Pengaruh Lama Pengecambahan terhadap Kandungan -Tokoferol dan Senyawa Proksimat Kecambah Kacang Hijau (Phaseolus radiatus L.)

https://doi.org/10.22146/agritech.9850

Sri Anggrahini(1*)

(1) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Yogyakarta 55281
(*) Corresponding Author

Abstract


The objective of the research was to study the effect of germinating time on the a-tocopherol production and the change of lipid, protein, ash, and carbohydrate contents of the mung bean sprout. The germination was conducted during 0, 12, 24, 36 and 48 hours. The result showed that a-tocopherol were produced on the mung bean sprout after  36 hours and 48 hours incubation and a-tocopherol content were 0,21 µg/g and 0,53 mg/g mung bean sprout, respectively. Protein, ash and carbohydrate contents did not show significant change, but water and lipid contents showed significant change during germination time.

ABSTRAK

Tujuan penelitian adalah mengetahui pengaruh lama perkecambahan terhadap produksi a-tokoferol dan perubahan kandungan lemak, protein, abu dan karbohidrat kecambah kacang hijau. Proses perkecambahan dilakukan selama 0, 12, 24, 36 dan 48 jam. Hasil penelitian menunjukkan bahwa a-tokoferol diproduksi waktu inkubasi selama 36 dan 48 jam dengan kandungan a-tokoferol masing-masing 0,21 μg/g kecambah kacang hijau dan 0,53 μg/g kecambah kacang hijau. Kandungan protein, abu dan karbohidrat tidak berubah secara nyata selama proses perkecambahan, tetapi kandungan air dan lemak berubah secara nyata.


Keywords


Mung bean sprout; germination; α-tocopherol

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DOI: https://doi.org/10.22146/agritech.9850

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