Electronic Theses and Dissertation

Kacang koro pedang (Canavalia ensiformis L.) merupakan salah satu kacang-kacangan lokal yang berpotensi dikembangkan sebagai bahan pangan alternatif pengganti kedelai karena memiliki kandungan protein 35,0% dan karbohidrat 54,5%. Salah satu pemanfaatanya adalah sebagai produk tepung karena dapat memperpanjang umur simpan tepung, diaplikasikan dan modifikasi pada berbagai produk pangan. Namun, pemanfaatan kacang koro pedang masih terbatas karena mengandung senyawa antinutrisi berupa hidrogen sianida (HCN) yang bersifat toksik. Salah satu metode yang efektif untuk menurunkan kadar HCN adalah melalui kombinasi proses lama perkecambahan dan blansir. Penelitian ini bertujuan untuk mengetahui pengaruh lama perkecambahan dan lama blansir terhadap kadar HCN, karakteristik fisikokimia, dan sensori tepung kacang koro pedang. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu lama perkecambahan (P1) 24, (P2) 48, dan (P3) 72 jam dan lama blansir dengan 3 taraf yaitu (B1) 5 menit, (B2) 10 menit, dan (B3) 15 menit. Setiap perlakuan diulang tiga kali sehingga diperoleh 27 satuan ulangan percobaan. Biji kacang koro disortir, kemudian sebanyak 150 g biji ditimbang untuk setiap satuan percoban, dicuci dengan air bersih, dan direndam selama 72 jam menggunakan perbandingan air setiap 6 jam. Setelah perendama, biji dibilas, ditiriskan, dan dikecambahkan pada baki perkecambahan dengan kelembapan yang dijaga setiap 6 jam menggunakan kain basah. Kecambah dipanen pada hari ke 24, 48, dan 72 jam, kemudian diblansir pada suhu 100oC selama 5, 10, dan 15 menit. Selanjutnya, kecambah dikeringkan menggunakan dehydrator pada suhu 60 oC selama 24 jam, digiling menggunakan Sipce Mill Powder Grinder dengan kecepatan 600 rpm, diayak menggnakan ayakan 80 mesh. Parameter yang diamati meliputi kadar HCN, kadar air, daya serap air, derajat putih (warna L*), swelling power, analisis sensori deskriptif dan hedonic, serta analisis proksimat dari perlakuan terbaik. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa interaksi antara lama perkecambahan dan lama blansir berpengaruh sangat nyata terhadap kadar HCN dan sifat sensori tepung kacang koro pedanng. Lama perkecambahan 24 jam sampai 72 jam secara umum menurunkan kadar HCN pada seluruh perlakuan. Semakin lama proses lama perkecambahan dan blansir, kadar HCN tepung cenderung menurun, sedangkan daya serap air meningkat. Perlakuan P3B3 (perkecambahan 72 jam dan blansir 15 menit) menghasilkan kadar HCN terendah yaitu, 15,66 ppm. Namun, berdasarkan metode perangkingan yang mempertimbangkan seluruh parameter fisikokimia dan organoleptik, perlakuan P3B2 (perkecambahan 72 jam dan blansir 10 menit) ditetapkan sebagai perlakuan terbaik dengan kadar HCN 18,00 ppm, kadar air 9,54%, kadar abu 1,50%, kadar lemak 8,13%, kadar protein 29,45% dan kadar karbohidrat 51,38%. Meskipun kadar HCN pada perlakuan terbaik tersebut masih berada di atas pensyaratan SNI Tepung Mocaf, yaitu

Sword bean (*Canavalia ensiformis* L.) is one of the local legumes with great potential to be developed as an alternative food source to replace soybean due to its high protein (35.0%) and carbohydrate (54.5%) contents. One of its potential applications is in flour production because flour has a longer shelf life and can be used as an ingredient in various food products. However, the utilization of sword bean is limited by the presence of the antinutritional compound hydrogen cyanide (HCN), which is toxic. One effective method to reduce HCN content is the combination of germination and blanching processes. This study aimed to evaluate the effects of germination duration and blanching time on the HCN content, physicochemical characteristics, and sensory properties of sword bean flour. A factorial Completely Randomized Design (CRD) with two factors was employed: germination duration of 24 (P1), 48 (P2), and 72 hours (P3), and blanching time of 5 (B1), 10 (B2), and 15 minutes (B3). Each treatment was replicated three times, resulting in 27 experimental units. Sword bean seeds were sorted, and 150 g of seeds were weighed for each experimental unit, washed, and soaked for 72 hours with the soaking water replaced every 6 hours. After soaking, the seeds were rinsed, drained, and germinated on germination trays while maintaining moisture every 6 hours using a wet cloth. The sprouts were harvested after 24, 48, and 72 hours of germination and then blanched at 100°C for 5, 10, and 15 minutes. Subsequently, the sprouts were dried in a dehydrator at 60°C for 24 hours, ground using a Spice Mill Powder Grinder at 600 rpm, and sieved through an 80-mesh sieve. The observed parameters included HCN content, moisture content, water absorption capacity, whiteness degree (L* value), swelling power, descriptive and hedonic sensory evaluation, and proximate composition of the best treatment. The data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT). The results showed that the interaction between germination duration and blanching time had a highly significant effect on HCN content and the sensory properties of sword bean flour. In general, increasing the germination duration from 24 to 72 hours reduced the HCN content in all treatments. Longer germination and blanching times tended to decrease the HCN content while increasing water absorption capacity. The P3B3 treatment (72 hours of germination and 15 minutes of blanching) produced the lowest HCN content of 15.66 ppm. However, based on a ranking method that considered all physicochemical and sensory parameters, the P3B2 treatment (72 hours of germination and 10 minutes of blanching) was selected as the best treatment, with an HCN content of 18.00 ppm, moisture content of 9.54%, ash content of 1.50%, fat content of 8.13%, protein content of 29.45%, and carbohydrate content of 51.38%. Although the HCN content of the best treatment was still above the Indonesian National Standard (SNI) requirement for MOCAF flour (