1985
DAMARDJATI, D.S.
Aspek pasca panen dan prospek pendayagunaan gude di Indonesia / Damardjati, D.S.;
Widowati, S. (Balai Penelitian Tanaman Pangan, Sukamandi). Pertemuan teknis tentang prospek pengembangan tanaman gude, Jakarta, May 1985. Sukamandi: Balitpa, 1985: 30 p.
Br.Ind/635.654.5/DAM/a
CAJANUS CAJAN; POSTHARVEST SYSTEMS; CHEMICOPHYSICAL PROPERTIES;
USES; PROCESSING.
(Cajanus cajan (L.) Huth) adalah suatu jenis kacang-kacangan yang memiliki nilai gizi yang tinggi. Pada penelitian ini perlu diketahui terlebih dahulu lingkungan tumbuh dan pertanaman gude yaitu berupa daerah tumbuh, varietas dan umur tanaman serta cara bercocok tanam.
Dalam penanganan pasca panen gude dilakukan (1) Pemanenan yaitu panen gude dilakukan apabila polong tampak telah kering dan berubah warna menjadi kecoklat-coklatan (2) Pembijian (3) Pembenihan (4) Pengeringan (5) Penyimpanan, umumnya dilakukan dengan menggunakan karung atau kaleng dan kotak kayu. Dalam usaha peningkatan daya guna gude dapat dilakukan dengan (a) pengembangan pengolahan tradisionil (b) pengembangan bahan pangan baru dan pensubstitusi (c) pemanfaatan untuk bahan baku industri dan pakan. Ditinjau dari daya guna gude, prospek pengembangan pemanfaatan gude mempunyai harapan yang baik untuk jangka panjang. Untuk jangka pendek perlu disiapkan perakitan-perakitan teknologi, baik untuk kegiatan pra panen dan terutama pasca panen dan pengolahan hasil sehingga dapat merubah pola konsumsi gude dari bahan lauk pauk di rumah tangga menjadi bahan pangan dan bahan industri pangan dan pakan yang lebih luas pemasaran dan pemanfaatannya.
1993
WIDOWATI, S.
Evaluasi gizi dan penerimaan konsumen produk bahan makanan campuran. Evaluation on the nutritional and consumer acceptance on composite flour products / Widowati, S.; Indrasari, S.D.; Damardjati, D.S. (Balai Penelitian Tanaman Pangan Sukamandi). Media Penelitian Sukamandi. ISSN 0216-9371 (1993) (no. 13) p. 30-34, 2 ill., 3 tables; 9 ref.
INFANT FOODS; FOOD PRODUCTION; EVALUATION; NUTRIENT IMPROVEMENT;
FLOURS; CAKES; CASSAVA; PIGEON PEAS; RICE FLOUR; CHILD FEEDING;
CONSUMER BEHAVIOUR; AGE GROUPS.
Two kind of products, prepared as either dried or wet cookies, were evaluated for their nutritional status and their acceptability. The first cookies were made of cassava flour, pigeonpea flour and rice flour, the other was made of a mixture of cassava flour, corn flour and rice flour, with the ratio of 60, 20 and 20%, respectively. It was observed that, these two products were acceptable as an additional food for children under the age of 5 year old. The two forms of cookies also contained nutritional value 35% higher than that of their raw materials. The consumption of 2 pieces of wet cookies and 4 pieces of dried cookies contributed 38 and 15% of energy and protein needed by the children of 1-3 years of age, or 27 and 11%, respectively, by the children of 4-6 years of age.
1995
AZMAN
Karakteristik makanan ekstrusi dari campuran beras dan kacang gude. Characteristics of food extrusion from rice and pigeonpea mixture / Azman; Marzempi (Balai Penelitian Tanaman Pangan, Sukarami). Pemberitaan Penelitian Sukarami. ISSN 0216-6615 1995 (no. 24) p. 23- 26, 1 ill., 7 tables; 11 ref.
PIGEON PEAS; RICE; FOOD TECHNOLOGY; EXTRUSION COOKING; CHEMICAL COMPOSITION; PROTEIN CONTENT.
An experiment was conducted at the laboratory of Bogor Agricultural University in 1987.
The objective of this experiment was to study characteristics of food extrusion from mixture of rice and pigeonpea. The experiment was laid out in factorial arrangement in randomized complete block design with rice variety as the first factor (Cisadane and IR 36); type of rice as the second factor (brown rice and milled rice); and the third factor was the composition of rice and pigeonpea presented in percent (100:0, 80:20 and 70:30). The result showed that the best quality of the food extrusion was obtained by milled rice IR36 with the formula of 80:20.
Higher percentage of pigeonpea seemed to increase the loaf volume, water absorption, and water solubility of the product. Compared to Cisadane, the variety IR36 had higher amylose content as well as its higher loaf volume, water absorption, and water solubility.
1998
SANTOSO, B.A.S.
Pengaruh rasio bungkil kedelai dan kacang gude terhadap karakteristik produk tahu. [Effect of soybean and pigeonpea ratio oil cake on tofu characteristics] / Santoso, B.A.S.; Narta (Balai Penelitian Tanaman Pangan, Sukamandi); Widowati, S. Agritech. ISSN 0216-0455 (1998) v.
18 (2) p. 10-13, 5 tables; 8 ref.
SOYFOODS; SOYBEANS; PIGEON PEAS; BYPRODUCTS; ORGANIC MATTER;
ORGANOLEPTIC PROPERTIES; CHEMICOPHYSICAL PROPERTIES.
Soybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu processing, tofu characteristics and recovery, anti nutrition content and organoleptic characteristics of tofu. Ratio of soybean oil cake to pigeonpea used in this study were 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50. The result showed that ratio of soybean oil cake to pigeonpea effected tofu characteristics and recovery. Ratio 100:0 gave the best result either in nutrition (protein) content or recovery, but the tofu contains the highest anti nutrition too. Tofu made from material with ratio of 90:10 and 80:20 had the same characteristics and better than others. Organoptically, tofu made from material with ratio 100:0; 90:10 and 80:20 were valued higher than others. This study needs to be developed in order to find the best processing technique and condition in larger scale.
1999
ANTARLINA, S.S.
Pemanfaatan kacang tunggak, gude dan komak pada pembuatan kecap. Utilization of cowpea, pigeon pea and lab-lab bean on the soysauce processing / Antarlina, S.S.; Ginting, E. (Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian, Malang). Perbaikan komponen teknologi untuk meningkatkan produktivitas tanaman kacang-kacangan dan umbi-umbian, Malang, 23-24 Feb 1998 / Krisdiana, R.; Trustinah; Taufiq, A.; Winarto, A. (eds.). Malang:
Balitkabi, 1999: p. 278-287. Edisi Khusus Balitkabi (no. 13). ISSN 0853-8625, 1 ill., 4 tables;
14 ref.
COWPEAS; PIGEON PEAS; LABLAB; SAUCE; SOYFOODS; PROCESSING;
CHEMICOPHYSICAL PROPERTIES; PROXIMATE COMPOSITION; ORGANOLEPTIC PROPERTIES.
Penggunaan kacang-kacangan lain (tunggak, gude dan komak) sebagai bahan baku kecap, diharapkan dapat mengurangi penggunaan kedelai yang saat ini masih impor. Di samping itu pengembangan teknologi pengolahan kecap dapat meningkatkan pemanfaatan kacang- kacangan lain yang selama ini belum banyak diketahui, serta mendorong terciptanya agroindustri khususnya di daerah-daerah lahan kering, dengan harapan dapat meningkatkan pendapatan masyarakat. Guna mengetahui pengaruh pengolahan kacang-kacangan lain terhadap mutu kecap yang dihasilkan, telah dilakukan penelitian pembuatan kecap dari kacang tunggak, gude dan komak, di Laboratorium Fisiologi Hasil, Balitkabi, Malang. Bahan percobaan terdiri dari lima galur/varietas kacang tunggak (KT-1, KT-2, KT-4, KT-5 dan Lokal Muneng), gude (ICPL-84031, ICPL-92035, ICPL 92036, Mega dan Lokal Lumbang), dan komak (DL 44, DL 58, DL 48, DL 37 dan DL 40). Rancangan percobaan adalah acak lengkap dengan tiga kali ulangan. Pengamatan terhadap sifat fisik dan kimia biji (bahan baku) dan produk (kecap). Uji organoleptik dilakukan untuk mengetahui tingkat kesukaan terhadap kecap yang dihasilkan. Hasil pengamatan sifat fisik, menunjukkan bahwa densitas biji dan berat 100 biji antara biji kacang tunggak, komak dan gude berbeda. Demikian pula dalam satu varietas/galur juga terdapat perbedaan. Densitas biji kacang tunggak bervariasi dari 1,09-1,24 kg/l, sedang berat 100 biji bervariasi dari 8,09-13,73 g. Densitas biji kacang komak bervariasi dari 1,61-1,20 kg/l, sedangkan berat 100 biji bervariasi dari 20,59-22,90 g. Densitas biji kacang gude bervariasi dari 1,18-1,28 kg/l, sedangkan berat 100 biji bervariasi dari 8,17-9,64 g. Biji kacang tunggak dan gude lokal mempunyai ukuran biji lebih kecil apabila dibandingkan dengan varietas introduksi/unggul. Kacang tunggak, komak dan gude mempunyai potensi sebagai bahan baku pembuatan kecap. Rasa kecap pada umumnya cukup disukai. Kadar protein kecap kacang tunggak (lima varietas) bervariasi 0,82-1,16% bb, kecap kacang komak (lima galur) bervariasi 0,54-1,11% bb, kecap gude 0,46-0,56% bb. Keasaman (pH) kecap kacang tunggak 5,4-6,3, kacang komak 5,9-6,3 dan kecap gude 5,6-6,3.
Karakteristik fisik biji kacang-kacangan untuk mendapatkan kecap yang bermutu terutama adalah warna biji, yaitu bijinya berwarna gelap, sedangkan densitas dan ukuran biji tidak
berpengaruh terhadap mutu kecap, demikian pula karakteristik kimia biji. Ditinjau dari kadar proteinnya, kecap tersebut mutunya masih rendah belum dapat memenuhi standar mutu (SII) yang telah ditetapkan (kadar proteinnya 2%), oleh karena itu masih perlu ditingkatkan kadar proteinnya agar dapat memenuhi standar mutu tersebut.
2000
SANTOSA, B.A.S.
Studi rasio bungkil kedelai dan kacang gude terhadap sifat-sifat fisik, kimiawi dan organoleptik tahu. [Study on soybean and pigeon pea cakes on physical, chemical and organoleptic properties of tofu] / Santosa, B.A.S.; Narta; Widowati, S. (Balai Penelitian Padi, Sukamandi - Subang). Prosiding seminar nasional industri pangan: pemberdayaan industri pangan dalam rangka peningkatan daya saing menghadapi era perdagangan bebas, Surabaya, 10-11 Oct 2000. Volume I / Nuraida, L.; Dewanti-Hariyadi, R.; Budijanto, S. Perhimpunan Ahli Teknologi Pangan Indonesia. Surabaya: Perhimpunan Ahli Teknologi Pangan Indonesia, 2000: p. 577-588, 7 tables; 13 ref.
SOYBEANS; PIGEON PEAS; SOYFOODS; CHEMICOPHYSICAL PROPERTIES;
PROTEIN CONTENT; LIPID CONTENT; ORGANOLEPTIC ANALYSIS.
Diversification of food and nutrition is one of the aspects on handling of food problems in Indonesia. Calorie and proten deficiency become a serious problem and needs an appropriate solution. The average intake for protein and calorie has not fulfilled yet. About 80%
consumed protein came from vegetable protein, while the rest came from animal protein and other source. Pigeonpea is one of the protein sources. Soybean cake, by-product of soybean oil processing, is known containing high protein. Both of those materials, pigeonpea and soybean cake could be used as raw material in tofu processing. Tofu is a well-known food product in Indonesia that preferred by all levels of people. The objective of this research was to evaluate the possibility of pigeonpea and soybean cake used as raw materials in tofu processing, including raw material ratio, physico-chemical and organoleptic characteristics of the product. The basic of tofu processing consisted of termining of raw material ratio, boiling, milling or grinding, protein coagulation, pressing and packaging. Chemical and physical analyses were applied to both raw material ratio affected the product characteristics. Soybean cake had a positive effect on the recovery, physical, chemical and sensory characteristcs of tofu. In the contrary, addition of pigeonpea at level more than 25% decreased the recovery and quality of tofu. Raw material ratio (pigeonpea to soybean cake) of 0:100 and 25:75 resulted a relatively similar quality of tofu. The characteristics of those products were: fat content 3.3 - 3.8%, protein contents 62.4 - 65.1%, tofu recovery 227.0 - 246.0% and protein recovery 60.7 - 65.4%.