Garuda - Garba Rujukan Digital

EVALUASI KADAR PATI TAHAN CERNA (PTC) DAN NILAI INDEKS GLIKEMIK MI SAGU (Evaluation of Enzymatically Resistant Starch and Glycemix Index of Sago Noodle) Winda Haliza; Endang Y Purwani; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.61 KB)

This paper expressed the level of glycemic index and content of resistant starch of sago noodle. Determination of starch resistant of sago noodle is necessary because it is correlated with the value of glycamic index. Resistant starch content was determined by enzymatic process through glucooxydase method. RS content from four kinds of sago noodle ranged between 7,55 - 9,45 mg/g substances. Pancasan sago noodle showed the highest RS content, and this was further used to analysis the glycemix index.The glycemic index was determined based on ratio of area under blood glucose curve which represent total carbohydrate available from the 50 g glucose to the area under blood glucose curve which represent the glucose content after consumption of 50 gram glucose. The tested used seven health volunteers and resulted in glycemix index about 28. This level was considered low affect the blood glucose consuming. The sago noodle therefore the noodle can be constued by diebetes people Key words : resistant starch, glycemix index, sago noodle

Pati Ganyong (Canna Edulis Ker.) Termodifikasi HMT : Sifat Pasta Pati dan Aplikasi Dalam Formulasi Mi Kering Winda Haliza; nFN Widayanti; nFN Widaningrum; Ridwan Thahir
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.47-55

Pati ganyong diberi perlakuan heat moisture treatment (HMT) dengan tujuan unruk meningkatkan kualitas mi kering. HMT pati ganyong yang dicobakan pada kadar air 20%, suhu 110°C selama 8 jam memberikan perubahan pada profil Rapid Visco Analysis (RVA) pasta pati dengan meningkatkan suhu gelatinisasi, tidak ada puncak viskositas, tidak ada viskositas breakdown, setback viskositas lebih rendah dan viskositas yang stabil selama pernanasan dibandingkan pati ganyong alami. Pati ganyong termodifikasi HMT, tepung kacang tunggak dan tepung terigu, diformulasikan untuk pembuatan mi kering menggunakan metode mixture d optimal desain dari Response Surface Methodology (RSM). Formula mi kering hasil optimasi terdiri dari campuran 50% terigu, 32,28% tepung kacang tunggak dan 17,72% pati ganyong termodifikasi. Formula ini merupakan formula terpilih mi kering dengan karakteristik fisik sebagi berikut : susut masak 9, 13%, waktu masak 9,75%, berat rehidrasi 207,9%, elongasi 24,75%, tension 27,7 gf, kekerasan 1275 gf, ahesiveness 0,09dan elastisitas 0,71 gs. Karakteristik mi kering yang diperoleh memenuhi Standar Nasional Indonesia (SNI 01-2974-1992), bahkan untuk kandungan protein mi kering memiliki nilai lebih tinggi dari yang disyaratkan SNI. Heat moisture treatment of canna starch: pasting properties and application to dry noodle formulation.Hydrothermal treated caona starch was prepared by heat moisture treatment (HMT). This treatment was aimed at improving of dried noodle quality. HMT was applied to canna starch with 20% moisture at 110°C for 8 h. Pasting properties of HMT canna starch showed a higher gelatinization temperature, lower viscosity setback, more heat stable than those of the native canna starch. Results from response Surface Methodology suggested that the optimum formula for tbe developed dry noodles was 50% of wheat flour, 32.28% of cowpea flour and 17.72% of HMT canna starch. This formula produced dried noodles with cooking loss 9.13%, cooking time 9.75%, rehydration weight 207.9%, elongation 24.75%, tensile strength 27.7 gf, hardness 1275 gf, adhesiveness 0.09, and elasticity 0.71 gs. Protein content of the developed dry noodles 18.87% was higherthan that Indonesia National Standard.

OPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTIC Ermi Sukasih, STP, MSi; nFN Widaningrum; nFN Setyadjit; Winda Haliza
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 1 (2021): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v18n1.2021.9-20

The banana of CV. Mas Kirana off-grade can be processed into banana flour with high resistant starch content which functions as a prebiotic. This study aims to optimize the content of resistant starch (RS) type 3 in the produce of banana flour. Modified banana flour cv. Mas Kirana with highest RS content will then be used to substitute skim milk in making prebiotic banana yogurt and are analyzed for its sensory properties. Data were processed using design expert 11.0 with three factors, namely X1 (Lactic acid bacterial concentration (LAB), X2 (fermentation time), X3 (retrogradation time). The optimization result was 109 CFU/mL of lactic acid bacteria concentration, 24 hours of fermentation time, and 37,60 hours of retrogradation time. The resulting banana flour cv Mas Kirana has 83,95% of resistant starch, 29,24% of yield, 3,60 of logarithmic lactic acid bacteria, and 4,49 of pH value. Its application to the production of banana yoghurt prebiotic replacing 80% skim milk, was acceptable to panelists in terms of color, aroma, viscosity, taste, and overall acceptance.

Pemurnian dan Karakterisasi Kitosanase Bacillus coagulans LH 28.38 Winda Haliza; Maggy T. Suhartono; Dahrul Syah
Jurnal Penelitian Pascapanen Pertanian Vol 2, No 2 (2005): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v2n2.2005.76-83

Enzim ekstrasellular kitosanase telah berhasil dimurnikan dan dikarakterisasi dari bakteri termofilik Bacillus coagulans LH 28.38 asal tanah geotermal Lahendong - Sulawesi Utara. Media pertumbuhan mengandung 0,4% koloidal kitosan sebagai sumber karbon dan diproduksi optimum pada suhu 55°C selama tujuh hari. Pemurnian enzim dilakukan dengan teknik filtrasi gel menggunakan matriks Sephadex G-IOO menghasilkan tiga puncak protein sebagai kitosanase fraksi A. B, C dan masing masing memiliki aktivitas sebesar 13.33 U/mg, 38.66 U/mg dan 88 U/111g. Kitosanase fraksi A memiliki suhu optimum pad a 60°C dan bekerja pad a kisaran pH luas 2-12. Kitosanase fraksi B memiliki suhu optimum 70°C dan bekerja pada kisaran pH 2-12. Kitosanase f'raksi C memiliki suhu optimum 60°C dan kisaran pH pH 2-9. Penentuan berat molekul enzim dilakukan dengan cara SDS-PAGE dan anal isis zimogram. Berm molekul enzim yang diperoleh 93, 91, 87, 77.6 dan 74 kDa. Enzim kitosanase ini dapat diaplikasikan untuk memperoleh oligomer kitosan. Oligomer kitosan sangat diminati oleh kalangan medis, karena mamiliki aktivitas anti tumor, anti kolesterol dan anti mikroba. Purification lind characterization of chitosanase from Bacillus coagulans LH 28.38Characterization and purification of the extracellular chitosanase produced by Bacillus coagulans LH 28.38 from geothermal soil origin from Lahendong - North Sulawesi has been successfully done. The enzyme was produced in medium containing 0.4% colloidal chitosan as sole carbon source and reached the highest level after 7"' day incubation at 55°C. The purification of enzyme was done by column chromatography using Sephadex G-IOO as matrix produced three peaks of protein chitosanase named as Chitosanase fraction A, Band C while has 13.3 U/mg; 38.66 U/mg and 88 U/mg activity, respectively. Chitosanase fraction A has optimal temperature at 60°C and work at range pH 2-12. Chitosanase fraction B has optimal temperature at 70°C and work at range pH 2-12. Chitosanase fraction C has optimal temperature 70°C and work at range pH 2-9. Molecular weight of chitosanase was determined by SDS-PAGE and zymograrn analysis. The molecular weight of enzyme was estimated to be 93, 91. 87. 77.6 and 74 kDa. This chitosanase could be applied to produce oligochitooligosaccaride. Oligochitooligosaccaride was used for medical popuse by medical, due to have the hipokolesterolemik, antimicrobial and antitumor activities.

OPTIMASI KOMPOSISI NUTRIEN UNTUK PEMBENTUKAN KOMPONEN CITARASA PADA FERMENTASI BIJI KAKAO ASALAN (Optimization of nutrient composition during fermentation on unfermented cocoa beans to enchance flavor components production) Hernani Hernani; Winda Haliza
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n2.2013.71-82

Pengolahan biji kakao tanpa melalui proses fermentasi biasanya disebut sebagai biji kakao asalan. Di Indonesia, petani masih jarang melakukan fermentasi karena harga jual biji fermentasi dan asalan, tidak jauh berbeda. Dengan melakukan fermentasi kembali pada biji kakao asalan menggunakan kultur mikroba sebagai nutrien diharapkan menghasilkan komponen citarasa sama seperti kakao yang difermentasi. Adapun tujuan dari penelitian adalah untuk mendapatkan komposisi substrat atau media tumbuh yang sesuai untuk aplikasi fermentasi biji kakao asalan sehingga akan diperoleh starter kultur mikroba aktif yang dapat menghasilkan karakter citarasa setara dengan biji kakao fermentasi. Metodologi yang digunakan secara response surface method (RSM) terhadap komposisi kultur media yang terdiri dari fruktosa, glukosa, sukrosa dan asam sitrat. Faktor perlakuan fruktosa (x1) dengan batasan 42-62 mg/g, glukosa (x2) 24-41 mg/g, sukrosa (x3) 21-32 mg/g dan asam sitrat (x4) 21-24 mg/g. Dalam setiap perlakuan digunakan 4 kg biji kakao asalan. Hasil respon terhadap senyawa citarasa yang teridentifikasi terdiri dari golongan senyawa pirazin (2,3,5,6 tetrametil pirazin, 2,5 dimetil pirazin), asam butanoat, 2-metoksi fenol, ?-oktalakton, asam lemak (asam palmitat, stearat, cis-vasenat dan 9,12 oktadesenoat). Hasil respon terhadap model senyawa citarasa memberikan signifikansi yang nyata pada senyawa 2,3,5,6 tetrametilpirazin, asam butanoat, 2-metoksi fenol dan ?-oktalakton dan tidak berbeda nyata pada 2, 5 dimetil pirazin.Kata kunci :Kakao, fermentasi, asalan (non fermentasi), citarasa, komposisi nutrienEnglish Version AbstractThe processing of cocoa beans whithout fermentation known as non fermented beans. Farmers rarely done fermentation, since the price of fermented and non fermented beans are not much different. By refermentation on unfermented cacao beans using microbes culture as a nutrient, it will be changed the flavor of unfermented cacao beans similar to fermented cacao beans. The present work was conducted to obtain a substrate suitable for long-term application of fermentation which is active microbial starter cultures for fermentation applications on non-fermented cocoa beans that can produce the equivalent character flavor cocoa fermentation. The methodology was used in the response surface method (RSM) on the composition of the culture media consisting of fructose, glucose, sucrose and citric acid. Fructose treatment factors (x1) with limits 42-62 mg/g, glucose (x2) 24-41 mg/g, sucrose (x3) 21-32 mg/g and citric acid (x4) 21-24 mg/g. For every traetment was used 4 kg unfermented cacao seed. The results of flavor response compounds were identified class of compounds, such as pyrazine groups (2,3,5,6 tetramethyl pyrazine, 2,5 dimethyl pyrazine), butanoic acid, 2-methoxy phenol, ?-octalactone, fatty acid (palmitic acid, stearic, cis-vacenic and 9.12 oktadecenoic). Response to the results of the model flavor compounds was gave significance to the compound of 2,3,5,6 tetramethylpirazine, butanoic acid, 2-methoxy-phenol and ?-octalactone and not significantly different at 2, 5 dimethyl pyrazine.Keywords : cacao, fermentation, non fermented, fragrance and flavor, nurient composition

Penggunaan Mixture Response Surfa Ce Methodology Pada Optimasi Formula Brownies Berbasis Tepung Talas Banten (Xanthosoma Undipes K. Koch) Sebagai Alternatif Pangan Sumber Serat Winda Haliza; Sari Intan Kailaku; Sri Yuliani
Jurnal Penelitian Pascapanen Pertanian Vol 9, No 2 (2012): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v9n2.2012.96-106

Optimasi formula brownies berbasis tepung talas Banten (Xanthosoma undipes K. Koch) telah dilakukan dengan menggunakan desain mixture simplex lattice dari Response Surface Methodology (RSM). Pengaruh komposisi formula dari tepung talas Banten kisaran 70-100% dan maizena kisaran 0-30% terhadap karakteristik tekstur dan organoleptik Brownies dipelajari. Signifikansi seluruh model regresi yang menjelaskan pengaruh prosentase tepung talas dan maizena ditentukan dalam bentuk analisis ragam, nilai p dan R2. Hasil analisis ragam diperoleh seluruh respon memiliki nilai p yang signifikan dan R2 diatas 0.8 (>80%). Berdasarkan hasil optimasi dari RSM diperoleh formula kombinasi tepung talas Banten dan maizena sebesar 86% - 14% dengan nilai desirability sebesar 0,812 adalah formula optimum dan mengandung 4,66% protein, 33,84% lemak, 15,20% air, 1,66% abu, 44,64% karbohidrat, dan 11,26% serat pangan. Secara keseluruhan panelis memberikan penerimaan yang baik dengan nilai 6,7 dari 9,0. Kandungan serat pangan Brownies tergolong tinggi (16.05% dari Angka Label Gizi pada setiap takaran saji), sehingga dapat digolongkan sebagai pangan sumber serat.

Optimasi Proses Metanolisis Dalam Minyak Jarak Pagar (Jatropha Curcas L) Dengan Metode Permukaan Respon Niken Harimurti; Djajeng Sumangat; Winda Haliza; nFN Risfaheri
Jurnal Penelitian Pascapanen Pertanian Vol 7, No 1 (2010): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v7n1.2010.16-22

Minyak jarak pagar mempunyai nilai kalor total yang tidak berbeda jauh dengan nilai kalor total bahan bakar minyak konvensional. Namun, viskositas minyak jarak pagar kasar yang tinggi menyulitkan penggunaannya secara langsung sebagai bahan bakar. Untuk menurunkan nilai viskositas minyak nabati ini, dilakukan proses transesterifikasi dengan metanol sehingga dihasilkan metil ester dari asam-asam lemaknya. Penelitian ini bertujuan mendapatkan kondisi optimum nisbah molar metanol terhadap minyak dan waktu reaksi transesterifikasi dalam memproduksi metil ester. Optimasi menggunakan Metode Permukaan Respon dengan rancangan komposit pusat faktorial penuh 22 Nisbah metanol terhadap minyak jarak (x1) dan waktu reaksi (X2) berada dalam selang 4,4<X1<6,6 dan 60<X2 <10. Reaksi transesterifikasi menggunakan katalis KOH 0,5% dari bobot minyak jarak pagar. Reaksi berlangsung dalam ketel berpengaduk 600 rpm pada suhu 60°C. Perlakuan optimum ditentukan dari karakteristik optimum metil ester yang dihasilkan. Karakterisasi meliputi kadar metil ester (persentase rendemen metil ester), viskositas kinematik dan bilangan asam. Kondisi optimum proses transesterifikasi dicapai pada nisbah molar metanol terhadap minyak jarak pagar sebesar 6,6:1 dan waktu reaksi 60 menit. Pada kondisi optimum tersebut, kadar metil ester, viskostas kinematik, dan bilangan asam masing-masing berkisar 99,192%, 4,167cSt, dan 0,112 mg KOH/g minyak. Secara umum, hasil analisis permukaan respon tersebut telah memenuhi standar mutu biodiesel (SNI 04-7102-2006). Optimization Of Methanolysis Of Jatropha Curcas L Crude Oil Applying Response Surface MethodologyJatropha oil possesses total calorific value which is not significantly different from conventional petroleum diesel. However, its high viscosity makes it difficult to be used directly as fuel. The oil has to be converted into methyl ester through methanolysis (transesterification) process before it could be used effectively to substitute diesel fuel. The aim of this research was finding the optimum condition of the methanol molar ratio to oil and reaction time (duration of transesterification process) on the methyl ester yield and the characteristics of methyl ester especially viscosity and acid number. Optimization was conducted using Response Surface Method. Factors tested in this experiment were molar ratio of methanol to jatropha oil (5:1 and 7:1), and reaction times (50 minutes and 120 minutes). Transesterification process was conducted at 60°C in a reactor equipped with stirrer 600 RPM using KOH 0.5% of oil volume as catalyst. Parameters observed were methyl ester content (indicating percent of methyl ester yield), kinematic viscosity and acid number. Optimum conditions was achieved at molar ratio 6.6: I and reaction time 60 minutes. At these optimum points, the characteristics of methyl ester were as follow: percentage of methyl ester yield 99.192%, kinematic viscosity 4.167cSt and acid number 0.112 mg KOH/g oil. These values met the Indonesian National Standard of biodiesel (SNI 04-7102-2006).

Optimasi, Produksi dan Karakterisasi Rhamnosidase dari Aspergillus niger RH-ase-H Winda Haliza; Ermi Sukasih; Iceu Agustinisari
Jurnal Penelitian Pascapanen Pertanian Vol 4, No 1 (2007): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v4n1.2007.9-17

Penelitian ini bertujuan melakukan optimasi kondisi proses, produksi rhamnosidase dan karakterisasi rhamnosidase dari Aspergillus niger RH-ase-H. Rancangan komposit pusat dari metodologi respons permukaan digunakan untuk mengoptimasi kondisi suhu dan pH dalam produksi rhamnosidase. Suhu dan pH merupakan faktor penting yang memberi efek terhadap produksi rhamnosidase. Model polimonial ordo kedua ditentukan melalui analisis regresi pada data percobaan. Nilai optimum untuk suhu dan pH adalah 37,5°C dan 6,5 dengan nilai prediksi maksimum produksi rhamnosidase adalah 82,05 U/mg protein. Selanjutnya, dilakukan produksi rhamnosidase dalam 1 l media produksi pada kondisi pH dan suhu optimum. Enzim diperoleh dari hasil dialisis kemudian dikarakterisasi. Enzim memiliki aktivitas optimum pada suhu 60ºC dan pH 4 serta memiliki kemampuan menghidrolisis naringin pada jus jeruk, tertinggi sebesar 50,01% pada konsentrasi enzim 27,8 U/ml dan suhu 20ºC menggunakan media jus jeruk siapsaji.Optimization, production and characterization of Rhamnosidase from Aspergillus niger RH-ase-H.The aims of the research were optimization, production and characterization of rhamnosidase from Aspergillus niger R-ase-H. Central composite design is one of response surface methodology which used to optimize the cultivation component for enhancing rhamnosidase production. Temperature and pH were important factor affecting rhamnosidase production significantly. A second-order polynomial was determined by the multiple regression analysis of the experimental data. The optimum value for temperature and pH were 37.5°C and 6.5 with a predicted value of maximum rhamnosidase production of 82.05 U/mg protein. Then, a production of rhamnosidase on 1 L production medium at optimal condition process was made. After all dialysis, rhamnosidase was characterized for temperature and pH optimum. Rharnnosidase from Aspergillus niger RH-ase-H have optimum activity at temperature 60°C and pH 4. This enzyme was able to hydrolyses naringin in citrus juice, reached 50.01% with enzyme concentration of 27.8U/mL at 20°C.

Kemampuan Rhamnosidase Dari Isolat Kapang Untuk Hidrolisis Naringin Jeruk Siam Ermi Sukasih; Winda Haliza; Endang Yuli Purwani; Iceu Agustinisari; nFN Setyadjit
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 1 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n1.2008.41-50

Rasa pahit pada olahan buah jeruk seperti jus dapat mengurangi preferensi konsumen. Saat ini enzim yang dapat mengurangi rasa pahit pada jeruk masih sulit diperoleh secara komersial. Tujuan penelitian ini adalah mengisolasi, memproduksi kapang dan menguji aktivitas enzim rhamnosidase yang dihasilkan. Isolasi kapang dilakukan terhadap sampel kulit, pulp dan jus jeruk Siam yang telah rusak. Seleksi dilakukan dengan metode plating menggunakan dua media yaitu RB dan G19. Ada lima isolat kapang penghasil enzim rhamnosidase yang berhasil diidentifikasi yakni: Penicillium brefeldianum, Penicillium restrictum, Aspergillus niger Rha-ase B, Aspergillus niger Rha-ase F dan Aspergillus niger Rha-ase H. Aktivitas spesifik enzim rhamnosidase maksimum dari kelima isolat kapang tersebut berturut-turut adalah: 189,34 U/mg protein, kultivikasi hari ke-7; 186,82 U/mg protein, kultivikasi hari ke-5; 456,18 U/mg protein, kultivikasi hari ke-6; 159,38 U/mg protein, kultivikasi hari ke-6 dan 386,63 U/mg protein, kultivikasi hari ke-2. Filtrat enzim rhamnosidase dari kapang A.niger Rha- ase H mempunyai kemampuan terbesar menurunkan kadar naringin pada larutan naringin konsentrasi 1000 ?g/ml dengan waktu kontak tiga jam yaitu sebesar 40,97 %.Effectivity of Rhamnosidase From Fungi Isolate on Hydrolisis of Naringin From Siam CitrusBitterness at many Siam citrus products like juice will decrease of cunsurner preferences. Now, enzyme that is able to reduce bitterness is difficult to be found commercially. The objectives of research were to isolate of mold, to produce and to know enzyme rhamnosidase activity from mold isolate. Isolation of mould was conducted at sample from skin of Siam, citrus juice and pulp which have been destroyed. Selection was conducted by plating method used two media that were RB and G 19. There were 5 identified isolates mould that produce rhamnosidase enzyme, namely: Penicillium brefeldianum, Penicillium restrictum, Aspergillus niger Rha-ase B, Aspergillus niger Rha-use F and Aspergillus niger Rha-ase H. %. The maximum spesific activity of rharnnosidase enzyme for 5 isolates as follows: 189.34 U I protein mg for 7th day cultivation; 186.82 U I protein mg for 5th day cultivation; 456.18 U I protein mg for 6th day cultivation; 159.38 U I protein rug for 6th day cultivation and 386.63 U I protein mg for 2nd day cultivation. To 3h contact at room temperature, rharnnosidase enzyme crude from A.n.iger Rha-ase H the biggest ability degrade 1000 1 g/ml naringin concentration that is equal to 40.97%.

Pemanfaatan Kacang-Kacangan Lokal Sebagai Substitusi Bahan Baku Tempe dan Tahu Winda Haliza; Endang Yuli Purwani; Ridwan Thahir
Buletin Teknologi Pasca Panen Vol 3, No 1 (2007): Buletin Teknologi Pascapanen Pertanian
Publisher : Buletin Teknologi Pasca Panen

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sebagian besar kedelai di Indonesia dimanfaatkan untuk memenuhi industri tempe dan tahu. Saat ini, produksi kedelai dalam negeri belum mampu memenuhi kebutuhan tersebut. Oleh karena itu kedelai perlu diimpor. Cara lain untuk mengatasinya adalah memanfaatkan kacang-kacangan selain kedelai. Ada beberapa jenis kacang-kacangan yang belum termanfaatkan untuk produksi tempe dan tahu. Beberapa kacang-kacangan yang belum termanfaatkan seperti seperti kacang tunggak (Vigna unguiculata), kacang gude (Cajanus cajan), kacang babi (Vacia faba) dan lain-lain banyak dijumpai di Indonesia. Sifat fisiko-kimia kacang-kacangan tersebut sangat beragam. Berdasarkan komposisi kimia utama yang ada di dalamnya, kacang-kacangan di atas hanya sesuai untuk produksi tempe. Pengembangan tempe tampaknya memiliki prospek cukup baik di masa yang akan datang. Tempe selain bergizi tinggi juga memiliki efek menyehatkan bagi manusia.

Title

Found 11 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 11 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search