Kandungan Tanin dan Serat Pangan dari Tepung Kecambah Millet dan Tepung Kecambah Millet Terfermentasi
Abstract
Millet merupakan jenis serealia tinggi serat pangan dan tanin, untuk dapat diaplikasikan dalam produk pangan, tepung millet diharapkan memiliki tanin rendah dan tetap mempertahankan kandungan serat pangan, sehingga diperlukan metode pendahuluan dalam pengolahan tepung millet. Penelitian ini bertujuan untuk mengetahui kandungan serat pangan dan tanin tepung millet yang dihasilkan dari 2 metode pendahuluan. Desain eksperimental yang dipergunakan adalah uji T berpasangan dengan perlakuan i.e metode perkecambahan dan metode kecambah-fermentasi. Hasil analisis menyatakan bahwa terdapat perbedaan kandungan serat pangan dan tanin dari tepung millet metode perkecambahan dan metode kecambah-fermentai (a=0,05%). Tepung millet metode perkecambahan memiliki kandungan tanin 2,20% dan serat pangan 15,26% (bk), sedangkan tepung millet metode kecambah-fermentasi memiliki kandungan tanin 0,61% dan serat pangan 12,55% (bk)
Downloads
Download data is not yet available.
References
Abdelnour, K.M., (2001). The effect of decortications on wet-milling and starch quality of sorghum and millet grains. M.Sc. Thesis, Faculty of Agricultur:University of Khartoum, Sudan.
Abdelrahaman, S.M., H.B. ElMaki, E.E. Babiker and A.H. El Tinay, (2005). Effect of Malt Pretreatment Followed by Fermentation on Antinutritional Factors and HCl- Extractability of Minerals of Pearl Millet Cultivars. J.Food Tech, 3: 529-534.
[AOAC] Association of Official Analytical Chemist. 2006. Official Methods of Analytical of The Association of Official Analytical Chemist. Washington, DC: AOAC
Amadou, I., Gounga, M.E. and Le, G.W., 2013. Millets: Nutritional composition, some health benefits and processing-Areview. Emirates Journal of Food and Agriculture, 25(7) : 501-509
Aminah, S dan H. Wikanastri. 2012. Karakteristik Kimia Tepung Kecambah Serealia dan Kacang – Kacangan dengan Variasi Blanching. Jurnal Surya Masyarakat. 978-602-18809-0-6 : 209-217.
Dewi, IGAAS., IGA Ekawati dan IDPK Pratiwi. 2018. Pengaruh Lama Perkecambahan Millet (Panicum miliaceum) Terhadap Karakteristik Flakes. Jurnal ITEPA 7(4) : 175-183
Kindiki, M.M., A. Onyago dan F. Kyalo. 2015. Effect of processing on nutritional and sensory quality of pearl millet flour. J. Food Science and Quality Management 42: 13-19
Macfarlane S., Macfarlane G.T. & Cummings J.H., 2006. Review article: prebiotics in the gastrointestinal tract. Aliment. Pharmacol. Ther., 24, 701-714.
Maha Ali, A.M., A. H. El Tinay and A. H. Abdalla. 2003. Effect of fermentation on the in vitro protein digestibility of pearl millet. Food Chemistry, 80 (1) : 51-54.
Martin Cabrejas. 2004. Effect of fermentatition and autoclaving on dietary fiber fractions and antinutritional factors of beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry. 52:2 : 261-26
Nishitani, Y., E. Sasaki, T. Fujisawa dan R. Osawa. 2004. Genotypic analyzes of. Lactobacilli with a range of tannase activities isolated from human feces and fermented foods. Systs. Appl. Microbiology 27: 109-117
Onyago, C.A., S.O. Ochanda dan M.A. Mwasaru. 2013. Effect of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet. Journal of Food Research 2: 41-49.
Osman, M.A. 2010. Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh. Jurnal of the Saudi Society of Agricultural Sciences. 10: 1-6.
Osawa, R., K. Kuroiso, S. Goto dan A. Shimizu. 2000. Isolation of tannin-degrading Lactobacilli from humans and fermented foods. Appl. Environ Microbiol. 66 : 3093-3097
Pratiwi, IDPK dan IN Kencana Putra. 2018. Optimasi Proses Fermentasi Pada Pengolahan Proso Millet (Pannicum miliaceum (L.)) dan Pengaruhnya Terhadap Kualitas Tepung Yang Dihasilkan. Laporan Akhir Penelitian. Universitas Udayana, Bukit Jimbaran.
Rahman, I.E.A. and Osman, M.A.W., 2011. Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity. Journal of Food, Agriculture and Environment, 9(3), pp.163-166.
Schons P. F., E. F.Ries, V. Battestin dan G.A. Macedo (2012). Effect of Enzymatic Treatment on Tannins and Phytate in Millet (Panicum miliaceum ) and Its Nutritional Study in Daramola S. T. 211 rats. International Journal of Food Science & Technology, 46:1253–1258.
Abdelrahaman, S.M., H.B. ElMaki, E.E. Babiker and A.H. El Tinay, (2005). Effect of Malt Pretreatment Followed by Fermentation on Antinutritional Factors and HCl- Extractability of Minerals of Pearl Millet Cultivars. J.Food Tech, 3: 529-534.
[AOAC] Association of Official Analytical Chemist. 2006. Official Methods of Analytical of The Association of Official Analytical Chemist. Washington, DC: AOAC
Amadou, I., Gounga, M.E. and Le, G.W., 2013. Millets: Nutritional composition, some health benefits and processing-Areview. Emirates Journal of Food and Agriculture, 25(7) : 501-509
Aminah, S dan H. Wikanastri. 2012. Karakteristik Kimia Tepung Kecambah Serealia dan Kacang – Kacangan dengan Variasi Blanching. Jurnal Surya Masyarakat. 978-602-18809-0-6 : 209-217.
Dewi, IGAAS., IGA Ekawati dan IDPK Pratiwi. 2018. Pengaruh Lama Perkecambahan Millet (Panicum miliaceum) Terhadap Karakteristik Flakes. Jurnal ITEPA 7(4) : 175-183
Kindiki, M.M., A. Onyago dan F. Kyalo. 2015. Effect of processing on nutritional and sensory quality of pearl millet flour. J. Food Science and Quality Management 42: 13-19
Macfarlane S., Macfarlane G.T. & Cummings J.H., 2006. Review article: prebiotics in the gastrointestinal tract. Aliment. Pharmacol. Ther., 24, 701-714.
Maha Ali, A.M., A. H. El Tinay and A. H. Abdalla. 2003. Effect of fermentation on the in vitro protein digestibility of pearl millet. Food Chemistry, 80 (1) : 51-54.
Martin Cabrejas. 2004. Effect of fermentatition and autoclaving on dietary fiber fractions and antinutritional factors of beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry. 52:2 : 261-26
Nishitani, Y., E. Sasaki, T. Fujisawa dan R. Osawa. 2004. Genotypic analyzes of. Lactobacilli with a range of tannase activities isolated from human feces and fermented foods. Systs. Appl. Microbiology 27: 109-117
Onyago, C.A., S.O. Ochanda dan M.A. Mwasaru. 2013. Effect of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet. Journal of Food Research 2: 41-49.
Osman, M.A. 2010. Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh. Jurnal of the Saudi Society of Agricultural Sciences. 10: 1-6.
Osawa, R., K. Kuroiso, S. Goto dan A. Shimizu. 2000. Isolation of tannin-degrading Lactobacilli from humans and fermented foods. Appl. Environ Microbiol. 66 : 3093-3097
Pratiwi, IDPK dan IN Kencana Putra. 2018. Optimasi Proses Fermentasi Pada Pengolahan Proso Millet (Pannicum miliaceum (L.)) dan Pengaruhnya Terhadap Kualitas Tepung Yang Dihasilkan. Laporan Akhir Penelitian. Universitas Udayana, Bukit Jimbaran.
Rahman, I.E.A. and Osman, M.A.W., 2011. Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity. Journal of Food, Agriculture and Environment, 9(3), pp.163-166.
Schons P. F., E. F.Ries, V. Battestin dan G.A. Macedo (2012). Effect of Enzymatic Treatment on Tannins and Phytate in Millet (Panicum miliaceum ) and Its Nutritional Study in Daramola S. T. 211 rats. International Journal of Food Science & Technology, 46:1253–1258.
Published
2020-04-28
How to Cite
PRATIWI, I D.P. Kartika; SUGITHA, I Made.
Kandungan Tanin dan Serat Pangan dari Tepung Kecambah Millet dan Tepung Kecambah Millet Terfermentasi.
Jurnal Ilmiah Teknologi Pertanian Agrotechno, [S.l.], v. 5, n. 1, p. 34-38, apr. 2020.
ISSN 2548-8023.
Available at: <https://ojs.unud.ac.id/index.php/agrotechno/article/view/59292>. Date accessed: 21 nov. 2024.
doi: https://doi.org/10.24843/JITPA.2020.v05.i01.p06.
Issue
Section
Articles
