PERUBAHAN RAFINOSA DAN STAKIOSA HASIL OLAHAN BIJI MUNGGUR (Enterolabium saman) DALAM SALURAN PENCERNAAN TIKUS = CHANGES OF RAFFINOSE AND STACHYOSE OF PROCESSED MUNGGUR BEANS IN THE DIGESTION TRACT OF RATS

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2001
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/24773/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=7751
• Institution: Universitas Gadjah Mada

The purpose of this research was to determine raffinose and stachyose on processed munggur beans (Enter°labium saman) and their degradation in the digestion tract of rats and to determine a-galactosidase activity in the digestion tract of rats such as stomach, small intestine and large intestine, respectively. Boiled munggur was prepared by boiling of munggur beans for 1 hour after 36 hours soaking, and roasted munggur was produced by roasting at 150° - 160°C for 15 minutes. Munggur tempe was produced by traditional method i.e.: first soaking, boiling, dehulling, second soaking, steaming, inoculation and fermentation for 2 days at room temperature. Raffinose and stachyose were analyzed by gas liquid chromatography method, and a-galactosidase activity was assayed by p-nitrophenil a¬D-galactopiranoside (PNGP) at pH 6.0 and temperature of 50°C for 20 minutes and released p-nitrophenol was determined by spectrophotometric method. The results showed that raffinose of boiled munggur, roasted munggur and munggur tempe were 2.04, 5.32, and 0.86%, while stachyose were 3.01, 3.85, and 1.08%, respectively. Activity of a¬galactosidase in small intestine of rats that was feeded with boiled munggur, roasted munggur and munggur tempe were 1.75 x 10.2, 1.76 x 10-2 and 1.74 x 10-2 pmol nitrophenol/ml, respectively, while in the stomach and large intestine they were not detected. Key words: raffinose, stachyose, Enterolobium semen, digestion tract.