Lupine as an alternative sources of protein

English. As in other developing countries, a significant proportion of protein in the Indonesian diet derives from vegetable sources. Estimates show that more than 80 percent of protein consumption is supplied from food crops, in which soybean is the second major source of protein after rice. Soybean consumption per capita increases continuously. The national supply is still lower than the demand, therefore import of soybean increases sharply, i.e. from 710,000 ton (1995) to 810,000 ton (1997) and 1,156,000 ton (1999). Reducing soybean import can be done by modifying the soy-based product processing. Lupine (Lupinus luteus) has very similar physicochemical, functional and nutritional properties to soybean. Lupine seeds contains 34-40 percent proteins, 11-23 percent fats, 26-40 percent carbohydrates. The protein digestibility of lupine and its products is relatively high, i.e. more than 80 percent, and it has low nutritional inhibitors. Lupine can be processed as composite flour, tempe, tofu, yuba, and milk. Several experiments in lupine utilization have been done, such as tempe and yuba. The results showed that the products were accepted by consumers

unknown. Seperti halnya di negara berkembang lainnya, sebagian besar protein dalam pola pangan masyarakat Indonesia bersumber dari tanaman. Lebih dari 80 persen konsumsi protein berasal dari protein nabati, dimana kedelai merupakan penyumbang protein terbesar kedua setelah beras. Konsumsi/kapita kedelai terus meningkat, sementara pasokan kedelai nasional masih belum mencukupi, sehingga impor kedelai terus bertambah, yaitu 710.000 ton (1995) menjadi 810.000 ton (1997) dan 1.156.000 ton (1999). Impor kedelai dapat dikurangi, antara lain dengan memodifikasi pengolahan produk-produk berbasis kedelai. Lupin (Lupinus luteus) mempunyai sifat fisikokimia, fungsional dan mutu gizi yang sangat mirip dengan kedelai. Lupin mengandung protein sekitar 34-40 persen, lemak 11-23 persen, dan karbohidrat 26-40 persen. Nilai cerna protein lupin dan produk olahannya relatif tinggi, yaitu lebih dari 80 persen, dan kadar antinutrisinya rendah. Produk olahan lupin antara lain tepung komposit, tempe, tahu, kecap, kembang tahu, dan susu. Beberapa penelitian mengenai pemanfaatan lupin telah dilakukan. Hasilnya menunjukkan bahwa produk olahan lupin dapat diterima konsumen. Produk olahan lupin akan berkembang apabila didukung dengan ketersediaan bahan baku dan terus dimasyarakatkan