Protein Content Test of Tilapia Fish Extract (Oreochromis Mossambicus) before and after Freeze Dry Using Biuret Method

Abstract

Objective: To determine the difference in protein content of tilapia extract before and after drying process.
Materials and Methods: This study was designed with a true experimental design. The research sample was
tilapia fish extract with 3 replications in each sample. The measurement of protein content was carried out on
samples before and after drying. The drying process of tilapia extract was carried out for 48 hours using a freeze
dryer. Furthermore, the dried samples were tested for protein content using the biuret method supported by the
UV-Vis Spectrophotometer instrument. The testing stages include making the standard solution, determining the
maximum wavelength, determining the operating time, and making a standard curve.
Results: Showed that the protein content of tilapia extract before and after drying was 2.23% and 27.4%,
respectively. The results of statistical analysis showed that there was a significant difference between the protein
content of tilapia fish before and after drying.
Conclusion: There was an increase in protein content of tilapia fish extract after drying by 25.17%.