Artikel Ilmiah : A1F020038 a.n. EMI LUSIANA PUSPITANINGTYAS
| NIM | A1F020038 |
|---|---|
| Namamhs | EMI LUSIANA PUSPITANINGTYAS |
| Judul Artikel | Optimasi Tepung Kecambah Kacang Tunggak Terfermentasi Kapang Monascus purpureus F147 dengan Menggunakan Response Surface Methodology |
| Abstrak (Bhs. Indonesia) | Kacang tunggak (Vigna Unguiculata L.) merupakan leguminosa yang banyak tumbuh di Indonesia dan memiliki keunggulan tinggi kadar protein kedua setelah kacang hijau pada leguminosa. Perkecambahan dan fermentasi merupakan salah satu cara untuk meningkatkan kadar protein dan total fenol, fermentasi dapat menggunakan Monascus Purpureus F147. Response Surface Methodology (RSM) digunakan dalam penelitian ini untuk optimasi. Penelitian ini bertujuan untuk : (1) Mengetahui pengaruh lama waktu perkecambahan, konsentrasi jamur Monascus Purpureus F147, dan lama waktu fermentasi terhadap nilai protein dan antioksidan (total fenol) dari tepung kecambah kacang tunggak terfermentasi; (2) Mengetahui kondisi optimum kacang tunggak berdasarkan waktu perkecambahan, konsentrasi jamur Monascus Purpureus F147 dan lama fermentasi yang ditinjau dari analisa protein dan antioksidan (total fenol) dari tepung kecambah kacang tunggak terfermentasi; (3) Mengetahui karakteristik fisikokimia terbaik dan sensoris tepung kecambah kacang tunggak terfermentasi Monascus Purpureus F147. Penelitian dilaksanakan di Laboratorium Pusat Riset Teknologi dan Proses Pangan BRIN Gunungkidul, Daerah Istimewa Yogyakarta. Penelitian ini dilaksanakan dari bulan Agustus 2023 sampai Juli 2024. Metode yang digunakan dalam penelitian ini adalah Box-Behnken pada Response Surface Methodology untuk mengetahui optimasi proses dalam pembuatan tepung kecambah kacang tunggak terfermentasi kapang Monascus Purpureus F147 dengan respon protein total dan respon total fenol. Hasil perlakuan optimal yang diperoleh kemudian diverifikasi dan divalidasi, kemudian dilakukan karakterisasi sifat kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat), asam fitat, aktivitas antioksidan (DPPH), total fenol, warna, serta sensoris meliputi warna, tekstur, aroma germinasi, dan aroma fermentasi. Optimasi yang dilakuan menghasilkan rekomendasi waktu kecambah 48 jam, konsentrasi jamur 0 g, dan lama fermentasi 6 hari, serta hasil validasi dari perlakuan optimum verifikasi menunjukkan nilai protein sebesar 26,67% dan total fenol optimasi sebesar 46,58 mg GAE/g ekstrak. Hasil karakterisasi yang didapatkan yaitu kadar air 10,69%wb, kadar abu 3,63%db, kadar protein 26,67±0,01%, kadar lemak 0,96%db, kadar karbohidrat 58,05%, kadar total fenol 46,58 mg GAE/g ekstrak, kadar DPPH 13,45 mgTE/g sampel, kadar asam fitat 262,44±0,06 mg phytic acid/g sampel serta warna lightness (71,2) redness (5,7) yellowness (19,6). Karakteristik sensori dengan uji deskriptif metode skoring pada parameter warna mendapatkan nilai agak cokelat, tekstur mendapatkan nilai netral, aroma germinasi tidak terasa, dan aroma fermentasi tidak terasa. |
| Abtrak (Bhs. Inggris) | Cowpea (Vigna Unguiculata L.) is a legume that grows widely in Indonesia and has the advantage of having a high protein content, second only to green beans among legumes. Germination and fermentation are one way to increase protein and total phenol levels, fermentation can use Monascus Purpureus F147. Response Surface Methodology (RSM) is used in this research for optimization. This research aims to: (1) determine the effect of germination time, concentration of Monascus Purpureus F147 fungus, and fermentation time on the protein and antioxidant (total phenol) values of fermented cowpea sprout flour; (2) Knowing the optimum conditions for cowpeas based on germination time, concentration of the Monascus Purpureus F147 fungus and fermentation time in terms of protein and antioxidant analysis (total phenols) from fermented cowpea sprout flour; (3) To determine the best physicochemical and sensory characteristics of fermented cowpea sprout flour Monascus Purpureus F147. The research was carried out at the BRIN Gunungkidul Food Process and Technology Research Center Laboratory, Yogyakarta Special Region. This research was carried out from August 2023 to July 2024. The method used in this research was Box-Behnken on Response Surface Methodology to determine the optimization of the process in making cowpea sprout flour fermented by Monascus Purpureus F147 mold with total protein response and total phenol response. The optimal treatment results obtained were then verified and validated, then chemical properties were characterized (water content, ash content, fat content, protein content, carbohydrate content), phytic acid, antioxidant activity (DPPH), total phenol, color, and sensory including color. , texture, germination aroma, and fermentation aroma. The optimization carried out resulted in a recommendation for a germination time of 48 hours, a fungal concentration of 0 g, and a fermentation time of 6 days, as well as validation results from the optimum verification treatment showing a protein value of 26.67% and an optimized total phenol of 46.58 mg GAE/g extract. The characterization results obtained were water content 10.69%wb, ash content 3.63%db, protein content 26.67±0.01%, fat content 0.96%db, carbohydrate content 58.05%, total phenol content 46.58 mg GAE/g extract, DPPH content 13.45 mgTE/g sample, phytic acid content 262.44±0.06 mg phytic acid/g sample as well as lightness (71.2) redness (5.7) yellowness (19.6). Sensory characteristics using the descriptive test scoring method on color parameters get a slightly brown value, the texture gets a neutral value, the germination aroma is not felt, and the fermentation aroma is not felt. |
| Kata kunci | Kacang Tunggak, Perkecambahan, Fermentasi, Monascus purpureus F147, Response Surface Methodology |
| Pembimbing 1 | Dr. Pepita Haryanti, S.TP, M.Sc |
| Pembimbing 2 | Woro Setiaboma, S.TP., M.Sc |
| Pembimbing 3 | |
| Tahun | 2024 |
| Jumlah Halaman | 95 |
| Tgl. Entri | 2024-11-21 07:41:37.516818 |