Pengaruh Penepungan, Perebusan, Perendaman Asam, Dan Fermentasi Terhadap Komposisi Kimia Kacang Merah (Phaseolus Vulgaris L.)

TL;DRAbstract

VEGA WIDYA KARISMA. The Effect of Grinding, Boiling, Acid Soaking and Fermentation Process on Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.). Supervised byFERI KUSNANDAR and ANTUNG SIMA FIRLIEYANTI. Food processing are including a several process stage, likes grinding, wet heating (boiling), dry heating (frying without oil), soaking, fermentation, etc. Food processing influences change of a chemical composition of foods, it can be increased or decreased. The aims of this research are to study the effect of processing (grinding, boiling, acid soaking, and fermentation process) to the chemical composition of red bean. Boiling, soaking, and fermentation are usually used for making tempeh. The chemical composition that is analized including moisture content, crude protein, soluble protein, amino acid content, isoflavone, antitrypsin and oligosaccharide of red bean. Overall, food processing caused the increament of moisture content, crude protein, soluble protein, amino aci

Chat with Paper

AI Agents for this Paper