ANALISIS KADAR PROTEIN DAN KARBOHIDRAT PADA BUAH KELORDALAM PROSES PENGOLAHAN YANG BERBEDA DANPEMANFAATANNYA SEBAGAI MEDIA PEMBELAJARAN

ABSTRAK
Magvira, 2021. "Analysis of Protein and Carbohydrate Levels in Moringa Fruit in
Different Processing Processes and Their Use as Learning Media". Thesis, Biology
Education Study Program, Department of Mathematics and Natural Sciences Education,
Faculty of Teacher Training and Education, Tadulako University, Palu. Supervisor: I
Nengah Kundera.
Protein is a group of macronutrients that function as body building substances, while
carbohydrates have important functions in plants and animals. Moringa fruit is very rich
in nutrients, including calcium, iron, phosphorus, potassium, zinc, protein, vitamin A,
vitamin B, vitamin C, vitamin D, vitamin E, vitamin K, folic acid and biotin. This study
aims to determine the nutritional content of Moringa fruit seen from different processing
processes. This research is an experimental research using spectrophotometric and
Autrhone methods. Spectrophotometry is used to measure the wavelength absorption of a
solution or sample in which standard sugars, oligosaccharides, polysaccharides and their
derivatives can react with phenol in concentrated sulfuric acid to produce a stable orange
color. The Autrhone method is a determination of total sugar, in principle reducing sugar
will react with concentrated sulfuric acid to form furfural, then furfural will react to form
a greenish yellow complex with anthrone reagent. The results showed that the fresh
Moringa fruit sample had a carbohydrate content of 8.002 g/100g and a protein content of
2.406 g/100g, boiled Moringa fruit had a carbohydrate content of 23.100 g/100g and a
protein content of 9.377 g/100g. carbohydrate content of 18.270 g/100g and protein
content of 12.075 g/100g. Based on the feasibility test, this research deserves to be used
as a learning media in the form of a practical guide.
Keywords: content, protein, carbohydrates, Moringa fruit