PENGARUH GERMINASI DAN FERMENTASI TERHADAP KUALITAS PROTEIN PADA KACANG KORO BENGUK (Mucuna Pruriens)

Salsa Rahmita Matildha, - and Siti Aisyah, - and Florentina Maria Titin Supriyanti, - (2025) PENGARUH GERMINASI DAN FERMENTASI TERHADAP KUALITAS PROTEIN PADA KACANG KORO BENGUK (Mucuna Pruriens). S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Kacang koro benguk memiliki potensi sebagai sumber protein nabati, namun pemanfaatannya masih terbatas karena kandungan antinutisi di dalamnya. Germinasi dan fermentasi dapat mengurangi antinutrisi dan meningkatkan nutrisi dari kacang koro benguk. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi dan kombinasi germinasi fermentasi terhadap kualitas protein yang dilihat dari kadar protein, derajat hidrolisis, profil asam amino serta profil protein pada kacang koro benguk. Terdapat empat varian koro benguk yaitu kontrol G0F0 (tanpa germinasi dan fermentasi), G0F48 (fermentasi 48 jam tanpa germinasi), G24F48 (germinasi 24 jam dan fermentasi 48 jam), G48F48 (germinasi 48 jam dan fermentasi 48 jam). Analisis protein kasar dilakukan menggunakan metode kjeldahl, protein terlarut menggunakan metode Lowry, profil asam amino menggunakan LC-PDA, profil protein menggunakan SDS-PAGE, dan derajat hidrolisis menggunakan titrasi formol. Hasil penelitian menunjukkan bahwa fermentasi maupun kombinasi germinasi-fermentasi meningkatkan kadar protein total, menurunkan kadar protein terlarut. Kombinasi germinasi fermentasi juga meningkatkan derajat hidrolisis kacang koro benguk. Hal ini juga sejalan dengan hasil SDS-PAGE menunjukkan terjadinya degradasi protein ditandai hilangnya pita protein dengan ukuran >100kDa serta bertambahnya kandungan asam amino esensial dan non-esensial pada kacang koro benguk. Secara keseluruhan, proses germinasi sebelum fermentasi memberikan pengaruh positif terhadap kualitas protein tempe koro benguk. Velvet beans have potential as a source of plant-based protein, but their utilization is still limited due to their antinutrient content. Germination and fermentation can reduce antinutrients and enhance the nutritional value of velvet beans. This research aims to determine the effect of fermentation and the combination of germination and fermentation on protein quality as seen from protein content, degree of hydrolysis, amino acid profile, and protein profile in velvet beans. There were four variants of velvet beans: control G0F0 (no germination or fermentation), G0F48 (48-hour fermentation without germination), G24F48 (24-hour germination and 48-hour fermentation), and G48F48 (48-hour germination and 48-hour fermentation). Crude protein analysis was performed using the Kjeldahl method, soluble protein using the Lowry method, amino acid profile using LC-PDA, protein profile using SDS-PAGE, and degree of hydrolysis using formol titration. The results showed that fermentation and the combination of germination and fermentation increased total protein content while reducing soluble protein content. The combination of germination and fermentation also increases the degree of hydrolysis of velvet beans. This is also in line with the SDS-PAGE results showing protein degradation marked by the loss of protein bands with a size >100kDa and an increase in the content of essential and non-essential amino acids in velvet beans. Overall, the germination process before fermentation has a positive effect on the protein quality of velvet beans tempeh.

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?hl=id&user=_Kglfj0AAAAJ ID SINTA Dosen Pembimbing: Siti Aisyah: 5984449 Florentina Matia Titin Supriyanti: 6682493
Uncontrolled Keywords:	Asam amino, Germinasi, Tempe koro benguk, Protein, SDS-PAGE Amino acids, Germination, Velvet bean tempeh, Protein, SDS-PAGE
Subjects:	L Education > L Education (General) Q Science > QD Chemistry
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan)
Depositing User:	Salsa Rahmita Matildha
Date Deposited:	23 Sep 2025 10:37
Last Modified:	23 Sep 2025 10:37
URI:	http://repository.upi.edu/id/eprint/140326

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