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 STUDI PENGOLAHAN SOSIS IKAN KERANDANG (Channa pleurophthalma) DENGAN BAHAN PENGISI KACANG MERAH (Phaseolus vulgaris L)

2019 ◽  
Vol 44 (3) ◽  
pp. 259
Author(s):  
Restu Restu
Keyword(s):  
Phaseolus Vulgaris ◽  
Phaseolus Vulgaris L ◽  
Average Value ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Hedonic Scale

This study is a diversified processing of fish. The aims of the experiment completely randomized design to study the effect of red bean paste in the processing of fish sausage kerandang (Channa pleurophthalma). Results showed that the addition of red bean paste on the flesh of the fish kerandang very significant effect. The Best fish sausage obtained C treatment, namely by mixing fish meat kerandang creamed 500 grams with 300 grams of red bean paste. Criteria nutritions value generated as follows: protein = 16.45%; Carbohydrates = 24.32%; Fat = 1.07%; water = 58.53%; the average value of organoleptic = 7.41 on hedonic scale. Specifications sausage produced is clean and attractive, distinctive smell of sausage and appealing taste, peculiar taste of fish sausage and tasty, with a texture quite compact.

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 Formulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar

2021 ◽  
Vol 4 (1) ◽  
pp. 20-26
Author(s):  
Ida Ayu Putu Ary Widnyani ◽  
I Gusti Agung Yogi Rabani RS
Keyword(s):  
Raw Materials ◽  
Ash Content ◽  
Phaseolus Lunatus ◽  
Bean Flour ◽  
Randomized Design ◽  
Dried Fruit ◽  
Completely Randomized Design ◽  
Red Bean ◽  
The Many ◽  
Many Sources

Snack bar is a snack that is consumed between meals. Snack bars are usually made from nuts, cereals, and dried fruit. Snack bars are made to meet nutritional intake and overcome hunger amid busy activities. Snack bar products made from local raw materials need to be developed considering the many sources of food that have functional benefits. Samples were tested for carbohydrate, protein, fat, moisture content, and ash content. The results obtained were then statistically analyzed using a completely randomized design analysis. The study used 7 treatments and 3 replications so that the researcher had 21 experimental units. The comparison treatment of gude bean flour with red beans and kratok beans on snack bar products has a carbohydrate content of 41.826 – 45.310%, protein 13,234 – 33,869%, fat 10.046 – 10.796%, ash content 0.704 – 1.343%, and water content 6.344 – 6.819%.

scholarly journals PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK

2020 ◽  
Vol 2 (2) ◽  
pp. 476-486
Author(s):  
Agatha Sonya Sekarningrum ◽  
◽  
Seveline Seveline ◽  
Keyword(s):  
Lactic Acid ◽  
Phaseolus Vulgaris ◽  
Lactic Acid Bacteria ◽  
Phaseolus Vulgaris L ◽  
Randomized Design ◽  
Probiotic Product ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
The Right

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.

scholarly journals Effect of Compost Fertilizer and NPK Rainbow Compound Fertilizer on Growth and Yield of Beans (Phaseolus vulgaris L).

AGRIFOR ◽  
2018 ◽  
Vol 17 (2) ◽  
pp. 315
Author(s):  
Nani Ipentiana ◽  
Helda Syahfari
Keyword(s):  
Phaseolus Vulgaris ◽  
Plant Height ◽  
Growth And Yield ◽  
Phaseolus Vulgaris L ◽  
Fruit Length ◽  
Factor I ◽  
Compound Fertilizer ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Compost Treatment

The study aimed to determine the effect of compost and NPK Pelangi compound fertilizer and their interaction on the growth and yield of beans.The study was conducted in February-May 2016. The location of the study was in Linggang Amer Village, Linggang Bigung District, West Kutai Regency. The research design used was a Completely Randomized Design (CRD) in a 4x4 factorial experiment with 3 replications. Factor I: dosage of compost (B), consists of 4 levels, namely: without fertilizer or control (b0), fertilizer dose of 10 tons / ha or 100 g / polybag (b1), fertilizer dose of 20 tons / ha or 200 g / polybag (b2), fertilizer dose of 30 tons / ha or 300 g / polybag (b3). The second factor: the dose of NPK Pelangi (P) compound fertilizer, consists of 4 levels, namely: without fertilizer or control (p0), 1 g / polybag (p1) fertilizer dose, 3 g / polybag (p2) fertilizer dose, 5 fertilizer dose g / polybag (p3).The results showed that compost treatment (B) had no significant effect on the height of plants aged 10 and 30 days after planting, the number of fruit per plant and the weight of fruit per plant. The effect is very significant on plant height aged 20 days after planting and fruit length. The treatment of NPK Pelangi compound fertilizer (P) had no significant effect on plant height aged 20 and 30 days after planting, fruit length, number of fruit per plant and weight of fruit per plant. Significant effect on plant height at 10 days after planting.

scholarly journals UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

2018 ◽  
Vol 1 (2) ◽  
pp. 60-68
Author(s):  
Rizki Nurmalya Kardina ◽  
Andhini Eka S
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Ash Content ◽  
Antioxidant Compounds ◽  
Phaseolus Vulgaris L ◽  
Real Effect ◽  
Bean Flour ◽  
Red Bean

This study aims to determine whether substitution of wheat flour with red bean flour in the manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addition of red bean flour with different percentage gives a real effect on water content, ash content, protein content, fat content, akrbohidrat content, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is in accordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wet noodle making preferred by consumers based on favorite test is on P2 and P3 samples with red bean flour added 10% and 20%.

scholarly journals PENGARUH SUBSTITUSI TEPUNG IKAN TERI (STOLEPHORUS COMMERSONII) DAN TEPUNG KACANG MERAH (VIGNA ANGULARIS) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN PIE MINI[The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content]

2019 ◽  
Vol 14 (1) ◽  
pp. 56
Author(s):  
Muhammad Nabil Faroj
Keyword(s):  
Essential Amino Acid ◽  
Vigna Angularis ◽  
Children Under Five ◽  
Under Five ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Formula Composition ◽  
True Experiment

Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and red beans flour substitution towards mini pie acceptance and protein content. The design of this formula development study was true experiment with completely randomized design. There were 4 types of treatment (substitution of anchovy flour and red beans flour) with 3 times of replication. There were 25 mothers of children under five involved as untrained panelists. The differences in acceptance level was analyzed by Kruskal Wallis and Mann Whitney test (α ≤ 0.05). The result of organoleptic tests showed the most preferred formula was F3 anchovy flour 62.5 g and red bean flour 15g. The highest increase in proteins content substitution per 100 g mini pie was F3 (9,6 g). There were significant differences between F0 with F1, F2, and F3 for all characteristics (colour p=0.000, aroma p=0.027, texture p=0.002, flavour p = 0.000). The best formula composition was F3 (substituted by anchovy flour 62.5 g and red bean flour 15 g). Mini pie modified by anchovy flour and red bean flour could be functioned as an alternative high protein snack for children under five years old.

scholarly journals FERTILIZER GIVING EFFECT OF BIOLOGICAL AND CALCIUM ON THE GROWTH AND PRODUCTION PLANT BEAN (Phaseolus vulgaris L.)

2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Indra Rohman Mutaqin ◽  
Oktavianus Lumban Tobing ◽  
Nur Rochman
Keyword(s):  
Phaseolus Vulgaris ◽  
Dry Weight ◽  
Production Plant ◽  
Phaseolus Vulgaris L ◽  
The Third ◽  
Randomized Design ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Adequate Dosage ◽  
Biological Fertilizer

This study aims to obtain a doses of biological fertilizer and calcium doses that gives the best effect on the growth and production of beans (Phaseolus vulgaris L.) upright type. This experiment was carried out from February until April 2014, at the experimental field of Depatment of Agrotechnology, University of Djuanda Bogor. The experimental design used is a factorial completely randomized design with 5x3 treatments and 3 replications. The first factor biofertilizers (rich bio), A0: control (without biofertilizer), A1: Biological Fertilizer doses of 10 kg / ha, A2: biological fertilizer doses of 20 kg / ha, A3: biological fertilizer dose of 30 kg / ha, A4: microbial doses (as recommended), while the second factor doses of dolomite (CaMg (CO3) 2) consists of: B0: 0 ton / ha (without calcium), B1: 2 tons / ha, B2: 4 tons / ha. The results showed a doses of calcium 4 tons / ha showed a better response in plant height (2 weeks after plant) and the weight of the third harvest pod. Provision of calcium which is accompanied by adequate dosage of biological fertilizer can increase the wet weight and dry weight of stover.  Keywords: bean seed upright type, dosage biological fertilizer, calcium

scholarly journals BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION

2021 ◽  
Vol 17 (1) ◽  
pp. 16
Author(s):  
Sumartini Sumartini ◽  
Kurnia Sada Harahap ◽  
Apri Mujiyanti
Keyword(s):  
Nutritional Value ◽  
Raw Material ◽  
Air Content ◽  
Sonneratia Caseolaris ◽  
Bean Flour ◽  
Randomized Design ◽  
Test Parameters ◽  
Completely Randomized Design ◽  
Red Bean ◽  
High Calorie

Brownies is a popular high-calorie snack.  In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour).  The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference.  The experimental design used a completely randomized design (CRD) with test parameters including the leveled of preference, caloric value, fiber, and proximate composition.  The results of the studied were tested for variance using spss version 22 software with a 95% confidence interval.  The results showed that the best results were brownies made from pedada fruit flour because they had higher fiber and lowered calories with test scores for calorie content, crude fiber, air content, fat content, protein content, ash content, carbohydrate content respectively.  401. 87 kcal each; 16.49%; 18.32%; 21.7%; 4.03%; 1.44%; and 54.64%. 

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