Abstract :

This study is conducted to evaluate how different durations of soaking influence the levels of hydrogen cyanide (HCN), tannins, phenolic compounds, and soluble proteins present in fresh Mucuna pruriens seeds. The study was carried out on December 13, 2024 – December 27, 2024. This study involved four different treatment levels, each repeated four times: P0 (no immersion), P1 (submerged for 48 hours), P2 (submerged for 96 hours), and P3 (submerged for 144 hours).Then treated Mucuna prurian seeds were tested for the contents of cyanide, tannins, phenolics and soluble proteins. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan’s Multiple Range Test if there was a significant effect. The results showed that soaking Mucuna prurian had a significant effect (P<0,05) on the content of cyanide, tannins, phenolics and soluble proteins. The conclusion of this research is soaking Mucuna prurian seed of 96 hours would reduce the chemical content recognized as antinutritional factors that inhibit digestibility of nutrients, so it might improve broiler if Mucuna prurian seed would be used as feed ingredient.

---

Keywords :

antinutrient, Mucuna prurian seeds, phenolic, soaking, soluble protein

---

References :

1. Ahenkora, K., M. Dadzie., P. O. Bonsu. 1999. Composition and functional properties of raw and heat processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours. International Journal of Food Science and Technology. 34: 131–135.
2. Arianto, A., B. Nohong, dan Nurhaedah. 2014. Analisis Kandungan Asam Sianida (HCN) Pada Kacang Koro Pedang (Canavalia ensiformis) Dengan Menggunakan Lama Perendaman NaCL Yang Berbeda. Jurnal Galung Tropika. 3 (3): 186-191.
3. Carmen, J. D., A. G. Gernat., R. Myhrman, and L. B. Carew. 1999. Evaluation of Raw and Heated Velvet Beans (Mucuna pruriens) as Feed Ingredients for Broilers. Poultry Science. 78(6): 866-872.
4. Djaafar, T. F., U. Santosa., M. N. Cahyanto, dan E. S. Rahayu. 2012. Pengaruh perendaman dan perebusan terhadap kandungan protein, gula, total fenolik dan aktivitas antioksidan kerandang (canavalia virosa). Agritech. 32(3): 294-300.
5. Astawan, M., M. A. Faishal., A. P. G. Prayudani., Tutik Wresdiyati, And R. E. Sardjono. 2023. Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe. Current Research in Nutrition and Food Science. 11(2): 808-821.
6. Fauzi, M dan L. N. Zannah. 2024. Pengolahan Menggunakan Abu dan Perendaman Dalam Air Mengalir Dapat Menghasilkan Keripik Gadung Rendah Asam Sianida. Journal of Tropical AgriFood. 6(1): 59-66.
7. Handajani, S. 2001. Indigenous mucuna Tempe As Functional Food. Asia Pasific J Clin Nutr. 10(3): 222- 225. https://doi.org/10.1046/j.14402001.00243.x
8. Iyayi, E. A and Egharevba. 1998. Biochemical Evaluation of Seeds of An Under Utilized Legume (Mucuna Utilis). Nig. Anim. Prod. 25: 40-45.
9. Kurnianingtyas, E., M. S. Djati, dan M. Rifa’i. 2013. Aktivitas Imunomodulator Polyscias obtusa Terhadap Sistem Imunitas Pada Bone Marrow Broiler Setelah Pemberian Salmonella typhimurium. Exp. Life Sci. 3(1): 25-30.
10. Nwaoguikpe, R. N., W. Braide, and C. O. Ujowundu. 2011. The Effects of Processing on the Proximate and Phytochemical Compositions of Mucuna pruriens Seeds (Velvet Beans). Pakistan Journal of Nutrition. 10 (10): 947-951.
11. Pramita, D. S., S. Handajani, dan D. Rachmawanti. 2008. Pengaruh teknik pemanasan terhadap kadar asam fitat dan aktivitas antioksidan koro benguk (Mucuna pruriens), koro glinding (Phaseolus lunatus), dan koro pedang (Canavalia ensiformis). Biofarmasi. 6(2): 36-44.
12. Prihatiningsih, R., B. E. Setiani, dan Y. B. Pramono. 2021. Pengaruh Metode Thawing terhadap Kadar Protein, Kadar Lemak, dan Protein Terlarut Daging Ayam Petelur Afkir Beku. Jurnal Teknologi Pangan. 5(2): 64-70.
13. Putra, E. A dan O. Sjofjan. 2021. Evaluasi Kandungan Nutrisi, Tanin, dan Densitas Biji Asam (Tamarindus indica) Hasil Penggorengan sebagai Bahan Pakan Unggas. Jurnal Peternakan Indonesia. 23(2): 144-150.
14. Putri, C. E., H. E. Sulistyo, S. N. Kamaliyah dan H. Sudarwati. 2023. Potensi Keragaman Genotipe Lokal Tanaman Koro Benguk (Mucuna pruriens) Sebagai Tanaman Pakan Ternak. Jurnal Nutrisi Ternak Tropis. 6(1): 69-75.
15. Rahmah, A. A., T. Utami, dan M. N. Cahyanto. 2019. Thesis. Perubahan Kandungan Zat Gizi, HCN dan Tanin Selama 126 Proses Pengolahan Sari Koro Pedang Putih (Canavalia ensiformis). Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta.
16. Retnaningsih, C., Darmono., B.Widianarko, dan S. F. Muis. 2013. Peningkatan Aktivitas Antioksidan Superoksida Dismutase Pada Tikus Hiperglikemi Dengan Asupan Tempe Koro Benguk (Mucuna Pruriens L). Agritech. 33(2): 154-161.
17. Sese, B.T., M. Okpeku, and O. S. George. 2013. Organ Weights, Carcass Characteristics and Blood Chemistry of Broiler Birds Fed Graded Levels of Mucuna Utilis Leave Meal. J Vet Adv. 3(4): 146-152.
18. Sitohang, A. C., N. M. Naiboha, dan R. A. Sari. 2024. Pengaruh Waktu Perebusan Terhadap Nilai Gizi, Total Padatan Terlarut dan Karakteristik Sensoris Susu Biji Nangka (Artocarpus Heterophyllus). Journal of Tropical AgriFood. 6(1): 17-26.
19. Utami, S dan S. Lestari. 2020. Pengaruh isoflavon kacang koro pedang fermentasi dan implikasinyaterhadap antioksidan dan rasio kholesterol ldl/hdl darah puyuh (coturnix-coturnix japonica l). Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan. 2(4):190-197.
20. Yatno., R. Murni., Nelwida and Yani E N 2015 Kandungan asam sianida, bahan kering dan bahan organic tepung biji karet hasil pengukusan. Jurnal Ilmu-Ilmu Peternakan. 18(2), 58-65. https://doi.org/10.22437/jiiip.v18i2.2674