IDENTIFIKASI PROTEIN PADA PUTIH TELUK BEBEK

Abstract

The Biuret test is a qualitative chemical method used to detect the presence of protein through the interaction of copper (II) ions in an alkaline environment with peptide bonds. This study aims to identify protein content in chicken egg white through the Biuret test. The study was conducted at the Basic Chemistry Laboratory of Kuantansingingi Islamic University using a descriptive method with a simple experimental approach. Cu²⁺ ions and amino groups in alkaline conditions, indicated by the appearance of a purple color. The procedure was carried out by gradually mixing egg white with NaOH and CuSO₄ solutions. The results showed that the purple color only formed when all components of the egg white, base (NaOH), and copper solution (CuSO₄) were combined, indicating a positive reaction for the presence of protein. These findings confirm the effectiveness of the Biuret test as a simple yet reliable method for protein analysis in food.