PENGARUH GERMINASI DAN FERMENTASI TERHADAP KADAR LEMAK TOTAL, JENIS ASAM LEMAK DAN KADAR ASAM LEMAK BEBAS DALAM KACANG KORO BENGUK (Mucuna pruriens)

Ida Farida, - and Siti Aisyah, - and Heli Siti Halimatul Munawaroh, - (2025) PENGARUH GERMINASI DAN FERMENTASI TERHADAP KADAR LEMAK TOTAL, JENIS ASAM LEMAK DAN KADAR ASAM LEMAK BEBAS DALAM KACANG KORO BENGUK (Mucuna pruriens). S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Tempe merupakan produk hasil bioteknologi konvensional berbahan dasar kacang-kacangan. Salah satu jenis kacang yang dapat digunakan sebagai bahan dasar pembuatan tempe adalah kacang koro benguk. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi dan germinasi terhadap kadar lemak total, profil asam lemak dan kadar asam lemak bebas (FFA) dalam tempe kacang koro benguk (Mucuna pruriens). Terdapat empat perlakuan sampel yaitu kacang koro benguk tanpa perlakuan (G0F0), tempe kacang koro benguk (G0F48), tempe kacang koro benguk yang dibuat dari kacang yang digerminasi selama 24 jam (G24F48) dan 48 jam (G48F48). Analisis dan metode yang dilakukan meliputi analisis kadar lemak total menggunakan metode hidrolisis Weibull, analisis jenis asam lemak menggunakan Gas Chromatography- Mass Spectrometry (GC-MS) dan analisis kadar FFA menggunakan metode titrasi asam basa. Hasil penelitian menunjukkan bahwa fermentasi dapat menurunkan kadar lemak total dari 4,70% menjadi 3,81%. Sedangkan perlakuan germinasi sebelum fermentasi dapat meningkatkan kadar lemak (5,27%-7,10%). Selama proses germinasi dan fermentasi, terdapat perubahan jenis asam lemak dimana ditemukan adanya peningkatan asam lemak tak jenuh serta terbentuknya asam lemak baru. Selain itu, hasil analisis terhadap FFA menunjukkan terjadinya peningkatan kadar FFA pada sampel fermentasi secara signifikan (63.07%-71,35%), dimana hasil ini sejalan dengan peningkatan kandungan asam lemak tak jenuh. Tempe is a conventional biotechnology product made from legumes. One type of legume that can be used as a base ingredient for tempeh production is the velvet bean. This study aims to investigate the effects of fermentation and germination on total fat content, types of fatty acid, and free fatty acid (FFA) levels in velvet bean tempeh (Mucuna pruriens). There were four sample treatments: untreated velvet beans (G0F0), velvet bean tempeh (G0F48), velvet bean tempeh made from beans germinated for 24 hours (G24F48), and 48 hours (G48F48). The analyses and methods employed included total fat content analysis using the Weibull hydrolysis method, types of fatty acid analysis using Gas Chromatography-Mass Spectrometry (GC-MS), and free fatty acid (FFA) content analysis using acid-base titration. The results showed that fermentation reduced total fat content from 4.70% to 3.81%. Meanwhile, germination treatment before fermentation increased fat content (5.27%–7.10%). During germination and fermentation, changes in fatty acid profiles were observed, including an increase in unsaturated fatty acids and the formation of new fatty acids. In addition, the results of the FFA analysis showed a significant increase in FFA levels in the fermentation samples (63.07%–71.35%), which is consistent with the increase in unsaturated fatty acid content.

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?hl=en&user=DeHbdakAAAAJ&scilu=&scisig=ACUpqDcAAAAAaNXdaLu7WFPaYecTWIRK9DIlCGo ID SINTA Dosen Pembimbing: Siti Aisyah: 5984449 Heli Siti Halimatul Munawaroh: 5978104
Uncontrolled Keywords:	Kata kunci : Gas Chromatography-Mass Spectrometry (GC-MS), Germinasi, Tempe Kacang Koro Benguk, Titrasi Asam Basa. Keywords: Gas Chromatography-Mass Spectrometry (GC-MS), Germination, Velvet Beans tempeh, Acid-Base Titration.
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:	Ida Farida
Date Deposited:	29 Sep 2025 03:50
Last Modified:	29 Sep 2025 03:50
URI:	http://repository.upi.edu/id/eprint/140862

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