KARAKTERISTIK SIFAT FUNGSIONAL KACANG HIJAU KUKUS DENGAN VARIASI WAKTU PENGUKUSAN
Abstract: Functional
properties application of legumes species that including mungbean is basely
affected by natural protein and starch complex structure. Steaming become one
of several treatments which capable to break complex structure of
starch-protein in addition to gelatinize starch and denaturate protein. This
become a base of research about the effect of steaming duration on functional
properties of mungbean. The factor which will be researched is steaming of
mungbean that consists of six levels those are 0 minute, 1 minute, 2 minutes, 3
minutes, 4 minutes, and 5 minutes. Applied parameters include protein
solubility, water binding capacity, oil binding capacity, foam forming capacity
and stability, emulsion forming capacity and stability. The result reported
that best treatment in several parameters consist of protein solubility,
emulsion capacity and emulsion stability unsteamed mungbean (0 minute of
steaming), whereas best treatment for foaming capacity is 1 minute duration of
steaming and best treatment for foaming stability is 5 minutes. The best
treatment for water binding capacity and oil binding capacity parameters is 3
minutes duration of steaming.
Penulis: Yoel Trianto, Anita
Maya Sutedja, Chatarina Yayuk Trisnawati
Kode Jurnal: jppertaniandd130525
