PENGARUH PERKECAMBAHAN TERHADAP

RINGKASAN
PENGARUH PERKECAMBAHAN TERHADAP KOMPOSISI
ASAM AMINO BIJI MUNGGUR
(Enterolobium saman)
Penelitian tentang pengaruh perkecambahan terhadap komposisi asam amino
biji munggur telah dilakukan. Biji munggur kering direndam selama 24 jam sebelum
kecambahkan. Perkecambahan dilakukan selama 4 hari dan pengambilan sampel untuk
analisis dilakukan setiap 24 jam dengan dilakukan pengeringan menggunakan freeze
dryer. Sebagai kontrol digunakan biji munggur kering. Biji munggur dan kecambah biji
munggur kemudian dianalisis kadar asam amino bebasnya dengan menggunakan metode
HPLC.
Hasil penelitian menunjukkan bahwa terdapat 15 jenis asam amino pada biji
munggur kering maupun pada kecambah biji munggur, antara lain: aspartat, glutamate,
serin, histidin, glisin, arginin, alanin, tirosin, prolin, metionin, valin, fenilalanin, isoleusin,
leusin dan lisin, dan 8 diantara asam amino tersebut merupakan asam amino esensial.
Selama proses perkecambahan, biji munggur mengalami peningkatan kadar asam amino
bebas yaitu dari 25,17% pada biji kering menjadi 31,01% bk pada kecambah biji
munggur atau naik sebesar 23, 20%.
Kata kunci: biji munggur, perkecambahan, asam amino bebas
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ABSTRACT
Study on the effects of germination on free amino acids content of mungur
beans sprout has been conducted. Dry munggur beans was soaked for 24 hours
before germination proceed. Germination process was done for 4 days, and
samples for analysis purposes were taken every 24 hours and freeze dried. Either
dry munggur beans and munggur beans sprout were analyzed their amino acids
content by using HPLC method.
The results showed that 15 amino acids in dry munggur beans and munggur
beans sprout were detected such as aspartic acid, glutamic acid, serine, histidine,
glycine, arginine, alanine, tyrosine, proline, methionine, valine, phenylalanine,
isoleucine, leucine, and lysine, and 8 amino acids are belong to essential amino
acids. The amount of free amino acid in dry munggur beans and munggur beans
sprout were 25.17 and 31.01 % (db), respectively. There was incresing of free
amino acids content of munggur beans sprout 23.20% compared with the free
amino acids content of dry munggur beans
Key words: munggur beans, germination, free amino acids.
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