Hesa, Salsabila Putri and Emi Sofia Murtini, STP.,MP.,Ph.D (2019) Perubahan Kadar Antinutrisi, Daya Cerna Protein In Vitro Dan Karakteristik Fisik (Ph Dan Warna) Selama Proses Pembuatan Tempe Bungkil Kacang Tanah. Sarjana thesis, Universitas Brawijaya.
Abstract
Tempe bungkil kacang tanah terbuat dari bungkil kacang tanah, yang merupakan hasil samping dari ekstraksi minyak kacang tanah dan masih memiliki nilai gizi yang tinggi. Namun, bungkil kacang tanah juga masih mengandung antinutrisi yang dapat menurunkan daya cerna protein. Selama proses pembuatan menjadi tempe, terdapat proses perendaman, pemanasan dan fermentasi yang dapat menurunkan antinutrisi dan meningkatkan daya cerna protein. Tujuan penelitian ini adalah mengetahui perubahan kadar antinutrisi, daya cerna protein dan karakteristik fisik (pH dan warna) selama proses pembuatan tempe bungkil kacang tanah. Metode penelitian yang dilakukan adalah deskriptif. Hasil penelitian menunjukkan bahwa, penurunan terbesar kandungan asam fitat dan tanin sebesar 25,66% dan 68,07%, serta peningkatan daya cerna protein sebesar 69,98% terjadi pada proses setelah fermentasi selama 48 jam. Perubahan nilai pH selama proses pembuatan tempe dapat mempengaruhi aktivitas enzim fitase, tanase dan proteolitik. Sedangkan perubahan warna selama fermentasi juga dipengaruhi oleh kandungan pigmen berupa tanin terkondensasi.
English Abstract
Peanut press cake tempeh made from peanut press cake, which is a by- product of extracting peanut oil and still has high nutritional value. However, peanut press cake also contains antinutrients which can reduce protein digestibility. During the tempe processing, there is a process of soaking, heating and fermentation which can reduce antinutrients and increase digestibility of proteins. The purpose of this study was to determine changes in antinutrients values, protein digestibility and physical characteristics (pH and color) during the tempeh processing. The research method was carried out descriptively. The results showed that the greatest decrease in phytic acid and tannin as well as inreased protein digestibility in the tempe processing after fermentation for 48 hours, with decrease and increase respectively 25,66%, 68,07% and 69,98%. Changes in ph values during the tempeh processing can effect the activity of phytase, tanase and proteoliytic enzymes. While the color changes during the tempeh processing are also influenced by the pigment contect in the form of condensed tannins.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/454/052002465 |
| Uncontrolled Keywords: | Antinutrisi, bungkil kacang tanah, daya cerna protein in vitro,Antinutrients, peanut press cake, in vitro protein digestibility |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 20 Dec 2021 06:48 |
| Last Modified: | 29 Mar 2022 02:50 |
| URI: | http://repository.ub.ac.id/id/eprint/187518 |
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