Kualitas Kimia dan Profil Serat Bekatul Gandum dengan Kadar Air dan Lama Pemanasan Berbeda

Abstract

Bekatul gandum (wheat pollard) merupakan hasil samping industri pengolahan gandum yang makin banyak digunakan untuk bahan makanan dan kualitasnya sangat tergantung pada kadar air dan lama pemanasan. Penelitian bertujuan mengkaji pengaruh kadar air dan lama pemanasan yang berbeda terhadap kualitas kimia dan profil serat bekatul gandum. Penelitian menggunakan Rancangan Acak Lengkap faktorial 3 × 2 dengan 3 ulangan. Faktor pertama adalah kadar air 12, 30, dan 60%. Faktor kedua adalah lama pemanasan 15 dan 30 menit. Kandungan kimia berupa kadar air, abu, lemak kasar, protein kasar, serat kasar, bahan ekstrak tanpa nitrogen (BETN) dan gross energy dianalisis dalam penelitian ini. Demikian juga profil serat (kadar Acid Detergent Fiber (ADF), Neutral Detergent Fiber (NDF), hemiselulosa, selulosa dan lignin.) serta profil serat melalui Scanning Electron Microscope-Energy Dispersive X-Ray (SEM-EDX). Hasil penelitian menunjukkan bahwa tidak ada pengaruh perlakuan kadar air dan pemanasan terhadap kandungan kimia, profil serat bekatul gandum dan profil serat melalui SEM-EDX. Kesimpulan penelitian adalah kadar air dan lama pemanasan tidak menentukan kualitas kimia dan profil serat pada bekatul gandum.Chemical Quality and Fiber Profile Wheat Pollard with Different Water Content and Steaming Durration AbstractWheat bran has known as by product of wheat production which is recently used as food ingredient and its quality could be rely on the water content and heat temperature. The aim of the study was to examine the effect of water content and steaming durration on the chemical quality and fiber profile of wheat bran. The study used a factorial 3 × 2 Completely Randomized Design with 3 replications. The first factor was the water content of 12, 30, and 60%. The second factor was the heating time of 15 and 30 minutes. Moisture content, ash, crude fat, crude protein, crude fiber, nitrogen-free extract material (NFE) and gross energy), fiber profile (Acid Detergent Fiber (ADF) content, Neutral Detergent Fiber (NDF), hemicellulose, cellulose, and lignin.) were analyzed as well as fiber profiles through Scanning Electron Microscope-Energy Dispersive X-Ray (SEM-EDX). The results showed that no remarkable effect of treatment was detected on chemical content, wheat bran fiber profile and fiber profile through SEM-EDX. As conclusion, the water content and heating time did not affect the chemical quality and fiber profile of wheat bran.

Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods

“…Significant differences in those variables between methods can be caused by temperature and drying time. Results of water content and aw according to the statement by Samantha et al (2015) and Utama et al (2022), the increase in drying temperature causes a decrease in the water content and water activity of the product obtained, and the water content of a product is affected by the heating time. The water content of EYP using spray drying, oven drying, and vacuum drying methods is in the range of 2.52-4.44%.…”