PERUBAHAN KARAKTERISTIK SENYAWA GIZI, ANTI GIZI DAN KECERNAAN PROTEIN IN VITRO BIJI LAMTORO [Leucaena leucocephala (Lam.) de Wit] SELAMA PENGOVENAN DAN PENGGORENGAN

WAFI ADIZARA MUZAKKI, Dr. Ir. Supriyadi, M.Sc. ; Dr. Yunika Mayangsari, S.Si., M.Biotech.

2022 | Tesis | MAGISTER ILMU DAN TEKNOLOGI PANGAN

Biji lamtoro merupakan salah satu tanaman polong-polongan dengan kandungan protein yang tinggi. Selain itu, tingginya kandungan senyawa anti gizi yang dimiliki juga dapat mengakibatkan penurunan nilai cerna proteinnya. Sehingga perlu dilakukan pengolahan agar dapat menurunkan kandungan senyawa antigizi didalamnya. Proses pengolahan tidak hanya berpengaruh terhadap senyawa gizi dan antigizinya, tetapi juga terhadap daya cerna protein dalam tubuh. Oleh karena itu, penelitian ini bertujuan untuk mempelajari perubahan senyawa gizi, antigizi, dan nilai cerna protein biji lamtoro setelah dilakukan proses pengolahan yaitu pengovenan dan penggorengan. Ruang lingkup pengujian yaitu analisis proksimat meliputi kadar air, abu, lemak, protein, dan karbohidrat by difference. Analisis antigizi meliputi senyawa tanin, mimosin, dan asam fitat, serta analisis daya cerna protein in vitro. Hasil penelitian menunjukkan bahwa pengovenan 5 menit dan penggorengan 3 menit dapat menurunkan kandungan gizi pada biji lamtoro dengan signifikan. Kemudian pengovenan 5 menit dan penggorengan 3 menit ada biji lamtoro sudah mampu menurunkan kandungan antigizi mimosin, tanin, dan asam fitat dengan signifikan. Selain itu, pengovenan 10 menit dan penggorengan 5 menit pada biji lamtoro sudah mampu meningkatkan nilai cerna protein dengan signifikan. Hasil penelitian tersebut dapat memberikan informasi mengenai perubahan senyawa gizi, antigizi, dan daya cerna protein biji lamtoro sehingga dapat dijadikan rujukan bagi masyarakat maupun peneliti untuk dimanfaatkan hasil olahannya.

Lamtoro seed is one of the leguminous plants that contain high nutritional compounds. However, lamtoro seeds also contain high levels of antinutrients that can have a negative impact on the human body. So it needs to be processed in order to reduce the content of anti-nutritional compounds in it. The heating process at high temperatures does not only affect the nutritional and anti-nutrient compounds, but also the digestibility of protein in the body. Therefore, this study aimed to study changes in nutritional compounds, antinutrients, and protein digestibility of lamtoro seeds after conventional processing, namely oven and frying. The scope of the test is proximate analysis including water, ash, fat, protein, and carbohydrate content by different. Antinutritional analysis included tannin, mimosin, and phytic acid compounds, as well as in vitro protein digestibility analysis. The results showed that 5 minutes of oven and 3 minutes of frying could significantly reduce the nutritional content of lamtoro seeds. Then 5 minutes of oven and 3 minutes of frying with lamtoro seeds were able to significantly reduce the antinutrient content of mimosin, tannins, and phytic acid. In addition, 10 minutes of oven and 5 minutes of frying on lamtoro seeds were able to significantly increase protein digestibility. The results of this study can provide information about changes in nutritional compounds, anti-nutrients, and protein digestibility of lamtoro seeds so that they can be used as references for the community and researchers to take advantage of the processed products.

Kata Kunci : Antigizi; Kecernaan Protein; Biji Lamtoro; Proses Pengolahan