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This document discusses analyzing the protein profile of sago larvae (Rhynchophorus ferruginesus) baked using an oven and microwave at varying times. Sago larvae is a source of animal protein from Papua with high protein content. SDS-PAGE was used to separate protein subunits based on molecular weight after baking larvae samples for 1, 2, and 3 minutes with each method. The results showed longer heating times decreased the number of detected protein bands, indicating increased protein denaturation.

Author

Nahlandime

Language

EN