73 BULETIN PALAWIJA VOL. 17 NO. 2, OKTOBER 2019 ABSTRAK Produksi kacang tanah di Indonesia terutama dimanfaatkan sebagai bahan pangan, sehingga aspek nilai gizi dan kontaminasi aflatoksin menjadi isu penting ditinjau dari ketahanan dan keamanan pangan. Kacang tanah mengalami perubahan fisik dan kimia selama pengolahan yang mengakibatkan nilai gizinya berkurang dan tidak aman dikonsumsi. Oleh karena itu, perlu dilakukan penelitian pengaruh cara pengolahan terhadap komposisi kimia dan kandungan aflatoksin produknya. Polong kering yang diperoleh dari hasil panen petani di Ponorogo, Jawa Timur disimpan selama satu bulan, kemudian diolah menjadi kacang goreng, sambel pecel, bungkil kacang, bungkil kacang goreng, tempe bungkil kacang dan tempe bungkil kacang goreng. Penelitian untuk mengetahui komposisi kimia dan kandungan aflatoksin bebrapa hasil olahan kacang tanah tersebut dilakukan dengan rancangan acak lengkap, tiga ulangan. Analisis kandungan aflatoksin B 1 dilakukan dengan metode ELISA. Biji kacang tanah mengandung 26,3% protein (bk) dan 50,4% lemak (bk), kandungan aflatoksin pada biji relatif rendah (9,1 ppb). Peningkatan kadar protein tertinggi diamati pada pengolahan kacang tanah menjadi tempe bungkil kacang, diikuti tempe bungkil kacang goreng, bungkil kacang, dan bungkil kacang goreng, sedangkan kadar lemak turun pada semua produk berkaitan dengan kadar air yang cukup rendah (5,6%), tidak terdeteksi infeksi Aspergillus flavus, dan persentase biji utuh tinggi (73,1%). Pada pengolahan kacang goreng dan bungkil kacang goreng, kandungan aflatoksin berkurang masing-masing sebesar 26,4% dan 41,8%, sementara pada sambal pecel dan bungkil kacang goreng kadar lemak relatif sama nilainya. Kandungan aflatoksin meningkat dua kali pada pengolahan tempe bungkil kacang, namun berkurang 38,9% setelah menjadi tempe bungkil kacang goreng. Selain tempe bungkil kacang, lima produk kacang lainnya mengandung aflatoksin di bawah ambang batas aman yang diijinkan, yakni 15 ppb, sehingga aman untuk dikonsumsi. Kata kunci: aflatoksin, komposisi kimia, produk kacang tanah. ABSTRACT Peanut production in Indonesia is predominantly used for food, thus information on nutritional aspects and aflatoxin contamination in peanuts is essential in terms of food security and safety. As changes may occur during processing, the effects of processing methods on chemical composition and aflatoxin content in selected peanut products were studied. The dried peanut pods collected from a farmer in Ponorogo, East Java were stored for one month, and then the kernels were prepared into fried peanut (kacang goreng), peanut sauce (sambel pecel), peanut press cake (bungkil kacang), fried-pressed peanut (bungkil kacang goreng), fermented peanut press cake (tempe bungkil kacang), and fried peanut tempe (tempe bungkil kacang goreng). The trial to determine chemichal composition and aflatoxin of some these processed peanut product was arranged in a randomized complete design with three replicates. ELISA method was applied for aflatoxin B 1 analysis. The results showed that peanut kernels contained 26.3% protein (dw) and 50.4% fat (dw) with relatively low aflatoxin B 1 content (9.1 ppb) due to low moisture level (5.6%), no Aspergillus flavus infection and high sound/intact kernels (73.1%). Peanuts processed into tempe bungkil kacang showed the highest increase in protein content, followed by tempe bungkil kacang goreng, bungkil kacang, and bungkil kacang goreng, while fat contents decreased in all products. Processing into kacang goreng and bungkil kacang goreng decreased aflatoxin B 1 by 26.4% and 41.8%, respectively, while no significant differences were noted in sambal pecel and bungkil kacang. Aflatoxin B 1 increased two- fold during the preparation of tempe bungkil kacang, however it significantly decreased by 38.9% after deep- fried. Excluding peanut tempe, all peanut products contained aflatoxin B 1 below the permitted level (15 ppb), therefore they are safe for consumption. Keywords: aflatoxin, chemical composition, peanut products. INTRODUCTION Peanut is nutritionally important due to its high lipid and protein contents that range from 40-50% and 20-40%, respectively (Sebei et al. 2013). About 85% of peanut available in Indonesia is used for food with a consumption level of 0.27 kg/capita/ year (Resapati et al. 2014). Peanut is mostly Changes of Chemical Composition and Aflatoxin Content of Peanut Products as Affected by Processing Methods Pengaruh Cara Pengolahan terhadap Komposisi Kimia dan Kadar Aflatoksin Produk Olahan Kacang Tanah Erliana Ginting, Agustina Asri Rahmianna, Eriyanto Yusnawan Indonesian Legumes and Tuber Crops Research Institute (ILETRI). Jl. Raya Kendalpayak KM 8, PO BOX 66, Malang 65101, East Java, Indonesia *e-mail: erlianaginting@yahoo.com NASKAH DITERIMA 11 JULI 2019; DISETUJUI UNTUK DITERBITKAN 30 SEPTEMBER 2019