PENGUJIAN KANDUNGAN NUTRISI PROTEIN PADA BUBUR JAGUNG LOKAL MADURA
Abstract
Puree was a liquid food as a source of carbohydrates that was often consumed by the people of Indonesia. Puree had a soft texture so it was easily digested by toddlers, children and adults. Puree is not only made from rice but can be made from corn and beans. Corn was one of the cereal crops as an energy source and a commodity that had the potential to be used as a basic ingredient for puree. However, the protein content in corn was quite low, so it was necessary to add protein sources such as Bambara beans and soybeans. Bambara beans and soybeans were types of beans that have a high protein content so that they became important ingredients for food products. The purpose of this study was to determine the protein content of puree made from corn, bambara beans and soybeans and to determine the effect of the composition of corn, bambara beans and soybeans on the protein content of puree. This study began by heating corn juice, bambara bean juice and soybean juice at 85°C for 20 minutes. The resulting slurry was continued on protein testing using the Kjeldahl method. The distillation results of samples accommodated in erlenmeyer as much as 100 mL were titrated with 0.02 HCl. Based on the test results of samples with a composition of 60 g corn, 25 g bambara beans and 15 g soybeans had 12.8% protein content, samples with a composition of 60 g corn, 30 g bambara beans and 10 g soybeans had 11.1% protein content. This showed that samples with a composition of 60:25:15 have a higher protein content compared to samples with a composition of 60:30:10 because the composition of soybeans was getting lower.
Puree was a liquid food as a source of carbohydrates that was often consumed by the people of Indonesia. Puree had a soft texture so it was easily digested by toddlers, children and adults. Puree is not only made from rice but can be made from corn and beans. Corn was one of the cereal crops as an energy source and a commodity that had the potential to be used as a basic ingredient for puree. However, the protein content in corn was quite low, so it was necessary to add protein sources such as Bambara beans and soybeans. Bambara beans and soybeans were types of beans that have a high protein content so that they became important ingredients for food products. The purpose of this study was to determine the protein content of puree made from corn, bambara beans and soybeans and to determine the effect of the composition of corn, bambara beans and soybeans on the protein content of puree. This study began by heating corn juice, bambara bean juice and soybean juice at 85°C for 20 minutes. The resulting slurry was continued on protein testing using the Kjeldahl method. The distillation results of samples accommodated in erlenmeyer as much as 100 mL were titrated with 0.02 HCl. Based on the test results of samples with a composition of 60 g corn, 25 g bambara beans and 15 g soybeans had 12.8% protein content, samples with a composition of 60 g corn, 30 g bambara beans and 10 g soybeans had 11.1% protein content. This showed that samples with a composition of 60:25:15 have a higher protein content compared to samples with a composition of 60:30:10 because the composition of soybeans was getting lower.
References
Estiasih, T., Ahmadi, K., Ginting, E., dan Kurniawati, D. (2013). Operasi Rendemen Ekstraksi Lesitin dari Minyak Kedelai Varietas Anjasmora dengan Water Degumming. Jurnal Teknologi Dan Industri Pangan, 24(1), 97–104. https://doi.org/10.6066/jtip.2013.24.1.97
Farida, S. N., Ishartani, D., dan Affandi, D. R. (2016). Kajian Sifat Fisik, Kimia dan Sensoris Bubur Bayi Instan Berbahan Dasar Tepung Tempe Koro Glinding (Phaseolus lunatus), Tepung Beras Merah (Oryza nivara) dan Tepung Labu Kuning (Cucurbita moschata). Jurnal Teknosains Pangan, 5(4), 32–39.
Ibrahim, Z., Ahmad, L., dan Une, S. (2019). Karakterisasi Profil Mutu Bubur Jagung Terfortifikasi Daun Kersen Dan Mutu Fisik Setelah Diinstanisasi. Jambura Journal of Food Technology, 3(1), 13–31.
Lombu, W. K., Wisaniyasa, N. W., dan Wiadnyani, A. S. (2018). Perbedaan Karakteristik Kimia Dan Daya Cerna Pati Tepung Jagung Dan Tepung Kecambah Jagung (Zea mays L.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 7(1), 43. https://doi.org/10.24843/itepa.2018.v07.i01.p05
Mazahib, A. M., Nuha, M. O., Salawa, I. S., dan Babiker, E. E. (2013). Some nutritional attributes of bambara groundnut as influenced by domestic processing. International Food Research Journal, 20(3), 1165–1171.
Musyawaroh, Dewi, kartika R., dan Minah, N. F. (2020). Penentuan Kadar Protein Pada Spirulina Platensis Menggunakan Metode Lowry Dan Kjeldah. Jurnal Teknik Kimia, 15(1), 40–46.
Normilawati, Fadlilaturrahmah, Hadi, S., dan Normaidah. (2019). Penetapan Kadar Air dan Kadar Protein pada Biskuit yang Beredar di Pasar Banjarbaru. Jurnal Ilmu Farmasi, 10(2), 51–55.
Nurbaya, S., Supartiningsih, dan Hafizullah, A. (2020). Penentuan Kadar Protein Pada Susu Kedelai (Glycinemax L. Merril) Dengan Menggunakan Metode Kjeldahl. Farmanesia, 7(2), 1–5.
Nurrahman. (2015). Evaluasi Komposisi Zat Gizi dan Senyawa Antioksidan Kedelai Hitam dan Kedelai Kuning. Jurnal Aplikasi Teknologi Pangan, 04(03), 89–93. https://doi.org/10.17728/jatp.2015.17
Palijama, S., Breemer, R., dan Topurmera, M. (2020). Karakteristik Kimia dan Fisik Bubur Instan Berbahan Dasar Tepung Jagung Pulut dan Tepung Kacang Merah. AGRITEKNO: Jurnal Teknologi Pertanian, 9(1), 20–27. https://doi.org/10.30598/jagritekno.2020.9.1.20
Prasetio, P. O., Puspita, I. D., dan Fatmawati, I. (2021). Kadar Serat Pangan dan Sifat Organoleptik Crackers Bekatul Jagung dengan Penambahan Tepung Kacang Bambara. Jurnal Teknologi Pangan Dan Gizi, 20(2), 130–138. http://jurnal.wima.ac.id/index.php/JTPG/article/view/3191
Sobari, E., dan Wicaksana, N. (2017). Karakterisasi Genetik dan Kekerabatan Genotip Kacang Bambara (Vigna Subterrania L.) Lokal Jawa Barat. Jurnal Agro, 4(2), 90–96.
Suwanprasert, J., Toojinda, T., Srinives, P., dan Chanprame, S. (2006). Hybridization technique for bambara groundnut. Breeding Science, 56(2), 125–129. https://doi.org/10.1270/jsbbs.56.125
Yudiono, K. (2020). Peningkatan Daya Saing Kedelai Lokal Terhadap Kedelai Impor Sebagai Bahan Baku Tempe Melalui Pemetaan Fisiko-Kimia. Agrointek, 14(1), 57–66.
This work is licensed under a Creative Commons Attribution 4.0 International License.
