JURNAL PANGAN DAN GIZI 9(1): 39-52, April 2019 39 JURNAL PANGAN DAN GIZI 9 (1): 39-52, April 2019 ISSN 2086-6429 (Online) Tersedia online di http://jurnal.unimus.ac.id/index.php/JPDG Pengaruh Lama Perkecambahan Terhadap Rendemen, Kadar Antosianin, Vitamin E dan Aktivitas Antioksidan Kecambah Kedelai Hitam The Influence of Long Germination to Rendement, Antosianin, Vitamin E Levels and Antioxidant Activity on Black Soybean Sprouts Siti Asropah, Nurrahman, Wikanastri Hersoelistyorini Program Studi S1 Teknologi Pangan, Fakultas Ilmu Keperawatan dan Kesehatan Univesitas Muhammadiyah Semarang Email: asropahs@yahoo.com Abstract Germination process can increase the nutritional value and functional properties that exist in the grain. Black soybeans contains anthocyanin, vitamin E and antioxidant activity that is beneficial to health. This study aims to determine the effect of long germination on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. Preliminary studies includes optimalization the length of germination and characterization of black soybean seeds. The main research includes physical and chemical analysis of rendement measurement, anthocyanin content, vitamin E content and antioxidant activity. Then, analysis of proximate content on black soybean sprouts best result from long treatment of germination. The data measurement of black soybeans sprouts was obtained a digital scales and spectrophotometer UV-Vis. The results showed that (1) The germination has an effect on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. (2) In 40 hours long germination treatment showed anthocyanin level (91.84 mg / 10 g) and antioxidant activity (24.51% RSA) has the highest value. (3) The longer of germination has higher value on rendement percentage and vitamin E content. Keywords: Black Soybean, Sprout, Anthocyanin, Vitamin E and Antioxidant Activity PENDAHULUAN Proses perkecambahan biji merupakan suatu rangkaian kompleks dari perubahan-perubahan morfologi, fisiologi dan biokimia yang dapat meningkatkan nilai gizi seperti antioksidan, vitamin E dan bahan kimia nabati yang ada dalam biji. Menurut Anita (2009), perkecambahan dapat meningkatkan rendemen tepung kacang komak, dari 14,01 persen untuk tepung kacang komak tidak dikecambahkan meningkat menjadi 27,77 persen untuk tepung kecambah kacang komak. Proses perkecambahan kedelai hitam