The Study of Kaopi Product Dried Red Bean (Phaseolus vulgaris L.) Making as Flour Substitution and Product Shelf-Life to Support the Industrialization of Indonesian Traditional Food Products

2015 ◽  
Keyword(s):  
Phaseolus Vulgaris ◽  
Shelf Life ◽  
Food Products ◽  
Traditional Food ◽  
Phaseolus Vulgaris L ◽  
Red Bean

scholarly journals FORMULASI PANGAN DARURAT BERBENTUK FOOD BARS BERBASIS TEPUNG MILLET PUTIH (Panicum milliaceum L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

2016 ◽  
Vol 36 (01) ◽  
pp. 23 ◽  
Author(s):  
Raden Baskara Katri Anandito ◽  
Siswanti Siswanti ◽  
Edhi Nurhartadi ◽  
Rini Hapsari
Keyword(s):  
Phaseolus Vulgaris ◽  
Consumer Acceptance ◽  
Single Factor ◽  
Phaseolus Vulgaris L ◽  
Variation Formula ◽  
Caloric Value ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean

This study aimed to obtain a formula emergency food in the form food bars made from white millet flour and red bean flour. Foodbars made with Intermediate Moisture Food (IMF) technology with wet dyeing technique. This study used completely randomized design (CRD), which consists of a single factor, namely the variation formula white millet flour and red bean flour. The results showed that the formula food bars with the highest level of consumer acceptance in the composition of 15 g of white millet flour, red bean flour 10 g, 2 g sugar, 10 g margarine, milk full cream 13 g, 6.043 g and the addition of water. In 100 g of food bars contained water, ash, protein, fat, carbohydrate, and caloric value a respectively of 16.45%, 1.45%, 10.99%, 35.39%, 42.26%, 0 , 81 and 233.80 kcallbar.Keywords: Emergency food, food bars, red bean flour, white millet flour ABSTRAKPenelitian ini bertujuan untuk memperoleh formula pangan darurat berbentuk food bars berbahan dasar tepung millet putih dan tepung kacang merah. Food bars dibuat dengan teknologi Intermediate Moisture Food (IMF) dengan teknik pencelupan basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu faktor yaitu variasi formula tepung millet putih dan tepung kacang merah (15:10; 12,5:12,5; 10:15). Hasil penelitian menunjukkan bahwa formula food bars dengan tingkat penerimaan konsumen tertinggi pada komposisi tepung millet putih 15 g, tepung kacang merah 10 g, gula halus 2 g, margarine 10 g, susu full cream 13 g, dan penambahan air 6,043 g. Dalam 100 g food bars terkandung air, abu, protein, lemak, karbohidrat nilai a  dan kalori berturut-turut sebesar 16,45%,1,45%, 10,99%, 35,39%, 42,26%, 0,81 dan 233,80 kkallbar.Kata kunci: Food bars, pangan darurat, tepung kacang merah, tepung millet putih   

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)

2021 ◽  
Vol 4 (1) ◽  
pp. 23-38
Author(s):  
Hadad Alwi Alwi ◽  
Damat Damat ◽  
Desiana Nuriza Putri
Keyword(s):  
Glycine Max ◽  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Block Design ◽  
Ash Content ◽  
Phaseolus Vulgaris L ◽  
Protein Nutrition ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Red Bean

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

scholarly journals Biological nitrogen fixation by irrigated dry bean (Phaseolus vulgaris L.) genotypes

2018 ◽  
Vol 98 (5) ◽  
pp. 1159-1167 ◽  
Author(s):  
Z. Akter ◽  
B.B. Pageni ◽  
N.Z. Lupwayi ◽  
P.M. Balasubramanian
Keyword(s):  
Nitrogen Fixation ◽  
Phaseolus Vulgaris ◽  
Biological Nitrogen Fixation ◽  
Rhizobium Leguminosarum ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Pinto Bean ◽  
Red Bean ◽  
Biological Nitrogen ◽  
High Seed Yield

Dry bean (Phaseolus vulgaris L.) is usually considered to be poor at biological nitrogen fixation (BNF), but large variations in this trait have been observed among bean genotypes. We evaluated 16 bean genotypes for N2 fixation ability in four N treatments: (i) uninoculated in low-N soil (30 kg N ha−1), (ii) inoculated with commercial Rhizobium leguminosarum bv. phaseoli inoculant Nitrastik-D® in low-N soil, (iii) inoculated with commercial R. leguminosarum bv. phaseoli inoculant Nodulator® in low-N soil, and (iv) uninoculated in high-N soil (100 kg N ha−1). There were differences between genotypes in all the plant parameters that were measured, but only nodulation was affected by N treatment. The 100 kg N ha−1 treatment suppressed nodulation. Seven genotypes nodulated well with either inoculant, two genotypes nodulated better with Nitrastik-D than with Nodulator, three nodulated better with Nodulator than with Nitrastik-D, and four nodulated poorly with either inoculant. Cultivars AC Redbond, Island, and Resolute, all currently commercially grown, did not fix much N2 at flowering (4–8 kg N ha−1) or maturity (19–34 kg N ha−1). By contrast, germplasm lines PI 136692 (red bean), GH-196 (pinto bean), and LEF2RB (carioca bean) had high BNF capability at flowering (10–11 kg N ha−1) and especially at maturity (60–72 kg N ha−1), in addition to high seed yield (2778–2897 kg ha−1), indicating their superior ability to support both of these economically important traits throughout plant growth. These three genotypes would be valuable to breeders for the genetic improvement of BNF in dry bean cultivars.

Sign in / Sign up

Export Citation Format

Share Document