ANALISA PENGARUH LAMA PERENDAMAN DAN PERKECAMBAHAN TERHADAP KARAKTERISTIK TEPUNG KACANG TUNGGAK (Vigna unguiculata L)

Cowpeas are a type of legume that is easy to cultivate and low in fat
compared to other beans. Cowpeas have the necessary nutritional content, but there
are anti-nutritional compounds, namely phytic acid. The presence of phytic acid
can be reduced by soaking and germination. This research aims to determine the
characteristics of cowpea flour with soaking and germination treatments and
determine the best treatment for reducing phytic acid content. This research was
conducted using the Factorial Randomized Block Design (RBD) method with two
factors, the first factor is the difference in the length of soaking time (P1 = 10 hours
and P2 = 15 hours) and the second factor is the length of germination (G1 = 1 day,
G2 = 2 days and G3 = 3 days). The results showed that there was an interaction
with carbohydrates, phytic acid, color intensity (L and a⁺), and yield. However,
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there was no interaction between soaking and germination on water content, ash
content, fat content, protein content, crude fiber, color intensity (b⁺) and total
calories. The best treatment for reducing phytic acid from this study was the P2G1
treatment from 0.000728 mg/100g to 0.00105 mg/100g. The presence of soaking
and germination treatments can affect the phytic acid in cowpea flour. The longer
the soaking and germination time, the lower the phytic acid produced.