PENURUNAN SENYAWA ANTINUTRISI PADA BIJI JAGUNG DENGAN BERBAGAI METODA

Authors

  • Narsih Narsih Politeknik Negeri Pontianak, Jurusan Teknologi Pertanian, Kalimantan Barat
  • Agato Agato Politeknik Negeri Pontianak, Jurusan Teknologi Pertanian, Kalimantan Barat
  • Revi Sesario Politeknik Negeri Pontianak, Jurusan Teknologi Pertanian, Kalimantan Barat

DOI:

https://doi.org/10.35891/tp.v9i1.944

Keywords:

Perendaman, perkecambahan, fermentasi, inovasi produk pangan

Abstract

This study aims to create and develop innovation of low-corn food products of anti nutritional compounds and as an effort to develop the potential areas that have not been fully processed into foodstuff products in the form of wet noodles that must be highly nutritious. This study compared three methods of lowering the anti-inflammatory immersion 24 hours, 24 hours germination and 24 hours fermentation with the focus of protein test parameters, protein digestibility, fiber, phytate and starch. The results obtained concluded that germination treatment has effectiveness in obtaining the best parameters with the following specification of protein 10,64%, protein digestibility 80,59%, fiber 1,50%, phytate 440,66 mg/g and starch 45,23% .

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Published

2018-04-11

Issue

Vol. 9 No. 1 (2018)

Section

Article

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