Widiantara, Tantan and Taufik, Yusman and Garnida, Yudi (2017) Penurunan Kandungan Sianida dan Protein Tepung Kacang Koro Pedang Dengan Variasi Air Perendam Menggunakan Metode Sirkulasi Berpengaduk (SIRUK). Seminar Nasional PATPI Lampug.
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Abstract
The utilization of jack bean (Canavalia ensiformis, L) so far still needs to be improved, one of the causes of the lack of utilization is the presence of cyanogenic glucoside content that has the potential to become a toxic substance. Flour is one of the intermediate products that can be utilized as raw material to be processed into various food products, and jack beans can be utilized to be processed into flour products previously treated for reduce the content of antinutritional substances on the jack bean flour. The purpose of this Research was to study the decrease of cyanide and protein content in the product of jack bean flour which previously in this case the jack bean seeds were treated by variation of the amount of water immersion using the stirred circulation method. The design of this research was to testing and analysis of cyanide and protein content from the raw materials for the seeds of jack beans, then the treatment of variation ratio of the amount of jack beans with immersion water, which consisted of 1: 3, 1: 4, 1: 5, 1: 6, 1: 7, 1: 8, using machine with stirred circulation and the time of processing was 4 hours using 180 rpm for rotation speed of stirred. The Main principle of the machine was to circulated immersed water and a stirrer spin to reduce the cyanide content of the sword bean. The results of raw material analysis showed showed that the content of cyanide in jack beans seed was 49.68 mg / kg for cyanide and 33.62% for protein, while the research result for cyanide content with treatment of jack beans ratio with immersion water 1; 3, 1: 4, 1: 5, 1: 6, 1: 7 and 1: 8 are respectively 17.87 ± 0.06%, 17.82 ± 0.09%, 14.86 ± 2.92%, 11.92 ± 0.05 %, 11, 86 ± 0.02%, 11.81 ± 0.02% while the protein content is 31.89 ± 1.32%, 31.22 ± 1.43%, 29.95 ± 1.78%, 28.76 ± 1.57%, 27.029 ± 2.70%, 26.27 ± 2.34% Keywords: Cyanide, Protein, Koro Beans, immersion water, Stirred Circulation
| Item Type: | Article |
|---|---|
| Subjects: | PROCEEDING |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan Kosasih |
| Date Deposited: | 13 Mar 2023 03:53 |
| Last Modified: | 13 Mar 2023 03:53 |
| URI: | http://repository.unpas.ac.id/id/eprint/62602 |
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