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 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 FORMULASI COOKIES DENGAN FORTIFIKASI TEPUNG TEMPE DENGAN PENAMBAHAN ROSELA (Hibiscus sabdariffa L.)

2019 ◽  
Vol 1 (2) ◽  
pp. 245-260
Author(s):  
Seveline Seveline ◽  
Nofi Diana ◽  
Moh. Taufik
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Physicochemical Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Hibiscus Sabdariffa ◽  
Protein Levels ◽  
Carbohydrate Levels

Cookies are a type of pastry that is consumed by many people from all of aged. Cookies can be consumed as a practical and healthy alternative food. This research aims to formulate cookies combined  from wheat flour and tempeh flour with addition of roselle. The use of tempeh flour in making cookies can increase protein levels because the protein content of tempeh flour is higher than in wheat flour. In addition, the important ingredients contained in the roselle petals are anthocyanin pigments that form flavonoids that act as antioxidants. The results of this study obtained 37.00% yield of tempeh flour and moisture content of 7.36%, ash content of 2.6%, protein content of 45.59%, fat content of 24.04 % and carbohydrate content of 0.134%. Roselle produced has yield of 80.5% and has a moisture content of 7.44 %, ash content of 6.28%, protein content of 6.29%, fat content of 1% and carbohydrate levels of 78.36%. Based on the result of hedonic test, formulas F1 was selected as the best formula. Products of tempeh flour cookies and roselle powder have a yield of 72 - 85.09%. The results of physicochemical analysis of F1 cookies obtained 2.40% ash content, 7.26% protein content, 29.62% fat content, 68.60% antioxidant activity EC50 µg/ml, 206.785 

scholarly journals Pengaruh Variasi Pencampuran Tepung Kacang Hijau (Phaseolus Radiatus) Pada Pembuatan Brownies Singkong Kukus Terhadap Sifat Fisik, Sifat Organoleptik, Dan Kadar Protein

2018 ◽  
Vol 14 (2) ◽  
pp. 46-55
Author(s):  
Diah Ruhutami ◽  
Setyowati Setyowati ◽  
Farissa Fatimah
Keyword(s):  
Physical Properties ◽  
Protein Content ◽  
Wheat Flour ◽  
Rice Flour ◽  
Green Bean ◽  
Cassava Flour ◽  
High Protein Content ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Food Nutrition

Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p<0,05). Mixing green bean flour in cassava brownies steamed did not give effect on organoleptic characteristics (p>0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.

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 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 Karakteristik Minuman Ready to Drink dengan Variasi Konsentrasi CMC dan Rasio Kacang Tunggak dan Kacang Hijau

2019 ◽  
Vol 9 (1) ◽  
pp. 53
Author(s):  
Tala Desicha Amalia Mukmina ◽  
Ratih Lido Prameswari ◽  
Relita Indar Hapsari ◽  
Iffah Muflihati ◽  
Arief Rakhman Affandi
Keyword(s):  
Natural Resources ◽  
Local Food ◽  
Economic Value ◽  
Preference Test ◽  
Total Sugar ◽  
Green Bean ◽  
Green Beans ◽  
Protein Levels

Indonesia is a country that is rich in natural resources and has the potential of local food from various types of beans that have the potential to add nutrients to the diet or daily menu. One of them is cowpea, which is still a lot of people have not processed the beans optimally. So as to increase the economic value and increase the variation of processed cowpea made by cowpea juice mixed with green beans (1: 3; 2: 2; 3: 1) with the addition of CMC (0.1%, 0.2%, 0.3 %) as stabilizer. The effect of CMC on green bean juice drinks and cowpea juice resulted in a descriptive test not significantly different while the preference test was found in the 1: 3 treatment with 0.1% CMC concentration. The highest total sugar is 1: 3 treatment with the addition of 0.2% CMC concentration of 10.6% while the lowest total sugar is in treatment 3: 1 addition of 0.3% CMC concentration of 4.89%. Protein levels in the treatment of 1: 3 added 0.1% CMC concentration which was equal to 5.74%.

scholarly journals Studi Pembuatan Mie Kering Berbahan Baku Tepung Singkong Dan Mocal (Modified Cassava Flour)

1970 ◽  
Vol 1 (1) ◽  
pp. 30-41
Author(s):  
Neny Mariyani
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Wheat Flour ◽  
Fermentation Process ◽  
Weight Basis ◽  
Anova Analysis ◽  
Spontaneous Fermentation ◽  
Cassava Flour ◽  
Natural Fermentation ◽  
Wet Weight

The objectives of this research is to find the best formulation of cassava flour and mocal (modified cassava flour) based dry noodle which can compete with wheat flour based dry noodle. This research consist of experiments with several variation of composition cassava flour and mocal including 40% and 50%.  Mocal used in this research was produced from spontaneous fermentation which would be compared with commercial mocal which was usually produced from non-spontaneous fermentation. Spontaneous fermentation is natural fermentation process which no added  microorganisms.  The sensory evaluation of dry and rehydration noodles which are physical appearance, color, odor, taste, gumminess and extensibility. The data was analized by ANOVA (Analysis of Variance) and then Duncan Test. The best result was then examined`for it’s chemical composition like moisture content, ash, crude fat, protein and carbohydrate (crude fiber). The result showed that the best formulation to produced dry noodle use mocal from spontaneous fermentation with composition 40% mocal and 60% wheat flour. The best dry noodle contained (wet weight basis) of 12,31% moisture content, 3,97% ash, 6,69% protein, 1,13% crude fat and 3,86% crude fiber.Keyword : cassava flour, mocal, spontaneous fermentation, commercial mocal

scholarly journals Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Abiodun Adekunle Olapade ◽  
Mary Abimbola Adeyemo
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Composite Flour ◽  
Manihot Esculenta Crantz ◽  
Nutritional Factors ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Composite Flours

Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

scholarly journals Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries

2021 ◽  
Vol 39 (4) ◽  
pp. 1237-1246
Author(s):  
I.E. Nwatu ◽  
O.C. Nwajinka ◽  
A.B. Muochebe
Keyword(s):  
Bread Wheat ◽  
Wheat Flour ◽  
Specific Volume ◽  
Colour Index ◽  
Cassava Flour ◽  
Bread Crumb ◽  
African Yam Bean ◽  
Bean Flour ◽  
Substitution Ratio ◽  
Response Variables

An optimization study of the mix ratio for substitution of Wheat flour with Cassava and African Yam Bean flours (AYB) was carried out and reported in this paper. The aim was to obtain a mix ratio that would optimise selected physical properties of the bread. Wheat flour was substituted with Cassava and African Yam Bean flours at different levels: 80% to 100% of wheat, 0% to 10% of cassava flour and 0% to 10% for AYB flour. The experiment was conducted in mixture design which was generated and analysed by Design-Expert Software 11 version. The Composite dough was prepared in different mix ratios according to the design matrix and subsequentlybaked under the same conditions and analysed for the following loaf quality attributes: Loaf Specific Volume, Bread Crumb Hardness and Crumb Colour Index as response variables. The objective functions were to maximize Loaf Specific Volume, minimize Wheat flour, Bread Crumb Hardness and Crumb Colour Index to obtain the most suitable substitution ratio acceptable to  consumers. Predictive models for the response variables were developed with the coefficient of determination (R2 ) of 0.991 for Loaf Specific Volume (LSV) while that of Bread Crumb Hardness (BCH) and Crumb Colour Index (CCI) were 0.834 and 0.895 respectively at 95% confidence interval (CI).The predicted optimal substitution ratio was obtained as follows: 88% Wheat flour, 10% Cassava flour, and 2% AYB flour. At this formulation, the predicted Loaf Specific Volume was 2.11cm3 /g, Bread Crumb Hardness was 25.12N, and Crumb Colour Index was 18.88.The study shows that addition of 2% of AYB flour in the formulation would help to optimise the LSV, BCH and the CCI of the Wheat-Cassava flour bread at the mix ratio of 88:10. Application of the results of this study in bread industries will reduce the cost of bread in Nigeria, which is influenced by the rising cost of imported wheat. This is a significant development because wheat flour was the sole baking flour in Nigeria before wheat substitution initiative. Keywords: Bread, wheat, Cassava, African Yam Bean, Flour, Dough, Loaf Specific Volume, Crumb Hardness, Crumb Colour Index

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