Artikel Ilmiah : A1F022014 a.n. FHIKA DYAN KARTIKA
| NIM | A1F022014 |
|---|---|
| Namamhs | FHIKA DYAN KARTIKA |
| Judul Artikel | Pengaruh pH Larutan Perendam terhadap Karakteristik Mutu Tepung Kedelai Germinasi Varietas Grobogan dan Mallika |
| Abstrak (Bhs. Indonesia) | Tepung kedelai germinasi merupakan produk yang dikembangkan sebagai subtitusi tepung gluten free dengan kadar protein tinggi. Perendaman merupakan salah satu pre-treatment yang kerap dilakukan dalam pengolahan tepung untuk meningkatkan sifat fungsionalitas dan kualitas gizi tepung. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan varietas kedelai, pH larutan perendam, serta menentukan kombinasi perlakuan antara varietas kedelai dan nilai pH larutan perendam yang menghasilkan tepung kedelai dengan karakteristik fisik, kimia, dan daya cerna protein terbaik, serta membandingkan kualitas tepung kedelai germinasi terbaik dengan tepung kedelai non-germinasi. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor, yaitu varietas kedelai (Grobogan dan Mallika) serta pH larutan perendam (tidak direndam, pH 4, pH 5, pH 7, pH 8, dan pH 9) dengan tiga ulangan. Parameter yang diamati dalam seleksi tepung meliputi mutu fisik (rendemen, kelarutan, dan densitas kamba) dan kimia (kadar air dan protein terlarut). Karakterisasi perlakuan terbaik dilakukan dengan menilai daya cerna protein in vitro, analisis antioksidan IC50, analisis proksimat (kadar abu, protein total, lemak total, dan karbohidrat total), analisis derajat warna (L*, a*, dan b*), dan profil amilografi pati (RVA). Data dianalisis menggunakan ANOVA pada taraf 5%, dilanjutkan DMRT, indeks efektivitas De Garmo dan T-test. Hasil penelitian menunjukkan bahwa varietas kedelai berpengaruh terhadap rendemen tepung germinasi, dengan K2 (35,42%) menghasilkan rendemen lebih tinggi dibandingkan K1 (33,33%). Berdasarkan uji indeks efektivitas, kombinasi perlakuan terbaik adalah P2K1 (kedelai Grobogan, pH ±4) dan P3K2 (kedelai Malika, pH ±5). Pada tepung kedelai germinasi P2K1 pre-treatment perendaman meningkatkan nilai daya cerna protein (24,14%). Namun, menurunkan kadar abu (3,97%), dan rendemen (33,33%). Sedangkan pada P3K2, pre-treatment perendaman meningkatkan kadar protein (34.17%). Namun, menurunkan nilai daya cerna protein (14.95%) dibandingkan dengan tepung kedelai non-germinasi. |
| Abtrak (Bhs. Inggris) | Germinated soybean flour is a product developed as a high-protein substitute for gluten-free flour. Soaking is one of the pre-treatments commonly used in flour processing to improve the functional properties and nutritional quality of the flour. This study aimed to determine the effects of different soybean varieties and soaking solution pH, as well as to identify the optimal treatment combination of soybean variety and soaking solution pH that produces soybean flour with the best physical, chemical, and protein digestibility characteristics, and to compare the quality of the best germinated soybean flour with that of non-germinated soybean flour. The study employed a factorial Randomized Complete Block Design (RCBD) with two factors, namely soybean variety (Grobogan and Mallika) and soaking solution pH (unsoaked, pH 4, pH 5, pH 7, pH 8, and pH 9) with three replications. The parameters observed in flour selection included physical quality (yield, solubility, and bulk density) and chemical quality (moisture content and soluble protein). Characterization of the best treatment was conducted by assessing in vitro protein digestibility, IC50 antioxidant analysis, proximate analysis (ash content, total protein, total fat, and total carbohydrates), color degree analysis (L*, a*, and b*), and starch amylography profile (RVA). Data were analyzed using ANOVA at a 5% significance level, followed by DMRT, De Garmo effectiveness index, and T-test. The results of the study indicate that soybean variety affects the germination flour yield, with K2 (35.42%) yielding a higher yield than K1 (33.33%). Based on the effectiveness index test, the best treatment combinations were P2K1 (Grobogan soybeans, pH ±4) and P3K2 (Malika soybeans, pH ±5). In P2K1, the soaking pre-treatment increased protein digestibility (24.14%), but decreased the ash content (3.97%), and yield (33.33%). Meanwhile, in P3K2, the soaking pretreatment increased the protein content (34.17%) but decreased the protein digestibility (14.95%) compared to non-germinated soybean flour. |
| Kata kunci | Varietas, kedelai, pH larutan, pre-treatment |
| Pembimbing 1 | Dr. Mustaufik, SP., MP. |
| Pembimbing 2 | Dr. Pepita Haryanti, S.TP., M.Sc. |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 118 |
| Tgl. Entri | 2026-08-27 16:06:58.086235 |