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This document summarizes a study that determined the protein content of raw and cooked enokitake mushrooms (Flammulina velutipes) using the Kjeldahl method. Laboratory tests were conducted including qualitative Biuret tests and quantitative protein determination. The Kjeldahl method established the nitrogen content and protein analysis was divided into destructive, distillation, and titration processes. Results found that raw mushroom sample A contained 2.6884% protein and cooked sample B contained 2.0602%
- Author
- rischa dwi
- Language
- EN