The JaMMiLT ISSN 2597 - 3681 The Journal of Muhammadiyah Medical Laboratory Technologist Back issue Vol. 2. No.1 54 ANALISA KADAR PROTEIN TELUR AYAM KAMPUNG (Gallus domesticus) TERHADAP LAMA PENYIMPANAN PADA SUHU 12 – 15 0 C Baterun Kunsah, S.T., M.Si. Prodi D3 Analis Kesehatan UM Surabaya Kunsah11980@gmail.com Abstract Protein is a large molecule with a molecular weight of 5000 to tens of millions. Egg protein is one of high quality animal protein and easy to digest when compared with other types of animal protein, the protein is more abundant in egg yolk, which is as much as 16.5% egg yolk and egg white as much as 10.9%. Excess chicken egg is more complete, more savory and smelly lower levels. In the process of egg storage containers require eggs da RH and temperature shelf space that is conducive to maintaining the quality of chicken eggs. In particular the use of home stairs eggs stored in the refrigerator, cold storage is best done at the optimum temperature 12-15 o C with 70-80% RH. At the pH of fresh egg yolk in one week 6.0 and 6.8 pH rises, the increase in pH with storage time of more than one week is cause dilution. Hence the need for the right information vulnerable long time storage and there is damage or not on Gallus domesticus chicken eggs to protein content to be stored at the optimum temperature. This research type is experimental, the sample of this study is the fresh hen’s egg out of the village and its population is derived from Gallus domesticus chicken egg farmers at Ngenep RT 2/RW1 Karang Ploso subdistrict of Malang. The method used for inspection of protein content is Kjeldhal Modified method it obtained the results of the protein levels at 0 days 12:37%, 13:09% 5 days, 10 days 13.74%, 14:24% 15 day, 20 day 15.83%, all of these results as the conclusion there is effect on the length of egg storage to the protein content on egg Gallus domesticus. Keyword : Protein analyze, Gallus domesticus 1. PENDAHULUAN Protein merupakan molekul besar dengan berat molekul 5000 sampai puluhan juta. Protein dibentuk oleh berbagai asam amino yaitu asam amino esensial dan asam amino non esensial, yang mengandung unsur karbon (C), hidrogen (H), oksigen (O) melalui ikatan peptida. Semua protein bersifat larut dalam air, protein dapat mengendap dalam asam mineral pekat (HCl, H 2 SO 4 , dan HNO 3 ), Protein memiliki muatan polaritas yang tinggi (tetapi pada pH netral protein tidak bermuatan), selain itu protein dapat mengalami denaturasi pada suhu (50 – 60 o C dan 10 – 15 o C), proses denaturasi tidak merusak ikatan peptida pada struktur primer, tetapi mengubah bentuk lipatannya. Berdasarkan sumber pangannya, protein dibedakan atas protein hewani dan protein nabati. Protein nabati banyak terdapat terutama dalam jenis kacang – kacangan dan protein hewani banyak terdapat pada daging, telur, ikan dan udang (Tejasari, 2005). Protein telur merupakan protein yang bermutu tinggi dan mudah dicerna. Dalam telur, protein yang terkandung lebih banyak terdapat pada kuning telur, yaitu sebanyak 16.5 %, sedangkan pada putih