Bayu Kanetro
Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta, Jl Wates Km 10 Yogyakarta

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Pelatihan Dan Pendampingan Pengrajin Bakpia Kemusuk Dengan Rasa Baru Menggunakan Oven Gas Kanetro, Bayu; Slamet, Agus
Proceeding Seminar LPPM UMP Tahun 2014 2014: Proceeding Seminar Nasional LPPM 2014, 20 Desember 2014
Publisher : Proceeding Seminar LPPM UMP Tahun 2014

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Industri rumahtangga bakpia di Dusun Kemusuk Kidul RT 01 Argomulyo Bantul DIY belum menerapkan proses pengolahan yang baik terutama sanitasi. Hal tersebut ditunjukkan dari cara pengolahan bakpia yang masih menggunakan pan terbuka sehingga bakpia bisa terkontaminasi oleh udara sekitarnya. Industri rumahtangga bakpia di Kemusuk memperoleh oven gas yang tertutup dari kegiatan IbM ini pada 2014. Industri ini juga dilatih tentang teknik menggunakan oven gas dan pengolahan produk baru bakpia dengan  tetap memperhatikan aspek sanitasi. Hasil kegiatan IbM ini menunjukkan bahwa kelompok telah mengembangkan produk bakpia dengan cita rasa baru dengan isi bakpia labu kuning, ubi ungu, dan kacang tunggak dan mendampingi proses pembuatannya menggunakan oven gas tertutup serta menguji tingkat kesukaan produk yang dihasilkan. Kata kunci: bakpia, industri umahtangga dan oven gas
Potensi Protein Kecambah Kedelai dalam Menstimulasi Sekresi Insulin pada Pankreas Tikus Normal dan Diabetes Kanetro, Bayu; Noor, Zuheid; Sutardi, Sutardi; Indrati, Retno
Agritech Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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The objective of this investigation was to examine the potential of seed and germinated SP that were extracted at two condition precipitation, Kunitz Trypsin Inhibitor (KTI) and Bowman Birk Inhibitor (BBI) to stimulate insulin secretion of the pancreas of induced diabetic and normal rats by in vitro bioassay. Mature male Sprague Dawley (SD) rats of the in vitro bioassay were divided into two groups. They were diabetic rats that was induced by aloksan injection and normal rats (without aloksan injection). Rat was anaesthetized with ether, and the pancreas was taken out, injected by HBS solution, hydrolyzed by collagenase and then washed several times with RPMI 1640 LITE solution and Kreb Ringer bicarbonate buffer before incubation. The islets of the pancreas were incubated in Kreb buffer under seven conditions of media treatment as follows: glucose medium that was used as a reference standard (R), total protein of seed (SPT), total protein of germinated soybean (GPT), TI protein of seed (SPTI), TI protein of germinated soybean (GPTI), KTI, and BBI. After two hours of incubation, the mixture was sonicated, and centrifuged The supernatant was stored at –20 oC for determination of insulin. The insulin analysis was conducted by ELISA method. The results show that aloksan injection increased the level of blood sugar and induced diabetic rats. The media treatment altered the soluble protein profile and the insulin secretion of the islets. The germinated SP has the ability to stimulate  insulin secretion of the pancreas of  diabetic as well as normal rats. The insulin secretion of the islets in the medium of crude TI of germinated soybean (GPTI) was highest. The potential order of the insulin secretion of normal rats islets were GPTI, KTI, BBI, GPT, SPTI, SPT, and R media. While the potential order of the insulin secretion of diabetic rat islets were GPTI, GPT, SPTI, BBI, KTI, SPT, and R media. The potential of germinated SP to stimulate insulin secretion was better than ungerminated SP.ABSTRAKTujuan dari penelitian ini adalah mempelajari potensi protein biji dan kecambah kedelai (protein total dan TI), Kunitz Trypsin Inhbitor (KTI), dan Bowman Birk Inhibitor (BBI)  dalam menstimulasi sekresi insulin pada pankreas tikus normal dan diabetes melalui pengujian biologis secara in vitro. Tikus Sprague Dawley (SD) jantan yang diguna- kan dalam pengujian biologis secara in vitro dibagi menjadi dua kelompok, yaitu tikus diabetes yang disiapkan dengan cara menginduksi melalui injeksi aloksan, dan tikus normal (tanpa diinjeksi aloksan). Selanjutnya tikus dieksekusi dengan bius ether dan dilakukan pencucian beberapa kali dengan larutan RPMI 1640 LITE. Pencucian terakhir meng- gunakan buffer Kreb Ringer Bicarbonat sebelum pancreas islet yang diperoleh diinkubasi. Pancreas islet diinkubasi dalam Kreb buffer yang dicampur dengan 7 perlakuan media inkubasi yang berbeda, yaitu medium glukosa sebagai control (R), protein total biji kedelai (SPT), protein total kecambah kedelai (GPT), protein TI biji kedelai (SPTI), pro- tein TI kecambah kedelai (GPTI), KTI dan BBI. Inkubasi dilakukan selama 2 jam, kemudian disonikasi, dan sentrifu- gasi. Supernatan yang diperoleh disimpan pada suhu -20 oC untuk disiapkan dalam  analisis insulin mengggunakan metode ELISA. Hasil penelitian menunjukkan bahwa injeksi aloksan pada tikus dapat menginduksi terjadinya diabetes karena dapat meningkatkan gula darah tikus. Perlakuan media inkubasi berpengaruh terhadap kadar protein terlarut media dan kemampuannya menstimulasi islet untuk mensekresikan insulin. Protein kecambah kedelai memiliki kemam- puan menstimulasi sekresi insulin baik pada pancreas tikus normal maupun diabetes. Sekresi insulin dari islet dalam medium GPTI paling tinggi dibandingkan perlauan yang lain. Urutan potensi sekresi insulin dari pancreas tikus nor- mal, yaitu berturut-turut dari yang tertinggi GPTI, KTI, BBI, GPT, SPTI, SPT, dan R. Sedangkan pada pancreas tikus diabetes, yaitu dari yang tertinggi GPTI, GPT, SPTI, BBI, KTI, SPT, and R media. Secara umum disimpulkan bahwa potensi protein kecambah kedelai dalam menstimulasi sekresi insulin lebih baik dibandingkan protein biji kedelai.
PERBAIKAN METODE PENCAMPURAN-PEMANASAN ADONAN UNTUK MENINGKATKAN KAPASITAS PRODUKSI BAKPIA KEMUSUK Kanetro, Bayu
Proceeding Seminar LPPM UMP 2015: Buku I Bidang Ilmu Ekonomi dan Pertanian, Proceeding Seminar Nasional LPPM 2015, 26 September
Publisher : Proceeding Seminar LPPM UMP

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Kapasitas produksi perajin Bakpia Kemusuk Argomulyo Sedayu Bantul DIY belum dapat memenuhi permintaan pasar, khususnya pada saat liburan. Permasalahan ini disebabkan oleh pencampuran danpemasakan bakpia masih dikerjakan secara manual. Metode proses ini masih menggunakan pemanasan/pemasakan secara terbuka, sehingga bakpia dapat terkontaminasi dari udara disekelilingnya. Industri rumah tangga (IRT) bakpia Kemusuk mendapatkan bantuan mesin pencampur-pemasakan dari program IbM tahun 2015. Industri juga mendapatkan pelatihan metode untuk menggunakan mesin yang diberikan dan proses pembuatan bakpia yang sebaiknya bisa sesuai dengan kapasitas produksi untuk memenuhi permintaan pasar dengan sanitasi yang baik. Hasil program IbM menunjukkan bahwa 2 perajin bakpia mengapresiasi dan mengetahui materi penyuluhan tentang metode pengolahan yang sesuai kapasitas produksi dengan sanitasi yang baik. IRT dapat mengoperasikan mesin pencampur-pemasakan tertutup untuk produksi bakpia sehingga meningkatkan kapasitas produksi sesuai permintaan pasar.Kata kunci: bakpia, industri rumah tangga/perajin, kapasitas produksi, mesin pencampur-pemasakan.
KOMPOSISI PROKSIMAT DAN KANDUNGAN BAKTERI ASAM LAKTAT OYEK TERBAIK DARI PERLAKUAN PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata) BERDASARKAN TINGKAT KESUKAANNYA Proximate Composition and Lactic Acid Bacteria of The Best Oyek from The Treatment of Cowpeas Kanetro, Bayu; Luwihana, Sri
Jurnal Agritech Vol 35, No 03 (2015)
Publisher : Jurnal Agritech

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Oyek or dried growol was traditional food from Kulonprogo Yogyakarta that was made of cassava through spontaneous fermentation by soaking in water. After that, the cassava was formed, steamed, and dried. Oyek could be utilized as main food for substituting rice, but the protein of oyek was lower than rice. This research was conducted to determine the best treatment of oyek based on the preference of the oyek that were made of variation of germinated and ungerminated cowpeas flour addition (oyek treatment). This research was also to determine the proximate composition especially the increase of protein and lactic acid bacteria of the best treatment of oyek compared with oyek without cowpeas addition(control). The result of this research showed that the 30% flour of cowpeas sprout as source of protein could be added in the best oyek without altering its overall preference. The result of this research showed the chemical  composition of the best oyek compared to oyek control were significant different, esspecially protein. The protein of  the best oyekincreased 4.9 times compared to control. The lactic acid bacteria decreased for processing  growol to oyek. The lactic acid bacteria of the best oyek was higher than control, that were 3.10 x 10 1(CFU/g sampel) respectively.Keywords: Oyek, protein, lactic acid bacteria, germination, cowpea 3 and 4.0 x 10 1ABSTRAKOyek atau growol yang dikeringkan adalah makanan tradisional dari Kulonprogo Yogyakarta yang dibuat dari ubi kayu/ singkong melalui tahap fermentasi secara spontan dengan cara perendaman dalam air, selanjutnya dicetak, dikukus menjadi growol dan dikeringkan. Oyek dapat dimanfaatkan sebagai pangan pokok alternatif pengganti beras, namunkadar proteinnya lebih rendah daripada beras. Penelitian ini bertujuan untuk menentukan oyek perlakuan terbaik yang dibuat dengan variasi penambahan tepung kacang tunggak yang dikecambahkan dan tidak dikecambahkan berdasarkan tingkat kesukaannya. Selain itu, penelitian ini ditujukan untuk menentukan komposisi kimia proksimat khususnyapeningkatan kadar protein dan kandungan bakteri asam laktat (BAL) oyek terbaik dengan penambahan kacang tunggak dibandingkan oyek tanpa penambahan kacang tunggak (kontrol). Hasil penelitian menunjukkan bahwa oyek terbaik yang diterima panelis dan tingkat kesukaannya tidak berbeda nyata dengan kontrol yaitu oyek dengan penambahan tepung kacang tunggak yang dikecambahkan sebesar 30%. Kadar protein oyek tersebut meningkat 4,9 kali terhadap kontrol. Kandungan bakteri asam laktat menurun selama pengolahan growol menjadi oyek. Kandungan bakteri asamlaktat oyek tersebut lebih tinggi daripada kontrol yaitu berturut-turut 3,10 x 103 dan 4,0 x 101 (CFU/g sampel).Kata kunci: Oyek, protein, bakteri asam laktat, perkecambahan, kacang tunggak 
Pengaruh Berbagai Kecambah Kacang-Kacangan Lokal sebagai Bahan Dasar Meat Analog terhadap Sifat Fisik (Tekstur), Kesukaan dan Rasio Arginin/Lisin Kanetro, Bayu; Candra Dewi, Sri Hartati
Agritech Vol 33, No 1 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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The aims of this research were to determine the best of local legume sprout as raw material of meat analog, based on its texture, sensory (preference properties), and the ratio of arginine/lysine, compared to meat analog from soybean. Meat analogs were made of protein of local legumes sprout, which were velvet beans, cowpeas, and winged beans that had been germinated for 48, 36 and 24 hr respectively. The protein of velvet beans, cowpeas, and winged beans sprout for meat analog production were extracted at pH 9 and precipitated at pH 4, 5, and 5 respectively. Hence their products were analyzed the texture, the sensory properties (the hedonic scales of color, texture, odor, taste, and overall), and the ratio of arginine/lysine. The characteristics of meat analog from the legumes sprout were compared to meat analog from soybean for determination of the best legume sprout as raw material of meat analog. The result of this research showed the properties of meat analog from winged bean and cowpeas sprouts were better than velvet beans sprout. The meat analog from soybean was still better than meat analog from the local legumes sprout, especially its texture. The arginine content, that was known as hypocholesterolemic and hypoglycemic component,  of meat analog from cowpeas sprout was lower than meat analog from soybean, but its ratio of arginie/lysine was not signifi cantly different. While the ratio of arginine/lysine of meat analog from the other legumes sprout were lower than meat analog from soybean. Therefore the meat analog from cowpeas sprout was chosen as the best product and was potential as functional food especially for reducing blood cholesterol.ABSTRAKTujuan penelitian ini adalah untuk menentukan jenis kecambah kacang-kacangan lokal terbaik sebagai bahan baku kedelai berdasarkan tekstur, sifat sensoris, dan rasio arginin/lisin dibandingkan meat analog dari biji kedelai. Meat analog dibuat dari protein berbagai kecambah kacang-kacangan lokal, yaitu kacang kara benguk, tunggak, dan kecipir yang dikecambahkan berturut-turut selama 48, 36 dan 24 jam. Protein kecambah kacang kara benguk, tunggak dan kecipir untuk memproduksi meat analog diekstraksi pada pH 9, selanjutnya dipresipitasi berturut-turut pada pH 4, 5, dan 4. Produk-poduk yang diperoleh dianalisis tekstur, sifat sensoris (tingkat kesukaan terhadap warna, tekstur, bau, rasa dan keseluruhan), dan rasio arginin/lisin. Karakteristik meat analog dari berbagai kecambah kacang-kacangan lokal tersebut dibandingkan dengan meat analog dari biji kedelai untuk menentukan jenis kecambah terbaik sebagai bahan dasar meat analog. Hasil penelitian menunjukkan bahwa karakteristik meat analog kecambah kacang tunggak dan kecipir lebih baik dibandingkan meat analog dari kecambah kara benguk. Meat analog dari biji kedelai masih lebih baik daripada meat analog dari kecambah kacang-kacangan, khususnya teksturnya. Kandungan arginin yang diketahui sebagai komponen hipokolesterolemik dan hipoglisemik pada meat analog kecambah kacang tunggak ternyata lebih rendah daripada meat analog kedelai, tetapi rasio arginin/lisinnya tidak berbeda nyata. Sedangkan rasio arginin/lisin meat analog dari kecambah kacang-kacangan lainnya lebih rendah daripada meat analog dari biji kedelai. Oleh karena itu meat analog dari kecambah kacang tunggak dipilih sebagai produk terbaik dan berpotensi sebagai pangan fungsional utamanya untuk menurunkan kolesterol darah.
Perbandingan Karakteristik Kimia Trypsin Inhbibitor Biji dan Kecambah Kedelai (The Chemical Characteristics Comparison of Seed and Germinated Soybean Trypsin Inhibitor) Kanetro, Bayu; Noor, Zuheid; ., Sutardi; Indrati, Retno
Jurnal Agritech Vol 26, No 04 (2006)
Publisher : Jurnal Agritech

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This study investigated the changes in trypsin inhibitor (TI) activity, amino acid composition and protein patterns after 36 hours germination of soybeans. TI was extracted by a combination of pH precipitation and centrifugation. TI activity of seeds and germinated soybean were 1.64 and 1.68 IU/mg seeds (db) respectively. Heating of crude TI decreased heat stability of TI. The decrease of TI activity of germinated soybeans due to heating was lower than seeds. The amino acid composition and protein patterns of soybeans changed after 36 hours germination. Thr, Ala, Trp, Met and Lys decreased significantly, while Asp, Glu, Val, Phe, and Ile  increased significantly. The SDS-PAGE analysis showed that the seeds contain high-molecular weight of proteins which were degraded after 36 hours germination result in smaller molecular weight of proteins.   Key words: Chemical characteristics, germinated soybean,  trypsin inhibitor
Profil Asam Amino Penstimulasi Sekresi Insulin dalam Ekstrak Sesudah Pemisahan Protein Kecambah Kacang-Kacangan Lokal Kanetro, Bayu; Setyowati, Astuti
Agritech Vol 33, No 3 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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There are many local legumes in Indonesia that are potential to substitute soybean as functional food. Seed germination of legumes increased protease activity that could hydrolize protein, hence the extract of legumes sprout after removal of macromolecule protein contained small peptides dan free amino acids. The aims of this research were to determine the best local legume (winged bean, velvet bean, or cowpea) sprout based on its profile of amino acid for stimulation of insulin secretion such as Leucine (Leu), Arginine (Arg), Alanine (Ala), Phenylalanine (Phe), Isoleucine (Ile), and Lycine (Lys) in the extract after removal of macromolecule protein. Legume seeds were germinated, dried, and milled become the flour. The extracts of legume sprouts were prepared by mixing the flour and aquadest, centrifugated, and removed of the protein by precipitation at pH isoelectris. The extracts after removal of the macromolecule protein were analyzed for the total solid, soluble protein, and the profile of amino acid for stimulation of insulin secretion by HPLC. The result of this research showed that the extract of legumes sprout contained soluble protein and amino acid for stimulation of insulin secretion. The content of amino acids in the extract after removal of the protein of winged bean, velvet bean, cowpea sprouts and soybean seed as a control were 142,00;  206,40; 183,00; and 129,00 µg/ml for the Ala;  627,00; 1604,80; 524,00; and 422,40 µg/ml for the Arg; 136,00; 340,00; 124,20; and 119,40 µg/ml for the Phe; 122,80; 322,80; 104,60; and 100,40 µg/ml for the Ile; 190,80; 440,80; 136,40; and 168,00 µg/ml for the Leu;  340,40;  748,40; 177,00; and 256,40 µg/ml for the Lys respectively. Based on the data,  the velvet bean was chosen as the best legume due to the contain of amino acids for stimulation of insulin secretion was higher than the other legumes.ABSTRAKIndonesia memiliki kacang-kacangan lokal yang berpotensi menggatikan kedelai sebagai pangan fungsional. Perkecambahan kacang-kacangan meningkatkan aktiviyas protease yang dapat menghidrolisis protein, sehingga ekstrak kecambah kacang-kacangan sesudah pemisahan protein mengandung peptida sederhana dan asam amino bebas. Tujuan penelitian ini adalah untuk menentukan jenis kecambah kacang-kacangan lokal    ( kecipir, kara benguk, atau tunggak) terbaik berdasarkan profil asam amino penstimulasi sekresi insulin, yaitu kandungan alanin (Ala), arginin (Arg), fenilalanin (Phe), isoleusin (Ile), leusin (Leu) dan lisin (Lys).Biji kacang-kacangan dikecambahkan, dikeringkan dan digiling sehingga menjadi tepung. Ekstrak kecambah kacang-kacangan diperoleh dengan cara pencampuran tepung dan aquades, sentrifugasi dan pengendapan protein pada pH isoelektris. Ekstrak kecambah kacang-kacangan sesudah pemisahan makromolekul protein dianalisis kadar padatan total, protein terlarut dan profil asam amino penstimulai sekresi insulin menggunakan HPLC. Hasil penelitian menunjukkan bahwa ekstrak kecambah kacang-kacangan mengandung protein terlarut dan asam amino penstimulasi sekresi insulin. Kandungan asam amino tersebut dalam ekstrak kecambah kecipir, kara benguk, tunggak, dan biji kedelai sebagai kontrol berturut-turut mulai dari kadar Ala yaitu 142,00;  206,40; 183,00; dan 129,00µg/ml; kadar Arg  yaitu  627,00; 1604,80; 524,00; dan 422,40µg/ml; kadar Phe yaitu 136,00; 340,00; 124,20; dan 119,40µg/ml; kadar Ile yaitu 122,80; 322,80; 104,60; dan 100,40µg/ml; kadar Leu yaitu 190,80; 440,80; 136,40; dan 168,00µg/ml;  kadar Lys yaitu 340,40;  748,40; 177,00; dan 256,40µg/ml ekstrak. Berdasarkan data tersebut, kacang kara benguk dipilih sebagai kacang-kacangan terbaik karena kadar asam-asam amino penstimulasi sekresi insulinnya lebih tinggi dibandingkan jenis kacang-kacangan yang lain.
Karakteristik Trypsin Inhibitor dan Penjajagan Sebagai Komponen Makanan Fungsional Penderita Diabetes (IIDM) Kanetro, Bayu; Noor, Zuheid; Sutardi, Sutardi; Indrati, Retno
Agritech Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Trypsin inhibitors (TI) are substances which, when added to a mixture of a trypsin and a subtrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2-2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Brix-type (BBI) and the Kunitz-type inhibitors (KTI). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological properties, these inhibitors hold considerable promise in clinical applications in their field of medicine. At least one inhibitor in soybeans, the BM, has been shown to have clear anticarcinogenic activity in both in vitro and in vivo carcinogenic Trypsin inhbitors (TI) are substances which, when added to a mixture of a trypsin and a substrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2 –2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Birk-type (BBI) and the Kunitz-type inhibitors (K7I). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological assay systems. increasing need and awareness for functional food has motivated food scientists and industries to search functional food components and ingredients for certain target group, including functional food for diabetes. Soy TI may enhance the production of more trypsin and probably insulin as well. The dietary 77evokes pancreatic enzyme secretion by forming inactive trypsinT1 complex. As the level of trypsin goes below a threshold level, the pancreas is induced to produce more enzymes. The mediating agent between the enzymes and the pancreas is cholecystokinin (CCK), which is released from the jejunul endocrine cells when the level of trypsin in the intestine becomes depleted. CCK is intestinal hormone which stimulate insulin secretion. Ti regenerated 13-cells which indicate the beneficial effect of TI on the insulin production of the pancreas. These novel findings provide evidence to support the potential utility of TI in the treatment of type 2 diabetes (11DM/ Insulin-Independent Diabetic Mellitus). However, TI are also known as anti nutrient substances and to cause pancreatic hypertrophy.
Pengaruh Jumlah Lemak terhadap Sifat Fisik dan Kesukaan Meat Analog Protein Kecambah Kacang Tunggak (Vigna unguiculata) Yusniardi, Eri; Kanetro, Bayu; Slamet, Agus
Agritech Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material. The objective of this research was to produce meat analog that was made of protein from local cowpeas. Cowpeas seed was germinated for 12 haur that was due to increasingprotein content. The protein of cowpeas was extracted at pH 9 and precipitated at pH 4. Meat analog from the protein ofgerminated cowpeas was treated by the variation of fat additions that were 1, 2 and 3 gram per 50 gram of protein isolat.Meat analog was analyzed physical (texture and color) and sensory (hedonic test) properties. The result of this researchshowed that germination of cowpeas seed could increased protein from 11.70 % (db) to 15.81 % (db). Based on thesensory properties comparison between meat analog of soybean protein and meat analog of cowpeas protein showedthat the addition of 2 gram of fat was the best variation. The texture, deformation  and the color (redness, yellowness andblueness) of the meat analog from germinated cowpeas were 0,89 (N), 8.56 %, 4.75, 1.50, 0 respectively.ABSTRAKPada umumnya meat analog dibuat dari protein kedelai. Kacang tunggak (Vigna unguiculata) merupakan jenis kacang- kacangan yang belum banyak dimanfaatkan, oleh kerena itu dalam penelitian ini kacang tunggak diolah menjadi meat analog. Tujuan penelitian ini adalah manghasilkan meat analog protein kecambah kacang tunggak yang disukai panelis. Biji kacang tunggak dikecambahkan selama 12 jam untuk meningkatkan kadar proteinnya, selanjutya protein kacang tunggak diekstraksi pada pH 9, dan diendapkan pada pH 4. Meat analog dari protein kecambah kacang tunggak dibuat dengan variasi lemak yaitu 1,2,3 gram untuk setiap 50 gram isolate protein. Meat analog yang dihasilkan dianalisissifat fisik : meliputi warna, tekstur, aroma, rasa, dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perke-cambahan biji kacang tunggak selama 12 jam dapat meningkatkan kadar protein dari 11,70 % (db) menjadi 15,81 %(db). Berdasarkan perbandingan sifat sensoris tingkat kesukaan antara meat analog protein kecambah kacang tunggak dengan kedelai diketahui perlakuan penambahan lemak 2 gram merupakan perlakuan terbaik. Nilai tekstur kekerasan, deformasi dan warna redness, yelowness, blueness dari meat analog protein kecambah kacang tunggak berturut-turut :0,89 (N), 8,56 %, 4,75, 1,50, 0,00.
Karakteristik Beras Analog Berindeks Glisemik Rendah dari Oyek dengan Penambahan Berbagai Jenis Kacang-Kacangan Kanetro, Bayu; Pujimulyani, Dwiyati; Luwihana, Sri; Sahrah, Alimatus
Agritech Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

The aim of this research was to determine the best legumes for increasing protein of artificial rice that was made of dried growol or oyek based on physical, sensory charactersitics and glycemic index. The experiment design of this research was randomized complete design with the single factor of legumes type, that were soybean mungbean, vevet bean, and cowpeas. The first step of artificial rice processing was mixing dried oyek and legumes flour with 3:7 ratio. The next step was forming the dough into the same as rice, steaming, and drying for producing artificial rice that could be stored. The products of artificial rice were analyzed for texture, colour, and preference level of dried and steamed procuct, proximate composition of dried product, and glycemic index (IG) of steamed product. The result of this research showed that the type of legumes affected the physical and sensory characteristic of artificial rice. The best legumes for producing artificial rice was mungbean. The preference level of the best product was better than the other legumes, and the same as original rice. The proximate composition especially protein content of the best product was the same as original rice, and its IG was be categorized in low IG food product.ABSTRAK Penelitian ini bertujuan menentukan jenis kacang-kacangan yang tepat untuk meningkatkan kadar protein beras analog dari growol kering atau oyek berdasarkan sifat fisik, kimia, sensoris, dan indeks glisemik. Penelitian dilaksanakan dengan rancangan acak lengkap faktor tunggal yaitu jenis kacang-kacangan yang meliputi kacang kedelai, tunggak, koro, dan kacang hijau. Beras analog/artificial dibuat melalui tahap pembuatan adonan yang terdiri campuran tepung kacang-kacangan dan tepung oyek dengan perbandingan 3:7. Selanjutnya dibentuk menyerupai beras, dikukus, dan dikeringkan sehingga diperoleh beras analog yang dapat disimpan. Produk kering dan produk yang siap dikonsumsi (nasi analog) selanjutnya dianalisis tekstur, warna,tingkat kesukaan, dan komposisi proksimat pada beras analog, serta indeks glisemik pada nasi analog. Hasil penelitian menunjukkan bahwa jenis kacang-kacangan berpengaruh terhadap sifat fisik dan tingkat kesukaan beras maupun nasi analog. Jenis kacang-kacangan terbaik adalah kacang hijau yang memberikan tingkat kesukaan nasi analog paling baik dibandingkan jenis kacang-kacangan lainnya dan nilainya sama atau tidak berbeda nyata dengan nasi biasa. Komposisi proksimat beras analog terbaik khususnya kadar proteinnya hampir sama dengan beras biasa, dan IG-nya dikategorikan dalam bahan pangan ber-IG rendah.Kata kunci: Beras analog/artificial; ubi kayu; oyek; indeks glisemik; kacang-kacangan