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KAJIAN VARIASI UMUR KECAMBAH DAN PERBEDAAN KONSENTRASI PANDAN WANGI TERHADAP MUTU SARI KECAMBAH KACANG TUNGGAK

Heryastuti, Erny (2018) KAJIAN VARIASI UMUR KECAMBAH DAN PERBEDAAN KONSENTRASI PANDAN WANGI TERHADAP MUTU SARI KECAMBAH KACANG TUNGGAK. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Cowpea is one type of beans - nuts that contain many nutrients, not only from the bean stumps alone, including the processed products as well. Peanut cowpea extract is one of them, besides cider nuts sprouts can be one health drink because it contains high enough antioxidant power, which isoflavon compounds contained therein is useful to reduce the risk of cancer. This study aims to determine the quality of cider bean sprouts juice products. The research was conducted using Randomized Block Design in factorial with two factors, the first factor was germination spacing, ie 24 hours; 48 hours; and 72 hours. Factor II difference of pandanus fragrance concentration, between 0%, 1%; 2%; and 3%. So there are 12 combinations of treatments and each combination is repeated 3 times. The observation parameters used included the analysis of raw materials, water content, protein, fat, total dissolved solids (°Brix), pH, antioxidant activity, and organoleptics (taste, aroma and appearance). Based on the result of the research, it is known that there is interaction between the difference of cowpea sprouts age and the difference of pandan scent concentration to water content, pH, total soluble solid, and organoleptic (flavor and aroma) of cowpea sprouts produced. Differences in the age of sprouts have a very significant effect on water content, protein, fat, total dissolved solids, pH, antioxidant and organoleptic activity (taste, aroma and appearance) of cowpea sprouts. The difference of pandan scented concentration has very significant effect on water content, total dissolved solid, pH value, antioxidant activity and organoleptic (flavor and aroma) of cowpea sprouts. Best cowpea cowl extract produced a combination of 24 hour sprout treatment and addition of 3% pandanus perfume; with a water content value of 78.37%; protein 3.20%; fat 0.52%; total of 14.32oBrix soluble solids; pH value of 6.80; antioxidant activity 46.45%; taste score 3.68 (tend to be very tasty); scent score of 3.56 (tend to be very fond); and the appearance of 3.28 (interesting), where the cowpea sprouts have fulfilled the standard of nut quality (soybean) SNI 01-3830-1995.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311038
Keywords: Cowpea sprouts, germination, cowpea, antioxidants
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 11:33
Last Modified: 21 Nov 2018 11:33
URI : http://eprints.umm.ac.id/id/eprint/40529

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