PENGARUH PROSES PENGOLAHAN TERHADAP KADAR LOGAM BERAT DAN KADAR GIZI PADA KACANG PANJANG

Hening Widowati1 Widya Sartika Sulistiani2 Agus Sutanto (2017) Pengaruh Proses Pengolahan Terhadap Kadar Logam Berat Dan Kadar Gizi Pada Kacang Panjang

Bioedukasi Vol 8. No 2 Nov 2017


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ABSTRAK

Abstract: The nutritional quality of yardlong beans is determined from the

environment in which the food is grown. The contaminated environmental

conditions will affect the nutritional quality of yardlong beans. Food processing

before consumption is expected to reduce the impact of heavy metal accumulation

on yardlong beans. The purpose of this study was to find out the appropriate method

of food processing to reduce heavy metal content but still maintain the nutritional

value of yardlong beans which is grown in potentially polluted environments. The

research method was experiment with processed the yardlong beans that have been

washed 3 times by steaming (BW3), boiled (CW3) and pan-fried (DW3) compared to

washed food 3 times without being processed (AW3). Based on the results of the

research that steaming method is the best method because it can reduce the heavy

metal content but can still maintain the levels of vitamin A, protein and vitamin C in

yardlong beans.

Kata kunci: pengolahan makanan, logam berat, kualitas gizi, kacang panjang.

Badan Standardisasi Nasional. 2009.

Batas Maksimum Cemaran

Logam Berat dalam Pangan.

SNI 7387:2009

Kaswinarni, F., B. Suharno, W.

Hendro dan O. A. Winarta.

2014. Berbagai Fenomena

Kacang Panjang (Vigna

sinensis) terhadap Penambahan

Kompos Organik Pada

Pemupukan Batuan Fosfat.

Bioma Volume 3 Nomor 1.

Putra, I N K. 2009. Efektifitas

Berbagai Cara Pemasakan

Terhadap Penurunan

Kandungan Asam Sianida

Berbagai Jenis Rebung Bambu.

Agrotekno Volume 15 Nomor

2: 40-42

Ramadhan, T dan S. Aminah. 2014.

Pengaruh Pemasakan Terhadap

Kandungan Antioksidan

Sayuran. Buletin Pertanian

Perkotaan Volume 4 Nomor 2.

Sundari, D., Alamsyhuri., A. Lamid.

2015. Pengaruh Proses

Pemasakan terhadap Komposisi

Zat Gizi Bahan Pangan Sumber

Protein. Media Litbangkes. Vol.

25 No 4, 235-242

Widowati, H.; K. Sari; dan W. S.

Sulistiani. 2016. The

management of vegetable

cultivation to protect the

consumer from heavy metal

pollution. Scientific Journal of

PPI-UKM 3(4): 2356-2536.


REFERENSI

Badan Standardisasi Nasional. 2009.

Batas Maksimum Cemaran

Logam Berat dalam Pangan.

SNI 7387:2009

Kaswinarni, F., B. Suharno, W.

Hendro dan O. A. Winarta.

2014. Berbagai Fenomena

Kacang Panjang (Vigna

sinensis) terhadap Penambahan

Kompos Organik Pada

Pemupukan Batuan Fosfat.

Bioma Volume 3 Nomor 1.

Putra, I N K. 2009. Efektifitas

Berbagai Cara Pemasakan

Terhadap Penurunan

Kandungan Asam Sianida

Berbagai Jenis Rebung Bambu.

Agrotekno Volume 15 Nomor

2: 40-42

Ramadhan, T dan S. Aminah. 2014.

Pengaruh Pemasakan Terhadap

Kandungan Antioksidan

Sayuran. Buletin Pertanian

Perkotaan Volume 4 Nomor 2.

Sundari, D., Alamsyhuri., A. Lamid.

2015. Pengaruh Proses

Pemasakan terhadap Komposisi

Zat Gizi Bahan Pangan Sumber

Protein. Media Litbangkes. Vol.

25 No 4, 235-242

Widowati, H.; K. Sari; dan W. S.

Sulistiani. 2016. The

management of vegetable

cultivation to protect the

consumer from heavy metal

pollution. Scientific Journal of

PPI-UKM 3(4): 2356-2536.