Snack Bar Catfish Bone Meal and Red Bean Flour For Malnourished Children: Nutritional Content and Sensory Properties

Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).

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KARAKTERISTIK BERAS ANALOG DARI TEPUNG JAGUNG- KACANG MERAH MENGUNAKAN AGAR-AGAR SEBAGAI BAHAN PENGIKAT

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n1.2019.1-9 ◽

2020 ◽

Vol 16 (1) ◽

pp. 1

Author(s):

Nur Aini ◽

Joni Munarso ◽

Fanny Siti Annisa ◽

Tri Tustian Jayanthi

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fat Content ◽

Carbohydrate Content ◽

Sensory Properties ◽

Corn Flour ◽

Protein Levels ◽

Physical Chemical ◽

Bean Flour ◽

Red Bean

Beras analog dari tepung jagung perlu penambahan tepung kacang merah untuk meningkatkan nilai gizinya, terutama protein. Penambahan bahan pengikat berupa agar-agar diperlukan untuk menghasilkan karakter beras analog yang kompak. Penelitian ini bertujuan untuk 1) menentukan formula yang tepat dalam pembuatan beras analog dari tepung jagung dan tepung kacang merah dengan penambahan agar-agar; 2) mempelajari sifat fisik, kimia dan sensoris beras analog terbaik dan membandingkan dengan beras sosoh. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yang diteliti, yaitu proporsi tepung jagung:kacang merah (90:10; 85:15; 80:20; 75:25 dan 70:30), dan penambahan agar-agar (0,5; 1; 1,5 dan 2 %). Variabel yang diamati pada beras analog meliputi rendemen, koefisien rehidrasi, penyerapan air, densitas kamba, kadar air, kadar protein, kadar lemak, kadar karbohidrat dan uji sensori (warna, aroma, tekstur, flavor dan kesukaan). Formula beras analog terbaik yang diperoleh adalah yang terbuat dari tepung jagung:tepung kacang merah dengan perbandingan 70:30 dan penambahan agar-agar 1,5%. Beras analog tersebut memiliki kadar protein 13,44%, kadar lemak 0,941%, kadar air 5,15%, kadar karbohidrat 78,95%, koefisien rehidrasi 3,73 dan densitas Kamba 0,517 g/ml. Beras IR 64 lebih mempunyai keunggulan dari aspek warna, flavor, dan aroma, tetapi kesukaan panelis terhadap beras analog dan beras IR64 tidak berbeda. Dengan demikian beras analog ini dapat digunakan sebagai salah satu pilihan pangan pokok dengan sifat fisik, kimia dan sensori tidak berbeda dengan beras IR64.To increase the nutritional value of analog rice from corn flour, especially in increasing protein levels, it is necessary to add a protein source, namely red bean flour. The addition of agars as binder is needed to form a compact analog rice character. The purpose of the study are 1) to determine the right formula in making analog rice from corn flour and red bean flour with the addition of gelatin; 2) to study the physical, chemical and sensory properties of the best analog rice and comparing it with parboiled rice. The study used a factorial Completely Randomized Design (CRD) with 2 factors, namely the proportion of corn flour:red beans (90:10; 85:15; 80:20; 75:25 and 70:30), and the addition of agar (0.5; 1; 1.5 and 2%). Variables observed in analog rice include yield, rehydration coefficient, water absorption, density, moisture content, protein content, fat content, carbohydrate content and sensory test (color, aroma, texture, flavor and preference). The best analog rice formula is made from corn flour: red bean flour with a ratio of 70:30 and 1.5% added agar. The analog rice has a protein content of 13.44%, fat content of 0.941%, moisture content of 5.15%, carbohydrate content of 78.95%, rehydration coefficient of 3.73 and bulk density of 0.517 g/ml. IR 64 rice has more advantages in terms of color, flavor and aroma, but texture and the panelists' preference for analog rice and IR64 rice is no different. Thus this analog rice can be used to substitute rice for physical, chemical and sensory properties no different with IR64 rice.

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Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12974 ◽

2019 ◽

Vol 2 (1) ◽

pp. 178

Author(s):

Aldi Riyansah ◽

Desiana Nuriza Putri ◽

Damat Damat

Keyword(s):

Wheat Flour ◽

Resistant Starch ◽

Proximate Analysis ◽

Consumption Pattern ◽

Modified Starch ◽

Bean Flour ◽

Public Consumption ◽

Stomach Acid ◽

Two Factors ◽

Red Bean

The current pattern of public consumption leads to practical food products in the presentation, such as noodles, bread, and other snacks. This consumption pattern has resulted in increased demand for starch-based foodstuffs. The use of wheat flour that makes Indonesia continues to increase the percentage of imported food every year. The use of natural and modified starch is functioning as a substitute for wheat flour. The starch has a resistant starch. Resistant starch is a starch that can not be digested by digestive enzymes and resistant to stomach acid so it can reach the large intestine to be fermented by probiotic bacteria. This study aims to determine the effect of substitution of natural and modified starch by adding red bean flour to the physical-chemical characteristics of sweet bread. The research was conducted by using Rancangan Acak Kelompok (RAK) two factors. The factor I is the composition of wheat flour and garut starch with 6 levels of natural garut starch 90%: 10%, 80%: 20%, 70%: 30% and modified starch 90%: 10%, 80%: 20%, 70%: 30%. Factor II is the added red kidney bean flour with 2 levels is 5% and 10%. The parameters of this research are texture, pore uniformity, proximate analysis, and organoleptic test.

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PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS

Egyptian Journal of Agricultural Research ◽

10.21608/ejar.2017.151570 ◽

2017 ◽

Vol 95 (4) ◽

pp. 1697-1707

Author(s):

ZEINAB A. ALI

Keyword(s):

Partial Substitution ◽

Broken Rice ◽

Bean Flour ◽

Red Bean

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Effects of Defatted Jack Bean Flour and Jack Bean Protein Concentrate on Physicochemical and Sensory Properties of Bread

Nigerian Food Journal ◽

10.1016/s0189-7241(15)30073-4 ◽

2013 ◽

Vol 31 (2) ◽

pp. 25-32 ◽

Cited By ~ 4

Author(s):

F.U. Ugwuona ◽

S. Suwaba

Keyword(s):

Sensory Properties ◽

Protein Concentrate ◽

Jack Bean ◽

Bean Flour ◽

Bean Protein

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

Jurnal Agritech ◽

10.22146/agritech.10680 ◽

2016 ◽

Vol 36 (01) ◽

pp. 23 ◽

Cited By ~ 3

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

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

Food Technology and Halal Science Journal ◽

10.22219/fths.v4i1.15620 ◽

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.

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Biscuit With Substitution Of Red Bean Flour and Taro Flour

Media Gizi Pangan ◽

10.32382/mgp.v26i1.473 ◽

2019 ◽

Vol 26 (1) ◽

pp. 37

Author(s):

Lilis Nurlinda Sari ◽

Sitti Sahariah Rowa ◽

Fatmawaty Suaib

Keyword(s):

Research Design ◽

Food Supply ◽

Nutritional Value ◽

Eating Habits ◽

Food Distribution ◽

Bean Flour ◽

Taro Flour ◽

Red Bean

Indonesia faces two nutritional problems, namely malnutrition and over nutrition. Malnutrition is caused by lack of food supply, food distribution, poverty, ignorance, wrong eating habits and health. One of the ways to overcome malnutrition among the community is by using red beans and taro into flour in the form of biscuit snacks by considering the nutrients, their benefits and their acceptability. This study aims to determine the acceptability and analysis of macro nutrient of biscuit content by substituting red bean flour and taro flour. The research design was experimental with a one shot goup design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for their macro nutritional value, protein testing at the laboratory using method micro Kjedal method, fat using the soxhlet and carbohydrate method using method luff schroll method. Then presented in the form of tables and narratives. The results showed that the panelists received the highest power on biscuits with the substitution of red bean flour and taro flour which was Xconcentration1. Panelists were very fond of 100% color aspects, 96.7% aroma, 100% texture and 100% flavor. The nutritional value of biscuits with a concentration of X1 is 5.020% protein, 32.33% fat and 19.81% carbohydrate. It is suggested in making biscuits by substituting red bean flour and taro flour to add more red bean flour in the hope that protein nutritional value can increase. It is better to test other nutrients in biscuits.

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

International journal of chemical & material sciences ◽

10.21744/ijcms.v4n1.1767 ◽

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%.

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FORMULASI BUBUR INSTAN MENGGUNAKAN KOMPOSIT TEPUNG KACANG MERAH DAN PATI GANYONG SEBAGAI MAKANAN SAPIHAN

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2013.8.2.95-102 ◽

2014 ◽

Vol 8 (2) ◽

pp. 95 ◽

Cited By ~ 2

Author(s):

Yustiyani Yustiyani ◽

Budi Setiawan

Keyword(s):

Food Source ◽

Protein Digestibility ◽

Optimal Time ◽

Weaning Food ◽

Total Carbohydrate ◽

Iron Protein ◽

Bean Flour ◽

Randomized Design ◽

Red Bean ◽

Serving Size

The purpose of this study was to formulate instant baby porridge as a source of protein weaning food based on red beans flour and canna starch composite. The design of this study was a complete randomized design with one factor which was the ratio of red beans flour and canna starch in composite composition as instant porridge ingredient (2:1, 3:1, and 4:1). Based on organoleptic test, F2 which used red bean flour and starch canna ratio by 3:1 was the best formula. The optimal time to brew the instant porridge was 62 seconds with amount of water used was 3 ml/g. The instant porridge bulk density was 0.61 g/ml and water absorption was 4.67g/g. This instant porridge contained 363 kcal/100 g, 16.57% protein, 1.48% fat, 70.84% total carbohydrate, 197.70 mg calcium, 8.17 mg zinc, and 16.48 mg iron. Protein digestibility of this porridge was 79.83%. As per 27 g serving size of this instant porridge can fulfill 22.25% protein, 55.25% iron, 27.63% zinc so that it can be claimed as food source of protein and zinc, and high iron.

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