| Summary: | ABSTRACT
This research was aimed to learn reducing ability of the rate of j from low fat roasted peanut processing, and that processing of modification with the EOW (Electrolyzed Oxidizing Water) solution.
Research conducted by running low fat roasted peanut processing modification, which consisted of phase sequence : peanut soaking in the CaCO3 solution, peanut drying, oil peanut separation with the hydraulics emphasis, form reconstitution of peanut cake with soaking the peanut in NaCl solution or EOW solution, and peanut cake roasting. Reducing AFB: rate during processing, measured in the early and after of processing phase with the ELISA (Enzyme-Linked Immunosorbent assay).
The result showed that the low fat roasted peanut processing (with NaCl solution) reduced the rate of AFBj accumulatively about 57%. Modification and optimization of low fat roasted peanut processing with the EOW solution improved the accumulative reducing ability of AFBj from that processing become 94%. The optimal condition reached at value of pH of EOW solution about 3.28 (1067.8 mV), temperature at 36.4 °C, and pressure at 0.68 arm.
Keywords: Aflatoxin B1 (AFBJ � roasted peanut �ability of reducing AFB,
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