Research Article
Effect of Different Storage Time of Petai (Parkia speciosa) on Amino Acid Score and Protein Digestibility (In Vitro)
@INPROCEEDINGS{10.4108/eai.29-3-2020.2314989, author={Fitri Komala Sari and Hafidhotun Nabawiyah and Agustaviani Nursalma and Ardhiani Ayu}, title={Effect of Different Storage Time of Petai (Parkia speciosa) on Amino Acid Score and Protein Digestibility (In Vitro)}, proceedings={Proceedings of the U-Go Healthy International Conference, U-Go Healthy 2020, 29 March 2020, Pacitan, East Java, Indonesia}, publisher={EAI}, proceedings_a={U-GO HEALTHY}, year={2022}, month={9}, keywords={amino acids amino acid score digestibility protein stink bean}, doi={10.4108/eai.29-3-2020.2314989} }- Fitri Komala Sari
Hafidhotun Nabawiyah
Agustaviani Nursalma
Ardhiani Ayu
Year: 2022
Effect of Different Storage Time of Petai (Parkia speciosa) on Amino Acid Score and Protein Digestibility (In Vitro)
U-GO HEALTHY
EAI
DOI: 10.4108/eai.29-3-2020.2314989
Abstract
Stink bean, locally known as petai, is widely consumed fresh as meals’ side dish. Petai often stored at room temperature for a relatively long time. This study aims to determine differences in amino acid scores and protein digestibility (in vitro) in petai with differences in storage time. Petai was kept at room temperature for 0, 4 and 8 days. Amino acid analysis uses HACCP and compared with PAAP (Provisional Amino Acid Pattern) to get the Amino Acid Score (AAS). Protein digestion is carried out in vitro with the addition of enzymes pepsin and pancreatin. The amino acid methionine was not detected at 0, 4, and 8 days storage. So, methionine as a limiting amino acid in the petai. Petai protein digestibility is between 66.37% - 70.83%. Consumption of petai as a side dish requires the substitution of other types of protein. Storage has no effect on the protein digestibility