Perbedaan Kandungan Protein Telur Ayam Ras Pada Berbagai Cara Pengolahan  

Oleh:

Mirani, Erna ; Kusumastuti, Fitriana Indah ; Chodidjah

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Mandala of Health (A Scientific Journal) vol. 04 no. 03 (Sep. 2010), page 147-151.
Topik: protein concentration; cooking; chicken egg

Ketersediaan

Perpustakaan FK Nomor Panggil: M50.K.01 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The basic method of cooking chicken eggs includes boiling, steaming and frying. The cooking method using heat may cause nutrient loss especially the protein in egg. The aim of this study topnd the protein concentration in eggs in various ways of cooking. This research used post test only control group design, 25 chicken eggs weighed 52 gr were divided into 5 groups including raw chicken eggs, boiled eggs, steamed eggs and omelet egg. The micro Kjeldahl result 's, The highest mean of protein concentration was recorded for the control group (raw eggs) (12,81 g%), followed by boiled eggs group (11.58 g%), steamed eggs group (10,73 g%), sunny eggs group (8,46 g%), and omelet group (8,44 g%). The analysis results in this research showed that drfferent methods of cooking egg have effect on the reducing egg's protein concentration.

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