scholarly journals STUDI SIFAT FISIK, KIMIA, FUNGSIONAL, DAN KADAR ASAM SIANIDA TEPUNG KECAMBAH KACANG KORO PEDANG (Canavalia ensiformis L.)

2019 ◽  
Vol 8 (3) ◽  
pp. 238
Author(s):  
I Dewa Ayu Bintang Damayanti ◽  
Ni Wayan Wisaniyasa ◽  
I Wayan Rai Widarta
Keyword(s):  
Hydrogen Cyanide ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Physical Chemical ◽  
Bean Flour ◽  
Swelling Volume ◽  
Water Holding ◽  
Cyanide Content

The purpose of this research was to determine the physical, chemical, functional properties, and hydrogen cyanide content of jack bean sprout (Canavalia ensiformis L.) flour. This research used two treatments that was without germination and 48 hours of germination. The treatments were repeated three times resulting in six units of experiments. Jack bean flour and jack bean sprout flour were analyzed by paired T-test. The results showed that the germination of jackbean had a very significant effect on the decrease of oil absorption from 1.59 mg/l to 0.79 mg/l. The treatment had a significant effect on the increase of water content from 11.10% to 11.77%; increase of protein content from 28.52% to 29.18%; decrease of fat content from 6.33% to 5.54%; decrease of carbohydrate content from 51.19% to 50.77%; increase of crude fiber content from 11.69% to 12.30%; increase of water holding capacity from 1.42 ml/g to 1.58 ml/g; decrease of swelling volume from 8.97 ml/g to 8.31 ml/g; increase of solubility from 0.06% to 0.07%; and decrease of hydrogen cyanide content from 14.13 mg/kg to 11.00 mg/kg. This research had no effect on bulk density and ash content.   Keywords       : hydrogen cyanide; jackbean sprout flour; chemical, functional and physical properties

scholarly journals SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN KORO PEDANG (Canavalia ensiformis L.) TERHADAP TERIGU PADA PEMBUATAN CAKE

2017 ◽  
Vol 11 (1) ◽  
pp. 45 ◽  
Author(s):  
Pratiwi Loelinda ◽  
Ahmad Nafi' ◽  
Wiwik Siti Windrati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Cucurbita Moschata ◽  
Main Ingredient ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Bean Flour ◽  
Yellowish White

Cake is one of the products bakeries. The main ingredient on the production of cake is wheat. Until now, Indonesia still imports wheat from other countries. Thus, to reduce wheat consumption can use food diversification such as pumpkin and jack bean. Jack bean (Canavalia ensiformis L.) has protein and carbohydrate content 24% and 25% respectively. Pumpkin (Cucurbita moschata Durch) is one of the agricultural commodities has protein and carbohydrate content 1,1,% and 6,6% respectively. The purpose of this research are to know the effect of pumpkin and jack bean flour on the physic and organoleptic characteristic of cake, to know the best formulation of pumpkin and jack bean flour. The best treatment cake is P5 (50% flour: 10% yellow pumpkin flour: 40% jack bean flour). Cake was 0hue at 92,20 which shows yellowish white color, chroma value at 22,26, expandability is 230,38%, staleness of day 0 at 42,72%, Δ change on day 0 to1 by 1.96%, Δ change on day 1 to 2 by 2.73%, effectivity test at 0,54% , Water content 38,26%, ash content 0,96%, fat content 4,01%, protein content 28,28%, and carbohydrate content 31,47%. Keywords: cake, pumpkin, jack bean

scholarly journals THE FORMULATION OF TEXTURED VEGETABLE PROTEIN AND GREEN BEEN FLOUR (Vigna radiata L.) IN MAKING ANALOGUE MEATBALLS

2020 ◽  
Vol 7 (1) ◽  
pp. 20
Author(s):  
Satiah Satiah ◽  
Maherawati Maherawati ◽  
Tri Rahayu
Keyword(s):  
Moisture Content ◽  
Vegetable Protein ◽  
Effective Index ◽  
Green Bean ◽  
Index Test ◽  
Green Beans ◽  
Physical Chemical ◽  
Bean Flour ◽  
Textured Vegetable Protein ◽  
Water Holding

Analog meatballs are one of the vegetarian products made using vegetable  ingredients as a source of protein. Vegetable ingredients that can be used as a source of protein are textured vegetable protein and green beans. The aim of this research was to determine the formulation of textured vegetable protein and green bean flour that produced the best physical, chemical and sensory characteristics of analog meatballs. The research using Randomized Blok Design of one factor (formulation of textured vegetable protein and green bean flour) with six level of treatments (0:0, 35:40, 30:45, 25:50, 20:55, 15:60) and 4 replications. Data were analyzed using ANOVA (α = 5%) and if there was an significant different followed by BNJ test (α = 5%). The results showed that the best formulation based on effective index test of textured vegetable protein:green bean flour (30:45) that has moisture content of 56.77%; protein 10.89%; crude fiber of 0.73%; water holding capacity of 50.00%; elasticity level 4.47 Kg force; color 3.92 (slightly pale to near dark); 2.52 aroma (unpleasant); 2.64 flavor (tasted nuts); texture 3.08 (slightly springy); and overall preference is 3.24 (somewhat like). Keywords: analogue meatball, textured vegetable protein, green bean flour.

scholarly journals PENINGKATAN KANDUNGAN PROTEIN MIE BASAH DARI TAPIOKA DENGAN SUBSTITUSI TEPUNG KORO PEDANG PUTIH (Canavalia ensiformis L.) Increased Protein Content of Wet Noodle from Tapioca Substituted by White Jack Bean (Canavalia ensiformis L.) Flour

2015 ◽  
Vol 35 (03) ◽  
pp. 251 ◽  
Author(s):  
Agnes Murdiati ◽  
Sri Anggrahini ◽  
Ayuk Alim
Keyword(s):  
Tensile Strength ◽  
Protein Content ◽  
Sodium Bicarbonate Solution ◽  
Expansion Ratio ◽  
Cooking Loss ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Bean Flour ◽  
Increase Protein Content ◽  
Difference Test

Noodle can be made from tapioca, but the protein content was very limited. The purpose of this study was to increase protein content of tapioca wet noodle with addition of 0-50% white jack bean flour and to evaluate the physical, chemical and organoleptic properties. This study was preceded by a reduction HCN content. After HCN content fulfilled SNI standards, white jack bean was then made into flour. In this study, wet noodle was made with the ratio of tapioca: white jack bean flour 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50 respectively. Physical characteristics of noodle was investigated in this study were cooking loss, expansion ratio, tensile strength, and elongation. Organolepticcharacteristics were studied by preference and difference test.  Noodle product which was preferred by panelists was analyzed for the nutritional content. The results showed that soaking jack bean in 2% sodium bicarbonate solution for 40 hours with pulping in the first 10 hours and continued with soaking water 3 times 10 hours can reduce HCN content by 87.08%. The cooking loss and force of tensile strength were increased while expansion ratio and elongation decreased with higher proportions of white jack bean flour used. Wet mie made of ratio tapioca: white jack bean flour 80:20 got the preferences by panelists, and was able to increase protein content 9.51 fold with protein content 7.15% db.Keywords: Wet noodle, white jack bean, tapioca, protein ABSTRAKMie dapat dibuat dari tapioka, namun kandungan protein mie tapioka sangat rendah. Tujuan dari penelitian ini adalah untuk meningkatkan kandungan protein mie basah dari tapioka dengan penambahan tepung koro pedang putih 0-50% dan evaluasi sifat fisik, kimia, dan organoleptik produk mie basah tersebut. Penelitian ini didahului dengan pengurangan kadar HCN koro pedang putih dan pembuatan tepung koro pedang putih. Pembuatan mie basah dari tapioka dilakukan dengan variasi rasio campuran tapioka: tepung koro pedang putih 100:0; 90:10; 80:20; 70:30; 60:40; dan 50:50. Karakteristik fisik mie yang diteliti meliputi kehilangan padatan akibat pemasakan, rasio pengembangan,tensile strength, dan elongasi. Karakteristik organoleptik mie yang diteliti meliputi uji kesukaan dan pembedaan. Mie yang disukai panelis selanjutnya dianalisis kandungan gizinya. Hasil penelitian menunjukkan bahwa perendaman koro pedang putih dalam larutan natrium bikarbonat 2% selama 40 jam dengan pengupasan pada jam ke-10 pertama dandilanjutkan dengan penggantian air rendaman setiap 10 jam dapat mengurangi kadar HCN sebesar 87,08%. Pada mie yang dihasilkan, makin banyak penambahan tepung koro pedang putih, kehilangan padatan akibat pemasakan (cooking loss) dan gaya pada tensile strength meningkat, sedangkan rasio pengembangan dan elongasi menurun. Produk mie basah yang dibuat dengan rasio tapioka: tepung koro pedang putih sebanyak 80:20 masih disukai panelis, dan mampu meningkatkan kandungan protein sebesar 9,51 kali sehingga kandungan protein mie yang dihasilkan sebanyak 7,15% db.Kata kunci: Mie basah, koro pedang putih, tapioka, protein

scholarly journals KARAKTERISTIK FISIKOKIMIA TEPUNG KORO PEDANG (Canavalia ensiformis) TERMODIFIKASI DENGAN VARIASI KONSENTRASI ASAM LAKTAT DAN LAMA PERENDAMAN

2016 ◽  
Vol 36 (01) ◽  
pp. 1
Author(s):  
Achmad Ridwan Ariyantoro ◽  
Dian Rachmawanti ◽  
Imro'ah Ikarini
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Amylose Content ◽  
Physicochemical Characteristic ◽  
Absorption Capacity ◽  
Lactic Acid Concentration ◽  
Soaking Time ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Bean Flour

 This study was aimed to investigated physicochemical characteristic of modified jack bean flour (Canavalia ensiformis) with  various lactic acid concentration and soaking time. This study used factorial random design with two factors: lactic acid concentration (0.5%, 1%, 1.5%) and soaking time (30 and 60 minutes) with three sample repetition and two analysis repetition. The result of study showed that increased lactic acid concentration and soaking time could increased amylose content, water absorption capacity, solubility, swelling pawer, and whiteness degree of jack bean flour modified, but decereased the moisture content and protein content of jack bean flour modified.Keywords: Jack bean, modified flour, lactic acid, soaking time, physicochemical ABSTRAKPenelitian  ini  bertujuan  untuk  mengetahui  karakteristik fisikokimia tepung  koro  pedang  (Canavalia  ensifarmis) termodifikasi yang dihasilkan dari pemberian perlakuan asam laktat berbagai konsentrasi dan lama perendaman. Penelitian  ini  menggunakan  rancangan  acak  faktorial  dengan  dua  faktor  yaitu  konsentrasi  asam  laktat  (0,5%, 1%, 1,5%) dan lama perendaman (30 menit dan 60 menit) dengan 3 kali ulangan sampel dan 2 kali ulangan analisis. Hasil penelitian menyatakan bahwa semakin besar konsentrasi asam laktat dan semakin lama waktu perendaman cenderung meningkatkan kandungan amilosa, daya serap air, kelarutan, swelling pawer, dan derajat putih tepung koro pedang termodifikasi, namun menurunkan kadar air dan kadar protein tepung koro pedang termodifikasi.Kata kunci: Koro pedang, modifikasi, asam laktat, lama perendaman, fisikokimia                                                                                                                                                                              

scholarly journals STUDI KADAR GIZI, SERAT DAN ANTOSIANIN TEPUNG KACANG MERAH DAN TEPUNG KECAMBAH KACANG MERAH (Phaseolus vulgaris L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 282
Author(s):  
Ni Made Rizka Erwinda Sari ◽  
Ni Wayan Wisaniyasa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Phaseolus Vulgaris L ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Significant Difference ◽  
Red Bean ◽  
Bean Sprouts

The purpose of this study was to determine of nutrient, crude fiber and anthocyanin of red bean flour and red bean sprout flour. This study was conducted using two treatments, the first treatment without germination and the others using germination for 48 hours. Each treatment was repeated three times, then it made into flour. Red bean flour and red bean sprout flour were analyzed by paired T test. The results showed that red bean flours had a significant difference than red bean sprouts flour on water content, ash, protein, fat, carbohydrate, crude fiber, and anthocyanin. Water content, fat, carbohydrate and anthocyanin of red bean flour higher than red bean sprouts flour, but ash content, protein, and crude fiber of red bean sprouts flour higher than red bean flour. Characteristics of red bean flour and red bean sprout flour there were water content 6.33% and 5.13%, ash content 3.67% and 3.9%, fat content 4.11% and 2.81%, protein content 22.8% and 26.41%, carbohydrate content 63.09% and 61.75%, crude fiber content 3.88% and 4.17%, anthocyanin 3.37 mg/100g and 2.76 mg/100g.

scholarly journals The physical, chemical, and sensory properties of sweet bread from jack bean flour modified with acetic acid

2020 ◽  
Author(s):  
Achmad Ridwan Ariyantoro ◽  
Bambang Sigit Amanto ◽  
Asbari Nurpatria Kristin
Keyword(s):  
Acetic Acid ◽  
Sensory Properties ◽  
Jack Bean ◽  
Physical Chemical ◽  
Bean Flour

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

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