HPLC (high performance Liquid Chrom

HPLC (high performance Liquid Chromatography) result for amino acid composition fresh meat, kalio meat and
rendang meat shows in Table 3. From the HPLC analysis shows that concentration of all amino acid decrease from
fresh to kalio and rendang meat, but some of them quite stable such as leucine, proline, glutamine and histidine. The
most unstable amino acid is tyrosine, phenylalanine and tryptophan. In general the decrease of concentration from
fresh meat to kalio is around 6.31% and from kalio to rendang meat are around 6,20 %. The essential amino acid
such as Hys, Ilo, Leu, Lys, Met, Phe, thr, Tyr, and Trp were decrease around 17.55%.
The heating process while cooking where the temperature around 83 - 93°C and 6 hours caused some reaction in
the amino acid such as hydrolysis, cross-linkage and browning reaction or Maillard reaction. The amino acid cant
reacted with carbohydrate in low temperature but in high temperature carbohydrate will hydrolyze become monosacharyde
so the Maillard reaction will active.

Hasil (Bahasa Indonesia) 2:

HPLC (kinerja tinggi Liquid Chromatography) menghasilkan komposisi asam amino daging segar, daging kalio dan
daging rendang menunjukkan pada Tabel 3. Dari analisis HPLC menunjukkan bahwa konsentrasi semua penurunan asam amino dari
segar untuk kalio dan daging rendang, namun beberapa dari mereka cukup stabil seperti leusin, prolin, glutamin dan histidin. The
asam amino yang paling stabil adalah tirosin, fenilalanin dan triptofan. Secara umum penurunan konsentrasi dari
daging segar untuk kalio adalah sekitar 6.31% dan dari kalio daging rendang sekitar 6,20%. Asam amino esensial
seperti Hys, Ilo, Leu, Lys, Met, Phe, thr, Tyr, dan Trp yang penurunan sekitar 17,55%.
Proses pemanasan saat memasak di mana suhu sekitar 83-93 ° C dan 6 jam menyebabkan beberapa reaksi di
asam amino seperti hidrolisis, cross-linkage dan reaksi pencoklatan atau reaksi Maillard. Cant asam amino
bereaksi dengan karbohidrat dalam suhu rendah tetapi dalam karbohidrat suhu tinggi akan menghidrolisis menjadi monosacharyde
sehingga reaksi Maillard akan aktif.