Pengaruh Fase Perkecambahan Kedelai Dan Kacang Hijau Terhadap Karakteristik Fisiko-Kimia Kecambah Yang Dihasilkan
Abstract
Nitrogen merupakan nutrien utama dalam fermentasi, penggunaan nitrogen sintetis masih memiliki keterbatasan. Kecambah kacang hijau dan kedelai berpotensi sebagai sumber nitrogen alami karena mengalami perubahan biokimia selama perkecambahan. Penelitian ini bertujuan menentukan fase perkecambahan terbaik berdasarkan karakteristik fisikokimia kecambah sebagai dasar pemilihan sumber nitrogen fermentasi. Penelitian dilakukan secara eksperimental dengan mengecambahkan kacang hijau dan kedelai hingga fase biji kering, imbibisi, radikula, dan plumula, kemudian masing-masing ekstrak dianalisis terhadap nitrogen total (metode Kjeldahl), protein terlarut (metode Lowry), gula reduksi (metode Nelson–Somogyi), dan kadar abu (metode gravimetri) untuk mengevaluasi ketersediaan nutrien pada setiap fase. Hasil menunjukkan nitrogen total dan kadar abu menurun, sedangkan protein terlarut dan gula reduksi meningkat selama perkecambahan dengan kondisi optimum pada fase radikula. Secara keseluruhan, fase radikula (±24–32 jam), khususnya pada kedelai, memberikan ketersediaan nutrien paling optimal sehingga berpotensi digunakan sebagai sumber nitrogen alami alternatif pada fermentasi nata.
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Amri, A., Putri, D. E., Febryza, D., Voadi, S. D., Utami, S. P., Miran, H. A., & Rahman, M. M. (2024). The conversion of nata de coco bacterial cellulose into cellulose nanofibers using high shear mixer with eco-friendly fluid dynamics method. Teknomekanik, 7(2), 139–155. https://doi.org/10.24036/teknomekanik.v7i2.32972
AOAC. (2019). Official Methods of Analysis (21st ed.). Association of Official Analytical Chemists.
Atudorei, D., Stroe, S. G., & Codină, G. G. (2021). Impact of germination on the microstructural and physicochemical properties of different legume types. Plants, 10(3), 1–19. https://doi.org/10.3390/plants10030592
Avirasdya, R. A., Nursiwi, A., Sari, A. M., Zaman, M. Z., & Sanjaya, A. P. (2022). Kinetics study of bacterial cellulose production by Acetobacter xylinum FNCC 0001 with variation of carbon sources. E3S Web of Conferences, 344. https://doi.org/10.1051/e3sconf/202234403002
Bagarinao, N. C., King, J., Leong, S. Y., Agyei, D., Sutton, K., & Oey, I. (2024). Effect of germination on seed protein quality and secondary metabolites and potential modulation by pulsed electric field treatment. In Foods 13, (11). https://doi.org/10.3390/foods13111598
Bera, I., O’Sullivan, M., Flynn, D., & Shields, D. C. (2023). Relationship between protein digestibility and the proteolysis of legume proteins during seed germination. In Molecules 28, (7). https://doi.org/10.3390/molecules28073204
Chawla, H., Anand, P., Garg, K., Bhagat, N., Varmani, S. G., Bansal, T., McBain, A. J., & Marwah, R. G. (2023). A comprehensive review of microbial contamination in the indoor environment: sources, sampling, health risks, and mitigation strategies. In Frontiers in Public Health 11. 285393. https://doi.org/10.3389/fpubh.2023.1285393
El Hosry, L., Sok, N., Richa, R., Al Mashtoub, L., Cayot, P., & Bou-Maroun, E. (2023). Sample preparation and analytical techniques in the determination of trace elements in food: a review. Foods, 12(4). https://doi.org/10.3390/foods12040895
Gunathunga, C., Senanayake, S., Jayasinghe, M. A., Brennan, C. S., Truong, T., Marapana, U., & Chandrapala, J. (2024). Germination effects on nutritional quality: A comprehensive review of selected cereals and pulses changes. In Journal of Food Composition and Analysis 128. https://doi.org/10.1016/j.jfca.2024.106024
Guzmán-Ortiz, F. A., Peñas, E., Frias, J., Castro-Rosas, J., & Martínez-Villaluenga, C. (2024). How germination time affects protein hydrolysis of lupins during gastroduodenal digestion and generation of resistant bioactive peptides. Food Chemistry, 433. https://doi.org/10.1016/j.foodchem.2023.137343
Huang, C., Quan, X., Yin, Y., Ding, X., Yang, Z., Zhu, J., & Fang, W. (2024). Enrichment of flavonoids in short-germinated black soybeans (Glycine max l.) induced by slight acid treatment. Foods, 13(6). https://doi.org/10.3390/foods13060868
Lin, X., Song, Z., Jiang, H., Hao, Y., Hu, X., Liu, S., & Li, C. (2022). Production of bacterial cellulose in the medium with yeasts pre-fermented coconut water or with addition of selected amino acids. Foods, 11(22). https://doi.org/10.3390/foods11223627
Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193(1), 265–275.
Nazih, A., Maatougui, A., Eseghir, L., Houmy, N., Aboukhalid, K., Bazile, D., Choukri, R., Benmoumen, A., Abidi, I., & Baghour, M. (2025). Effect of germination time on the content of nutritional and bioactive compounds of chenopodium quinoa wild. seeds cultivated in eastern morocco. Polish Journal of Food and Nutrition Sciences, 75(2), 97–107. https://doi.org/10.31883/pjfns/203331
Nielsen, S. S. (2017). Food Analysis (5th ed.). Springer.
Nikbakht Nasrabadi, M., Sedaghat Doost, A., & Mezzenga, R. (2021). Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. In Food Hydrocolloids 118. https://doi.org/10.1016/j.foodhyd.2021.106789
Onwuka, Q. I., Chinma, C. E., Ezeocha, V. C., Otegbayo, B., Oyeyinka, S. A., Adebo, J. A., Wilkin, J., Bamidele, O. P., & Adebo, O. A. (2024). Short-term germinated legume flours as functional ingredients in food products. In Journal of Food Science 89, (10), 6070–6085. https://doi.org/10.1111/1750-3841.17334
Pompelli, M. F., Jarma-Orozco, A., & Rodriguez-Páez, L. A. (2023). Imbibition and germination of seeds with economic and ecological interest: physical and biochemical factors involved. Sustainability (Switzerland) , 15(6). https://doi.org/10.3390/su15065394
Wintersohle, C., Arnold, S. J., Geis, H. M., Keutgen, F., Etzbach, L., & Schweiggert-Weisz, U. (2024). Impact of short-term germination on dehulling efficiency, enzymatic activities, and chemical composition of mung bean seeds (Vigna radiata L.). Future Foods, 10. https://doi.org/10.1016/j.fufo.2024.100416
Yen, N. T. H., Hoa, P. N., Tien, N. N. T., & Hung, P. Van. (2023). Changes in Protein-Related Enzyme Activities, Concentrations of gaba and nitrogen-containing constituents of vigna radiata l. seeds germinated under different circumstances. Current Research in Nutrition and Food Science, 11(3), 1097–1106. https://doi.org/10.12944/CRNFSJ.11.3.15
Zhang, M., Wang, H., Bao, S., Peng, W., Li, X., Sun, X., & Ma, T. (2023). Using multi-criteria decision-making method to select the optimal color fixative for cloudy kiwi juice during thermal sterilization processing. LWT, 187, 115266. https://doi.org/10.1016/j.lwt.2023.115266
Published
2026-05-10
How to Cite
WAHYUNI, shinta fitri; KARSENO, Karseno; HANDAYANI, isti.
Pengaruh Fase Perkecambahan Kedelai Dan Kacang Hijau Terhadap Karakteristik Fisiko-Kimia Kecambah Yang Dihasilkan.
Journal of Agricultural and Biosystem Engineering Research, [S.l.], v. 7, n. 1, p. 1-11, may 2026.
ISSN 2776-821X.
Available at: <https://jos.unsoed.ac.id/index.php/jaber/article/view/20413>. Date accessed: 24 july 2026.
doi: https://doi.org/10.20884/1.jaber.2026.7.1.20413.
Section
Articles
