Artikel Ilmiah : I1D017024 a.n. LAVIA ANDROVITERRA SEKAR KENCANA
| NIM | I1D017024 |
|---|---|
| Namamhs | LAVIA ANDROVITERRA SEKAR KENCANA |
| Judul Artikel | EFEK LAMA PERKECAMBAHAN TERHADAP SENSORI, KANDUNGAN FENOLIK DAN PROTEIN SUSU KECAMBAH KACANG TOLO: MINUMAN ANTIDIABETES |
| Abstrak (Bhs. Indonesia) | Latar Belakang : Kondisi hiperglikemi pada pasien Diabetes Melitus dapat diperbaiki dengan produk kaya antioksidan fenolik dan protein. Kacang tolo mengandung fenolik dan protein yang baik bagi kesehatan. Perkecambahan dapat meningkatkan kandungan gizi dan kualitas sensori. Penelitian ini bertujuan untuk mengetahui pengaruh lama perkecambahan terhadap sensori, kadar fenolik, dan protein susu kecambah kacang tolo. Metodologi: Penelitian dilakukan dengan metode Rancangan Acak Kelompok (RAK). Faktor yang diuji adalah lama perkecambahan 0, 8, 10 dan 12 jam. Kadar fenolik dan protein diuji dengan uji Anova dan dilanjutkan dengan uji Duncan’s Multiple Range Test pada taraf 5%. Uji sensori dianalisis menggunakan uji Friedman dan dilanjutkan dengan uji Banding Ganda pada taraf 5%. Perlakuan terbaik ditentukan dengan Indeks Efektivitas. Hasil Penelitian: Lama perkecambahan secara signifikan (p<0,05) meningkatkan kadar fenolik, kadar protein, mencerahkan warna, dan mengurangi beany flavour, tetapi tidak berpengaruh pada mutu sensori rasa dan kekentalan. Kesimpulan: Produk susu terbaik adalah susu kecambah kacang tolo dengan lama perkecambahan 12 jam, mengandung 4,67 mg GAE/g fenolik dan 33% protein. |
| Abtrak (Bhs. Inggris) | Background: Hyperglycemia status in diabetes mellitus patient can be improved by product which rich in antioxidant phenolic and protein Cowpeas contains phenolic and protein, which exerted health beneficial properties. Germination could improve nutrition and sensory properties. This study aims to determine the effect of germination time on sensory properties, phenolic, and protein content in cowpea sprouts milk. Methods: This research is a randomized block design which studied germination time of: 0 hours, 8 hours, 10 hours, and 12 hours. Phenolic and protein data were analyzed using Anova test at 95% confident level continued with DMRT at 5% level if there is a significant difference. Sensory results were analyzed using Friedman test followed by Multiple Comparison test at 5% level. Effectiveness index were used to determine the best product. Results: Germination time significantly (p<0,05) increased phenolic and protein content, improved cowpea milk colour, and reduced beany flavour but had no effect on hedonic quality in taste and viscosity. Conclusion: The best sprout milk product was cowpea sprouts milk with 12 hours of germination time, which yield 4,67 mg GAE/g phenolic and 33% protein as the result. |
| Kata kunci | Lama Perkecambahan, Fenolik, Protein, Sensori, Susu Kecambah Kacang Tolo |
| Pembimbing 1 | Prof. Dr. Ir. Hery Winarsi, MS |
| Pembimbing 2 | Gumintang Ratna Ramadhan, S.TP.,M.Si |
| Pembimbing 3 | |
| Tahun | 2021 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2021-08-27 16:46:52.168284 |