scholarly journals KARAKTERISASI SIFAT KIMIA TEPUNG KACANG LAWA MERAH (Phaseolus vulgaris L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

2017 ◽  
Vol 6 (1) ◽  
pp. 21
Author(s):  
Erynola Moniharapon ◽  
Sandra J Nendissa ◽  
Dina Laiyan
Keyword(s):  
Phaseolus Vulgaris ◽  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Fat Content ◽  
Ash Content ◽  
Phaseolus Vulgaris L ◽  
Bean Flour ◽  
Randomized Design ◽  
Pre Treatment

The objective of this study was to characterize the chemical properties of ‘lawa merah’ bean (Phaseolus vulgaris L.) with some pre-treatment. This study used a Complete Randomized Design with one factor which consisted of four treatment levels as follows: A0 (without pre-treatment), A1 (roasting for 20 minutes), A2 (boiling for 10 minutes) and A3 (roasting for 20 minutes and steaming for 30 minutes). The results showed that the best pre-treatment was A1 (roasting for 20 minutes), which produced ‘lawa merah’ bean flour with moisture content 7.81%, ash content of 2.92%, protein content of 26.75%, fat content of 2.15%, carbohydrate content of 5.92% and fiber content of 8.09%.

scholarly journals KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata)

2018 ◽  
Vol 11 (02) ◽  
pp. 128
Author(s):  
Jumanah Jumanah ◽  
Wiwik Siti Windrati ◽  
Maryanto Maryanto
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Chemical Properties ◽  
Rice Flour ◽  
Fat Content ◽  
Ash Content ◽  
Composite Flour ◽  
Main Ingredient ◽  
Bean Flour

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals CHEMICAL PROPERTIES, MICROBIOLOGY AND ANTIOXIDANT ACTIVITYOF ABON BEEF IN THE CITY OF PALU

2018 ◽  
Vol 5 (1) ◽  
pp. 44
Author(s):  
Sukisman Abdul Halid ◽  
Abdul Rahim
Keyword(s):  
Protein Content ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Fat Content ◽  
Ash Content ◽  
Microbial Count ◽  
Randomized Design ◽  
Inhibition Concentration ◽  
Food Quality And Safety ◽  
The City

One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.

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 Effect of Sodium Metabisulphite Soaking and Types of Starter on Physicochemical Character of Modified Breadfruit Flour

2017 ◽  
Vol 13 (1) ◽  
pp. 21
Author(s):  
Dian Histifarina ◽  
Adetiya Rachman
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Ash Content ◽  
Agricultural Technology ◽  
Food Sources ◽  
Sodium Metabisulphite ◽  
Functional Quality ◽  
Randomized Design ◽  
Biological Modification

<p>Breadfruit flour is largely determined by the treatment during processing. Breadfruit contains quite high phenolic substances, so it can turn brown when it contacts with air. Moreover, the flour from alternatives food sources including breadfruit generally has more inferior in functional quality compare to wheat flour. Chemical modification with sodium metabisulphite and biological modification by fermentation can be done to improve the quality of breadfruit flour. The research objective was to determine the effect of concentration of sodium metabisulphite and types of starters on the characteristics of modified breadfruit flour. The research started from April 2013 to September 2013 at the Laboratory of Mechanization and Agricultural Technology (MTHP) Assessment Institute for Agricultural Technology (AIAT) West Java and Processing Laboratory of Pasundan University Bandung, using Factorial Completely Randomized Design 2 factors (3 types of starter and 2 soaking treatment), repeated 3 times. The parameters observed were physical properties (yield and whiteness), chemical properties (moisture content, ash content, and protein content), and functional properties (amylography). The results showed that the modified breadfruit flour produced has a yield ranging from 7.22 to 30.64% and moisture contents of 2.57 to 7.05%; Fermentation treatment with Bimo-CF starter and sodium metabisulphite produced the best physicochemical properties of breadfruit flour (moisture content 4.47%, ash content 2.28%, protein content 3.91%, and whiteness 77.13%).</p><p> </p><p><strong>PENGARUH PERENDAMAN NATRIUM METABISULFIT DAN JENIS STARTER TERHADAP KARAKTER FISIKOKIMIA TEPUNG SUKUN TERMODIFIKASI</strong></p><p>Pengolahan sukun menjadi tepung sukun sangat ditentukan oleh tahapan proses pengolahannya. Sukun mengandung zat fenolik cukup tinggi, sehingga apabila sudah kontak dengan udara dapat berubah menjadi coklat. Selain itu, tepung dari bahan pangan alternatif termasuk sukun umumnya memiliki mutu fungsional dibawah tepung terigu. Modifikasi proses pengolahan secara kimia dengan sodium metabisulfit (SMS) maupun secara biologis melalui fermentasi dapat dilakukan untuk memperbaiki dan meningkatkan mutu tepung sukun. Tujuan penelitian adalah untuk mengetahui pengaruh penggunaan bahan perendam dan jenis starter terhadap karakteristik tepung sukun termodifikasi. Rancangan yang digunakan adalah RALF (Rancangan Acak Lengkap Faktorial) dengan 2 faktor (jenis starter 3 taraf dan perendaman 3 taraf), diulang 3 kali. Parameter yang diamati meliputi sifat fisik (rendemen dan derajat putih), sifat kimia (kadar air, kadar abu, dan kadar protein), dan sifat fungsional (amilograf). Hasil penelitian menunjukkan bahwa tepung sukun termodifikasi yang dihasilkan memiliki rendemen berkisar antar 7,22 – 30,64% pada kadar air 2,57-7,05%; Perlakuan perendaman dalam sodium metabisulfit (SMS) dan fermentasi dengan starter bimo-CF menghasilkan sifat fisiko kimia tepung sukun terbaik (kadar air 4,47%, kadar abu 2,28% kadar protein 3,91 dan derajat putih 77,13%).</p>

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 The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Maria Liko K Tapun ◽  
Kesuma Sayuti ◽  
Daimon Syukri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Nutritional Content ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of  M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

scholarly journals FORMULASI SURIMI IKAN PATIN DAN PUREE WORTEL YANG BERBEDA TERHADAP MUTU PROKSIMAT NUGGET IKAN

2018 ◽  
Vol 3 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Fitra Mulia Jaya ◽  
Indah Anggraini Yusanti
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Ash Content ◽  
The People ◽  
Randomized Design ◽  
Carrot Puree

Abstract     The utilization of Patin fish surimi (Pangasius hypopthalmus) become the instant  products such as nugget has not been maximized because the information about the content of nutrition and innovation is still limited.  So, the  people are not interested in  taking  the  advantages of surimi of Patin  to the best quality products. The method of   this research was  experimental method with complete randomized design including factors consisting of 5 treatments of surimi catfish and carrot puree formulation, those were SW 1: 100% Surimi, SW 2: 90 Surimi and 10% Puree Carrot, SW 3: 80 Surimi and 20% Puree Carrots, SW 4: 70 Surimi and 30% Puree Carrots, SW 5: 60 Surimi and 40% Puree Carrots repeated 3 times. The result of this research obtained by nugget treatment with surimi was 80% Surimi and 20% Puree Wortel (SW3) formula was the best treatment based on  moisture content was 60.86%, ash content was 2.13%, fat content  was 1.31% and protein content was 6.33%.Abstrak      Pemanfaatan surimi ikan Patin (Pangasiushypopthalmus) menjadi produk siap saji seperti nugget belum maksimal dikarenakan informasi tentang kandungan gizi  dan inovasinya masih terbatas.sehingga masyarakat tidak tertarik untuk memanfaatkan surimi ikan Patin menadi produk yang bernilai tambah. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap meliputi faktor yang terdiri dari 5 perlakuan formulasi surimi ikan patin dan puree wortel yaitu SW 1 : 100% Surimi , SW 2 : 90 Surimi dan 10% Puree Wortel , SW 3 : 80 Surimi dan 20% Puree Wortel,  SW 4 : 70 Surimi dan 30% Puree Wortel , SW 5 : 60 Surimi dan 40% Puree Wortel  yang diulang sebanyak 3 kali. Hasil analisa didapatkan perlakuan nugget dengan formulasi surimi 80% Surimi dan 20% Puree Wortel (SW3) merupakan perlakuan terbaik berdasarkan nilai kadar kadar air 60,86%, kadar abu 2,13%, kadar lemak 1,31% dan kadar protein 6,33%.Kata Kunci :Nugget, Puree Wortel, Surimi, Proksimat 

scholarly journals Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 77-83
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Parameters ◽  
Sorghum Flour ◽  
Physico Chemical

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

scholarly journals CHEMICAL PROPERTIES, MICROBIOLOGY AND ANTIOXIDANT ACTIVITYOF ABON BEEF IN THE CITY OF PALU

2020 ◽  
Vol 5 (1) ◽  
pp. 44-52
Author(s):  
Sukisman Abdul Halid ◽  
Abdul Rahim
Keyword(s):  
Protein Content ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Fat Content ◽  
Ash Content ◽  
Microbial Count ◽  
Randomized Design ◽  
Inhibition Concentration ◽  
Food Quality And Safety ◽  
The City

One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.

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