ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN
Keywords:
black pigeon pea, black pigeon pea flour, chemical composition
Abstract
This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.
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Audu, S.S. and M.O. Aremu. 2011. Effect of processing on chemical composition of red kidney bean (Phaseolus vulgaris L.) flour. Pakistan Journal of Nutrition 10: 1069-1075.
Ayuningtyas, H. 2012. Karakterisasi sifat fisik dan kimia tepung kacang merah (Phaseolus Vulgaris L.) dengan beberapa perlakuan pendahuluan. [Skripsi]. Universitas Sebelas Maret. Surakarta.
Collins, W.W. dan W.M. Walter Jr. 1982. Potential for increasing nutritional value of sweet potato. In First Sweet Potato Planning Conference. R. L.
Villareal and T. D. Griggs (eds) p 355-363. AVRDC. Shanhua, Taiwan.
Doss. 2011. Effect of processing technique on the nutritional composition and antinutrients content of under utilized food legume canavalia ensiformis L. DC International Food Research Journal 18: 965-970.
Maros, E. 2009 Karakteristik Sifat Kimia Tepung Kacang Lawa Hitam (Phaseolus L.) dengan Beberapa Perlakuan Pendahuluan. [Skripsi]. Universitas Pattimura. Ambon.
Mohamed, R., E.A. Abou-Arab., A.Y. Gibriel, N.M.H. Rasmy, and F.M. Abu-Salem. 2011. Effect of legume processing treatments individually or in combination on their phytic acid content. African Journal of Food Science and Technology 2: 36-46.
Munarso, S.J., D. Muchtadi, D. Fardiaz, dan R. Syarief. 2004. Perubahan sifat fisikokimia dan fungsional tepung beras akibat proses modifikasi ikat-silang. Jurnal Pascapanen 1: 22-28.
Laiyan, D. 2009 Karakteristik Kimia Tepung Kacang Lawa Mereh (Phaseolus Vulgaris L.) Dengan Beberapa Perlakuan Pendahuluan. [Skripsi]. Universitas Pattimura. Ambon.
Susanto, T. 1994. Teknologi Pengolahan Hasil Pertanian. Bina Ilmu. Surabaya.
Wanjekeche, E., J.K. Imungi, and E.G. Karuri. 2010. Effect of soaking on the cookability and nutritional quality of mucuna bean. 12th KARI Scientific Conference Proceedings.
Winarno, F.G. 2000. Potensi dan peran tepung-tepungan bagi industri pangan dan program perbaikan gizi. Prossiding pada Semimar Nasional: Penganekaragaman Makanan untuk Memantapkan Ketersediaan Pangan. Jakarta.
Winarno, F.G. 1993. Pangan Gizi Teknologi dan Konsumen. Gramedia Pustaka Utama, Jakarta.
Published
2017-07-01
How to Cite
Augustyn, G., Moniharapon, E., & Resimere, S. (2017). ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN. AGRITEKNO: Jurnal Teknologi Pertanian, 6(1), 27-32. https://doi.org/10.30598/jagritekno.2017.6.1.27
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