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).

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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 OPTIMASI FORMULASI FLAKES BERBASIS TEPUNG UBI CILEMBU TEPUNG TAPIOKA SERTA TEPUNG KACANG HIJAU

2019 ◽  
Vol 6 (1) ◽  
pp. 40
Author(s):  
Thomas Gozaly
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Water Content ◽  
Sweet Potato ◽  
Green Bean ◽  
Potato Flour ◽  
Bean Flour ◽  
Sweet Potato Flour ◽  
Tapioca Flour ◽  
Color Attribute

The purpose this research is to determine the best formulation of Flakes have as a base  Cilembu sweet potato flour, tapioca flour,and green bean flour making using the Design Expert Application with Design D-optimal method. This research was done within two phases. The preliminary phase is was to determine starch and carotenoid in Cilembu sweet potato flour. The main this research is determine the best formulation of Flakes The respon in this research are chemical responses (including protein content, fat content, fyber content, and water content), physical response (including water absorption, and wrecked time), and sensory response (including color, aroma, flavor, and texture). The Flakes is made from Cilembu sweet potato flour, tapioca flour,and green bean flour. The application provides 11 formulations and made 1 formulations optimal, which Cilembu sweet potato flour 27,73%, tapioca flour 14,99%, and green bean flour 12,29%, sugar 14%, salt 1%, and water 30%. The responses results are 8,87% for protein content, 0,38% for fat content, 3,96% for crude fyber contect, 3,5% for water content, 141,03% for water absorption, 15 minutes wrecked time, 4,7 for color attribute before add milk, 5,33 for color attribute after add milk, 5,47 for flavor attribute after add milk, 5,27 for aroma attribute after add milk, 4,57 for flavor texture after add milk.  

Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

2013 ◽  
Vol 40 (2) ◽  
pp. 142-148
Author(s):  
V. K. Yemmireddy ◽  
S. Chintagari ◽  
Y. C. Hung
Keyword(s):  
Protein Content ◽  
Bulk Density ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Moisture Loss ◽  
Peanut Flour ◽  
Replacement Level ◽  
Texture Profile ◽  
Physico Chemical ◽  
Breakfast Food

ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.

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 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 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 Effects of texture properties of semi-solid food on the sensory test for pharyngeal swallowing effort in the elderly

2020 ◽  
Author(s):  
Jin-Woo Park ◽  
Seul Lee ◽  
Byoungseung Yoo ◽  
Kiyeon Nam
Keyword(s):  
Profile Analysis ◽  
Peanut Butter ◽  
The Elderly ◽  
Solid Food ◽  
Sweet Potatoes ◽  
Sensory Test ◽  
Texture Profile ◽  
Solid Foods ◽  
Pharyngeal Swallow ◽  
Semi Solid

Abstract Background: Increasing viscosity can reduce the risk of aspiration into the airway, but conversely, very thick solid food may require greater strength and effort. We assumed that semi-solid foods with similar viscosities will behave differently in the oropharynx and there might exist the possibility that properties other than viscosity may have clinical relevance. This study aimed to find out the texture of semi-solid foods that affects the effort of pharyngeal swallow in the elderly. Methods: Nine kinds of semi-solid foods not requiring mastication were selected for texture profile analysis (TPA), and included whipped cream, mayonnaise, soft tofu, mango pudding, boiled mashed pumpkin, boiled mashed potatoes, boiled mashed sweet potatoes, red bean paste, and peanut butter. Hardness, adhesiveness and cohesiveness of each food were measured three times by using the rheometer. A blinded sensory test using a 9-point hedonic scale was also conducted in eighteen elderly people to investigate how much effort was required to swallow food, and how much of the food remained in the pharynx after swallowing. The correlation between texture and sensory outcome was statistically analyzed.Results: Foods that belonged to the same viscosity category showed different texture values, and the participants also rated different scores respectively. Only adhesiveness among three properties was significantly correlated with the sensory test. (r= 0.882, p=0.002 for difficult to swallow, r=0.879, p=0.002 for sense of residue).Conclusions: Adhesiveness was the most important property of the semi-solid foods, requiring most efforts in pharyngeal swallow in the elderly. If we select and provide food having low adhesiveness value in the same viscosity category, there might be the possibility to make it easier to swallow in older adults.

Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

2019 ◽  
Vol 6 (01) ◽  
pp. 42-56
Author(s):  
Klaudia Maris Stella
Keyword(s):  
Protein Content ◽  
Profile Analysis ◽  
Fat Content ◽  
Texture Profile Analysis ◽  
Plate Count ◽  
Total Acid ◽  
Alcohol Content ◽  
Texture Profile ◽  
Total Plate Count

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

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