scholarly journals CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS

2021 ◽  
Vol 9 (3) ◽  
pp. 181-187
Author(s):  
Nita Maria Rosiana ◽  
◽  
Kurnia Cahya Susianti ◽  
Arinda Lironika Suryana ◽  
◽  
...  
Keyword(s):  
Mung Bean ◽  
Block Design ◽  
Children With Autism ◽  
Nutrient Content ◽  
Gluten Free ◽  
Corn Flour ◽  
Organoleptic Properties ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Serving Size

Autism disorders can reduce the ability to communicate, socialize, and respond to the environment. Some children with autism disorders are allergic to gluten. This study aims to analyze the characteristics of gluten-free cookies from corn flour and mung bean flour. The experimental design used was a Randomized Block Design. The formulation of corn flour : mung bean flour were 60%: 40%, 55%: 45%, 50%: 50%, 45%: 55%, 40%: 60%, each treatment was repeated 5 times. The best treatment is the formulation of 50% corn flour + 50% mung bean flour. The nutrient content of cookies (per 100g) are 18.47 kcal energy, 4.94 grams of protein, 6.93 grams of fat, 25.33 grams of carbohydrates. The serving size for autism children aged 4-6 years is 8 pieces (± 80 grams) per day with 2 feeds.

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

scholarly journals PERBANDINGAN MOCAF DENGAN TEPUNG KACANG MERAH DALAM PEMBUATAN BROWNIES KUKUS GLUTEN FREE CASEIN FREE (GFCF)

2019 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Hildha Ayu Massytah ◽  
I Gusti Ayu Ekawati ◽  
Ni Wayan Wisaniyasa
Keyword(s):  
Protein Content ◽  
Block Design ◽  
Ash Content ◽  
Gluten Free ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Red Bean ◽  
The Right

The purpose of this study is to know the effect of ratio between mocaf and red bean flour on the characteristics of steamed brownies Gluten Free Casein Free (GFCF) and to know the right ratio between mocaf and red bean flour to produce the best characteristic GFCF brownies. This study used a Randomized Block Design with one treatment factor. The ratio of mocaf and red bean flour (100%: 0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%: 50%). The treatment was repeated three times to produce 18 experimental units. Data were analyzed by analysis of variance and continued by Duncan test. The results showed that treatment with 60% mocaf and 40% red bean flour produced gluten free casein free steamed brownies with water content of 26.60%, ash content of 2.45%, protein content of 5.82%, fat content 22.88%, carbohydrate content 42.23%, crude fiber content of 8.11% with rather liked of color, rather liked of texture, liked taste, rather liked of aroma and liked overall reception.

scholarly journals Fortification of Mung bean (Vigna radiata) and Ear mushroom (Auricularia auricula-judae) in dried sago noodles

2019 ◽  
Vol 1 (2) ◽  
pp. 34-40
Author(s):  
Donowati Tjokrokusumo ◽  
Fiqi Cahyani Octaviani ◽  
Raskita Saragih
Keyword(s):  
Experimental Design ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Block Design ◽  
Taste Preference ◽  
Factor B ◽  
Average Value ◽  
Auricularia Auricula ◽  
Bean Flour ◽  
Randomized Block Design

This study aimed to obtain a formula dried sago noodles enriched with mung beans and ear mushrooms to produce noodles with high protein and fiber content and favored by the panelist. The experimental design used in this study was a Randomized Block Design (RCBD) with two factorial (3×3). Factor A is the percentage of mung bean flour which consists of three levels: a1 = 12%, a2 = 15%, a3 = 18%. Factor B is the percentage of ear mushroom flour consisting of three levels: b1 = 1%, b2 = 2% and b3 = 3%, with 2 replications. The organoleptic testing was done by 30 untrained panelists. The results showed that the most preferred panelists are dried noodles sago enriched with 12% mung bean flour and 1% ear mushroom flour. The resulting product has an overall value of 14 consisting of an average value of color 3.73 (ordinary-like), aroma preference value 3.3 (ordinary-like), texture preference value 3.47 (ordinary-like), and taste preference value 3.50 (ordinary-like).

scholarly journals Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3023
Author(s):  
Siswo Sumardiono ◽  
Budiyono Budiyono ◽  
Heny Kusumayanti ◽  
Nada Silvia ◽  
Virginia Feren Luthfiani ◽  
...  
Keyword(s):  
Physical Properties ◽  
Mung Bean ◽  
Physicochemical Characterization ◽  
Skim Milk ◽  
Hot Extrusion ◽  
Nutrient Content ◽  
Raw Material ◽  
Corn Flour ◽  
Bean Flour ◽  
Extrusion Technology

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

scholarly journals ĐÁNH GIÁ SỰ SINH TRƯỞNG, PHÁT TRIỂN VÀ NĂNG SUẤT CỦA NẤM RƠM (Volvariella volvacea) TRÊN CÁC LOẠI GIÁ THỂ TÁI SỬ DỤNG SAU SẢN XUẤT NẤM

2021 ◽  
Vol 5 (1) ◽  
pp. 2290-2299
Author(s):  
Lê Thị Thu Hường ◽  
Vũ Tuấn Minh ◽  
Phùng Lan Ngọc
Keyword(s):  
Block Design ◽  
Total Yield ◽  
Nutrient Content ◽  
Fruit Weight ◽  
Raw Material ◽  
Control Treatment ◽  
Volvariella Volvacea ◽  
Corn Flour ◽  
Randomized Block Design ◽  
Set Up

Nhằm tận dụng triệt để hàm lượng chất dinh dưỡng trong giá thể sau trồng các loại nấm để trồng nấm Rơm, thí nghiệm được tiến hành trên 5 công thức là giá thể sau sản xuất nấm Sò xám, nấm Linh chi, nấm Vân chi, nấm Mộc nhĩ và mùn cưa mới (đối chứng), bố trí theo khối hoàn toàn ngẫu nhiên, với 3 lần lặp lại, mỗi lần lặp theo dõi 15 mô. Công thức III (Mùn nấm Linh chi 99% + Cám gạo 0,5% + bột ngô 0,5%) có ưu thế hơn hẳn về các chỉ tiêu sinh trưởng và phát triển so với đối chứng cũng như các công thức cùng nghiên cứu; Chiều dài quả thể đạt cao nhất 4,40 cm, đường kính quả thể loại 1 đạt 3,31 cm, loại 2 đạt 2,55 cm. Khối lượng quả thể loại 1 và loại 2 đạt tương ứng 15,35 g và 8,71 g, năng suất đạt 5.849,21 g/100 kg nguyên liệu khô, hiệu quả kinh tế cao vượt trội 345,29% so với đối chứng (mùn cưa mới), trong khi các công thức khác đều thấp hơn so với công thức đối chứng dao động trong khoảng 13,03% - 79,06%.   ABSTRACT In order to make whole reuse of the nutrient content in the substrate after growing mushrooms, which are used for growing rice straw mushrooms, the experiment was set up the following completely randomized block design (CRBD), consisting of 5 treatments, which were reused organic materials after mushroom cultivation such as oyster, lingzhi, turkey tail mushroom, ear mushrooms and raw material sawdust (control) with 3 replications, each observation for 15 molding beds. Treatment III (Saw dust grown in lingzhi + 0.5% rice bran + corn flour 0.5%) has a much better result in terms of growth compared to the control treatment as well as other treatments; Fungal fruit length has reached the highest 4.40 cm, the diameter of grade 1 reached 3.31 cm and grade 2 reached 2.55 cm. Fruit weight of grade 1 and grade 2 reached 15.35 g and 8.71 g, respectively; the total yield reached 5.849.21 g per 100 kg of dry material which led to the highest economic efficiency 345.29% in comparison with the control treatment, while the other treatments were lower than the control treatment ranged 13,03% - 79,06%.  

scholarly journals The Effect of Population Density and Intercropping with Tomato on the Growth and Yield of Winged Bean (Psophocarpus tetragonolobus)

2019 ◽  
Vol 6 (02) ◽  
pp. 81-88
Author(s):  
Gerson Hans Maure ◽  
Muhammad Achmad Chozin ◽  
Edi Santosa
Keyword(s):  
Population Density ◽  
Photosynthetic Activity ◽  
Block Design ◽  
Nutrient Content ◽  
Winged Bean ◽  
Growth And Yield ◽  
Psophocarpus Tetragonolobus ◽  
Randomized Block Design ◽  
High Nutrient ◽  
Almost All

Winged bean (Fabaceae) is a tropical crop that has high nutrient content, and almost all parts of the plant are edible. The research aimed to evaluate the growth and production of winged bean in an intercropping system with tomato. The study was conducted at the Cikabayan Experimental Field of Bogor Agricultural University, Bogor, Indonesia, in a randomized block design with three replications during the rainy season of December 2017 to June 2018. Winged beans were planted in high and low population densities and intercropped with three tomato genotypes, “Tora”, F70030081-12-16-3 and “Apel Belgia”. Monoculture winged bean was assigned as control. Tomatoes were planted between the rows of the winged beans in the intercropping treatment. The results showed that the growth of winged bean in monoculture and intercropping systems was not significantly different. The photosynthetic activity of winged bean at three to five weeks after planting remained high, indicating that the vegetative growth was optimal in both systems. Intercropping increased the winged bean number of pods per plant by 12.66-19.52% compared to monoculture, irrespective of population density. Therefore, winged bean could be considered as suitable to grow in intercropping systems.

scholarly journals Effect of Different Levels of Phosphorus, Phosphorus Solubilising Bacteria and Farmyard Manure on Nutrient Content and Uptake by Bt-Cotton

2021 ◽  
pp. 17-27
Author(s):  
K. V. S. L. Raj Rushi ◽  
P. Prasuna Rani ◽  
P. R. K. Prasad ◽  
P. Anil Kumar
Keyword(s):  
Block Design ◽  
Farmyard Manure ◽  
Nutrient Content ◽  
Inorganic Phosphorus ◽  
Phosphorus Fertilization ◽  
Growth Stages ◽  
Bt Cotton ◽  
Constant Weight ◽  
Plant Samples ◽  
Randomized Block Design

Aim: To determine the effect of integrated use of inorganic phosphorus along with phosphorus solubilising bacteria and farmyard manure on nutrient Content and uptake in Bt-Cotton. Study Design: The experiment was laid out in randomized block design with three replications. Place of Study: At College Farm, Agricultural College, Bapatla, Guntur district. Methodology: After the preliminary layout, the Tulasi-BG II hybrid of cotton was used as a test crop, with a spacing of 90 cm x 60 cm in the experimental site. Plant samples were collected at 45, 90 DAS, and harvest. Plant samples were shade dried and kept in hot air oven at 75°C until a constant weight was obtained. Samples were powdered and then analysed using standard chemical procedures. Results: The uptake of macronutrients viz., N, P, and K was markedly influenced by the treatments with maximum values recorded by the treatment that received 60 kg P2O5 ha-1 + FYM + PSB. Their uptake significantly differed with increase in dose of phosphorus applied at all growth stages. Combined use of 60 kg P2O5 ha-1 + FYM + PSB resulted in a significant increase in uptake of all micronutrients (Zn, Cu, Mn, and Fe) at all stages except Cu at 90 DAS. Conclusion: Application of phosphorus combined with FYM and PSB not only reduce inorganic phosphorus fertilization but also enhance the uptake of nutrients and plant nutrient content by providing favourable conditions for plant growth. Application of 30 kg P2O5 ha-1+ PSB + FYM was found to be on a par with addition of only 60 kg ha-1P2O5. Hence the P dose can be reduced to half by integrating with PSB and FYM.

scholarly journals OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

scholarly journals Respon Pertumbuhan Bibit Salak (Salacca Zallaca) terhadap Dosis Spora Endomikoriza pada Media Pembawa Pasir Kuarsa dan Zeolit

2020 ◽  
Vol 10 (1) ◽  
pp. 18
Author(s):  
NI KADEK ARYANI ◽  
I NYOMAN RAI ◽  
NI NYOMAN ARI MAYADEWI
Keyword(s):  
Leaf Area ◽  
Quartz Sand ◽  
Block Design ◽  
Dry Weight ◽  
Nutrient Content ◽  
Root Infection ◽  
Shoot Dry Weight ◽  
Randomized Block Design ◽  
Total Dry Weight ◽  
Leaf P

Response of Salak Seedlings (Salacca Zallaca) Growth to Dosage of Endomycorrhizal Spore in Quartz Sand and Zeolite Carrier Media. This study aimed to study the effect of endomycorrhizal spore dosage and carrier media that were applied directly to the roots of salak plants. The research designed as factorisl by using Randomized Block Design with 2 treatment factors. The first factor was number of endomycorrhiza spores consists of 4 levels i.e 0, 75, 150, and 225 spores per 500 g carrier media per polybag, while the second factor was the type of carrier media consist of 2 levels i.e zeolite and quartz sand. The results showed that interaction between endomycorrhizal spore dosage with   carrier   media   did   not   significantly   influence   the   growth   of   salak   seedlings. Endomycorrhizal spores in doses of 75, 150 and 225 spores per polybag increased root infection and leaf P nutrient content compared to control, but seed height, leaf area, shoot dry weight, root dry weight and total dry weight of seedlings not significantly difference. The zeolite carrier media caused root infection by mycorrhizal was higher than quartz sand media, but the P nutrient uptake and seedling growth were not significantly different. Based on the results of this study it is necessary to make a longer observation of the effect of endomycorrhizal spore doses and carrier media on the growth of salak seedlings.

scholarly journals Effect of magnesium fertilization on yield and nutrient status of rice in kole lands

2021 ◽  
Vol 58 (4) ◽  
pp. 525-529
Author(s):  
Latha A ◽  
Chijina K ◽  
Asha V Pillai
Keyword(s):  
Field Experiments ◽  
Block Design ◽  
Soil Nutrient ◽  
Nutrient Status ◽  
Nutrient Content ◽  
Plant Nutrient ◽  
Yield Attributes ◽  
Nutrient Contents ◽  
Pooled Data ◽  
Randomized Block Design

The field experiments were conducted in farmer's field at five locations each of kole lands to study the effect of Magnesium (Mg) on yield and soil and plant nutrient status of rice during 2012-2013 and 2013-2014. The experiment was laid out in randomized block design with three replications. The treatments comprised of different levels of Mg viz; 40, 60, 80, 100, and 120 kg Magnesium sulphate(MgSO4)/ha along with control. Observations on growth characters yield attributes, yield and soil and plant nutrient status were recorded. The results revealed that application of 100 kg MgSO4 / ha recorded the maximum number of panicles/m2 (419.13), number of grains/panicle (109.36), thousand grain weight (28.78 g), grain (9.27 t/ha) and straw yield (9.04 t/ha) of rice. The results of pooled data on plant and soil nutrient status revealed that application of magnesium had a positive effect on nutrient content and availability of nutrients in soil. A significant positive correlation was also noticed between Mg application, yield attributes, yield and nutrient contents. The study concluded that application of 100 kg MgSO4 / ha was found to be optimum for correcting the deficiency in Mg deficient areas of kole lands under below sea level farming.

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