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@article{Almasyhuri_Yuniati_Slamet_2012, title={KANDUNGAN ASAM FITAT DAN TANIN DALAM KACANG-KACANGAN YANG DIBUAT TEMPE}, url={https://pgm.persagi.org/index.php/pgm/article/view/192}, DOI={10.22435/pgm.v0i0.1965.}, abstractNote={Telah dilakukan penelitian tentang pengaruh perebusan dan perendaman serta fermentasi kacang-kacangan terhadap kandungan asam fitat dan tanin. Kacang-kacangan yang diteliti sebanyak delapan macam, yaitu kacang kedelai, kacang gude, kecipir, koro benguk, kacang merah, kacang tolo, koro wedus dan lamtoro gung. Penentuan asam fitat dilakukan dengan cara tidak langsung, dimana asam fitat diubah menjadi feri-fitat, kemudian kadar besinya ditetapkan dengan spektrofotometri. Sedangkan kadar tanin ditetapkan dengan metoda Folin-Denis. Diperoleh hasil bahwa perebusan dan perendaman pada proses pembuatan tempe dapat menurunkan asam fitat dan tanin, tetapi tidak sampai menghilangkannya. Sementara fermentasi dapat menyebabkan penurunan asam fitat, namun sebaliknya meningkatkan kandungan tanin.<br />}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Almasyhuri, Almasyhuri and Yuniati, Heru and Slamet, Dewi Sabita}, year={2012}, month={Nov.} }