Pengaruh proses pengeringan terhadap sifat fungsional tepung kedelai

Abstract

Food is not only filling, but is expected to have a positive effect on human health. This positive effect comes from the functional properties of food ingredients such as antioxidants and fiber. Antioxidants is to reduce free radicals thereby reducing the severity of disease and preventing disease. While fiber is to mantain body weight, prevent obesity, reduce cholesterol, and prevent constipation. Both of these functional properties are owned by soybeans. Soybeans are converted into flour to make it easier to use them as food ingredients. In the process of making flour uses a drying process which greatly affects the functional properties (antioxidant and fiber) of the product. This study was to determine the effect of the drying process on the functional properties of soybeans flour. The drying process used in this study includes drying in the sun, drying in an oven at a temperature 50oC, 70oC and 100oC. The result showed that the drying temperature significant effect on the moisture content, antioxidant activity and fiber in soybeans flour. The higher drying temperature give lower moisture and antioxidant content of soybeans flour. Thes soluble fiber, insoluble fiber and total fiber showed the opposite, that is an increase when the drying temperature was higher. Drying in oven at 50oC for 3 hours produces soybeans flour that is accepted with the characteristic of a fragrant aroma, not clot and yellowish white color.