Teknologi Isolat Protein Kacang Tunggak (Vigna Unguiculata) Karakterisasi, Modifikasi, Dan Aplikasi Pangan

SPESIFIKASI BUKU

Harga                    : Rp 125.000

Ukuran                  : 18 cm x 25 cm 

Jumlah Halaman : 266 hal

Ketebalan Buku  : 1  cm

ISBN                       : On Proses

Deskripsi Buku   : Kacang tunggak (Vigna unguiculata) merupakan salah satu sumber pangan lokal yang memiliki potensi besar untuk dikembangkan sebagai bahan pangan bernilai tambah. Selain mengandung protein dalam jumlah yang cukup tinggi, kacang tunggak juga memiliki karakteristik yang memungkinkan pemanfaatannya dalam berbagai produk pangan. Namun demikian, pemanfaatan protein kacang tunggak secara optimal masih menghadapi berbagai tantangan, terutama berkaitan dengan karakteristik fungsional, sifat fisikokimia, proses isolasi, serta pengembangan aplikasinya dalam produk pangan. Buku ini hadir untuk memberikan pemahaman yang lebih komprehensif mengenai teknologi isolat protein kacang tunggak, mulai dari karakteristik bahan baku, proses isolasi dan pemurnian protein, karakterisasi sifat fisikokimia dan fungsional, hingga berbagai pendekatan modifikasi untuk meningkatkan karakteristik dan performanya dalam sistem pangan. Pembahasan juga diarahkan pada peluang pemanfaatan isolat protein kacang tunggak sebagai bahan pangan fungsional dan ingredient dalam pengembangan produk pangan inovatif. Pemanfaatan sumber protein nabati lokal menjadi semakin penting seiring dengan meningkatnya kebutuhan terhadap pangan bergizi, berkelanjutan, dan memiliki nilai ekonomi. Dalam konteks tersebut, pengembangan teknologi isolat protein kacang tunggak tidak hanya berkaitan dengan aspek teknologi pangan, tetapi juga membuka peluang untuk meningkatkan nilai tambah komoditas lokal, mendukung diversifikasi pangan, serta mendorong pemanfaatan sumber daya pertanian secara lebih optimal.

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