Gresiana, Fimel and Marpaung, Abdullah Muzi and Sutanto, Hery (2015) Protein Isolation from Cricket (Gryllus Mitratus). Bachelor thesis, Swiss German University.

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Abstract

The aim of this study is to isolate protein from cricket or Gryllus mitratus, determine the effect of pH to protein solubility and determine the amino acid composition of the isolate. Proximate analyses of cricket powder were done and resulted (54.09 ± 7.65)% crude protein, (5.35 ± 0.14)% ash, (24.93 ± 1.47)% fat and (9.00 ± 0.64)% other components. Cricket powder was extracted with two different solvents: water and 0 sodium hydroxide at extraction temperature from 30 to 50 C for 30, 60 and 90 0 minutes. Extraction using water at 30 C for 30 minutes was chosen with 51.98 mg/ml protein content. The extracted protein was isolated using three precipitation methods (ammonium sulfate, isoelectric point and acetone precipitation). The result found that acetone precipitation gave the highest purity of protein content as much as 99.19% and the protein recovery up to 64.94%. Both essential and non-essential amino acid are composed in the isolate, where essential amino acid was lower compared to its non-essential amino acid. The solubility of the isolate was determined and showed the highest solubility at pH 8 and the isoelectric point at pH 5. In conclusion, acetone precipitation was able to isolate protein from cricket with high purity and recovery containing all of the essential amino acids.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Isolation; Insects; Protein; Cricket; Precipitation; Amino Acid; Solubility.
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	05 Nov 2020 14:42
Last Modified:	05 Nov 2020 14:42
URI:	http://repository.sgu.ac.id/id/eprint/1641

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