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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Sani Resimere
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Agriculture, Biological Sciences & Forestry

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ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN Gelora H Augustyn; Erynola Moniharapon; Sani Resimere
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.27

Abstract

This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.
Co-Authors Augustyn, Gelora Helena Erynola Moniharapon