KARATERISTIK TEPUNG KEDELAI DARI JENIS IMPOR DAN LOKAL (VARIETAS ANJASMORO DAN BALURAN) DENGAN PERLAKUAN PEREBUSAN DAN TANPA PEREBUSAN
ABSTRACT: Soybean is the raw
material that has a high protein. Indonesian soybean consumption per capita
increased from 8.13 kg in 1998 to 8.97 kg in 2004. Soybean flour is the
intermediete food. Soybean flour in the market was not yet known the certain
nutritional content because of different soybean varieties. Two the best Jember
varieties of soybean are Anjasmoro and Baluran. Imported soybean also has
different characteristics that will affect the characteristics of the flour.
This study used completely randomized design (CRD) with two factors: the type
of soybean (Anjamoro/A1, Baluran/A2, and Import/A3) and treatment of flouring
(Blanching/B1 and Non-Blanching/B3). The parameters observed were the
brightness, yield and chemical properties include the levels of content soluble
protein and content proximate. The results showed that the soybean flour in
blanching and non-blanching process of imported and local soybean (Anjasmoro
and Baluran) had non-significant effect on the level of yield, brightness,
protein content, fat content, moisture content and carbohydrate content, but
significant effect on the level of content soluble protein and ash content.
Penulis: Muhammad Gozalli
Kode Jurnal: jppertaniandd151051
