ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

  • Gelora H Augustyn Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
  • Erynola Moniharapon Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
  • Sani Resimere Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
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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Published
2017-07-01
How to Cite
AugustynG., MoniharaponE., & ResimereS. (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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