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

Downloads

Download data is not yet available.

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.

Downloads

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

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Lisensi Creative Commons