Sifat Fisiko-Kimia Dan Kandungan Serat Pangan Galur-Galur Harapan Kedelai

Abstract

ABSTRAKInformasi sifat fisiko-kimia biji kedelai diperlukan sebagai data dukung dalam deskripsi varietas unggul untuk melengkapi keunggulan varietas yang dilepas disamping keunggulan agronomisnya. Penelitian ini mengidentifikasi sifat fisiko-kimia dan kandungan serat pangan biji dari sepuluh galur harapan kedelai. Varietas unggul Anjasmoro dan Wilis yang banyak ditanam masyarakat digunakan sebagai pembanding. Biji kedelai kering selanjutnya dianalisis sifat fisik (dimensi biji, warna, bobot 100 biji, densitas kamba), kimia (proksimat), dan kandungan serat pangannya. Enam galur kedelai memiliki diameter equivalen lebih besar dari varietas pembanding. Galur G 511 H/Anjasmoro-1-6 memiliki ukuran biji terbesar (17,84 g/100 biji), lebih besar daripada varietas pembanding Anjasmoro. Kesepuluh galur kedelai berwarna kuning hingga kuning kehijauan dengan o Hue 125,76 -130,98ᵒ dan nilai Chroma 23,59 -28,38 dengan kadar air berkisar 6,74 -8,95%, kadar abu 5,53 -5,98% bk, protein 36,44 -40,55% bk, dan lemak 17,52 -21,80% bk. Tiga galur kedelai yang kadar proteinnya ≥ 40% bk, yakni G 511 H/Argom//Argom-2-1, K X IAC 100 -1004, dan K X IAC 100 -997, sesuai untuk bahan baku tahu dan isolat protein. Kandungan total serat biji kedelai berkisar antara 5,56 -8,58% dengan serat pangan larut 1,52 -3,28% dan serat pangan tak larut 3,58 -6,09%. G 511 H/Anjasmoro-1-2 merupakan galur harapan yang direkomendasikan untuk dilepas sebagai sumber serat pangan.Kata kunci: kedelai, galur harapan, sifat fisik, sifat kimia, serat pangan. Physicochemical properties of soybean seeds are needed as supporting data in descriptions of superior varieties to complement the benefits of released varieties in addition to their agronomic advantages. This study was aimed to identify the physicochemical properties and fiber content of the ten soybean promising lines. The superior varieties, Anjasmoro and Wilis, which are widely planted by the community were used as a comparison. Dry soybean seeds were analyzed for physical properties (dimension of seeds, color, weight of 100 seeds, density), chemical (proximate), and dietary fiber. Six soybean promising lines showed greater diameter equivalent than the comparison varieties. The G 511 H/Anjasmoro-1-6 promising line had the largest seed size (17.84 g/100 seeds), larger than Anjasmoro variety. Ten soybean promising lines indicated yellow to greenish-yellow seed color in which ᵒHue ranged form 125.76 to 130.98ᵒ and Chroma ranged from 23.59 to 28.38 with moisture content ranged from 6.74 -8.95%, ash content 5.53 -5.98% db, protein 36.44 -40.55% db, and fat 17.52 -21.80% db. Three soybean promising lines with ≥ 40% db of protein content, i.e. G 511 H/Argom// Argom-2-1, K X IAC 100 -1004, and K X IAC 100 -997, were suitable for both tofu and protein isolates. The total fiber content of soybean ranged from 5.56 -8.58% with soluble fiber 1.52 -3.28% and insoluble fiber 3.58 -6.09%. G 511 H/Anjasmoro-1-2 was the recommended promising line to be released as a source of dietary fiber.

Quality Evaluation of Robusta Coffee Bean from Four Superior Clones with Semi-Wet Processing in Lampung Province

“…The size of the Robusta coffee beans in dry processing was grouped into two, namely large beans that do not pass the 6.5 mm diameter sieve (Sieve No. 16) and small beans that pass the 6.5 mm diameter sieve and do not pass the 3.5 mm diameter sieve. (Sieve No.…”

“…Information on the physical and chemical properties of coffee were collected as supporting data in the description of superior varieties/ clones to complement the superiority of the varieties released in addition to their agronomic advantages [16]. The results of the analysis of the physical quality of coffee beans based on the SNI 01-2907-2008.…”

The Nata de Coco Quality Analysis for Making Fiber-Rich Instant Drink Powder

“…Komponen karbohidrat inilah yang menentukan terbentuknya serat pada SMI, dimana adanya korelasi positif antara ketebalan nata dengan pembentukan serat [32]. Tingginya kadar serat dari SMI rasa jeruk (3,2571%) menunjukkan bahwa SMI rasa jeruk lebih bagus untuk dikonsumsi oleh manusia sebagai minuman serbuk yang memiliki nilai gizi tinggi dan dapat menurunkan berat badan, memperlancar pencernaan, menurunkan kolestrol dalam darah, dan berbagai penyakit kronis lainnya [33,34].…”

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

“…Food fiber was a part of plants that cannot be digested in the small intestine but fermented in the large intestine, so it did not produce energy or calories (Lattimer and Haub, 2010;Dhingra et al, 2012). White Millet contained fiber as much as 2.20% (Singh, 2016), while soybeans were known as a source of food fiber with a total fiber of 5.56-8.58% (Ratnaningsih et al, 2017). Calorie needs per day, which is equal to 2100 kcal, could be met by consuming as many as 3-4 bars per consumption (one meal) and done three times a day.…”