{"id":4991,"date":"2022-03-03T09:00:00","date_gmt":"2022-03-03T02:00:00","guid":{"rendered":"https:\/\/ahligizi.id\/blog\/?p=4991"},"modified":"2022-02-26T17:14:53","modified_gmt":"2022-02-26T10:14:53","slug":"meminimalisir-zat-antigizi-pada-kedelai","status":"publish","type":"post","link":"https:\/\/ahligizi.id\/blog\/2022\/03\/03\/meminimalisir-zat-antigizi-pada-kedelai\/","title":{"rendered":"Meminimalisir Zat Antigizi pada Kedelai"},"content":{"rendered":"\n\n\n<p>Kacang &#8211; kacangan memiliki zat antigizi termasuk kedelai. Bagaimana meminimalisir zat antigizi tersebut? Mari kita simak pada artikel berikut.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Kedelai<\/h2>\n\n\n\n<p>merupakan suatu golongan kacang yang memiliki peran dalam memenuhi kebutuhan protein nabati. Tanaman kedelai (<em>Glicine max L<\/em>) termasuk dalam tanaman komoditas pangan nasional prioritas ketiga setelah padi dan jagung. Kacang kedelai banyak diolah menjadi berbagai jenis makanan seperti tahu, <a href=\"https:\/\/ahligizi.id\/blog\/2020\/11\/06\/makanan-fermentasi-khas-indonesia-1\/\">tempe<\/a>, kecap, tauco, miso, natto susu kedelai, dan lain sebagainya. Di Indonesia, konsumsi pangan akan kacang kedelai masih menunjukan proporsi yang tinggi dan terus meningkat. Namun, hal tersebut tidak sebanding dengan produksi kedelai lokal yang relatif sedikit. Hal ini disebabkan semakin meningkatnya jumlah penduduk sehingga lahan pertanian pun berkurang.<sup>1<\/sup><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2021\/11\/soybean-g1b274b85c_1920-683x1024.jpg\" alt=\"\" class=\"wp-image-4644\" width=\"508\" height=\"761\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2021\/11\/soybean-g1b274b85c_1920-683x1024.jpg 683w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2021\/11\/soybean-g1b274b85c_1920-200x300.jpg 200w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2021\/11\/soybean-g1b274b85c_1920-768x1152.jpg 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2021\/11\/soybean-g1b274b85c_1920-1024x1536.jpg 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2021\/11\/soybean-g1b274b85c_1920.jpg 1280w\" sizes=\"auto, (max-width: 508px) 100vw, 508px\" \/><\/figure>\n\n\n\n<p><strong><a href=\"https:\/\/ahligizi.id\/blog\/2021\/06\/06\/selamat-hari-tempe-makanan-murah-kaya-gizi\/\">Baca : Tempe Makanan Murah Kaya Gizi <\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Kandungan Gizi Kedelai<\/h2>\n\n\n\n<p>Kegemaran masyarakat akan produk olahan kacang kedelai dipengaruhi oleh cita rasa kedelai yang sedap, produk mudah didapatkan, dan juga memiliki kandungan gizi tinggi. Kandungan gizi pada kedelai menjadi sumber komponen penting yang berguna untuk menjaga kesehatan tubuh manusia, seperti vitamin A, E, K, dan beberapa vitamin B serta mineral. <strong><span class=\"has-inline-color has-vivid-red-color\">Kedelai mengandung lemak sebesar 15% dari asam lemak jenuh dan sekitar 60% dari lemak tidak jenuh yang berisi asam linolenat dan linoleat.<\/span><\/strong> Fungsi dari asam linolenat dan linoelat adalah untuk membantu menyehatkan <a href=\"https:\/\/ahligizi.id\/blog\/2021\/06\/02\/diet-penyakit-jantung-koroner\/\">jantung<\/a> dan <a href=\"https:\/\/ahligizi.id\/blog\/2021\/02\/04\/tips-pencegahan-kanker\/\">mengurangi risiko terkena kanker<\/a>.<sup>2<\/sup><\/p>\n\n\n\n<p>Selain itu, kedelai juga mengandung protein rata-rata mencapai 35%. Presentase tersebut tergolong tinggi dibandingkan dengan kacang-kacangan lain. Hal ini berdasarkan pada susunan asam amino pada kedelai lebih lengkap dan seimbang. Berikut merupakan komposisi\/kandungan gizi dari kedelai setiap 100 gram.<sup>3<\/sup><\/p>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>No<\/td><td>Unsur gizi<\/td><td>Jumlah<\/td><\/tr><tr><td>1<\/td><td>Energi (kkal)<\/td><td>442<\/td><\/tr><tr><td>2<\/td><td>Air (g)<\/td><td>7,5<\/td><\/tr><tr><td>3<\/td><td>Protein (g)<\/td><td>349<\/td><\/tr><tr><td>4<\/td><td>Lemak (g)<\/td><td>38,1<\/td><\/tr><tr><td>5<\/td><td>Karbohidrat (g)<\/td><td>34,8<\/td><\/tr><tr><td>6<\/td><td>Mineral (g)<\/td><td>4,7<\/td><\/tr><tr><td>7<\/td><td>Kalsium (mg)<\/td><td>227<\/td><\/tr><tr><td>8<\/td><td>Fosfor (mg)<\/td><td>585<\/td><\/tr><tr><td>9<\/td><td>Zat besi (mg)<\/td><td>8<\/td><\/tr><tr><td>10<\/td><td>Vitamin A (mg)<\/td><td>33<\/td><\/tr><tr><td>11<\/td><td>Vitamin B (mg)<\/td><td>1,07<\/td><\/tr><\/tbody><\/table><figcaption>Sumber : <em>TKPI<\/em><\/figcaption><\/figure>\n\n\n\n<p><a href=\"https:\/\/ahligizi.id\/blog\/2021\/11\/11\/benarkah-kulit-bayi-bisa-putih-jika-ibu-hamil-rajin-minum-susu-kedelai\/\"><strong>Lebih Lanjut : Benarkah Kulit Bayi Bisa Putih Jika Ibu Rajin Minum Susu Kedelai?<\/strong><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cara Mengurangi Zat Antigizi<\/h2>\n\n\n\n<p>Hampir seluruh kacang-kacangan termasuk kedelai juga memiliki zat antigizi yang mempunyai pengaruh merugikan dengan mencegah aksi positif dari zat gizi. <strong><span class=\"has-inline-color has-vivid-red-color\">Zat antigizi yang dimaksud seperti <em>trypsin inhibitor<\/em>, asam fitat, dan tannin. <\/span><\/strong><em>Trypsin inhibitor<\/em> menyebabkan penurunan ketersediaan protein pada sistem pencernaan, asam fitat berkaitan dengan mineral penting dan protein membentuk senyawa kompleks. Akibat yang ditimbulkan adalah menurunnya daya serap mineral. Sementara tanin, dapat membentuk senyawa kompleks dengan protein dan karbohidrat yang mengakibatkan rasa pahit dan kelat (sepat). <strong><span class=\"has-inline-color has-vivid-red-color\">Untuk mengurangi pengaruh zat antigizi pada kedelai, dapat dikutangi atau bahkan dihilangkan melalui proses pengolahan. Seperti dengan cara fermentasi, perkecambahan, perendaman dan pemasakan(pemanggangan, perebusan, pengukusan).<\/span><\/strong><sup>4<\/sup><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Referensi<\/h2>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Putri P.P, Adisyahputra, Asadi. Keragaman Karakter Morfologi, Komponen Hasil, dan Hasil Plasma Nutfah Kedelai (<em>Glycine max L<\/em>). Jurnal BIOMA. 2014.<\/li><li>Krisnawati A. Kedelai sebagai Sumber Pangan Fungsional. Malang: Balai Penelitian Tanaman Aneka Kacang dan Umbi. 2017:12(1); 59 p.<\/li><li>Agung GAA dkk. Kedelai Lokal Bali, Bahan Baku Tempe Tinggi Nutrisi, Antioksidan dan Organoleptik serta Berkhasiat Obat. Jurnal Pertanian Berbasis Keseimbangan Ekosistem. Denpasar: Fakultas Pertanian Universitas Mahasaraswati Denpasar. 2016.<\/li><li>Khairi E, Kanetro B. Pengaruh Berbagai Kecambah Kacang-Kacangan Terhada[ Kadar Protein Terlarut dan Asam Amino Bebas Limbah Cair Isolasi Protein. Jurnal AgriSains.\u00a0 Yogyakarta. 2014:5(2).<\/li><\/ol>\n\n\n\n<ul class=\"wp-block-social-links is-layout-flex wp-block-social-links-is-layout-flex\">\n\n\n\n\n\n\n\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kacang &#8211; kacangan memiliki zat antigizi termasuk kedelai. Bagaimana meminimalisir zat antigizi tersebut? Mari kita simak pada artikel berikut. Kedelai<\/p>\n","protected":false},"author":1,"featured_media":4992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_layout":"default_layout","footnotes":"","_wpscppro_custom_social_share_image":0,"_facebook_share_type":"","_twitter_share_type":"","_linkedin_share_type":"","_pinterest_share_type":"","_linkedin_share_type_page":"","_instagram_share_type":"","_medium_share_type":"","_threads_share_type":"","_selected_social_profile":[]},"categories":[1],"tags":[432,431],"class_list":["post-4991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-kedelai","tag-zat-antigizi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Meminimalisir Zat Antigizi pada Kedelai - Blog AhliGiziID<\/title>\n<meta name=\"description\" content=\"Kacang - kacangan memiliki zat antigizi termasuk kedelai. 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