Prospek Pengolahan Kacang Merah (Phaseolus vulgaris L.) Dalam Bentuk Tempe Bermutu
Keywords:
daya cerna protein, kacang merah, protein terlarut, tempe
Abstract
Kacang merah (Phaseolus vulgaris L) berpotensi untuk diolah menjadi tempe. Mutu tempe dipengaruhi oleh proses pengolahan dan cara pengemasan selama proses fermentasi. Penelitian ini bertujuan untuk mengevaluasi pengaruh ketebalan kacang merah dan persen aerrasi dari kemasan terhadap mutu tempe kacang merah yang dihasilkan. Grits kacang merah 10 mesh yang telah direbus diinokulasi dengan campuran kapang Rhizopus oryzeae dan Rhizopus oligosporus, dikemas plastik dengan perlakuan ketebalan (1, 2, dan 3 cm) dan aerasi (1%, 2,5% dan 4%), dan difermentasi selama 36 jam pada suhu 30 oC untuk menghasilkan tempe. Mutu tempe dievaluasi berdasarkan parameter fisik (kekompakan, rendemen, dan warna), dan kimia (kadar protein, protein terlarut, dan daya cerna protein). Tempe yang dikemas dengan ketebalan satu cm dan aerasi satu persen memberikan mutu paling baik dibandingkan perlakuan lain, yaitu kompak, rendemen tinggi (94,7%), dan warna putih kekuningan (L=61,23; a*=2,33; b*=13,29). Tempe tersebut mengandung protein (23.75%bb), protein terlarut (25.1%), dan daya cerna protein (87,1%) yang tinggi. Namun demikian, penerimaan secara organoleptik terhadap tempe kacang merah grits ini masih belum sebaik tempe kedelai.
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References
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Susi, S. 2012. Komposisi kimia dan asam amino pada tempe kacang nagara (Vigna ungui-culata ssp. Cylindrica). Jurnal Agroscientiae 19 (1): 28-36.
Agustina, N., Waluyo, S., Warji, Tamrin. 2013. Pengaruh suhu perendaman terhadap koefisien difusi dan sifat fisik kacang merah (Phaseolus vulgaris L). Jurnal Teknik Pertanian Lampung. 2(1):35-42.
Almasyhuri, Ridwan, E., Yuniati, H., Hermana. 1999. Pengaruh fermentasi terhadap kandungan protein dan komposisi asam amino dalam singkong. Jurnal Panelitian Gizi dan Makanan. 22:55-61. DOI: 10.22435/ pgm.v0i0.1529.
Anderson, H.L., Benevenga, N.J., Harper, A.E. 1969. Effect of prior high protein intake on food intake, serine dehydratase activity and plasma amino acids of rats fed amino acids imbalanced diets. The Journal of Nutrition. 97(4): 463-474.
[AOAC] Association of Official Analytical Chemists. 2005. Official Methods of Analy-sis.18th ed. Arlington: AOAC.
Audu, S.S., Aremu, M.O. 2011. Effect of processing on chemical composition of red kidney bean (Phaseolus vulgalris L.) flour. Pakistan Journal of Nutrition. 10(11): 1069-1075. DOI: 10.3923/ pjn.2011.1069. 1075.
Bradford, M.M. 1976. A rapid and sensitive method of the quantitation of microgram quantities of protein utilizing the principle of proteindye binding. Journal of Analytical Biochemistry 76: 248-254.
[BSN]. Badan Standarisasi Nasional. 1992. SNI 3144-2009. Tempe Kedelai. Jakarta(ID): Badan Standar Nasional.
De Reu, J.C., Zwietering, M.H., Rombouts, F.M., Nout, M.J.R. 1993. Temperature control in solid substrate fermentation through discontinous rotation. Applied Microbiology and Biotechnology. 40:261-265.
[Kementan] Kementerian Pertanian. 2015. Sta-tistika Produksi Hortikultura 2014. Direktorat Jenderal Hortikultura, Kementerian Per-tanian.
Khan, M., Khan, S.S., Ahmed, Z., Tanveer, A. 2009. Production of fungal single cell protein using Rhizopus oligosporus grown on fruit waste. Biological Forum-An International Journal, 1(2):32-39.
Kovac, B., Raspor, P. 1997. The use of the mould Rhizopus oligosporus in food production. Food Technology and Biotechnology. 35(1):65-73.
Lanza, E., Hartman, T.J., Albert, P.S., Shields, R., Slattery, M., Caan, B., Paskett, E., Iber, F., Kikendall, J.W., Lance P., Daston, C., Schatzkin, A. 2006. High dry bean intake and reduced risk of advanced colorectal adenoma recurrence among participants in the polyp prevention trial. Journal of Nutrition. 136:1896-1903.
Lim, J. 2011. Hedonic scaling: A review of methods and theory. Food Quality and Preference. 22(8): 733-747. DOI: 10.1016/j. foodqual.2011.05.008
Luo, Y.W., Xie, W.H. 2013. Effect of different processing methods on certain antinu-tritional factors and protein digestibility in green and white faba bean (Vicia faba L.). CyTA - Journal of Food. 11(1): 43-49. DOI: https://doi.org/10.1080/19476337. 2012.681705.
Mohamed, R.K., Arab, E.A.A., Gibriel, A.Y., Rasmy, N.M.H., Abu-Salem, F.M. 2011. Effect of legume processing treatments individually or in combination on their phytic acid content. African Journal of Food Science and Technology. 2(2):36-46.
Munirah, W.E. 2013. Effect of Different Aeration Area and Thickness on Physico-chemical Properties of Red Kidney Beans Tempeh. [Skripsi]. Selangor (MAL): UiTM.
Pangastuti, H.A., Affandi, D.R., Ishartani, D. 2013. Karakterisasi sifat fisik dan kimia tepung kacang merah (Phaseolus vulgaris L) dengan beberapa perlakuan pendahuluan. Jurnal Teknosains Pangan. 2 (1): 20-29.
Park, J.W., Aristippos, G., Alice, H.B., Curtis, L.W., Robert, F.T. 1994. Water favor permeability on soy protein isolate film. Journal of Industrial Crops and Products. 2(1):189-195.
Purwoko, T. dan Noor, S.H. 2007. Kandungan protein kecap manis tanpa fermentasi moromi hasil fermentasi Rhizopus oryzae dan R. oligosporus. Biodiversitas. 8(2): 223-227.
Putri, B.D., Widyastuti, S., Werdiningsih, W. 2018. Tempe kacang komak dengan beberapa pembungkus yang berbeda selama fermen-tasi. Jurnal Ilmu dan Teknologi Pangan. 4(2): 343-350. DOI: http://www. profood.unram. ac.id/index. php/profood.
Radiati, A., Sumarto. 2016. Analisis sifat fisik, sifat organoleptik, dan kandungan gizi pada produk tempe dari kacang non-kedelai. Jurnal Aplikasi Teknologi Pangan. 5 (1) 2016. 16-22.
Susi, S. 2012. Komposisi kimia dan asam amino pada tempe kacang nagara (Vigna ungui-culata ssp. Cylindrica). Jurnal Agroscientiae 19 (1): 28-36.
Published
2021-01-27
How to Cite
KusnandarF., WicaksonoA. T., FirlieyantiA. S., & PurnomoE. H. (2021). Prospek Pengolahan Kacang Merah (Phaseolus vulgaris L.) Dalam Bentuk Tempe Bermutu. MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah, 15(1), 1-9. https://doi.org/10.29244/mikm.15.1.1-9
Section
Vol. 15 No. 1
