Ketersediaan Fe In Vitro dan Pola Adsorpsi pada Kombinasi Derajat Keasaman dan Lama Perebusan Kacang Panjang
ABSTRACT: The aim of the study
is to find iron availability and binding pattern by dietary fiber macromolecule
on combination of acidity and length of boiling time, through Kads and Keff,
boiling procees at the level of pH 4 and 7 with boiling time at 0 (raw), 5, 15,
and 25 minutes. Iron availability and adsorption pattern were analyzed through
Miller's in-vitro and Langmuir-Scatchard graph methods. The results of the
study showed: (1) the highest iron availability occurs at raw-pH4 treatment;
(2) decreasing pH and increasing boiling time decrease Kads,Keff, percent iron
bound, and increase iron availability; (3) iron binding pattern by dietary
fiber macromolecules through formation of complex compound was more prominent
than physical adsorption, involving two types of specific binding sites, one of
which showed a higher affinity.
Penulis: Leny Yuanita
Kode Jurnal: jpkimiadd050045
