Purwitasari, Aprillia (2014) Pengaruh Suhu dan Waktu Ekstraksi Terhadap Sifat Fisik Kimia dalam Pembuatan Konsentrat Protein Kacang Komak (Lablab purpureus (L.) sweet). Sarjana thesis, Universitas Brawijaya.
Abstract
Pada era globalisasi ini di negara-negara berkembang terutama Indonesia selalu dihadapkan dengan masalah cara mengatasi kekurangan bahan makanan terutama yang mengandung protein. Kedelai sebagai salah satu sumber pangan yang kaya akan protein, kebutuhannya seakan tidak terkendali, maka dari itu dibutuhkan alternatif lain sebagai pengganti kedelai. Salah satu alternatif lain adalah kacang komak. kacang komak mempunyai kandungan karbohidrat dan protein yang tinggi. Kandungan protein biji kacang komak menempati urutan ketiga setelah kacang tanah dan kacang kedelai, selain itu kandungan lemak dan serat biji kacang komak terendah diantara kacang-kacangan yang ditanam di Indonesia. Hal tersebut menjadikan kacang komak berpotensi sebagai salah satu alternatif komplemen kedelai salah satunya diolah menjadi konsentrat protein. Pembuatan konsentrat protein dilakukan dengan menghilangkan setengah dari karbohidrat, lemak, dan komponen mineral, sehingga diperoleh fraksi protein yang lebih tinggi. Ekstraksi dilakukan menggunakan pelarut etanol dengan variasi suhu dan waktu ekstraksi masing-masing sebesar 30˚C dan 40˚C serta 60, 70, 80, 90, dan 100 menit. Hasil pengujian protein tepung kacang komak sebagai bahan baku sebesar 20.06%. Perlakuan ekstraksi 30˚C selama 60 menit menghasilkan konsentrat protein kacang komak dengan kadar protein tertinggi. Hasil pengujian untuk sifat fisik kimia yaitu meliputi rendemen 93.102%, nilai kecerahan (L*) 65.35, nilai kemerahan (a*) 18.8, densitas 0.550 gr/ml, kadar air 8.84%, kadar abu 3.53%, protein 22.66%, lemak 0.09%, dan karbohidrat 64.88%. Kehilangan massa selama proses penggilingan kacang komak dan pengayakan menjadi tepung kacang komak 196 dan 2673 gram, sehingga didapatkan rendemen sebesar 42.63%. Total massa dan filtrat yang hilang selama proses pembuatan tepung kacang komak rendah lemak sebesar 1.498 dan 183.2237 gram, dan pada proses pembuatan konsentrat protein sebesar 1.23 dan 66.3012 gram. Rendemen yang dihasilkan dari tepung kacang komak rendah lemak dan konsentrat protein kacang komak sebesar 97.86% dan 89.501%.
English Abstract
In this era of globalization, developing countries especially Indonesia, are faced by the problem of how to solve with food shortages especially those containing proteins. Soy as a source of protein-rich food, their needs are not controlled and also needed another alternative as a substitute for soybean. One other alternative is komak beans. Komak beans have carbohydrate and high protein. Protein content Komak bean have third ranks after peanuts and soybeans, in addition to the fat and fiber content of beans among the lowest komak beans grown in Indonesia. It makes komak bean are potential as one of the alternative complement soybean which is processed into protein concentrate. Protein concentrates preparation made by removing half of the carbohydrates, fats, and mineral components, in order to obtain a higher protein fractions. Extraction was performed using ethanol solvent with variations in temperature and extraction time, respectively at 30 ˚C and 40 ˚C and 60, 70, 80, 90, and 100 minutes. Test results komak bean protein flour as raw material for 20.06% bk. Treatment extraction of 30 ˚C for 60 minutes resulted in protein concentrate komak bean with the highest protein content. Test results for the physical and chemical properties which include 93.102% yield, the value of brightness (L*) 65.35, redness value (a*) 18.8, density of 0.550 g / ml, water content 8.84%, ash content 3.53%, protein 22.66%, fat 0.09%, and carbohydrate 64.88%. Mass loss during the milling process and sieving komak beans into komak bean flour 196 and 2673 grams, so we get a yield of 42.63%. The total mass and the filtrate is lost during the making a low-fat komak nut flour process of 1,498 and 183.2237 grams, and in the making a protein concentrate process of 1.23 and 66.3012 grams. Yield resulting from komak bean low fat flour and protein concentrate komak bean by 97.86% and 89 501%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/212/051403813 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 14 Jul 2014 14:42 |
| Last Modified: | 22 Oct 2021 07:25 |
| URI: | http://repository.ub.ac.id/id/eprint/149600 |
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