Physico-chemical characteristics of cowpea seeds (Vigna unguiculata (L) Walp) and it use "tempe'

Английский. A study on physico-chemical characteristics of cowpea and it use as raw material for "tempe" was carried out at Maros Research Institute for Food Crops (MORIF), South Sulawesi. Physical properties of the seed (size, shape, color and mass density), chemical composition of the seeds (protein, fat, starch, crude fiber, ash, and moisture contents) and physico-chemical (solubility and extractibility) of protein from the seed were determined in the laboratory. Two step experiments on "tempe" production using cowpea seeds as raw material were conducted at the same place. The objective of the first experiment was to select the best cowpea cultivar as a source of raw material, while the second experiment was to determine the appropriate mixture combination of cowpea and soybean seeds for raw material of tempe results showed that cowpea seed contained 26.41 percent protein, 38.47 percent starch, 2.14 percent fat, 6.64 percent crude fiber, 3.37 percent ash, and 9.10 percent water. Cowpea's protein contained 17.29 percent albumin and 46,23 percent globulin. Based on protein solubility in 0.1 N NaOH and in SDS-2ME, as well as, acceptability of texture, color, and taste of the "tempe" KT3 was the best cowpea cultivar for raw material. "Tempe" made from a mixture of cowpea and soybean seeds (1:1) had the quality similar to that of soybean only

индонезийский. Penelitian tentang karakteritik fisikokimia biji kacang tunggak dan pemanfaatannya untuk tempe telah dilakukan di laboratorium Balai Penelitian Tanaman Pangan Maros, Sulawesi Selatan. Pengamatan yang dilakukan meliputi sifat fisik biji (ukuran, warna, bobot/100 biji), komposisi kimia biji (kadar air, protein, lemak, pati, serat kasar, dan abu), dan karakteristik fisikokimia protein (kelarutan dan fraksinasi protein). Penelitian pemanfaatan kacang tunggak untuk tempe dilakukan dua tahap. Tahap pertama pembuatan tempe dari beberapa varietas kacang tunggak. Tahap kedua pembuatan tempe dari campuran kacang tunggak dan kedelai. Hasil analisis menunjukkan, biji kacang tunggak memiliki kadar air 9,10 persen, abu 3,87 persen, protein 28,41 persen, pati 38,47 persen, lemak 2,14 persen, dan kadar serat 6,64 persen. Kacang tunggak banyak mengandung albumin (17,29 persen) dan globulin (46,23 persen), sehingga baik untuk sumber protein nabati. Varietas KT3 adalah yang terbaik untuk pembuatan tempe. Tempe dari campuran kacang tunggak dan kedelai dengan perbandingan 1:1 tidak berbeda dengan tempe dari kedelai murni, ditinjau dari kekompakan maupun citarasa