PENGARUH LAMA PERKECAMBAHAN BIJI KACANG TUNGGAK TERHADAP NILAI GIZI TEPUNG YANG DIHASILKAN

Abstract

Abstrak: This research is aimed to determine the exact time needed by peanut seed for germinating its sprout and improving its flour nutrient values. The raw material used is Vigna unguiculata (L) Walp KT-6 small variant. The germination process is conducted in room temperature with observation interval period between 12 and 48 hours. Afterwards, it is continued by flouring process. The observation in this research covers: the value of protein invitro disgestion, sugar reduction, and water content. The gathered data are analyzed by using F test. The value of protein disgestion is ranged from 60.44% to 73.55%. The observation result shows that the highest disgestion value of its sprout is 73.55% and took place at 36 hours of submerging the sprout. The average of sugar reduction rate is ranged from 1.80% to 7.13% (Ka = 10%), while the highest reduction is 9.63% in 36 hours of submerging the sprout.