JGK-Vol.13, No.2 Juli 2021 - JURNAL GIZI DAN KESEHATAN
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JGK-Vol.13, No.2 Juli 2021
Analysis Of Nutritional Content in Petai (Parkia Speciosa Hassk.) With
Various Food Processing Methods
Sisca Ulivia1, Sugeng Maryanto 2, Indri Mulyasari3
1,2,3
Nutrition Study Program, Ngudi Waluyo University
Email: siscauliviaa@gmail.com
ABSTRACT
Petai (Parkia speciosa Hassk.) is a plant commonly grown and consumed in
Indonesia. Indonesian people usually consume Petai in fresh or processed form
such as boiled and fried which can be used as an alternative sources of energy
and potassium. This research aim to analyze protein, fat, carbohydrate and
potassium content in Petai with various food processing methods This study used
descriptive analytic design. The objects of this research used Petai were obtained
from Kedung District, Jepara Regency, Central Java Province. This treatment
used on this research were are fresh Petai, boiled Petai and fried Petai.
Processing techniques performed were boiling and frying Petai with the skin until
the processing was complete, stripping the skin of Petai seeds, next step is the
Petai seeds were tested for nutritional content, analysis of nutrient protein content
by kjeldahl method, fat content by soxhlet method, carbohydrate content by
difference method and potassium content by Atomic Absorption Spectrometry
method. Analysis of nutrient content was conducted at Chemistry Laboratory,
Satya Wacana Cristian University, Salatiga.The highest protein content was
found in boiled Petai (11.59g / 100g), and the lowest was found in fried Petai
(4.96g / 100g). The highest fat content was found in fried Petai (0.75g / 100g),
and the lowest was found in fresh Petai (0.15g / 100g). The highest carbohydrate
content was found in fried Petai (80g / 100g), and the lowest was found in boiled
Petai (63.7g / 100g). The highest potassium content was found in boiled Petai
(143mg / 100g), and the lowest was found in fried Petai (106mg / 100g) he highest
protein and potassium content was found in boiled Petai, while the highest fat and
carbohydrate content was found in fried Petai
Keywords: Petai, protein, fat, Carbohydrate, Potassium
INTRODUCTION Behind the very pungent aroma
The number of Petai (Parkia of Petai, Petai seeds have many
speciosa Hassk.) productions in 2018 health benefits, but not many people
reached 306.651 tons in Indonesia, know it. Petai is a potential source of
this number is more than the previous energy, consuming two servings of
year which only reached 213.361 Petai provides enough energy to do
tons. Java Island is the area that heavy work for 90 minutes (Verawaty
produces the most Petai, followed by & Novel, 2018). Petai has a high
Sumatera and Kalimantan (Statistics potassium content of 221 mg in 100
Indonesia, 2018). The increase in the grams of fresh Petai (Kemenkes RI,
amount of Petai production continues 2018). Potassium is believed to
to increase from year to year in line reduce blood pressure in hypertensive
with the increase in population, sufferers. Kusumastuty (2016)
income and community demand. research results stated that the higher
168JGK-Vol.13, No.2 Juli 2021
the intake of potassium, the lower the differences in nutritional content of
systolic and diastolic blood pressure Petai with various food processing
of hypertension sufferers. methods (boiled and fried) to provide
Indonesian people usually an alternative to improving nutrition
consume Petai in fresh or processed for the community.
form such as boiled, griied, fried, to
eat fast food. In addition, Petai can METHODS
also be found in various dishes as a This study used descriptive
mixture (Elidar, 2017). analytic design to describe the
Food processing aims to obtain nutritional content in Petai with
a better taste, better aroma, softer various food processing methods.
texture, to kill microbes and activate Petai processing is carried out at
all enzymes. The use of heat in the Food Laboratory, Ngudi Waluyo
cooking process greatly affects the University. Analysis of nutrient
nutritional value of these foods content was conducted at Chemistry
(Winarno, 2004; Sumiati, 2008; Laboratory, Satya Wacana Cristian
Sundari, 2015). Based on previous University, Salatiga in August 2020.
research conducted by Fajri & The objects of this research
Sulasmi (2014) concerning frying of used Petai were obtained from
peanut nutrition, it is stated that the Kedung District, Jepara Regency,
frying treatment causes protein levels Central Java Province. Analysis of
to decrease and fat levels to rise in nutrient protein content by kjeldahl
fried peanut tempeh. Astiana (2015) method, fat content by soxhlet
states that frying food can reduce method, carbohydrate content by
water content, protein and difference method and potassium
carbohydrate content, while the frying content by Atomic Absorption
process can increase fat content and Spectrometry method.
ash content. Whereas in the boiling Research Procedure
process it can reduce nutritional value This treatment used on this
because food ingredients that are research were are fresh Petai, boiled
directly exposed to boiled water will Petai and fried Petai. Processing
reduce nutrients, especially water- techniques performed were boiling
soluble vitamins (such as vitamin B and frying Petai with the skin until
complex and vitamin C) and also the processing was complete,
protein (Sundari, 2015). The stripping the skin of Petai seeds, next
processing process also reduces the step is the Petai seeds were tested for
mineral content of calcium, nutritional content. Petai
magnesium, phosphorus, potassium
and zinc in food (Salamah, 2012). 5
Therefore, researchers are of 1: 10 ingredients and water. The
interested in conducting research on frying method Petai
the analysis of nutritional content in 75
Petai with various food processing a ratio of ingredients and cooking oil
methods as an alternative food source 1: 6.
of potential energy and as an Data Analysis
alternative to lowering blood pressure Data analysis was
in people with hypertension. The aims performed, namely tabulation of
of this study are to describe the nutritional value of each processed
169JGK-Vol.13, No.2 Juli 2021
Petai, then the data was processed The results of nutrition analysis
using Microsoft Office of nutritional content in fresh, boiled
Excel software. and fried Petai include the content of
protein, fat, carbohydrates and
RESULTS AND DISCUSSION potassium in 100 grams of food.
1. Protein Content
Table 1 Protein Content in 100 grams of Fresh, Boiled, and Fried Petai
Parameter Protein (grams)
Fresh Petai 8,42
Boiled Petai 11,59
Fried Petai 4,96
Protein content in Petai 6 tein is
with processing boiling methods damaged. The process of frying
increases because of decrease in food method reduces protein
the water content of food, from content higher than boiling
the original fresh Petai water because the temperature used is
content of 25,69% to 23,02 % very high and the protein will be
after the process of boiling. This damaged by very high
is in accordance with Winarno heat (Sundari et al., 2015).
(2008) statement in Erfiza Based on Permenkes RI
(2018), a (2014) Household Size (URT) for
decrease of water content can fresh Petai as a vegetable source
cause an increase in the amount of food, namely 1 large board /
of fat, protein and carbohydrate seed or 20 grams, in 1 board
content in food. Similar to the there are about 12 large pies. The
results obtained by Riansyah protein requirement for men aged
(2013), the longer the cooking 19-29 is 65 grams, consuming 20
time and the higher the grams of fresh Petai can
temperature, the water contribute 2.58% of the daily
content will decrease so that it protein requirement, 3.55%
can increase the protein content boiled Petai, and 1.52% fried
of a material. banana. The protein requirement
Petai with processing for women aged 19-29 is 60
frying methods decreased the grams, so consuming 20 grams of
protein content of 8,42 grams to fresh Petai can contribute 2.8%
4,96 grams. of the daily protein requirement,
3.85% boiled Petai,
and 1.65% fried Petai.
2. Fat Content
Table 2 Fat Content in 100 grams of Fresh, Boiled, and Fried Petai
Parameter Fat (grams)
Fresh Petai 0,15
Boiled Petai 0,54
Fried Petai 0,75
The fat content increases of processing boiled and
after receiving treatment methods fried. The increase in fat content
170JGK-Vol.13, No.2 Juli 2021
in processed Petai is thought to dehydration process from food
be due to reduced water due to products, both from the outside
heating at high temperatures and the whole product, using oil
which can cause an increase in or fat as a medium for heat
the amount of fat, protein and transfer. There is a process of
carbohydrate content in food transferring heat from the surface
(Ranken, 2000; Domiszewski, of the frying pan to the oil / fat
2011; Erfiza, 2018). This is in and from the hot oil / fat to the
accordance with Nurmala (2014) surface of the fried
statement which states that all product. Cooking oil as a heat
processing treatments can transfer medium can be absorbed
increase fat content, this is into fried products or coat the
because the discharge of water surface of the product through a
due to cooking process of adsorption, absorption
causes the water content or chemical reactions to form a
to decrease so that it increases fat hard layer (crust) with distinctive
content and protein content, properties (Aqliyah, 2015).
because if there is one proximate Based on the Angka
component of a food ingredient it Kecukupan Gizi (AKG) 2019,
decreases then the other the amount of fat intake that
proximate components will should be consumed in a day for
increase to achieve equilibrium. adult males aged 19-29 is 75
The processing of frying grams, thus the fat content for 1
method increase the fat content in large board / seed or 20
Petai because of the presence of grams (URT) can contribute to
cooking oil that is absorbed by the daily fat requirement of
the food. Similar to the results 0,04%, boiled Petai by 0.14%,
obtained by Nurmala (2014), and fried Petai by 0.2%. The
frying process using cooking oil recommended fat
as the medium of heat, causing for adult women aged 19-29 is 65
the penetration of oil into the grams, so consuming 20 grams of
food so that the water contained fresh Petai can contribute to the
in food ingredients evaporate, daily fat requirement of 0.04%,
then slit or pore pore which was boiled Petai by 0.16%, and fried
filled with water is replaced by Petai by 0.23%.
cooking oil. Frying occurs a
3. Carbohydrate Content
Table 3 Carbohydrate Content in 100 grams of Fresh, Boiled, and Fried Petai
Parameter Carbohydrate (grams)
Fresh Petai 63,92
Boiled Petai 63,7
Fried Petai 80
The carbohydrate and fat content. Carbohydrate
content in Petai with processed determined by calculating the
by the boiled method has difference between 100% and the
decreased, presumably due to the amount of protein, fat, water and
effect of the increase in protein ash, so that if the amount of the
171JGK-Vol.13, No.2 Juli 2021
content is much increased then content in this study can also be
decreased carbohydrate thought to be caused by the
levels (Winarno, 2004; Latif, influence of a decrease in the
2018). In addition, the decrease levels of water, protein content
in carbohydrate content in Petai and fat content that increases
is also thought to be due to the levels of carbohydrates produced
long boiling time. According to food (Latif, 2018).
Yulianti (2015), the loss of Based on AKG 2019, the
carbohydrate content increase in recommended carbohydrate
both boiling time. This is because should be consumed in a day for
many carbohydrate molecules are adult males aged 19-29
degraded into simple sugar years is 430 grams, thus the
molecules. carbohydrate content of one
The processing of frying board / large seeds or 20
method increases the grams (URT) can contribute to
carbohydrate content. This is the needs of daily
presumably because the frying carbohydrate by 2,97%, boiled
treatment has caused several Petai by 2.96%, and fried Petai
components to be damaged and by 3.72%. The carbohydrate
come out with the water, causing requirement for adult women
the component that remains to be aged 19-29 years is 360 grams,
mostly carbohydrates. The so consuming 20 grams of fresh
heating treatment with a Petai can contribute 3.55% of the
temperature that is not too high daily carbohydrate needs, 3.53%
causes less damage to the boiled Petai, and 4.44% fried
carbohydrate components in Petai.
food. Increased carbohydrate
4. Potassium Content
Table 4 Potassium Content in100 grams og Fresh, Boiled, and Fried Petai
Parameter Potassium (mg)
Fresh Petai 140
Boiled Petai 143
Fried Petai 106
The potassium content in research of Lewu et al . (2010)
Petai processed by boiling stated that there was a decrease in
method has increased by 2 several minerals, especially zinc,
mg. According to Yazid & phosphorus, calcium and
Setyawati (2014) the increase in potassium after the boiling
potassium content after boiling is process was carried out.
due to minerals in food that can The frying method reduces
change their chemical structure the potassium content. The
during the cooking process or decrease in potassium content is
due to interactions with other thought to be caused by the
ingredients. Mineral solubility nature of potassium which
can increase or decrease dissolves easily during the
depending on the process. This processing process so that the
result is different from the release of potassium in the Petai
172JGK-Vol.13, No.2 Juli 2021
into the media used. Potassium prevent high blood pressure. If
has a melting 97 5 the ratio of potassium sodium
75 intake increases, the incidence of
cause the potassium to melt and hypertension also
release. This result is supported increases. Consumption of
by research Purwaningsih (2011) potassium will increase
which states that the processing its concentration in the
method reduces the mineral intracellular fluid, so it tends to
content of potassium. Salamah et draw fluid from the extracellular
al (2012) also state that the region and lower blood
processing method reduces the pressure. The ratio of potassium
potassium mineral content of to sodium in the diet plays a role
food ingredients. During the in preventing and controlling
processing process using heat, hypertension (Atun, 2014).
time and temperature are the Based on AKG 2019, the
main factors that can affect amount of potassium intake that
protein quality, as time and should be consumed in a day for
temperature increase, it causes adult men and women aged 19-
large amounts of protein 29 years is 4700 mg, thus the
denaturation and has an impact potassium content for 1 large
on the loss of minerals such as board / seed or 20 grams (URT)
potassium (Abraha, 2018). can contribute to the daily
Based on previous research potassium requirement of 0.59%,
conducted by Ramadhian & boiled Petai by 0.60%, fried
Hasibuan (2016), the potassium Petai by 0.45%.
and lycopene content in tomatoes
can reduce blood pressure in CONCLUSION
patients with The nutritional content in 100
hypertension. Dal am 100 grams grams of fresh Petai is 8,42 grams of
of fresh red tomatoes in protein; 0.15 g fat; 63.92 g
potassium amounted to 164,9 mg carbohydrate; and 140 mg of
(Kemenker RI , 2018). Tomatoes potassium. The nutritional content in
and Petai same 100 grams of Petai with processing
as having potassium in the boiling method is 11.59 g of
medium category so that a protein; 0.54 g of fat; 63.7 g
banana could be expected to be carbohydrate; and 143 mg of
made as alteratif food sources of potassium. The nutritional content in
potassium to lower the blood 100 grams of Petai with processing
pressure of hypertensive patients, frying method is 4.96 g of
in this study the most potential protein; 0.75 g of fat; 80 g
and the largest in potassium is a of carbohydrate; and 106 mg of
Petai boiled at 143 mg. potassium
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