scholarly journals Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours

2021 ◽  
Vol 9 (A) ◽  
pp. 373-377
Author(s):  
Jamaludin M. Sakung ◽  
Siti Nuryanti ◽  
Afadil Afadil ◽  
Sri Hastuti Virgianti Pulukadang ◽  
Maryam Maryam ◽  
...  
Keyword(s):  
Spectrophotometric Method ◽  
Mung Bean ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Human Consumption ◽  
Health Food ◽  
Bean Flour ◽  
Soxhlet Method

AIM: This study aimed to evaluate the quality of biscuits formulated using chayote and mung bean flours to be used as health food products. METHODS: The thermogravimetric method was used to analyses proximate evaluation for moisture content, the dry ashing method was used to analyses ash content, and the Soxhlet method was used to analyses fat content. Crude protein was measured using the spectrophotometric method, while mineral content was measured using the atomic absorption spectrophotometric method. RESULTS: Proximate analysis obtained the highest water content value in F3 (5.298%) and the lowest in F5 (2.118%). The highest value of ash content was in F1 (2.87%) and the lowest was in F5 (1.42%). The highest value of carbohydrate content was in F5 (59.88%) and the lowest was in F2 (53.68). The highest value of fat content was in F1 (32.64%), and the lowest was in F5 (24.33%). The highest amount of protein content was in F5 (12.25%) and the lowest was in F1 (5.65%). Mineral analysis obtained the highest value of potassium content in F5 (429.12%) and the lowest in F1 (142.22%). The highest value of calcium levels was in F5 (69%) and the lowest was in F2 (26.8%). The highest amount of sodium levels was in F5 (417.39%). The highest iron content value was in F5 (14.06). CONCLUSIONS: The quality of the biscuit products made from chayote flour, green bean flour, and both formulations are in the good category with indicators that are acceptable for human consumption because they have high macronutrients and minerals.

scholarly journals KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata)

2018 ◽  
Vol 11 (02) ◽  
pp. 128
Author(s):  
Jumanah Jumanah ◽  
Wiwik Siti Windrati ◽  
Maryanto Maryanto
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Chemical Properties ◽  
Rice Flour ◽  
Fat Content ◽  
Ash Content ◽  
Composite Flour ◽  
Main Ingredient ◽  
Bean Flour

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca

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 EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

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.

Effect of extruded mung bean flour on dough rheology and quality of Chinese noodles

2019 ◽  
Vol 96 (5) ◽  
pp. 836-846
Author(s):  
Hua Zhang ◽  
Yuejiao Meng ◽  
Xingli Liu ◽  
Xiao Guan ◽  
Kai Huang ◽  
...  
Keyword(s):  
Mung Bean ◽  
Dough Rheology ◽  
Bean Flour

scholarly journals Arganoleptic and proximate analysis of natto (yellow soy fermented food by the bacterium Bacillus Subtilis Natto)

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Sahirman Hir Man
Keyword(s):  
Protein Content ◽  
Proximate Analysis ◽  
Fat Content ◽  
Fermented Food ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Average Water ◽  
Bacterium Bacillus Subtilis ◽  
Bacterium Bacillus ◽  
Probiotic Food

This research aims to conduct organoleptic and proximate analysis of yellow soybean natto which is a food fermented from soybeans by Basillus subtillus natto. Natto is a traditional food originating from Japan that is classified as a probiotic food because it is consumed in fresh condition with the bacteria Basillus subtillus natto in it. Organoleptic analysis of natto in this study consisted of tests of texture, taste, color and aroma, while proximate analysis consisted of analysis of water content, protein content, fat content, carbohydrate content, and ash content. The results of the yellow soybean natto analysis show that the natto originating from Vedca Cianjur has a slimy sticky texture, brown color, a slightly sour and musty aroma like semangit tempeh and the savory taste of soybeans which is the distinctive aroma of natto. Proximate analysis shows that natto contains an average water level of  58.4± 0.50 %wb, average protein content of 20,1 ± 0.65 %wb, average fat content of 9.4 ± 0.42% wb, average carbohydrate content of 7.6 ± 0.47% wb, and the average ash content of 2.3 ± 0.19% wb. Keywords: physical, proximate, natto, Basillus subtillus natto 

scholarly journals PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE

2019 ◽  
Vol 8 (3) ◽  
pp. 293
Author(s):  
I Made Dwi Purnama Rianta ◽  
Putu Timur Ina ◽  
I Wayan Rai Widarta
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mung Bean ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

scholarly journals Pemanfaatan Kacang Merah dan Ubi Jalar Putih sebagai Bahan Bolu Kukus

2021 ◽  
Vol 6 (2) ◽  
pp. 62
Author(s):  
Novia Agustina ◽  
Shanti Fitriani
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Fat Content ◽  
Ash Content ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Sweet Potato Flour ◽  
Red Bean

The steamed cake is one of the popular foods. It has a good taste, a soft texture, a sweet taste, and varies in shape. The steamed cake in this study was made from red bean flour and white sweet potato flour. The purpose of the utilization of red bean flour and white sweet potato flour is to diversify food products. The purpose of this research was to formulate the red bean flour and white sweet potato flour imparting the best-steamed cake’s quality. A completely randomized design (CRD) with five treatments and three replications was applied. The treatment was the red bean flour and white sweet potato flour ratios, namely KUJ1 (80:20), KUJ2 (70:30), KUJ3 (60:40), KUJ4 (50:50), and KUJ5 (40:60). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the ratios of red bean flour and white sweet potato flour significantly affected chemical (moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content) parameters but did not significantly influence sensory test parameters (descriptive and hedonic). The best quality was developed by the KUJ1(80:20) formulation which constituted: moisture of 33.86%, ash content of 1.19%, the protein content of 9.74%, the fat content of 1.09%, the carbohydrate content of 54.13%, and crude fiber content of 12.34% with a description of brownish-white, between red beans and sweet potatoes aroma, the taste between red beans and sweet potatoes and soft tenderness, liked by the panelist.

scholarly journals Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) terhadap Karakteristik Ikan Lele (Clarias Sp) Asap

2020 ◽  
Vol 8 (2) ◽  
pp. 346
Author(s):  
I Ketut Agus Sandi Andika ◽  
Pande Ketut Diah Kencana ◽  
Ida Bagus Putu Gunadnya
Keyword(s):  
Nutritional Value ◽  
Ph Value ◽  
Heating Temperature ◽  
Ash Content ◽  
Health Food ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Cooking Temperature ◽  
Two Factors

Ikan lele adalah makanan kesehatan yang mengandung nilai gizi yang baik. Oleh karena itu penting untuk menemukan metode untuk melestarikan ikan ini untuk meningkatkan konsumsi mereka. Asap cair batang bambu tabah dapat digunakan sebagai metode untuk membuat produk olahan lele. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan suhu pemasakan terhadap kualitas ikan lele yang direndam dalam larutan asap cair bambu yang tabah. Dan juga untuk mengetahui konsentrasi dan suhu terbaik untuk kualitas organoleptik terbaik dari lele asap yang direndam dalam larutan asap cair bambu tabah. Metode yang digunakan adalah rancangan acak lengkap faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, yang terdiri dari 1%, 2%, dan 3%. Faktor kedua adalah suhu memasak, yang terdiri dari suhu 600C, 800C, dan 1000C. Kombinasi perawatan terbaik adalah konser bambu tabah 3% dan suhu pemanasan 1000C, pemanasan selama 4 jam menghasilkan nilai pH 5,61, kadar air 56,78%, kadar abu 2,17%, kadar protein 13,46% , kadar lemak 5,55%, warna 4,67 (coklat keemasan), aroma 4,80 (aroma cukup) rasa 4,93 (testeful), tekstur 4,53 (padat).   Catfish is a health food that contains good nutritional value. It is therefore important to find methods to conserve these fish to increase their consumption. Liquid smoke of stoic bamboo stems can be used as a method for making processed catfish products. The purpose of this study was to determine the effect of cooking concentration and temperature on the quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. And also to find out the best concentration and temperature for the best organoleptic quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. The method used is a complete factorial randomized design with two factors. The first factor is the concentration of liquid smoke, consisting of 1%, 2%, and 3%. The second factor is the cooking temperature, consisting of 600C, 800C, and 1000C temperature. The best combination of treatments is a 3% stoic bamboo concert and a heating temperature of 1000C, heating for 4 hours produces a pH value of 5.61, a moisture content of 56.78%, an ash content of 2.17%, a protein content of 13.46%, a fat content of 5.55%, a color 4,67 (golden brown) ,aroma 4.80 (smells enough) taste 4.93 (testeful), texture 4.53 (solid).

scholarly journals Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan

2018 ◽  
Vol 7 (2) ◽  
pp. 138-147
Author(s):  
Chairil - Anwar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Fat Content ◽  
Ash Content ◽  
Fish Processing ◽  
Cooking Method ◽  
Fish Meat ◽  
Good Taste

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.

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