scholarly journals Comparision of Antioxidant and Physiological Activities of Processed Waters Generated during Red Bean Paste Preparation

2021 ◽  
Vol 50 (11) ◽  
pp. 1168-1176
Author(s):  
Yeon-Ji Lee ◽  
Won-Suk Kim ◽  
You-Jin Jeon ◽  
Yong-Tae Kim
Keyword(s):  
Red Bean

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

2017 ◽  
Vol 19 (2) ◽  
pp. 140
Author(s):  
Setyowati Setyowati
Keyword(s):  
Diabetes Mellitus ◽  
Nutritional Value ◽  
Food Selection ◽  
Diabetes Mellitus Patient ◽  
Fiber Content ◽  
Green Bean ◽  
Snack Food ◽  
Physical Quality ◽  
Organoleptic Quality ◽  
Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

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

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.

scholarly journals Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH

2020 ◽  
Vol 2 (2) ◽  
pp. 77-85
Author(s):  
Slamet Hadi Kusumah ◽  
Robi Andoyo ◽  
Tita Rialita
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Electrophoretic Mobility ◽  
Essential Amino Acids ◽  
High Protein ◽  
Green Bean ◽  
Isolation And Characterization ◽  
Isoelectric Ph ◽  
Red Bean ◽  
Bean Protein

Stunting children need food intake with higher protein and essential amino acids such as lysine and leucine than normal children. Red Beans (Phaseolus Vulgaris L.) and Green Beans (Phaseolus Radiatus L.) have protein content, respectively 22.07 ± 0.13% and 19.99 ± 0.07%, and are rich in essential amino acids lysine and leucine needed by a stunting child. The Development of food products with high protein concentrations (high protein food) such as isolates/protein concentrates is an important subject that must be done. This study aims to determine the technique of isolating red bean and green bean protein through extraction and deposition methods at isoelectric pH. The research method used is an experimental method with descriptive data analysis. Identification of isoelectric pH of red bean and green bean protein is done through electrophoretic mobility (cm2/Vs) testing on samples that have been conditioned at 3 different depositional pHs namely pH 3.00, 4.00, and 5.00. The results showed the isoelectric pH value of red bean and green bean protein, namely pH 4.56 and pH 4.81 respectively, where the pH had electrophoretic mobility values equal to zero. The process of isolating red bean and green bean protein produces protein powder with a protein content of 79.22 ± 0.06% and 80.69 ± 0.06%, respectively. Based on the weight yield, red bean and green bean protein concentrate powder had a yield of 14.88% and 16.75%, respectively.

scholarly journals A New Small Red bean Cultivar 'Seona' with Mechanization Harvesting and Lodging Resistance

2018 ◽  
Vol 50 (3) ◽  
pp. 314-318 ◽  
Author(s):  
SeokBo Song ◽  
JeeYeon Ko ◽  
KoanSik Woo ◽  
MyeongEn Choe ◽  
TaeWook Jung ◽  
...  
Keyword(s):  
Lodging Resistance ◽  
Bean Cultivar ◽  
Red Bean

scholarly journals SEDIAAN INSEKTISIDA CALOPHYLLUM SOULATTRI: AKTIVITAS INSEKTISIDA DAN RESIDU TERHADAP LARVA CROCIDOLOMIA PAVONANA DAN KEAMANAN PADA TANAMAN

2007 ◽  
Vol 7 (1) ◽  
pp. 21-29
Author(s):  
Edy Syahputra ◽  
Djoko Prijono
Keyword(s):  
Methanol Extract ◽  
Residual Activity ◽  
Lethal Effect ◽  
Residual Method ◽  
Probit Method ◽  
Red Bean ◽  
Test Insect ◽  
Insecticidal Compounds

Insecticide Preparation of Calophyllum soulattri: Insecticidal and Residual Activity Against Crocidolomia pavonana and Its Savety on Crops. Bioassays were done using leaf-residual method with Crocidolomia pavonana larvae as test insect.  The number of dead larvae was recorded daily and was analyzed using probit method.  The results showed that methanol extract, and dichloromethane fraction of C. soulattri bark possessed strong lethal effect against C. pavonana larvae with LC50 of 0.15%, and 0.05%, respectively.  Dichloromethane fraction of 21 EC and 21 WP sprayed in suspension consentration of 1% on potted broccoli plant had residual activity around 16%-26,7% with range of half-lives of 5.9-7.7 days.  Dichloromethane fraction at concentration of 0.2% and 0.3% formulated as EC did not cause phytotoxic to broccoli, tomato, chilli, soybean, red bean, onion, cucumber, and maize.  Concerning with this potency, further studies are needed to identify insecticidal compounds.

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