KANDUNGAN L-DOPA DALAM VARIASI PERENDAMAN DAN PEREBUSAN DALAM PROSES PEMBUATAN TEMPE BENGUK

Sri Winarni, Yudhy Dharmawan

Abstract


Abstrak

L-Dopa biji koro benguk sebesar 14,7%, berbeda dengan tempe benguk. Tujuan penelitian adalah menguji L-Dopa dalam 4 pengolahan tempe benguk yang berbeda. Penelitian tahun 2015 ini menggunakan teknik pengumpulan data dengan mengamati proses pengolahan tempe benguk dan menguji L-Dopa dalam fraksi tempe benguk dengan HPLC. Populasi penelitian adalah seluruh pemilik industri tempe benguk. Sampel penelitian diambil dengan metode purposif sampling, menentukan 4 industri tempe benguk yang sering digunakan. Proses pertama dengan satu rebusan 1-1,5 jam dan satu rendaman (2 hari) mengandung L-Dopa 8425,00 ppm. Proses kedua yaitu rebusan dua kali 1-1,5 jam dan ulangan rendaman tiga kali (setiap rendaman 1 hari 1 malam) mengandung L-Dopa 389,42 ppm. Proses ketiga yaitu ulangan rebusan dua kali (1,5-2 jam) dan rendaman satu kali mengandung L-Dopa 2163,37 ppm. Proses keempat rebusan satu kali (< 1 jam) dan rendaman satu kali (dua hari) mengandung L-Dopa tertinggi yaitu 9781,55 ppm.

Kata kunci : Tempe benguk; Perendaman Perebusan; L-Dopa

Abtract

L-Dopa of koro benguk seed is around 14,7%, different with benguk tempeh. The objective of this study is to test L-Dopa in 4 different ways. Data were collected in 2015 by observing benguk tempeh processing and testing L-Dopa in benguk tempeh (HPLC). The population of this study are all owners of benguk tempeh industries. The sample was taken by using purposive sampling, determining 4 benguk tempeh industries that mostly used. The first process with one boiling 1-1,5 hours and one immersion (2 days) contain L-Dopa 8425,00 ppm. The second process with two boiling 1-1,5 hours and repetition immersion three times (each immersion 1 day 1 night) contains L-Dopa 389,42 ppm. The third process is twice re-boiling once (< 1 hour) and immersion once again (2 days) contain the high L-Dopa that is 9781,55 ppm.

Keyword : Benguk tempeh; Soaking-boiling; L-Dopa


Keywords


L-DOPA; modifying process; tempe benguk; spermatozoa quality; food product

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References


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DOI: https://doi.org/10.15294/kemas.v11i2.3489

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