Picauly, Priscillia (2010) Perubahan Komponen dan Daya Cerna Protein In Vitro Sorghum Coklat (Sorghum bicolor L. Moench) Dengan Cara Fermentasi dan Perkecambahan. Magister thesis, Universitas Brawijaya.
Abstract
Sorgum merupakan salah satu jenis tanaman cereal yang mudah dibudidayakan di berbagai jenis tanah dan iklim. Beradaptasi baik terhadap kekeringan dan tahan terhadap hama penyakit. Sorgum memiliki kandungan protein (12 %) yang tinggi dibandingkan dengan biji cereal lain yang terkenal baik, seperti jagung (8,7 %) dan beras (6,8 %). Di beberapa daerah di benua Afrika, shorgum dikonsumsi sebagai makanan pokok, sedangkan di beberapa negara lain kebanyakan dimanfaatkan sebagai pakan dikarenakan rasa dan warna yang tidak disukai. Walaupun sorgum memiliki kandungan protein yang tinggi, namun sorgum diketahui memiliki beberapa faktor anti nutrisi seperti tanin, asam fitat dan antitripsin yang dapat mempengaruhi nilai biologi seperti nilai daya cerna protein. Penelitian sebelumnya menemukan bahwa perlakuan pendahuluan, seperti perkecambahan dan bakteri asam laktat atau fermentasi tempe dapat meningkatkan daya cerna protein sorgum dan kacang-kacangan. Namun belum ada studi perbandingan mengenai karakteristik dan daya cerna protein tepung yang diperoleh dari sorgum pada perlakuan pendahuluan dengan cara perkecambahan dan fermentasi. Untuk itu, penelitian ini bertujuan mengetahui peranan fermentasi dan perkecambahan terhadap daya cerna protein sorgum serta kualitas dari dua tepung sorgum terbaik yang memiliki daya cerna protein tertinggi. Penelitian ini dilaksanakan dalam 2 tahap. Tahap I adalah pembuatan tepung sorgum dengan beberapa metode perlakuan pendahuluan sebelum ditepungkan untuk meningkatkan daya cerna protein yaitu sorgum sosoh, sorgum grit, sorgum grit fermentasi tempe, sorgum sosoh fermentasi tempe, sorgum fermentasi ampok, sorgum fermentasi tape dan sorgum kecambah. Analisa data menggunakan Rancangan Acak Kelompok (RAK) faktor tunggal yang dilanjutkan dengan uji DMRT taraf 5 %. Tahap II adalah penentuan kualitas kimia dan fisik tepung sorgum dari dua hasil perlakuan yang terbaik berdasarkan daya cerna protein sorgum yang tertinggi dari tahap I. Sorgum coklat hasil fermentasi dan perkecambahan dapat meningkatkan daya cerna protein secara in vitro. Jumlah peningkatannya yaitu (sorgum tanpa perlakuan) 68,2 % meningkat menjadi (sorgum grit tempe) 73,32 %, (sorgum sosoh tempe) 77,10 %, (sorgum ampok) 73,85 %, (sorgum tape) 73,66 % dan (sorgum kecambah) 75,26 %. Selama fermentasi dan perkecambahan sorgum terjadi perubahan daya cerna protein yang sangat ditentukan oleh faktor internal yaitu struktur protein sorgum dan faktor eksternal yaitu protein kasar, N-amino, protein terlarut, peptida, dan tanin. Berdasarkan analisa regresi linear, zat anti gizi tanin yang memiliki pengaruh paling dominan dalam meningkatkan daya cerna protein sorgum. Fermentasi dapat meningkatkan asam amino bebas lisin yang cukup tinggi yaitu dari 91,95 ppm tanpa perlakuan menjadi 113,10 ppm untuk sorgum sosoh fermentasi tempe, 92,18 untuk sorgum fermentasi ampok, 284,28 ppm untuk sorgum fermentasi tape dan perkecambahan dapat meningkatkan asam aspartat yang cukup tinggi sedangkan asam amino bebas tirosin dan metionin mengalami penurunan yang signifikan setelah difermentasi dan dikecambahkan. Nilai daya cerna protein tertinggi dipilih dua yang terbaik yaitu tepung sorgum yang diperoleh dari hasil fermentasi sosoh tempe sorgum dan perkecambahan sorgum dengan karakterisasi tepung sebagai berikut : kadar air 8,27 % dan 7,25 %, kadar protein 10,62 % dan 7,80 %, kadar abu 0,47 % dan 0,20 %, kadar pati 46,72 % dan 54,66 %, kadar lemak 1,00 % dan 0,70 %, kecerahan (L*) 58,82 dan 64,97, rendemen 39,10 % dan 46,60 %, suhu gelatinisasi 82,5 C0 dan 81,3 C0, dan viskositas 146 BU dan 2000 BU.
English Abstract
Sorghum is a cereal crops which is easily cultivated in many types of soil regimes and climates. It adapts well to drought and resistance to pests as well as plant diseases. Its grain contain a high level of protein (12 %) compared with other popular cereals grains, such as corn (8.7 %) and rice (6.8 %). In many countries in Africa continent, it is consumed as an important staple food, although in many parts of the world it is mostly utilized as feed due to unacceptable taste and color. Despite the high protein content, sorghum grain is known to have some anti-nutritive factors like tannin, phytic acid and trypsin inhibitor that affects its biological value as well as its protein digestibility. Previous researchers found that pretreatments, such as germination and lactic acid bacteria or tempeh fermentation improved the protein digestibility of shorgum and legume grains. However, a comparative study regarding on the characteristics and protein protein digestibility of flours obtained from sorghum grain, previously pretreated with germination and fermentation, was unavailable. Therefore, this study was aimed to find out fermentation and germination role to sorghum protein digestibility and to determine the quality of the best of two sorghum flour which have the highest protein digestibility. The research was conducted in two experiments, namely (1) production sorghum flour with some of pre-treatment before flouring in order to increase protein digestibility of polished sorghum, sorghum grits, tempeh fermentated sorghum grits, tempeh fermentated polished sorghum, ampok fermented sorghum, tempeh fermented sorghum and germinated sorghum, (2) Determination of chemical and physical quality of sorghum flour from the best of two treatment of first stage based on the highest of sorghum protein digestibility. Data was analyzed by Block Randomized Design of single factor and followed by Duncan Multiple Range Test at a level of P 5% if there was significant differences between samples. Fermented and germinated brown sorghum may increase protein digestibility by in vitro. This results were increase from 68.2% of control to 73.32% of tempeh fermented sorghum grits; 77.10% of tempeh fermented polished sorghum; 73.85% of ampok fermented sorghum; 73.66% of tape fermented sorghum; and 75.26 of germinated sorghum. During fermentation and germination of sorghum, protein digestibility were altered which determined by internal factor, such as sorghum protein structure and external factor such as crude protein, N-amino, soluble protein, peptide and tannin. Based on linear regression analysis, tannin is the most dominant to increasing sorghum protein digestibility. Fermentation could increase lysine free amino acid was from 91.95 ppm (control) to 113.10 ppm of tempeh fermented polished shorgum, 92.18 ppm of ampok fermented shorgum, 284.28 ppm of tape fermented shorgum. Germination could increase aspartic acid highly where as tirosin free amino acid and metionin were signiciantly decrease after fermented and germinated. The highest protein digestibility values were selected by two of the best sorghum flour obtained from tempeh fermented polished shorgum and germinated sorghum. Respectively, it had following properties: water content were 8.27% and 7.25%; protein content were 10.62% and 7.80%; ash content were 0.47% and 0.20%; starch content were 46.72 and 54.66%; fat content were 1.00% and 0.70%; brightness (L) were 58.82 and 64.97; yield were 39.10% and 46.60%, gelatinization temperature were 820C and 81.30C; and viscosity were 146 BU and 2000 BU.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/584.92/PIC/p/041002520 |
| Subjects: | 500 Natural sciences and mathematics > 584 Liliopsida (Monocotyledons) > 584.9 Poales |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 30 Nov 2010 10:35 |
| Last Modified: | 30 Nov 2010 10:35 |
| URI: | http://repository.ub.ac.id/id/eprint/157828 |
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