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 PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP KARAKTERISTIK BOLU KUKUS BERBAHAN DASAR TEPUNG UBI KAYU (Manihot esculenta)

2019 ◽  
Vol 3 (3) ◽  
pp. 1-10
Author(s):  
Sahri Yanti
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Green Bean ◽  
Green Beans ◽  
Cassava Flour ◽  
Protein Levels ◽  
Basic Ingredient ◽  
Bean Flour ◽  
Carbohydrate Levels

Bolu steamed is one of the cakes that is enough to be contaminated by the community. The basic ingredient is wheat flour. Excessive use of wheat flour can interfere with the health of small bowel damage, so it is necessary to do substitution efforts with other flour such as cassava flour and green bean flour. Using cassava as the basic ingredient of steamed cakes is an alternative to adding nutrients. But the cassava is low in protein, so it is necessary to increase the source of proteins. Green beans have a fairly high protein content. Therefore, it is necessary to review the influence of the addition of green bean flour in steamed cakes made from cassava flour. The results showed the cassava flour affects the level of delight in the colour and flavor of the steamed bolu, while the addition of green bean flour is influential against the color, texture and flavor but does not affect the aroma of the steamed bolu. Based on proximate testing, moisture content of ash, protein levels, fat content and carbohydrate levels contained in the steamed Bolu does not exceed the standard based on the wet cake SNI, while the moisture content of the steamed Bolu exceeds the standards that can be influential On the shelf power of steamed cakes.

scholarly journals The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream

2020 ◽  
Vol 2 (3) ◽  
pp. 111-120
Author(s):  
Pulung Nugroho ◽  
Laksmie Hartayanie ◽  
Kartika Puspa Dwiana
Keyword(s):  
Mung Bean ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Green Bean ◽  
Melting Time ◽  
Green Beans ◽  
Fat Replacer ◽  
Bean Flour ◽  
Whipped Cream

Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cream. Mung beans are a high source of protein and carbohydrates. The purpose of this study was to determine the physicochemical characteristics of ice cream with the addition of mung bean flour and determine the optimal ratio of whipped cream optimal and mung bean as a fat replacer. Based on the results of research that has been done ice cream with a ratio of green bean flour: whipped cream (50: 50) has the best quality with a fat content of 7.74%, overrun 78.13%, hardness 17.46 kgf, viscosity 1170 cP.S, melting time is 49.17 minutes. It was concluded that the best ice cream was produced from addition of 25% and 50% green bean flour.

scholarly journals The Effect of Green Bean Flour Proportion (Vigna Radiate L.) on Acceptance, Water Content, and Fiber Content on Purple Sweet (Ipomea Batatas L. Poir) Sponge Cakes

2021 ◽  
Vol 5 (1) ◽  
pp. 315-322
Author(s):  
Enggar Anggraeni ◽  
Cucuk Suprihartini ◽  
Salsabilla Chika Kartika
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Fiber Content ◽  
Green Bean ◽  
Control Treatment ◽  
Sweet Potatoes ◽  
Green Beans ◽  
Sponge Cake ◽  
Bean Flour ◽  
Average Water

Purple sweet potato is one type of sweet potato that is widely grown in Indonesia. Sweet potatoes are basically rich in carbohydrates, minerals, and vitamins, but poor in protein and fat. To enrich the nutritional content, especially the fiber content of sweet potatoes, can be added from beans, one of them is green beans. Observing the high nutritional and fiber content of purple sweet potatoes and green beans, it can be a new innovation and sponge cake products can be made as a high-fiber functional food. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance, water content, and fiber content testing. The results showed that the proportion of addition of green bean flour (Vigna Radiata L) did not affect the acceptability or receptivity of color, aroma, taste, and texture. The results of the water content test of sponge cake products in the control treatment without the addition of green bean flour (0%) had an average water content of 42.66%, treatment 1 with the proportion of adding green bean flour (15%) had an average water content of 43 ,44%, and in treatment 2 with the addition proportion of green bean flour (30%) has an average moisture content of 36.99%. The results of the calculation of the fiber content of sponge cake products in the control treatment without the addition of green bean flour (0%) had a total of 1.62 grams, treatment 1 with the proportion of addition of green bean flour (15%) had an amount of 2.19 grams, and 2 with the proportion of addition of green bean flour (30%) has a total of 2.76 grams.

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

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

<p>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.</p><p>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.</p>

scholarly journals Effect of Blanching and Drying Temperatures on Various Physico-chemical Characteristics of Green Beans

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Neelofar Manzoor ◽  
Aamir H Dar ◽  
Shafat Khan ◽  
Hilal R Hakeem ◽  
Hilal A Makroo
Keyword(s):  
Moisture Content ◽  
Chlorophyll Content ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Packaging Material ◽  
Green Bean ◽  
Green Beans ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Temperature

Fresh green bean samples (un-blanched and blanched) were dried at 50, 60 and 70 °C, followed by studying the effect of blanching treatment and drying temperature in various characteristics and storage study in HDPE and LDPE packaging material. The blanched dried green bean samples showed lower ash content but higher rehydration ratio, chlorophyll content and carbohydrate content than un-blanched dried green bean samples. No significant change in moisture, protein, fat and fibre content was observed after blanching. The green beans were dried up to the moisture content of 14±0.5 from an initial moisture content of > 90 %. The increase in the drying temperature reduced the drying time. Blanching treatment enhanced the drying rate, the kinetics parameter showed that the value of ‘k’ ranged from 0.008-0.013 and 0.009-0.015 /min in un-blanched and blanched samples respectively. The drying temperature caused decrease in color parameters, chlorophyll content, however RR was observed to increase with the drying temperature. The moisture, chlorophyll content, color values (L* a* b*) and rehydration ratio was observed to decrease with the storage. The better desirable quality attributes of green beans were retained in HDPE as compared to LDPE. In conclusion it was suggested that drying temperature effects the quality attributes of the green beans and also the packaging material also influence the storage stability of the dried green beans.

scholarly journals Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2811
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Young-Hwa Hwang ◽  
Seon-Tea Joo
Keyword(s):  
Arachidonic Acid ◽  
Vegetable Protein ◽  
Palmitoleic Acid ◽  
Arachidic Acid ◽  
Electronic Tongue ◽  
Fatty Acid Profiles ◽  
Beef Patties ◽  
Textured Vegetable Protein ◽  
Water Holding ◽  
Different Levels

The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results.

scholarly journals Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati

2021 ◽  
Vol 12 (1) ◽  
pp. 140-153
Author(s):  
Kunti Mufarikha ◽  
Muh Aniar Hari Swasono ◽  
Deny Utomo
Keyword(s):  
Protein Content ◽  
Profile Analysis ◽  
Research Literature ◽  
Test Method ◽  
Green Bean ◽  
Green Beans ◽  
Sensory Test ◽  
Texture Profile ◽  
Seed Flour ◽  
Bean Flour

Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Pengaruh Ekstrak Berbagai Bagian Dari Tanaman Swietenia mahagoni Terhadap Perkecambahan Benih Kacang Hijau Dan Jagung

Agrologia ◽  
2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Stela Wusono ◽  
John M Matinahoru ◽  
CMA Watimena
Keyword(s):  
Seed Germination ◽  
Green Bean ◽  
Bean Seed ◽  
Maize Seed ◽  
Green Beans ◽  
Leaves And Roots ◽  
Swietenia Mahagoni

Swietenia mahagoni is a timber forestry plants have allelopathy toxic, can interfere with the growth of surrounding plants. This study aimed to determine the effects of extracts from various parts of Swietenia mahagoni on seed germination of green beans and corn. This research was conducted at the Laboratory of Silviculture, an extract from a litter, fresh leaves, bark and roots of the Swietenia mahagoni plant and given to the seed germination green beans and corn. The results showed that the extract of fresh leaves and roots Swietenia mahagoni inhibit seed germination green beans and corn, while the provision of litter no effect. Green bean seed has a higher durability of the maize seed to allelopathy of root Swietenia mahagoni.

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