Pengaruh Metode Pengolahan terhadap Karakteristik Fisik, Kandungan Gizi, dan Mutu Protein Kacang Gude (Cajanus cajan)

Abstract

Kacang gude berpotensi sebagai pangan sumber protein nabati. Penelitian ini bertujuan menganalisis pengaruh metode pengolahan terhadap karakteristik fisik, kandungan gizi, dan mutu protein kacang gude. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga perlakuan yaitu G1 (rendam), G2 (rendam-rebus), G3 (rendam-kukus) dan satu sampel kontrol (G0) pada dua kali ulangan. Analisis yang dilakukan diantaranya karakteristik fisik, analisis kandungan gizi, analisis daya cerna protein, analisis komposisi asam amino, skor asam amino, dan analisis Protein Digestibility Correct Amino Acid Score (PDCAAS). Metode pengolahan rendam, rendam-rebus, dan rendam-kukus berpengaruh nyata terhadap karakteristik fisik, kandungan gizi, dan mutu protein kacang gude (p<0,05). Daya cerna protein tertinggi diperoleh kacang gude yang diolah rendam-kukus (G3) yaitu sebesar 92,12%. Kacang gude yang diolah rendam-kukus mengandung histidin sebesar 0,59%, isoleusi sebesar 0,78%, leusin sebesar 1,07%, valin sebesar 1,56%, metionin sebesar 0,56%, sistein sebesar 0,45%, fenilalanin sebesar 0,74%, dan tirosin sebesar 0,55%. Kacang gude yang diolah rendam-kukus memiliki skor asam amino 54,69% dan PDCAAS 50,39%. Mutu protein % kacang gude yang diolah rendam-kukus tergolong berkualitas cukup baik.

Pigeon peas have the potential to be a food source of vegetable protein. This research aims to analyze the effect of processing methods on the physical characteristics, nutritional content, and protein quality of pigeon peas. The experimental design used was a completely randomized design with three treatments, namely G1 (soak), G2 (soak-boil), G3 (soak-steam) and one control sample (G0) in two replications. The analyzes carried out include physical characteristics, nutritional content analysis, protein digestibility analysis, amino acid composition analysis, amino acid score analysis, and Protein Digestibility Correct Amino Acid Score (PDCAAS) analysis. The processing methods of soaking, soaking-boiling, and soaking-steaming had a significant effect on the physical characteristics, nutritional content, and protein quality of pigeon peas (p<0.05). The highest protein digestibility was obtained from pigeon peas that had been soaked and steamed (G3), namely 92.12%. Pigeon peas that have been soaked and steamed contain 0.59% histidine, 0.78% isoleucine, 1.07% leucine, 1.56% valine, 0.56% methionine, 0.45% cysteine, 0.74% phenylalanine, and 0.55% tyrosine. Pigeon peas that have been soaked-steamed have an amino acid score of 54.69% and PDCAAS 50.39%. The protein quality of pigeon peas that have been soaked and steamed is quite good quality.