we worked with solubilizing at alkaline pH then extracting them acidic pH. were identified by Kjeldahl method. antioxidant capacity was determined after their glycosides through Soxhlet method, using Brand Williams method (DPPH). results indicate that protein 5.85, m...

In this study, the effects of different cellulosic wastes on nutritional values Pleurotus ostreatus (Jacq.) P. Kumm. were investigated. Dry matter, moisture, protein, fat and ash contents analyzed according to AOAC methods. Crude protein determined by Kjeldahl method Soxhlet extraction, using ether as a solvent, respectively. Chemical composition such dry crude organic matter 93.5-93.7%, 6.3-6....

Steamed cake is a type of that enjoyed by all ages, both children and adults. This usually made from wheat flour. Wheat flour causes dough to rise due the gluten content. The use excessive can be harmful health. One alternative effort replace combine green bean sprout Ambon banana peel study aims determine antioxidant level, protein, fat, water, ash, carbohydrate levels in steamed cakes researc...

Protein merupakan salah satu makromolekul yang berperan penting bagi kesehatan. terdiri dari 2 jenis yaitu protein nabati dan hewani. Salah hewani daging sapi. Sampel digunakan dalam penelitian ini adalah sapi mengandung zat gizi seperti protein. Penelitian bertujuan untuk mengetahui pengaruh waktu penggorengan perebusan terhadap kadar dengan menggunakan metode Kjeldahl Spektrofotometri UV-Vis....