Analisis protein dapat dilakukan dengan metode kualitatif dan metode kuantitatif.

Metode Kjeldahl merupakan salah satu metode kuantitatif yang dapat digunakan pada
berbagai jenis sampel. Metode Kjeldahl adalah metode penentuan kadar protein kasar karena
kadar protein pada sampel ditentukan berdasarkan penetapan nitrogen total pada asam amino,
protein dan senyawa yang mengandung nitrogen. Prinsip metode kjeldahl dibagi menjadi tiga
bagian yaitu digesti, distilasi dan titrasi. Menentukan kadar protein metode Kjeldahl yaitu
total nitrgen (%) yang didapatkan dari hasil titrasi dengan HCL harus dikalikan dengan faktor
konversi pada setiap bahan pangan. Sampel yang digunakan adalah tepung terigu. Sampel
dibedakan menjadi ulangan I dan ulangan II. Total nitrogen (%) yang didapatkan pada sampel
terigu ulangan I yaitu 1.39% , pada sampel terigu ulangan II yaitu 2.23%, sedangkan rata-rata
total nitrogen (%) yaitu 1.81%. setiap ulangan dikalikan dengan faktor konversi tepung terigu
yaitu 5.70 sehingga kadar protein (%) pada sampel terigu ulangan I yaitu 7.9%, pada sampel
terigu ulangan II yaitu 12.71%, dan rata-rata kadar protein (%) yaitu 10.34%. Hasil kadar
protein (%) pada sampel terigu ulangan I dan II berbeda hal ini disebabkan karena adaya
perbedaan HCL yang digunakan saat titrasi dan saat destilasi terdapat banyak zat penghambat
pada sekitar tabung. Secara keseluruhan kadar protein (%) pada tepung terigu sesuai dengan
standar SNI 01-3751-2006 yaitu lebih dari 7%, sedangkan berdasarkan nutrition facts
sampel tepung terigu protein sedang, kandungan protein dari sampel yang digunakan adalah
sebesar 10 gram dari 100 gram atau sebesar 10%.
Protein analysis can be conducted using qualitative and quantitative methods. Kjeldahl
method is a quantitative method that can be used on various types of samples. Kjeldahl
method is a method of determining the level of crude protein because protein content in the
sample is determined based on the determination of total nitrogen in amino acids, protein and
nitrogen-containing compounds. Principle kjeldahl method is divided into three parts, namely
digestion, distillation and titration. Kjeldahl method determines the protein content is total
nitrgen (%) obtained from the titration with HCL shall be multiplied by a conversion factor
on every food. The sample used is wheat flour. Samples were divided into replicates I and II
replicates. Total nitrogen (%) obtained on a sample of wheat replay I is 1.39%, on a wheat
sample replicates II is 2.23%, while the average total nitrogen (%) is 1.81%. each repetition is
multiplied by a conversion factor of wheat flour that is 5.70 so that the protein content (%) in
samples of wheat replay I of 7.9%, on a wheat sample replicates II is 12.71%, and the
average protein content (%) is 10.34%. Results protein content (%) in samples of wheat
replay I and II have differences in HCL used when titration and currently there are many
substances inhibiting distillation at around the tube. Overall protein content (%) of the flour
in accordance with ISO standards 01-3751-2006 is more than 7%, while based on the sample
nutrition facts cake flour, the protein content of the sample used was 10 grams from 100
grams or at 10%.