PENGARUH PROSES PENGOLAHAN TERHADAP KADAR LOGAM BERAT DAN KADAR GIZI PADA KACANG PANJANG

Abstract

The nutritional quality of yardlong beans is determined from the environment in which the food is grown. The contaminated environmental conditions will affect the nutritional quality of yardlong beans. Food processing before consumption is expected to reduce the impact of heavy metal accumulation on yardlong beans. The purpose of this study was to find out the appropriate method of food processing to reduce heavy metal content but still maintain the nutritional value of yardlong beans which is grown in potentially polluted environments. The research method was experiment with processed the yardlong beans that have been washed 3 times by steaming (BW3), boiled (CW3) and pan-fried (DW3) compared to washed food 3 times without being processed (AW3). Based on the results of the research that steaming method is the best method because it can reduce the heavy metal content but can still maintain the levels of vitamin A, protein and vitamin C in yardlong beans. Kata kunci: pengolahan makanan, logam berat, kualitas gizi, kacang panjang.