Optimasi Proses Pembuatan Bubuk (Tepung) Kedelai

Authors

  • Hertini Rani Jurusan Teknologi Pertanian Politeknik Negeri Lampung
  • Zulfahmi Zulfahmi Jurusan Teknologi Pertanian Politeknik Negeri Lampung
  • Yatim R. Widodo Jurusan Teknologi Pertanian Politeknik Negeri Lampung

DOI:

https://doi.org/10.25181/jppt.v13i3.187

Abstract

Soybean powder is processed soy products are created through several stages of
processing, such as sorting, soaking, cooking, refrigeration, drying, grinding, sieving
and, packaging.This study aimed to determine the effect of dipping time and pressing
time on the quality of soybean powdering. This research was arranged in a
randomized block design (RAK) consists of 2 factors. The first factor is a long soaking
soybeans (L1 = 0 hours; L2 = 3 hours; L3 = 6 hours, and L4 = 9 hours). The second
factor is long pressing time (P1 = 0 minutes; P2 = 5 minutes; P3 = 10 minutes, and
P4 = 15 minutes). This study consisted of 8 treatment combinations with three
replications.The results of this study, namely the process of soaking soybeans for 3
hours produces yield 72.80% degree of whiteness 53.37%. Protein content 32.86 %,
fat 25.22 % ALB 7.77%, and 4.2 % water. While soybeans pressing process for 5
minutes produces rendemen 75.29 %, 44.03 % degree of whiteness. Protein contentof
32.78%, 26.45% fat, ALB 4.67 %, and water 5:12 %.

Key words: soybean flouring, dipping, pressing condition

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References

Astawan Made. 2009. Sehat dengan hidangan Kacang Dan Biji-bjian. Penebar Swadaya, Bogor.

Koswara, Sutrisno. 1992. Teknologi Pengolahan Kedelai Menjadikan Makanan Bermutu. Penebar

Swadaya. Jakarta

Snyder H. E., Kwon T.W. 1987. Soybean Utilization. Van Reinhold Company, New York. Hertini Rani, Zulfahmi, dan Yatim R. Widodo: Optimasi Proses Pembuatan Bubuk (Tepung) Kedelai

Volume 13, Nomor 2, September 2013 196

Radiyati, Tri. 1992. Pengolahan Kedelai. BPTTG Puslitbang Fisika Terapan-LIPI. Subang.

Winarno, FG. 1997. Kimia Pangan dan Gizi. Gramedia. Jakarta.

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Published

2017-07-13

How to Cite

Rani, H., Zulfahmi, Z., & Widodo, Y. R. (2017). Optimasi Proses Pembuatan Bubuk (Tepung) Kedelai. Jurnal Penelitian Pertanian Terapan, 13(3). https://doi.org/10.25181/jppt.v13i3.187

Issue

Vol. 13 No. 3 (2013)

Section

Artikel

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