Pengaruh metode pengolahan terhadap karakteristik fisikokimia dan fungsional aquafaba yang dibuat dari kacang polong kuning, lentil hijau, dan kacang arab

Jansen, Kenny (2023) Pengaruh metode pengolahan terhadap karakteristik fisikokimia dan fungsional aquafaba yang dibuat dari kacang polong kuning, lentil hijau, dan kacang arab. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Aquafaba merupakan salah satu alternatif pengganti putih telur dikarenakan memiliki sifat fungsional seperti membusa dan menstabilkan emulsi. Aquafaba memiliki potensi untuk diolah menjadi bubuk kering dengan metode pengolahan seperti spray dry dan freeze dry untuk memaksimalkan penyimpanan, transportasi dan mencegah kerusakan. Kacang polong kuning, lentil hijau, dan kacang arab yang digunakan telah diketahui memiliki karakteristik fungsional yang mendekati putih telur. Penelitian ini bertujuan untuk mengetahui pengaruh metode pengolahan terhadap karakteristik fisikokimia dan fungsional dari aquafaba yang dibuat dari kacang polong kuning, lentil hijau dan kacang arab. Lentil hijau menghasilkan aquafaba dengan kadar protein dan foaming stability terbaik (34.24±3.20% dan 96.56±2.25%). Kadar karbohidrat paling tinggi dihasilkan oleh lentil hijau (0.59 ± 0.06%) dan kacang arab (0.66 ± 0.08%). Lentil hijau dengan perlakuan spray dry dan freeze dry menghasilkan foaming capacity paling baik (600.84±0.24% dan 578.17±6.8%). Jenis kacang dan metode pengolahan tidak memberikan pengaruh signifikan (p≥0.05) terhadap kadar saponin dan emulsion stability dari aquafaba. Metode spray dry dan freeze dry sama- sama menghasilkan aquafaba dengan kadar protein (27.87±6.72% dan 28.34±8.19) dan foaming stability (93.46±2.99% dan 94.15±3.00%) yang lebih tinggi dibandingkan tanpa pengolahan (22.48±9.53% dan 90.91±2.96) secara berurutan. Metode pengolahan tidak berpengaruh signifikan (p≥0.05) terhadap kadar karbohidrat aquafaba. Metode pengolahan terbaik berdasarkan penelitian adalah spray dry berdasarkan banyaknya rendemen yang dihasilkan serta efisiensi waktu. / Aquafaba is considered to be an alternative to egg white due to its functional properties such as foaming and emulsion stabilization. Aquafaba has the potential to be processed to a form of dry powder by processing methods such as spray drying and freeze drying to maximize storage, transportation and prevention from deterioration. Yellow peas, green lentils, and chickpeas were used due to its known functional properties which is close to egg white. This study aims to determine the effect of processing methods on the physicochemical and functional properties of aquafaba made from yellow pea, green lentils and chickpeas. Green lentils produced aquafaba with the best protein content and foaming stability (34.24±3.20% and 96.56±2.25%). The highest carbohydrate content was produced by green lentils (0.59 ± 0.06%) and chickpeas (0.66 ± 0.08%). Green lentils treated with spray dry and freeze dry produced the best foaming capacity (600.84 ± 0.24% and 578.17 ± 6.8%). Both types of legume and processing method had no significant effect (p≥0.05) on saponin content and emulsion stability of aquafaba. Spray dry and freeze dry methods both produced aquafaba with higher protein content (27.87±6.72% and 28.34±8.19) and foaming stability (93.46±2.99% and 94.15±3.00%) than fresh aquafaba (22.48±9.53% and 90.91±2.96) respectively. Processing method had no significant effect (p≥0.05) on carbohydrate content of aquafaba. The best processing method based on the study was spray dry based on the amount of yield produced and time efficiency.

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