DENATURASI DAN DAYA CERNA PROTEIN PADA PROSES PENGOLAHAN LAWA BALE (MAKANAN TRADISIONAL SULAWESI SELATAN)
Abstract: The processing of
food that contains with enrich protein nutrition such as acidificating and
warming. If its processing is uncontrolled can decrease the nutritional value
such as the processing of Lawa Bale. The aim of this study were to find which
is the processing of Lawa Bale can reduce the denaturation of protein in each
processes and to analysis the digestibility of protein in the processing of
Lawa Bale. The type of this study was an experimental with post test only
control design. This study used three formulations in each of formulations had
done with twice of repeating processes (duplo). This study was done with three
stages such as making of Lawa Bale, analyzing and digestibility of protein
contents in the processing of Lawa Bale. Data analysis was done using descriptive
analysis. The result of this study showed that 34,80%, 28,79%, and 19% of the
denaturation of protein from formula A, B, and C of the processing of Lawa Bale. The digestibility of protein
showed in the processing of Lawa Bale with using the formula A had decreased by
2,7%, the formula B had increased by 17,4% and the formula C had increased by
16,9%. The conclude of this study showed that formula C was the best way to
decreases in the denaturation of protein and was the highest effort in the digestibility
of protein. This study is recommendated to public to using the formula C in the
processing of Lawa Bale and to further studies are needed to determine how
increasing the nutritional value in Lawa Bale.
Penulis: Muhammad Asrullah,
Ayu Hardiyanti Mathar
Kode Jurnal: jpkesmasdd120155
