PENGARUH SUBTITUSI BIJI JALI TERHADAP KANDUNGAN GIZI, METIONIN DAN LISIN TEMPE KEDELAI

• Main Author: Wilis Nofia Rahmawati, (Author)
• Format: Book
• Published: 2021-06-28.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upnvj.ac.id/13695/1/ABSTRAK.pdf; http://repository.upnvj.ac.id/13695/2/AWAL.pdf; http://repository.upnvj.ac.id/13695/3/BAB%201.pdf; http://repository.upnvj.ac.id/13695/4/BAB%202.pdf; http://repository.upnvj.ac.id/13695/5/BAB%203.pdf; http://repository.upnvj.ac.id/13695/6/BAB%204.pdf; http://repository.upnvj.ac.id/13695/7/BAB%205.pdf; http://repository.upnvj.ac.id/13695/8/DAFTAR%20PUSTAKA.pdf; http://repository.upnvj.ac.id/13695/9/RIWAYAT%20HIDUP.pdf; http://repository.upnvj.ac.id/13695/10/LAMPIRAN.pdf; http://repository.upnvj.ac.id/13695/11/ARTIKEL%20KI.pdf
• Keywords: Q Science (General)

Obese people are at risk of having a poor lipid profile. Soybeans and jali seeds contain amino acids including methionine and lysine. The amino acid methionine is important for fat metabolism while lysine can lower blood triglyceride levels. The purpose of this study was to analyze multigrain soybean tempe and jali seeds on the nutritional content, methionine and lysine of functional foods as an improvement in lipid profiles of obese patients and determine the chosen formula. The research method used experimental with a single factor completely randomized design (CRD) with two repetitions. The factors used were the composition of the soybean formula and jali seeds in tempe F1 60:40; F2 50:50; F3 40:60. The ANOVA and Duncan Multiple Range Test analysis were used to test the results of the nutritional content, methionine and lysine, while the Kruskall Wallis and Mann Whitney tests were performed for the hedonic test. The results of the Anova test analysis on moisture, ash, fat, protein, carbohydrate, crude fiber and methionine content showed no significant effect (P> 0.05) between F1, F2 and F3 formulations. However, lysine showed significant differences (p <0.05) in all formulations. The results of the Kruskall Wallis test analysis showed that there was no significant effect (p> 0.05) on all formulations on the parameters of colour, texture, aroma and taste of multigrain soybean tempeh and fresh jali seeds. Then the multigrain soybean tempe and fried jali seeds showed no significant effect (p> 0.05) on the parameters of color, aroma, and taste of tempeh while texture parameters had a significant effect (p <0.05). The Mann-Whitney further test showed that the level of preference for the multigraine tempe texture of soybeans and jali seeds had a significant effect (p <0.05) on F1 and F2 and F2 and F3. However, there was no significant effect (P> 0.05) between F1 and F3 textures. The selected formula obtained from the Exponential Comparison Method by comparing the moisture, ash, fat, protein, carbohydrate, crude fiber, methionine and lysine content and the level of preference for color, texture, aroma and taste of fresh and fried multigrain tempeh is F1 with the ratio of soy and jali seeds 60:40. The serving size for selected formula is 50 grams with energy content of 70.92, 5.85 protein, 0.58 fat, 10.6 carbohydrates from nutrition label reference.