Kandungan Antinutrisi, Nutrien, dan Sifat Fisik Kacang Koro Pedang Hasil Perendaman Asam Sitrat secara Anaerob sebagai Bahan Pakan

Abstract

Kacang koro pedang (Canavalia ensiformis) berpotensi sebagai sumber protein lokal bahan pakan, tetapi pemanfaatannya dibatasi oleh kandungan antinutrisi. Penelitian bertujuan menganalisis perubahan lama perendaman dalam larutan asam sitrat 1% terhadap antinutrisi, kandungan nutrien, dan sifat fisik tepung kacang koro pedang. Penelitian menggunakan rancangan acak lengkap dengan empat perlakuan, yaitu P0 (air mineral 24 jam), P1 (asam sitrat 1% 12 jam), P2 (asam sitrat 1% 24 jam), dan P3 (asam sitrat 1% 36 jam), masing-masing lima ulangan. Data nutrien dan sifat fisik dianalisis menggunakan ANOVA dan uji Duncan, sedangkan antinutrisi dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa lama perendaman menurunkan kandungan antinutrisi pada asam fitat dan trypsin inhibitor activity, serta berpengaruh sangat nyata (P<0,01) terhadap bahan kering, protein kasar, serat kasar, kerapatan tumpukan, kerapatan pemadatan tumpukan, dan sudut tumpukan, tetapi tidak terhadap berat jenis. Simpulan penelitian ini adalah berbagai lama waktu perendaman dalam larutan asam sitrat 1% menurunkan kandungan antinutrisi serta mengubah kandungan nutrien dan sifat fisik tepung kacang koro pedang sebagai bahan pakan.

Jack bean (Canavalia ensiformis) has potential as a local protein source for feed ingredient, but its utilization is limited by antinutritional factors. This study aimed the effect of soaking duration in 1% citric acid solution on the antinutritional factors, nutrient composition, and physical properties of jack bean flour. A completely randomized design with four treatments was applied: P0 (mineral water, 24 h), P1 (1% citric acid, 12 h), P2 (1% citric acid, 24 h), and P3 (1% citric acid, 36 h), with five replications each. Nutrient composition and physical properties were analyzed using ANOVA followed by Duncan's test, while antinutritional factors were evaluated descriptively. The results showed that increasing the soaking duration reduced the antinutritional compounds, particularly phytic acid and trypsin inhibitor, and significantly affected (P<0.01) dry matter, crude protein, crude fiber, bulk density, tapped density, and angle of repose, but had no significant effect on specific gravity. In conclusion, different soaking durations in 1% citric acid solution reduced the antinutritional factors and altered the nutrient composition and physical properties of jack bean flour as a feed ingredient.