PENGARUH LAMA PERKECAMBAHAN TERHADAP RENDEMEN, KADAR ANTOSIANIN, VITAMIN E DAN AKTIVITAS ANTIOKSIDAN KECAMBAH KEDELAI HITAM

ASROPAH, SITI, G2D014017 (2018) PENGARUH LAMA PERKECAMBAHAN TERHADAP RENDEMEN, KADAR ANTOSIANIN, VITAMIN E DAN AKTIVITAS ANTIOKSIDAN KECAMBAH KEDELAI HITAM. Undergraduate thesis, Universitas Muhammadiyah Semarang.

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Abstract

Germination process can increase the nutritional value and functional properties that exist in the grain. Black soybeans contains anthocyanin, vitamin E and antioxidant activity that is beneficial to health. This study aims to determine the effect of long germination to rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. Preliminary studies includes optimalization the length of germination and characterization of black soybean seeds. The main research includes physical and chemical analysis of rendement measurement, anthocyanin content analysis, vitamin E content and antioxidant activity. Then, analysis of proximate content on black soybean sprouts best result from long treatment of germination. The data measurement of black soybeans sprouts was obtained a digital scales and spectrophotometer UV-Vis. The results showed that (1) The longer of germination has higher value rendement percentage and vitamin E content. (2) In 40 hours long germination treatment showed anthocyanin level (91.84 mg / 10 g) and antioxidant activity (24.51% RSA) has the highest value. (3) The germination has an effect on rendement, anthocyanin levels, vitamin E levels and antioxidant activity on black soybean sprouts. (4) The best treatment of sprouts has a good proximate content including protein content (8.30 percent), fiber (10.49 percent), ash (1.81 percent), water (64.07 percent), fat (3.74 percent) and carbohydrates (11.59 percent). Keywords: Black Soybean, Sprout, Anthocyanin, Vitamin E and Antioxidant Activity

Item Type: Thesis (Undergraduate)
Call Number: 009/S1TP/V/2018
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Nursing and Health > S1 Food Technology
Depositing User: perpus unimus
Date Deposited: 18 May 2018 06:41
Last Modified: 18 May 2018 06:41
URI: http://repository.unimus.ac.id/id/eprint/1646

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