Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

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Pengaruh Lama Perkecambahan terhadap Karakteristik Fisik, Kimia dan Fungsional Tepung Kecambah Jagung Pulut (Zea mays ceratina L.)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i02.p13 ◽

2021 ◽

Vol 10 (2) ◽

pp. 304

Author(s):

Gery Hartawan ◽

Ni Wayan Wisaniyasa ◽

Anak Agung Istri Sri Wiadnyani

Keyword(s):

Water Absorption ◽

Protein Content ◽

Bulk Density ◽

Fat Content ◽

Absorption Capacity ◽

Ash Content ◽

Oil Absorption ◽

Corn Flour ◽

Swelling Power ◽

Waxy Corn

This study aims to know the effect of time on the germinated waxy corn flour characteristics and to know which time that can produce a germinated waxy corn flour with the best characteristics. This research used a Complete Randomized Design with a different germination time as the treatment, which is 0 hour, 24 hour, 36 hour and 48 hour. The experimentation was repeated 4 times resulting 16 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The results showed that the effect of time had a very significant effect on total rendement, L’ value (brightness), b’ value (green-yellow), protein content, water absorption capacity, swelling power, solubility of germinated waxy corn flour. This research also resulting a significant effect on moisture content and carbohydrate content, but resulting a non-significant effect on bulk density, a’ value (blue-red), ash content, fat content, crude fiber content and oil absorption capacity. The best characteristic of the flour in this study was the waxy corn flour that has been germinated for 48 hours with 79.44% rendement, 0.50 g/ml bulk density, L’:54.34, a’: 6.90, b’: 22,89 color, 7.15% water content, 1.56% ash content, 6.36% fat content, 9.66% protein content, 82.31% carbohydrates content, 2.39% fiber content, 1.55 ml/g water absorption, 1.81 ml/g oil absorption, 6.70 g/g swelling power, and 51.72% solubility.

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PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FISIKOKIMIA BUBUK TOMAT HASIL PENGERINGAN PEMBUSAAN (FOAM MAT DRYING)

Agrin ◽

10.20884/1.agrin.2018.22.1.456 ◽

2019 ◽

Vol 22 (1) ◽

pp. 22

Author(s):

Asri Widyasanti ◽

Nur Alifa Septianti ◽

Sarifah Nurjanah

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Physicochemical Properties ◽

Water Absorption ◽

Bulk Density ◽

Total Yield ◽

Ash Content ◽

Absorption Index ◽

Foam Density ◽

Tomato Powder

Tomat termasuk komoditas tanaman yang banyak dijumpai di Indonesia, namun memiliki nilai ekonomiyang rendah dan mudah rusak. Salah satu usaha yang dapat dilakukan untuk mengatasi hal tersebut adalah denganmengolah tomat menjadi berbagai produk olahan salah satunya adalah pembuatan bubuk tomat. Pembuatan bubuksuatu bahan dapat dilakukan dengan metode pengeringan pembusaan. Penelitian bertujuan untuk mengetahuipengaruh penambahan maltodekstrin sebagai bahan pengisi terhadap karakteristik fisikokimia bubuk tomat yangdihasilkan. Metode yang digunakan dalam penelitian ini adalah eksperimental laboratorium dengan analisisdeskriptif. Perlakuan yang dicoba adalah penambahan maltodekstrin (10%, 15% dan 20% b/b), dengan tiga kaliulangan. Parameter yang diamati meliputi: rendemen, warna, laju pengeringan, dan karakteristik fisikokimia bubuktomat yang meliputi warna, kadar air, kadar abu, kelarutan, indeks penyerapan air, bulk density, foam density,kadar vitamin C, dan higroskopisitas. Hasil penelitian menunjukkan rata-rata kadar air awal campuran jus dan pulptomat hasil proses mixing adalah 82,68% (bb) hingga 94,9% (bb). Nilai kadar air bubuk tomat berkisar antara5,86% (bb) hingga 15,28% (bb). Pada penelitian ini hasil terbaik terdapat pada bubuk tomat dengan perlakuanpenambahan maltodekstrin 20% dengan hasil rendemen 15,29%; kadar air 5,86%; kadar abu 6,24%; foam density0,57 g/cm3; bulk density 0,77 g/cm3; kelarutan 95,23%; indeks penyerapan air 12,96%; tingkat higroskopisitas11,36%; kadar vitamin C 75,49 mg/100g. Karakteristik warna bubuk tomat pada perlakuan penambahanmaltodekstrin maupun kontrol menghasilkan warna kromatis merah.Kata kunci: bubuk tomat, maltodekstrin, pengeringan pembusaan, tomatABSTRACTTomato is one of plant commodities that easy to find in Indonesia, but it is easily damaged and has a loweconomic price. One of the alternative to solve the problem was performed by processing the fresh tomato intotomato powder. Tomato powder can made by foam mat drying method. The purpose of this study was to determinethe effect of maltodextrin addition as a filler material on physicochemical properties of tomato powder that madeby foam mat drying. This study conducted with laboratory experimental method with descriptive analysis. Therewere three repetitions that consisted of 3 treatments based on the maltodextrin addition (10%, 15% and 20% w/w).The observed parameters were total yield value, colour, drying rate, and physicochemical properties such ascolour, moisture content, ash content, solubility, water absorption index, bulk density, foam density, vitamin Ccontent, and hygroscopicity. The results showed that the average moisture content of tomato juice and pulp frommixing process was 82.68% (bb) to 94.9% (bb). The value of tomato powder water content ranges from 5.86%(bb) to 15.28% (bb). In this study, the best results were found in tomato powder with 20% maltodextrin additiontreatment with total yield of 15.29%; 5.86% moisture content; 6.24% ash content; foam density 0.57 g/cm3; bulkdensity 0.77 g/cm3; 95.23% solubility; water absorption index 12.62%; hygroscopicity 11.36%; vitamin C content75.49 mg/100g. All of maltodextrin additions and control treatments with and without maltodextrin were resultingred chromatic colour characteristic.Keywords: foam mat drying, maltodextrin, tomato, tomato powder

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KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Bernaulli Putri Mulyanto ◽

Yustina Wuri Wulandari ◽

Akhmad Mustofa

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Total Sugar ◽

Gluten Free ◽

Corn Flour ◽

Process Duration ◽

Flour Protein ◽

Randomized Design ◽

Completely Randomized Design

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

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The effect of sugar beet fiber addition on the chemical properties of tortilla chips

Sugar Industry ◽

10.36961/si13034 ◽

2012 ◽

pp. 385-388 ◽

Cited By ~ 1

Author(s):

Azadeh Saadatmandi ◽

Mohammad Elahi ◽

Reza Farhoosh ◽

Mahdi Karimi

Keyword(s):

Sugar Beet ◽

Water Absorption ◽

Protein Content ◽

Chemical Properties ◽

Absorption Capacity ◽

Ash Content ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Overall Acceptability ◽

Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

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The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

International Research Journal of Engineering IT & Scientific Research ◽

10.21744/irjeis.v3i6.578 ◽

2017 ◽

Vol 3 (6) ◽

pp. 119

Author(s):

Ni Made Darmadi ◽

Dewa Gede Semara Edi ◽

I Made Kawan

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fat Content ◽

Ash Content ◽

Fish Skin ◽

Economic Sectors ◽

Food Quality And Safety ◽

Processed Products ◽

Micro Analysis ◽

Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

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Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

Jurnal Agritechno ◽

10.20956/at.v14i2.464 ◽

2021 ◽

pp. 57-65

Author(s):

Dhinar Patliani ◽

Dian Purbasari

Keyword(s):

Grain Size ◽

Moisture Content ◽

Water Absorption ◽

Bulk Density ◽

Oil Absorption ◽

Drying Method ◽

Physical Quality ◽

Average Grain Size ◽

Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ranged from 0.364 – 1.576, D values ranged from 0.005 – 0.0012 mm, final moisture content values ranged from 7.60 – 9.59%, powder moisture content values ranged from 9.47 – 11.43%ww , L values ranged from 61.46 – 65.96, a values ranged from 13.54 – 16.05, b values ranged from 48.21 – 52.42, DSA values ranged from 2.78 – 3.54 ml/ g, DSM values ranged from 1.22 – 1.60 ml/g, and DC values ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

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Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i02.p02 ◽

2020 ◽

Vol 9 (2) ◽

pp. 117

Author(s):

Lucky Arisonna Roring ◽

Ni Wayan Wisaniyasa ◽

I Dewa Gede Mayun Permana

Keyword(s):

Moisture Content ◽

Protein Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Bean Sprout ◽

Crude Fiber Content ◽

Red Bean ◽

Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

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The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15075 ◽

2017 ◽

Vol 19 (3) ◽

pp. 233

Author(s):

Indrati Kusumaningrum ◽

Andi Noor Asikin

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

Chemical Characteristics ◽

East Kalimantan ◽

Calcium Source

Abstract Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

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Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

Journal of Food Quality ◽

10.1155/2020/8821315 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Qiannan Yu ◽

Meijuan Guo ◽

Bin Zhang ◽

Hao Wu ◽

Yan Zhang ◽

...

Keyword(s):

Moisture Content ◽

Protein Content ◽

Dietary Fiber ◽

Nutritional Value ◽

Dry Weight ◽

Nutritional Composition ◽

Ash Content ◽

National Standard ◽

Edible Fungi ◽

Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

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Correction: Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet

Food & Function ◽

10.1039/d0fo90059a ◽

2021 ◽

Author(s):

Irma Hernandez-Velazquez ◽

Monica Sanchez-Tapia ◽

Guillermo Ordaz-Nava ◽

Nimbe Torres ◽

Armando R. Tovar ◽

...

Keyword(s):

Fatty Acid ◽

Hepatic Steatosis ◽

Fatty Acid Oxidation ◽

Acid Oxidation ◽

Protein Concentrate ◽

High Fat ◽

Black Bean ◽

Sucrose Diet ◽

Bean Protein

Correction for ‘Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet’ by Irma Hernandez-Velazquez et al., Food Funct., 2020, DOI: 10.1039/d0fo02258f.

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