PENGARUH GERMINASI TERHADAP KANDUNGAN NUTRISI DAN SIFAT KEASAMAN KECAMBAH KACANG DAN TEMPE KECAMBAH KORO BENGUK (Mucuna pruriens)

Salma Muti Hafizha, - (2024) PENGARUH GERMINASI TERHADAP KANDUNGAN NUTRISI DAN SIFAT KEASAMAN KECAMBAH KACANG DAN TEMPE KECAMBAH KORO BENGUK (Mucuna pruriens). S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Indonesia memiliki permasalahan kesehatan pada anak-anak, salah satu diantaranya adalah stunting. Upaya penurunan stunting dapat dilakukan melalui asupan gizi yang baik pada anak-anak dan ibu hamil, seperti asupan gizi yang dapat diperoleh dari kacang lokal koro benguk yang dimanfaatkan
menjadi produk olahan tempe. Namun, berdasarkan penelitian sebelumnya tempe koro benguk memiliki kandungan protein yang lebih rendah dibandingkan tempe kedelai. Penelitian ini bertujuan untuk mengetahui pengaruh germinasi terhadap kandungan nutrisi dan sifat keasaman yang berkaitan dengan kualitas kecambah dan tempe kecambah koro benguk. Kacang koro benguk digerminasi selama 0 jam (G0F0), 24 jam (G24F0), dan 48 jam (G48F0), sebelum kemudian difermentasi menggunakan ragi tempe
selama 48 jam (G0F48, G24F48, dan G48F48). Kecambah dan tempe kecambah koro benguk kemudian dianalisis kandungan nutrisi dengan menggunakan analisis proksimat yang meliputi kadar air (metode oven), kadar abu
(gravimetri), protein (titrimetri), lemak (gravimetri), dan karbohidrat (by difference), serta sifat keasaman. Pengujian sifat keasaman dilakukan dengan metode pengukuran pH dan total keasaman menggunakan titrasi asam. Hasil penelitian menunjukkan bahwa germinasi telah meningkatkan kadar air
(31,11-55,89%), kandungan protein (13,73-14,74%), dan kandungan lemak (1,92-2,62%) pada kecambah koro benguk seiring meningkatnya waktu germinasi. Namun, germinasi menurunkan kadar abu (2,56-1,55%) dan kandungan karbohidrat (44,84-26,22%) dari kecambah koro benguk. Hasil
penelitian juga menunjukkan bahwa perlakuan kombinasi germinasi-fermentasi telah mampu meningkatkan kadar air (53,25-62,02%) dan protein (15,17-19,58%), serta menurunkan kadar abu (0,81-0,57%) dari tempe kecambah koro benguk. Nilai pH dan total keasaman meningkat pada kecambah, tetapi menurun pada tempe kecambah koro benguk. Hal ini
berhubungan dengan kandungan proksimat akibat degradasi protein dan hidrolisis asam organik.

Indonesia has health problems in children, one of which is stunting. Efforts to reduce stunting can be done through good nutritional intake in children and pregnant women, such as nutritional intake that can be obtained from local koro benguk beans which are used as processed tempeh products. However, based on previous research, koro benguk tempeh has a lower protein content than soybean tempeh. This study aims to determine the effect of germination on the nutritional content and acidity properties related to the quality of koro
benguk sprouts and tempeh sprouts. Koro benguk beans were
germinated for 0 hours (G0F0), 24 hours (G24F0), and 48 hours (G48F0), before being fermented using tempeh yeast for 48 hours (G0F48, G24F48, and G48F48). Bean sprouts and bean sprout tempeh were then analyzed for nutritionalcontent using proximate analysis including water content (oven method), ash content (gravimetry), protein (titrimetry), fat (gravimetry), and carbohydrates (by difference), as well as acidity properties. Acidity testing was carried out using the pH measurement method and total acidity using acid
titration. The results showed that germination had increased water content (31.11-55.89%), protein content (13.73-14.74%), and fat content (1.92-2.62%) in bean sprouts as the germination time increased. However, germination decreased ash content (2.56-1.55%) and carbohydrate content (44.84-26.22%) of bean sprouts. The results of the study also showed that the combination of germination-fermentation treatment was able to increase water content (53.25-62.02%) and protein (15.17-19.58%), and reduce ash content (0.81-0.57%) of bean sprout tempeh. The pH value and total acidity increased in the sprouts, but decreased in bean sprout tempeh. This is
related to the proximate content due to protein degradation and organic acid hydrolysis.

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=new_profile&hl=id&authuser=1 ID SINTA Dosen Pembimbing: Amelinda Pratiwi, M.Si. : 6745853 Dr. Siti Aisyah, M.Si. : 5984449
Uncontrolled Keywords:	kacang koro benguk, germinasi, proksimat, pH, keasaman total koro benguk bean, germination, proximate, pH, total acidity
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan)
Depositing User:	Salma Muti Hafizha
Date Deposited:	12 Sep 2024 03:01
Last Modified:	12 Sep 2024 03:01
URI:	http://repository.upi.edu/id/eprint/124321

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