PENENTUAN PROTEIN EFFICIENCY RATIO (PER) TEPUNG KORO PEDANG (Canavalia ensiformis) PUTIH SECARA IN VIVO MENGGUNAKAN TIKUS SPRAGUE-DAWLEY JANTAN LEPAS SAPIH

CITRA BONITA PERMATASARI, Prof. Dr. Ir. Agnes Murdiati, MS

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Koro pedang putih merupakan polong-polongan yang banyak dibudidayakan di Indonesia. Dengan produktivitas tinggi, 5-7 ton/ha, saat ini koro pedang putih mulai banyak digunakan sebagai sumber protein nabati. Namun, belum diketahui kualitas protein koro pedang putih dalam pertumbuhan tubuh yaitu nilai Protein Efficiency Ratio (PER). Tujuan penelitian ini adalah menentukan PER tepung koro pedang putih secara in vivo menggunakan tikus Sprague-Dawley jantan lepas sapih. Penelitian ini terdiri atas dua tahap yaitu penyiapan tepung koro pedang putih dan pengujian PER. Tepung koro pedang putih dibuat dengan dua variasi yaitu tepung koro pedang putih mentah dan tepung koro pedang putih dengan perlakuan pendahuluan blanching 10 menit dan perendaman berulang 48 jam. Analisa yang dilakukan yaitu analisa kimia meliputi kadar air, protein, lemak, abu, dan karbohidrat by difference. Uji PER dilakukan menggunakan 18 ekor tikus Sprague-Dawley jantan yang dibagi menjadi tiga kelompok yaitu kelompok standar, kelompok pakan tepung mentah, dan kelompok pakan tepung perlakuan. Uji PER dilakukan selama 28 hari dengan penimbangan berat badan hewan coba setiap tiga hari. Hasil penelitian menunjukkan kadar air, protein, lemak, abu, dan karbohidrat tepung koro pedang putih mentah secara berurutan yaitu 9,25% wb; 26,96% db; 4,00% db; 3,23% db; dan 65,81% db sedangkan kadar air, protein, lemak, abu, dan karbohidrat tepung koro pedang putih perlakuan yaitu 7,00% wb; 23,07% db; 3,92% db; 0,98% db; dan 72,03% db. Berdasarkan hasil uji PER didapatkan nilai PER standar (kasein), tepung koro pedang putih mentah dan tepung koro pedang putih perlakuan secara berurutan yaitu 2,36; -0,01; dan 0,34.

Jack bean is a legume cultivated in Indonesia. By high productivity, 5-7 ton/ha, jack bean is used as source of plant proteins. However, the Protein Efficiency Ratio (PER) of jack bean has not been studied yet. The purpose of this study was to determine PER value of jack bean flour using male Sprague-Dawley post-weaning rats. This study consisted of two stages, flour preparation and in vivo determination of jack bean flour. Jack bean flour was made by two variations, raw jack bean flour and jack bean flour which pre-treated by 10 minutes blanching and 48 hours repeated soaking in water. Proximate content of jack bean flour was investigated. PER determination was conducted by using 18 post-weaning male Sprague-Dawley rats which were grouped in to three groups: standard, raw jack bean flour based, and pre-treated jack bean flour feed groups. PER determination was conducted for 28 days and body weight of experimental rats was measured every three days. The result showed moisture content, protein content, fat content, ash content, and carbohydrate by difference content of raw jack bean flour were 9,25% wb; 26,96% db; 4,00% db; 3,23% db; dan 65,81% db respectively, meanwhile moisture content, protein content, fat content, ash content, and carbohydrate by difference content of pre-treated jack bean flour were 7,00% wb; 23,07% db; 3,92% db; 0,98% db; dan 72,03% db respectively. PER value of standard (casein) was 2.36, meanwhile PER value of raw jack bean flour and pre-treated jack bean flour were -0.01 and 0.34, respectively.

Kata Kunci : Koro Pedang, Protein, Protein Efficiency Ratio (PER)