PENGARUH PROSES PENGOLAHAN KACANG TOLO (Vigna unguiculata (L.) Walp.) TERHADAP KOMPOSISI FITOSTEROL
The aims of this study were to investigate the effects of various processing methods between raw and processed cowpea beans (Vigna Unguiculata (L.) Walp.) by boiling and frying on the composition of phytosterol contained in beans. The cooked beans were extracted with n-hexane, acetone, and chlor...
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| Main Author: | |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Language: | English English English Indonesian |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://repository.unair.ac.id/90858/1/FF.KF.14-19%20Des%20p%20abstrak.pdf http://repository.unair.ac.id/90858/2/FF.KF.14-19%20Des%20p%20daftar%20isi.pdf http://repository.unair.ac.id/90858/3/FF.KF.14-19%20Des%20p%20daftar%20pustaka.pdf http://repository.unair.ac.id/90858/4/FF.KF.14-19%20Des%20p.pdf http://repository.unair.ac.id/90858/ |
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| Institution: | Universitas Airlangga |
| Language: | English English English Indonesian |
| Summary: | The aims of this study were to investigate the effects of various processing
methods between raw and processed cowpea beans (Vigna Unguiculata (L.)
Walp.) by boiling and frying on the composition of phytosterol contained in
beans. The cooked beans were extracted with n-hexane, acetone, and
chloroform. The results of the extract were analyzed using TLC, FTIRATR,
GC-FID, and GC-MS. The results of TLC and FTIR-ATR analysis
showed that cowpea beans had a phytosterol compound. The results of GCFID
analysis showed that boiling process was showing composition of
cholesterol, stigmasterol, campesterol, and β-sitosterol. In the fried cowpea
beans only stigmasterol and β-sitosterol was detected. the result of SIM
(Selected Ion Monitoring) mode of GC-MS analysis on n-hexane extract of
the raw and boiled beans showed the same phytosterol composition
(cholesterol, stigmasterol, campesterol, and β-sitosterol. Based on Gamess-
Howell test showed the different processing effects on phytosterol in
cowpea beans. Cooking process will affect the composition of phytosterol. |
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