Analysis Of Nutritional Content in Petai (Parkia Speciosa Hassk.) With Various Food Processing Methods

Authors

  • Sisca Ulivia
  • Sugeng Maryanto Universitas Ngudi Waluyo
  • Indri Mulyasari Universitas Ngudi Waluyo

DOI:

https://doi.org/10.35473/jgk.v13i2.238

Keywords:

Petai, protein, fat, Carbohydrate, Potassium

Abstract

Petai (Parkia speciosa Hassk.) is a plant commonly grown and consumed in Indonesia. Indonesian people usually consume Petai in fresh or processed form such as boiled and fried which can be used as an alternative sources of energy and potassium. This research aim to analyze protein, fat, carbohydrate and potassium content in Petai with various food processing methods This study used descriptive analytic design. The objects of this research used Petai were obtained from Kedung District, Jepara Regency, Central Java Province. This treatment used on this research were are fresh Petai, boiled Petai and fried Petai. Processing techniques performed were boiling and frying Petai with the skin until the processing was complete, stripping the skin of Petai seeds, next step is the Petai seeds were tested for nutritional content, analysis of nutrient protein content by kjeldahl method, fat content by soxhlet method, carbohydrate content by difference method and potassium content by Atomic Absorption Spectrometry method. Analysis of nutrient content was conducted at Chemistry Laboratory, Satya Wacana Cristian University, Salatiga.The highest protein content was found in boiled Petai (11.59g / 100g), and the lowest was found in fried Petai (4.96g / 100g). The highest fat content was found in fried Petai (0.75g / 100g), and the lowest was found in fresh Petai (0.15g / 100g). The highest carbohydrate content was found in fried Petai (80g / 100g), and the lowest was found in boiled Petai (63.7g / 100g). The highest potassium content was found in boiled Petai (143mg / 100g), and the lowest was found in fried Petai (106mg / 100g) he highest protein and potassium content was found in boiled Petai, while the highest fat and carbohydrate content was found in fried Petai

Downloads

Download data is not yet available.

References

Abraha, Bereket et al,. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ Food Processing & Technology, 2018;6(4):376‒382

Ando, K., Matsui H., Fujita M., Fujita I. 2010. Protective Effect Of Dietary Potassium Agains Cardiovascular Damage In Salt-Sensitive Hypertention: Posible Role Of Antioxidan Action. Journal Of Nutrition. 8(1): 59-63

Angka Kecukupan Gizi. (2019). Peraturan Kementerian Kesehatan Republik Indonesia Nomor 28 tahun 2019. Kemenkes RI. Jakarta

Aqliyah, Z. (2015). ‘Pengaruh Metode Pemasakan Terhadap Kadar Kalium Pada Pisang Raja Sereh (Musa sapientum)’. Skripsi Sarjana Fakultas Ekologi Manusia Institut Pertanian Bogor. Bogor

Astiana, I., Nurjanah., Ruddy S., Anggraini AS., dan Taufik H. (2015). Pengaruh Penggorengan Belut Sawah (Monoptetus albus) Terhadap Komposisi Asam Amino, Asam Lemak, Kolesterol dan Mineral. Jurnal Ilmu Perairan, Pesisir, dan Perikanan Vol 4, No 1, 2015

Atun, L., Tri S., dan Weni K. (2014). Asupan Sumber Natrium, Rasio Kalium Natrium, Aktivitas Fisik, Dan Tekanan Darah Pasien Hipertensi. MGMI Vol. 6, No. 1, Desember 2014: 63-71

Badan Pusat Statistik. (2018). Statistik Tanaman Buah‐buahan dan Sayuran Tahunan Indonesia 2018. https://www.bps.go.id/. [7 Februari 2020]

Elidar, Yetti. (2017). Budidaya Tanaman Petai di Lahan Pekarangan dan Manfaatnya Untuk Kesehatan. Jurnal Abdimas Mahakam. Vol.1 No. 2.

Erfiza, NM., Dian H., dan Ulva S. (2018). Evaluasi Nilai Gizi Masakan Daging Khas Aceh (Sie Reuboh) Berdasarkan Variasi Penambahan Lemak Sapid an Cuka Aren. Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 10, No 1

Fajri, Muhammad., dan Sulasmi. (2014). Pengaruh Pengepresan dan Penggorengan Terhadap Zat Gizi pada Tempe Kacang Tanah. Balai Pengkajian Teknologi Pertanian Derah Istimewa Yogjakarta. balitkabi.litbang.pertanian.go.id [30 September 2020]

Kemenkes RI. (2018). Tabel Konsumsi Pangan Indonesia 2017. Jakarta: Kementerian Kesehatan Republik Indonesia. Direktoral Jenderal Kesehatan Masyarakat

Kusumastuty, I., Desty W., dan Endang, SW. (2016). Asupan Protein dan Kalium Berhubungan dengan Penurunan Tekanan Darah Pasien Hipertensi Rawat Jalan. Indonesian Journal of Human Nutrition, Juni 2016, Vol.3 No.1 : 19 – 28

Latief, R., Amran L., dan Syamsul A. (2018). “Studi Pembuatan Tepung Dari Bahan Baku Teripang Pasir (Holothuria scabra) Dengan Perlakuan Perbedaan Konsentrasi Garam Dan Perbedaan Lama Perebusan”. Departemen Teknologi Pertanian Universitas Hasanuddin. Agritech.unhas.ac.id

Lewu MN., Adebola PO., Afolan AJ. (2010). Effect of cooking on the mineral contents and antinutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa. Journal of Food Composition and Analysis 23:389-393

Nurmala, iis., Obin R., dan Lilis S. (2014). Pengaruh Metode Pemasakan Terhadap Komposisi Kimia Daging Itik Jantan Hasil Budidaya Secara Intensif. Fakultas Peternakan Universitas Padjajajaran

Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 Tahun 2014 Tentang Pedoman Gizi Seimbang

Purwaningsih, S., Ella S, dan Nadya M. (2011). Pengaruh Pengolahan Terhadap Kandungan Mineral Keong Matah Merah (Cerithidea obtuse). Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor. thp.fpik.ipb.ac.id [26 Agustus 2020]

Ramadhian, MR., dan Noviyanti, CH. (2016). Efektivitas Kandungan Kalium dan Likopen yang Terdapat Dalam Tomat (Solanum lycipersicum) Terhadap Penurunan Tekanan Drah Tinggi. Majory, Vol. 5, No. 3, September 2016 : 124-128

Riansyah, A., Agus, S., dan Rodiana N. (2013). Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Karakteristik Ikan Asin Sepat Siam (Trichogaster pectoralis) Dengan Menggunakan Oven. Fishtech, Volume II, Nomor 01, November 2013

Salamah E., Sri P., dan Rika K. (2012). Kandungan Mineral Remis (Corbicula javanica) Akibat Proses Pengolahan. Jurnal Akuatika Vol. III No. 1/ Maret 2012 (74-83)

Sundari, Dian., Almasyhuri., & Astuti Lamid. (2015). Pengaruh Proses Pemasakan Terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein. Media Litbangkes, Vol. 25 No. 4, Desember 2015, 235 – 242

Verawaty, Novel DC. (2018). Efek Ekstrak Etanol Kulit Petai (Parkia speciosa Hassk) Terhadap Penurunan Kadar Glukosa Darah Mencit Jantan. Jurnal Katalisator. Vol 3 No. 1 (2018) 1-6

Yazid, EA., & Novi Setyawati. (2014). Perbedaan Kadar Kalium Pada Buah Apel (Malus Sylvestris Mill) Sebelum Dan Sesudah Perebusan. Jurnal Sains 2014. Journal.unigres.ac.id

Yulianti, S., Rahmat., & Solfarina. (2015). Pengaruh Waktu Perebusan Biji Nangka (Artocapus beterophyllus Lamk) Terhadap Kadar Karbohidrat, Protein, dan Lemak. Jurnal Akademika Kimia, Volume 4, No. 4, 2015: 210-216

Downloads

Published

2021-07-30

How to Cite

Sisca Ulivia, Sugeng Maryanto and Indri Mulyasari (2021) “Analysis Of Nutritional Content in Petai (Parkia Speciosa Hassk.) With Various Food Processing Methods”, JURNAL GIZI DAN KESEHATAN, 13(2), pp. 168–176. doi: 10.35473/jgk.v13i2.238.

Most read articles by the same author(s)

<< < 1 2 3 4