Pengaruh pH Air Perendam Pada Proses Perkecambahan Terhadap Karakteristik Kimia dan Fungsional Tepung Kecambah Kacang Tunggak (Vigna unguiculata)


 This study aims to know the effect of pH water immersion on germinated cowpea flour characteristics and which that can produce a with best characteristics. research used Complete Randomized Design different for as treatment, is 3, 5, 7,pH 9 11. The experimentation was repeated 3 times resulting 15 experimental units. data obtained were analyzed using an analysis variance if treatment had significant effect, it followed by Duncan Multiple Range Test (DMRT). results showed total rendement, content, protein carbohydrate absorption capacity, ash fat crude fiber content oil capacity. characteristic in this has been soaked 55.07% 1.80% 3.66% 25.40% 1.09% 68.03% carbohydrates 10.68% 2.11 ml/g 1.66 absorption.