RAHMANIA ALRIKA ILMA BRIDGETA, 051511133210 (2019) ANALISIS KANDUNGAN FITOSTEROL PADA PROSES PENGOLAHAN KACANG TOLO (Vigna unguiculata (L.) Walp). Skripsi thesis, Universitas Airlangga.

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Abstract

The aims of this study were to investigate the effects of cooking methods between raw and processed cowpea beans (Vigna unguiculata(L.) Walp.) by boiling and frying on the composition of phytosterols contained in beans. The cooked beans were extracted using n-hexane, acetone, and hydrolyzed with hydrochloric acid 2N then extracted the sample with chloroform. The results of the extracts were analyzed using TLC, ATR-FTIR, GC-FID, and GC-MS. The results of GC-FID analysis showed that before cooking process and after cooking process was showing composition of kolesterol, campesterol, stigmasterol, and β-sitosterol in extracts n-hexane cowpea beans. The results of SIM (Selected Ion Monitoring) mode of GC-MS analysis on n-hexane extracts of the raw and boiled beans showed the same phytosterol composition (kolesterol, campesterol, stigmasterol, and β- sitosterol).Based on statistical analysis showed the different processing effects on peak area phytosterols by GC-FID in cowpea beans (sig 0,025≤0,050). Cooking methods will affect the composition of phytosterol in cowpea beans (Vigna unguiculata (L.) Walp).

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