PEMANFAATAN BIJI BUNGA MATAHARI SEBAGAI BAHAN BAKU FERMENTASI TEMPE

Sri Winarti, Luqman Agung Wicaksono

Abstract

Sunflower seeds are a source of vegetable protein, in 100 g seeds contain 20.78 g protein, total lipid 51.46 g, ash content 3.02 g, carbohydrate 20.0 g and 8.6 g fiber with a total energy of 2445kj. Sunflower seeds are also a source of choline (55.1 mg) and ethanolamine (35.4 mg). Judging from the nutritional value, sunflower seeds are very potential to be developed into various processed products, including tempeh. Utilization of sunflower seeds for making tempeh can produce a new food product that is rich in protein other than soybeans so that it can reduce dependence on soybean commodities. Sunflower seeds are also rich in Vitamin E which functions as a natural antioxidant for the body. The purpose of this study was to determine the effect of differences in packaging material and fermentation time on the characteristics of the tempe produced. This study used a two-factor Complete Randomized Design, namely the type of wrapper (banana leaf, teak leaf, plastic with a hole spacing of 2cm, plastic with a hole spacing of 1cm) and a factor of 2 fermentation periods (36 and 48 hours). The data obtained were analyzed using Variance Analysis (ANOVA). If there were significant differences between treatments, further tests were carried out with DMRT (Duncan) with a level of 5%. The results showed that the best treatment was the type of teak leaf wrapping and 36 hours fermentation time, which produced tempeh with the highest consumer preference value, namely texture 3.24; taste of 4.0; 3.56 color and 3.44 aroma. Characteristics of tempeh in the treatment were a total mold of 8.66 log fcu / g; total microbes 9.41 log cfu / g; vitamin E levels 24.25 mg / 100g; dissolved protein 11.93%.

Keywords

Sunflower seeds;Tempe;wrapping;fermentation time

References

Agosin E, D. Diaz, R. Aravena, and Yanez, 1989. Chemical and Nutritional Characterization of Lupine Tempeh. Journal of Food Science, Volume S4, No.1, University of Food Science. Chile

Apriyantono, A., D. Fardiaz., N. L. Puspitasari., Sedarnawati dan S. Budiyanto. 1989. Analisa Pangan. IPB Press. Bogor.

Astuti, E. Y. 2009. Potensi Beberapa Jamur Mucor sp. dan Rhizopus sp. sebagai Sumber Minyak Sel Tunggal. (Skripsi). Universitas Gajah Mada. Yogyakarta.Badan Standarisasi Nasional. 2009. SNI-2981:2009. Minuman Susu Fermentasi. Jakarta.

Bintari, S. H., A. Dyah, V. Eka, dan R. Citra. 2008. Efek Inokulasi Bakteri Micrococcus luteus terhadap Pertumbuhan Jamur Benang dan Kandungan Isoflavon pada Proses Pengolahan Tempe. Jurnal Biosaintifika. 1:1-8.

Charalampopoulus, D. R., Wang S. S. Pandiella and C. Webb. 2002. Aplication of Cereals And Cereal Component In Functional Food: a Review international journal of microbiology.79:131-141.

Cholid, M. 2009. Pemanfaatan produk bunga matahari (Helianthus annuus L.) sebagai bahan pangan, biofuel dan nilai tambah lainnya. Info Tek Perkebunan. Pusat Penelitian dan Pengembangan Perkebunan, Bogor.

Dwinaningsih, E. A. 2010. Karakteristik Kimia dan Sensori Tempe dengan Variasi Bahan Baku Kedelai/Beras dan Penambahan Angkak serta Variasi Lama Fermentasi. (Skripsi). Universitas Sebelas Maret. Surakarta.

Fardiaz, S. 1992. Mikrobiologi Pengolahan Pangan Lanjut. Dep. Pendidikan dan Kebudayaan Direktor Jendral Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. Bogor. IPB.

Harish, K and T. Varghese. 2006. Probiotics in Human – Evidence Based Review. Di dalam: Sawitri, M E. 2011. Kajian Penggunaan Ekstrak Susu Kedelai Terhdap Kualitas Kefir Susu Kambing. Jurnal Ternak Trapika Vol. 12 No.1: 15-21.

Hidayat, N. 2009. Tahapan Proses Pembuatan Tempe. http://lecture. brawijaya. ac.id/ Nurhidayat/. Diakses 15 april 2018.

Khotimah. 2007. Karakterisasi Pertumbuhan dan Perkembangan Berbagai Varietas Bunga Matahari (Helianthus annuus L.). http://repository.ipb.ac.id/bitstream/handle/123456789/1195/A06kho_abstract.pdf;jsessionid=F32745D01EE1399993B840CD03B356BD?sequence.

Li Chen Wu, Hsiu-Wen Hsu, Yun-Chen Chen, Chih-Chung Chiu,Yu-In Lin and Annie Ho. 2005. Antioxidant and Antiproliferative Activities of Red Pitaya. Department of Applied Chemistry, National Chi-Nan University, Nomor 1University Road, Puli, Nantou, 545 Taiwan.

Onweluzo, J.C dan Nwabugwu, C.C. 2009. Fermentation of miller (Pennisetum americanum) and pigen pea (Cajanus cajan) seeds for flour production: effects on composition and selected functional properties. Pakistan Journal of Nutrition 8:737-744.

Pomeranz Y. 1991. Functional properties of food components (2nd ed), California. Academic Press, Inc.

Prior, R.L., Cao, G., Martin A., Soffic E., McEwen J., O’Brien C., Lishchner N., Ehlenfeldt M., Kalt W., Kreawer G., Mainland C.M., 1998. Antioxidan Capa-city as Influenced by Total Phenolic and Antochyanin Content, Maturity And Variety of Vaccanium Spesies, J. Agric. Food Chem. 46 (7): 2686-2693.

Sayuti, 2015. Pengaruh Bahan pembungkus dan Lama Inkubasi Terhadap Kualitas Tempe Kacang Gude Sebagai Sumber Belajar IPA. Jurnal Bioedukasi Vol 06 no 02. Universitas Muhammadiyah Metro. Lampung.

Setyani S, Siti Nurdjanah, dan Eliyana. 2017. Evaluasi Sifat Kimia dan Sensori Tempe Kedelai-Jagung dengan Berbagai Konsentrasi Ragi “RAPRIMA” dan Berbagai Formulasi. Jurnal Teknologi Industri & Hasil Pertanian Vol. 22 No.2 Jurusan Teknologi Hasil Pertanian. Fakultas Pertanian. Universitas Lampung.

Sudarmadji S, Haryono B, Suhardi. 1997. Prosedur Analisa Untuk Bahan Makanan dan Pertanian. Fakultas Teknologi Pertanian Universitas Gadjah Mada. Liberty. Yogyakarta.

Venktesh, A. and Prakash, V. 1993, “Functional properties of the total proteins of sunflower (Helianthus annus L.) seed. Effect of physical and chemical treatments”, Journal of Agricultural and Food Chemistry, Vol. 41, pp. 18-23.

Winarti, S., Harmayani, E. And Nurismanto, R. 2011. Karakteristik dan profil inilun beberapa jenis umbi uwi (Dioscorea spp). AGEITECH, 31 (4): 378-383.

Winarti, S., E. Harmayani, Y. Marsono dan Y. Pranoto. 2013. Pengaruh Foaming Pada Pengeringan Inulin Umbi Gembili (Dioscorea esculenta) terhadap karakteristik fisiko-kimia dan aktivitas prebiotik. AGRITECH, Vol.33, No.4: 424-432.

DOI

https://doi.org/10.21107/agrointek.v14i1.6315

Metrics

Refbacks

  • There are currently no refbacks.




Copyright (c) 2020 Sri Winarti, Luqman Agung Wicaksono

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.