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 KAJIAN ETHYLENE TRIPLE RESPONSE TERHADAP KECAMBAH TIGA VARIETAS KACANG HIJAU

2016 ◽  
Vol 16 (2) ◽  
pp. 73
Author(s):  
Kristiani Walesasi ◽  
Feky R Mantiri ◽  
Herny Simbala ◽  
Marhaenus Rumondor
Keyword(s):  
Plant Growth ◽  
Mung Bean ◽  
Growth And Development ◽  
The State ◽  
Green Bean ◽  
Not Given ◽  
Plant Growth And Development ◽  
Green Beans ◽  
Resistant Varieties ◽  
Bean Crop

KAJIAN ETHYLENE TRIPLE RESPONSE TERHADAP KECAMBAH TIGA VARIETAS KACANG HIJAU ABSTRAK Pembudidayaan tanaman kacang hijau selalu terkendala dengan keadaan lahan yang terbatas. Tanaman kacang hijau di tanam dengan tumpang sari, sehingga mengakibatkan tanaman ini tumbuh dengan keadaan ternaungi. Naungan ini menyebabkan naiknya produksi etilen, sehingga menimbulkan triple response yang dapat mempengaruhi pertumbuhan dan perkembangan tanaman. Oleh karena itu hal ini menjadi alasan dilakukan penelitian ini dengan etilen pada tiga varietas kacang hijau yaitu VIMA I, Seriti dan Kutilang. Setelah dikecambahkan tujuan untuk menyeleksi varietas kacang hijau yang tahan dengan adanya peningkatan jumlah selama 5 hari, panjang kacang hijau varietas VIMA I yang diberi karbid (penghasil etilen) adalah yang tertinggi. Bengkokan varietas kacang hijau yang terendah adalah varietas VIMA I. Namun untuk diameter kecambah ketiga varietas tidak berbeda nilainya baik yang diberi karbid maupun yang tidak diberi karbid. Dari penelitian ini menunjukkan varietas VIMA I adalah tanaman yang tahan terhadap peningkatan etilen, sehingga varietas ini berpotensi untuk ditanam di naungan. Kata Kunci :Etilen, Triple Response, Kacang Hijau STUDY OF ETHYLENE TRIPLE RESPONSE ON SEEDLINGS OF THREE VARIETIES OF MUNGBEAN ABSTRACT Grow green beans are always constrained by the state of limited land. Thus the green bean crop planted with intercropping, resulting in these plants grow with shady circumstances. However, this shade causes increased production of ethylene, causing triple response which can affect plant growth and development. Therefore this is the reason of this research with the aim of selecting resistant varieties of green beans with the increased amount of ethylene on three varieties of green beans that VIMA I, Seriti and Kutilang. Once germinated for 5 days, the length of green beans varieties by VIMA I carbide (ethylene producer) is the highest. And bend varieties of green beans were the lowest observed varieties VIMA is I who have given carbide. But for the three varieties of sprouts diameter does not vary in value whether it is given or not given acetylene carbide. From this research shows VIMA I is a plant varieties that are resistant to an increase in ethylene, so that this variety has the potential to be planted in the shade. Keywords: Ethylene, Triple Response, Mung 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 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 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 Quality and acceptability of burger patty as influenced by the levels of mung bean (Vigna radiata) flour as meat substitute

2019 ◽  
pp. 106-121
Author(s):  
Clarita Morbos ◽  
Melogen Bandalan ◽  
Jenalyn Gonzaga ◽  
Eliza Cabugawan ◽  
Lorina Galvez
Keyword(s):  
Mung Bean ◽  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Production Costs ◽  
Optimum Level ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Yield Production ◽  
Bean Flour ◽  
Meat Substitute

This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test. Thirty percent mung bean flour substitute is possible to the production of burger patty without significant effect on the sensory attributes, and the burger patty is comparable to the all—meat control. However, proximate composition in terms of crude protein and fat/ether extract contents were comparable to the control only up to 20% level of mung bean powder substitution. Thickness expansion was greatest at 20% substitution, but diameter shrinkage and cooking loss were minimal at 30% and even up to 50% substitution, consequently increasing the cooking yield. Production costs decreased with increasing substitution level of mung bean flour in the formulation. Across all parameters, the optimum level of mung bean flour appears to be at 30% substitution of meat in the burger patty.

scholarly journals TINGKAT PENDAPATAN, KONSUMSI, DAN TABUNGAN KELUARGA PENGHASIL DAN PEDAGANG KECAMBAH KACANG HIJAU DI KECAMATAN BELITANG II OKU TIMUR

2019 ◽  
Vol 5 (01) ◽  
pp. 23-29
Author(s):  
AISAH
Keyword(s):  
Household Income ◽  
Mung Bean ◽  
New Products ◽  
Economic Value ◽  
Payback Period ◽  
Green Bean ◽  
Green Beans ◽  
Mung Bean Sprouts ◽  
Primary Products ◽  
Bean Sprouts

Mung bean sprouts are one of the sprouts / bean sprouts that are mostly used as food or consumption material in general, this is because the sprouts or bean sprouts from green beans contain a lot of gizi which is needed to facilitate defecation and to reduce obesity and increase fertility. Processing of green beans is expected to increase income which converts primary products into new products with higher economic value after going through the processing process, so it will be able to provide economic value because costs are incurred so that new higher prices are formed and the profits are greater than without going through the process processing. With this economic value, it causes an increase in the household income of farmers, which raises the potential for savings. The purpose of this study was to determine the level of income and business feasibility of mung bean sprouts in the East OKU Belitang II District, to determine the level of consumption and the level of savings of the green bean sprouts producer and trader in the East OKU Belitang II District. The results of the study concluded that the level of income obtained by the sprouts entrepreneur was Rp. 118,575 / process with the feasibility level of the sprouts business based on the ROI calculation of 56.03%, BEP for Rp. 6,827 / Kg and BEP for Production of 0.87 kg, Payback Period 3.57 and R / C of 1.56. The level of consumption of sprouts producers and traders is Rp 912,055 / month. The level of savings for sprouts producers and traders is Rp 866,567 / month.

SNACK BAR REDMUNG GREEN BEAN AND RED BEAN FLOUR AS SNACK WITH ISOFLAVON AND FIBER SOURCES

2020 ◽  
Vol 12 (1) ◽  
pp. 180-189
Author(s):  
Dea Intania Gustiani ◽  
Roro Nur Fauziyah ◽  
Dadang Rosmana ◽  
Nia Fatimah Nurjanah
Keyword(s):  
Research Methods ◽  
Mung Bean ◽  
Fiber Content ◽  
Green Bean ◽  
Food Sources ◽  
Meaningful Difference ◽  
Test Results ◽  
Whitney Test ◽  
Bean Flour ◽  
Red Bean

Redmung Snack Bar is made by from red bean flour and mung bean flour.  Red bean flour and mung bean flour are food sources of isoflavone and fiber.   The purpose of this research is to get a balance snack bar that is suitable for the receiving power, levels of isoflavones, and fiber levels required.  The design of this research is experimental with complete random draft (RAL).  The research methods use hedonic tests for the favorite levels, literary tests for isoflavone levels, and enzymatic gravimetric for fiber content.  The research involved 30 somewhat trained panelist who is a student of nutrition department in Poltekkes Bandung.  Data was analysed using the Kruskal Wallis’s test and continued with Mann Whitney's test. The results of hedonic test studies show that Formula 1 with a balance of 90% red bean flour: 10% of mung bean flour has the highest level of taste in colour and fragrance while on aspects of flavor and texture, Formula 3 with balance 50% flour Red beans: 50% of mung bean flour has the highest level of delight.  Mann Whitney test Results show Formula 1 has a meaningful difference between the three formulas so that Formula 1 is set as the selected formula.   In 1 food dose Snack Bar Redmung (35 g) contains isoflavone of 3.1 mg and is able to adequately 25%-42% the need for Isoflavone, and contains a fiber of 5.495 G and able to adequately 88.63% fiber needs.

scholarly journals Pengaruh Pemberian Sari Kacang Hijau dan Tablet Tambah Darah terhadap Peningkatan Kadar Hemoglobin pada Remaja Putri

2021 ◽  
Vol 3 (4) ◽  
pp. 183-190
Author(s):  
Hastuti Usman ◽  
Niluh Nita Silfia ◽  
Artika Dewie ◽  
Evi Mariani
Keyword(s):  
Adolescent Girls ◽  
Young Women ◽  
Mung Bean ◽  
Design Method ◽  
Green Bean ◽  
Control Group ◽  
P Value ◽  
Green Beans ◽  
Control Group Design ◽  
Significant Difference

Introduction: The incidence of anemia in women is 27.2% higher than men, 20.3%, mostly in the age group 15-24 years. The decrease in hemoglobin levels is caused by low intake of iron and other nutrients as well as the menstrual process. The coverage of giving blood tablets in Sigi Regency in 2019 was 81.25%. The purpose of this study was to determine the effect of giving green bean juice and blood-added tablets to increase hemoglobin levels in adolescent girls. Methods: Quasi-experimental research method with pretest-posttest control group design method. The population is young women aged 12 to 16 years with a total of 32 respondents. The research was conducted in the working area of ​​the Kinovaro Health Center. Results: The results of Hb levels in adolescent girls after being given the intervention of mung bean juice and added tablets are 2 g/dl with a p-value of 0.022, which means that there is a significant difference before and after giving green bean juice and blood-added tablets to the increase in hemoglobin levels of adolescent girls. Conclusion: Giving mung bean juice and blood-added tablets had a significant effect on increasing hemoglobin levels in adolescent girls. Suggestions are giving green beans and blood-added tablets once a week is very beneficial for young women in overcoming anemia.

scholarly journals Increasing Competitiveness of Bakpia SMEs through Improving Business Management and Production Processes

2020 ◽  
Author(s):  
Sutrisno Sutrisno ◽  
Dyah Rachmawati L
Keyword(s):  
Mung Bean ◽  
Business Management ◽  
Production Capacity ◽  
Management Training ◽  
Green Bean ◽  
Green Beans ◽  
Production Processes ◽  
Small Capacity

UKM Bakpia 803 and UKM Bakpia 19 currently still carry out traditional business management. Currently, UKM Bakpia 803 does not yet have a peeler of mung bean epidermis, so to meet the need for peeled green beans, it is done by buying directly in the market which is expensive. Currently, UKM Bakpia 19 also does not have a representative bakpia roaster, the bakpia roaster that is currently owned has a small capacity. The purpose of this research is to improve business management at UKM Bakpia 803 and UKM Bakpia 803, to create a peeler tool for mung bean epidermis for UKM Bakpia 803, and to make bakpia roaster for UKM Bakpia 19. To improve business management at UKM Bakpia 803 and UKM Bakpia 19 conducted by holding business management training. To realize the mung bean epidermis peeler for UKM Bakpia 803 and the availability of bakpia roasting tools for UKM Bakpia 19 was carried out by designing the construction of a green bean epidermis peeler and a representative bakpia roaster. With the implementation of business management training, the business bookkeeping conducted by UKM Bakpia 803 and UKM Bakpia 19 will be better. With the realization of a representative green bean epidermis peeler and bakpia roaster, it has increased the production capacity and efficiency of bakpia production at UKM Bakpia 803 and UKM Bakpia 19, thereby increasing the business profits obtained.

scholarly journals Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp

2021 ◽  
Vol 10 (16) ◽  
pp. e585101623538
Author(s):  
Jéssika M. Curti ◽  
Leonel V. Constantino ◽  
Jéssica B. Ressutte ◽  
Marly S. Katsuda ◽  
Luciana Furlaneto-Maia ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Properties ◽  
Minimum Cost ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Melting Time ◽  
Antioxidant Compounds ◽  
Sensory Acceptance ◽  
Ice Creams ◽  
High Concentrations

Camu-camu is an exotic fruit, known for having high concentrations of vitamin C and bioactive compounds. In order to diversify the consumption of this fruit, this study developed milk ice cream formulations and evaluated the effect of the addition of different concentrations of camu-camu pulp (20 to 26%), sugar (12 to 14%) and defatted dry extract (DDE) (12 to 16%) through a mixture design. Ice creams were evaluated by analyses of overrun, density, melting time, ratio, and cost. Three formulations were defined based on maximum melting time and ratio and minimum cost. The ice creams formulations defined by the experimental design consisted of the following proportions of pulp, sugar and DDE (%): 26:12:12, 20:14:16 and 24:14:12. These formulations were evaluated in relation to their physicochemical and technological characteristics, antioxidant and reducing capacity and sensory acceptance. The results showed that all formulations had high concentrations of antioxidant compounds and vitamin C and the formulation with the addition of camu-camu pulp lower than 24% had greater sensory acceptance. Therefore, it is concluded that the addition of camu-camu pulp in milk ice cream is interesting from a nutritional point of view, as it can increase the content of nutrients and minerals in the final blend.

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