UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: DR KHAIRUL FAIZAL BIN PA’EE Code Subject: CFB31203

From: Student ID. No.:
IZHAR MUIZZUDIN BIN JUM’AT 55221119119
IZZIRA AZREEN BINTI ISMAIL 55218119164
MUHAMMAD ADIB HAZIQ BIN AMRAN 55218119173
HUSNA ATIQAH BINTI RASDI 55225120164

No. of Group: 2 Date of Experiment:

Title of Experiment: CRUDE PROTEIN DETERMINATION-KJELDAHL METHOD

Received by: Date of Submission:

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)

2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5

1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1. Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report
Course code/name

Abstract & Objective(s):

ABSTRACT

The aim of this experiment is to determine the content of protein in food by using Kjeldahl
method and to familiarize the procedure of Kjeldahl method. This method can conveniently be
divided into three steps: digestion, distillation and titration. In the test result table, shows that the
percentage of normality for replicates 1, 2 and 3 is 0.3717%, 0.5871%, and 0.6345%. meanwhile,
the percentage of protein are 2.3231%, 3.6694% and 3.9656% for replicates 1, 2 and 3. Lastly, the
mean of protein is 3.3194 by using the data collected from triplicates of sample. There is different
between crude protein and protein; true protein is a measure True protein is a measure of only
proteins in a sample, whereas crude protein is a measure of all sources of nitrogen and includes
nonprotein nitrogen. The determination of crude protein content is important to calculate the amount
of carbohydrate in food, especially among food manufacturers. There is one recommendation can
be improved in the experiment. Eyes need to be perpendicular to the meniscus of the scale of the
measuring instrument to avoid Parallax error. In conclusion, this experiment’s goals were met with
great success.

OBJECTIVE

1. To determine the content of protein in food by using Kjeldahl method.

2. To familiarize the procedure of Kjeldahl method.
Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

2 gram of sample is
weighed into a
Digestion digestion tube and 1
empty digestion tube
is prepared (blank)

2 kjeltabs Cu 3.5 is A rack of digestion

added and 12m of tubes is loaded into a
H2S04 is added into preheated digestion
each tube block and turn on.

The digestion is The rack of tubes is

continued until all removed and put to
samples are clear with cool down for 10-
blue/green solution 20mis

80ml deionized water

Distillation
is added to each tube

25ml of 4% boric acid

The digestion tube is
is dispensed to a
connected in the
250ml conical flask
distillation unit and
and placed in the
turn on
distallation unit

The distillate is titrated

with standardizes HCl
Titration until the color of
distilate change, from
light green to light grey
Result/ Discussion:

RESULT

Test Data
Sample Data Replicate 1 Replicate 2 Replicate 3
Sample Weight, A 2.0346 2.1469 2.0311
(g)
Amount HCl used, 2.8 4.6 4.7
Vsample (ml)
Amount HCl used, 0.1 0.1 0.1
Vblank (ml)
Normality HCl, Nacid 0.2 0.2 0.2
(N)

Test Result
Test Data Replicate 1 Replicate 2 Replicate 3
%N 0.3717 0.5871 0.6345
(𝑉𝑠𝑎𝑚𝑝𝑙𝑒 − 𝑉𝑏𝑙𝑎𝑛𝑘 𝑥1.4007)𝑥 𝑁 𝑎𝑐𝑖𝑑
𝐴
% Protein = (f x % N) 2.3231 3.6694 3.9656
Mean of Protein 3.3194

DISCUSSION

Protein is a macronutrient that is essential for muscle mass building. It is commonly found in
animal products, although other sources, such as nuts and legumes, are also present. Protein
chemically consists of amino acids, organic molecules that are compose of carbon, hydrogen,
nitrogen, oxygen or sulfur. Also, any food made from meat, poultry, fish, beans and peas, eggs,
refined soy product, nuts and seeds is considered to be part of the protein category. Proteins are
important constituents of foods for a number of different reasons. Many food proteins are enzymes
which are capable of enhancing the rate of certain biochemical reactions. These reactions can have
either a favorable or detrimental effect on the overall properties of foods.

This experiment objective of determination of crude protein is to determine crude protein

content in food product. Next, it is to analyzing the protein results throughout by the digestion,
distillation and titration. Furthermore, the experiment was conducted by using Kjeldhal method. The
Kjeldahl method was developed in 1883 by a brewer called Johann Kjeldahl. A food is digested with
a strong acid so that it releases nitrogen which can be determined by a suitable titration technique.
Kjeldhal method also usually considered as the standard method of determining protein
concentration because the kjeldahl method does not measure the protein content directly. This
method can conveniently be divided into three steps: digestion, distillation and titration.
 Digestion is where the food sample to be analyzed is weighed and the digested by heating
it in presence of an oxidizing agent which digests the food. Next, the distillation process. After the
digestion has been completed, distillation process will take place as the next step of the method. In
this process, the solution in the digestion flask is then made alkaline. Last steps is titration, the
nitrogen content is then estimated by titration of the ammonium borate. By using a suitable indicator
to determine the end-point of the reaction.

In this experiment, one sample with triplicate was used to get an accurate result. The sample
are weight 2g each. Next, the amount of hydrochloric acid (HCl) used with sample are 2.8 ml, 4.6
ml and 4.7 ml for replicates 1, 2 and 3. The amount of blank hydrochloric acid was same which is
0.1 ml. In the test result table, shows that the percentage of normality for replicates 1, 2 and 3 is
0.3717%, 0.5871%, and 0.6345%. meanwhile, the percentage of protein are 2.3231%, 3.6694%
and 3.9656% for replicates 1, 2 and 3. Lastly, the mean of protein is 3.3194 by using the data
collected from triplicates of sample.

CONCLUSION

The purpose of the experiment is to determine Crude Protein content in food product. The
method used in this experiment is by using Kjedahl method. After the sample is prepared, there
are three steps need to be followed in Kjedahl method which is Digestion, Distillation and Titration.
Based on the result, the percentage of Crude Protein is calculated for all three replicate and mean
is calculated to get value of 3.3194. Thus, it is to conclude that in average there is 3.3193% of
Crude Protein in a sample. There is different between crude protein and protein; true protein is a
measure True protein is a measure of only proteins in a sample, whereas crude protein is a
measure of all sources of nitrogen and includes nonprotein nitrogen. The determination of crude
protein content is important to calculate the amount of carbohydrate in food, especially among
food manufacturers. There is one recommendation can be improved in the experiment. Eyes need
to be perpendicular to the meniscus of the scale of the measuring instrument to avoid Parallax
error.

REFERENCES
D. Julian Mc Clements (2003). Analysis of Protein. Published, online. From:
https://people.umass.edu/~mcclemen/581Proteins.html#:~:text=The%20Kjeldahl%20metho
d%20was%20developed,nitrogen%20concentration%20of%20the%20food.