Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food

How to cite: Dewayani, W.D.; Fattah, A.F.; Winanda, E.; Suriany, S.; Nurhafsah, N.; Idaryani, I.; Herniwati, H.; Salim, S.; Yasin, M.; Hannan, M.F.I.; Wulanningtyas, H.S.; Manwan, S.W.; Asaad, M.; Warda, W.; Nurjanani, N.; Fadwiwati, A.Y.; Ella, A. Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food. Preprints 2023, 2023051322. https://doi.org/10.20944/preprints202305.1322.v1 Dewayani, W.D.; Fattah, A.F.; Winanda, E.; Suriany, S.; Nurhafsah, N.; Idaryani, I.; Herniwati, H.; Salim, S.; Yasin, M.; Hannan, M.F.I.; Wulanningtyas, H.S.; Manwan, S.W.; Asaad, M.; Warda, W.; Nurjanani, N.; Fadwiwati, A.Y.; Ella, A. Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food. Preprints 2023, 2023051322. https://doi.org/10.20944/preprints202305.1322.v1

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MDPI and ACS Style

Dewayani, W.D.; Fattah, A.F.; Winanda, E.; Suriany, S.; Nurhafsah, N.; Idaryani, I.; Herniwati, H.; Salim, S.; Yasin, M.; Hannan, M.F.I.; Wulanningtyas, H.S.; Manwan, S.W.; Asaad, M.; Warda, W.; Nurjanani, N.; Fadwiwati, A.Y.; Ella, A. Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food. Preprints 2023, 2023051322. https://doi.org/10.20944/preprints202305.1322.v1

APA Style

Dewayani, W.D., Fattah, A.F., Winanda, E., Suriany, S., Nurhafsah, N., Idaryani, I., Herniwati, H., Salim, S., Yasin, M., Hannan, M.F.I., Wulanningtyas, H.S., Manwan, S.W., Asaad, M., Warda, W., Nurjanani, N., Fadwiwati, A.Y., & Ella, A. (2023). Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food. Preprints. https://doi.org/10.20944/preprints202305.1322.v1

Chicago/Turabian Style

Dewayani, W.D., Andi Yulyani Fadwiwati and Andi Ella. 2023 "Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food" Preprints. https://doi.org/10.20944/preprints202305.1322.v1

Abstract

Abstract. Indonesia has developed several superior soybean varieties. Each soybean variety has different physical and chemical properties that can affect processed products and soybean quality. The purpose of this study was to determine the physical, chemical, and functional properties of three superior early-maturing soybean varieties. The research was conducted in Maros, Indonesia in 2022 by planting the Dega-1, Grobogan, and Gepak Kuning varieties and repeated them 6 times. The yields of the three soybean varieties Dega-1, Grobogan, and Gepak Kuning were taken at 1 kg each and 3 repeated, then further analysis of chemical compounds is carried out in the laboratory. The results showed that for physical characteristics, the largest seed size was in Dega-1 (18.57 g per 100 seeds) and the smallest in Gepak Kuning (8.29 g). The highest bulk density of soybean seeds was in the Grobogan and Dega-1 varieties (0.79 kg per m3) and the lowest was in Gepak Kuning (0.77 kg per m3 ), and the lowest number of damaged seeds was in Dega-1 (6.67%) and the highest in Grobogan (11.33). %). Chemical characteristics, highest protein content in Gepak Kuning (39.72%) and lowest in Dega-1 (36.62%), lowest fat content in Dega-1 (12.63%) and highest in Gepak Kuning (14.49%), highest phosphorus content in Gepak Kuning (0.59%) and the lowest was in Grobogan (0.53%), the highest calcium content was in Gepak Kuning (0.40%), and the highest FFA value was in Dega-1 (0.93) and the lowest in Gepak Kuning (0.81). Based on physical properties, Dega-1 is the best compared to the other two soybeans. Meanwhile, based on the size of starch granules, Gepak Kuning gave the best results. For chemical characteristics, in general, GepakKuning has the best quality compared to Grobogan and Dega-1. It can be concluded that Gepak Kuning has the most potential to be developed in supporting food and non-food products, especially in Indonesia.

Keywords

Characteristics; physical; processing; compounds; physicochemical; varieties; soybean

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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