PEMBUATAN BUBUR INSTAN BERAS MERAH DENGAN PENAMBAHAN TEPUNG KACANG MERAH UNTUK MENINGKATKAN NILAI GIZI MP ASI

ABSTRACTThis study aimed to determine the effect of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) formulations on organoleptic assessment, iron content, and proximate values of breast milk substitute. This study used a completely randomized design (CRD) consisting of five levels of red bean flour addition (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data analysis was carried out using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The best result was obtained by B2 treatment (addition of 20% red bean flour) with assessment scores of color, aroma, taste, and texture reached 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The selected treatment contained 11.53% water, 1.28% ash, 15.9% fat, 3.295% protein, 35.43% carbohydrate, and 1.341% iron. The results show that the addition of red bean flour had a very significant effect on the organoleptic improvement of color, aroma, and texture, and significantly increased the organoleptic characteristics of taste. The organoleptic assessment result shows that the product was favored by the panelists. Instant brown rice porridge with the addition of red bean flour met the standard of SNI No. 01-7111.1-2005 for fat, ash, and protein contents.Keywords: red rice flour instant porridge, red bean flour, nutritional value, iron.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung beras merah (Oryza nivara) dan tepung kacang merah (Vigna angularisL) terhadap penilaian organoleptik, kandungan zat besi, dan nilai proksimat makanan pendamping ASI. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu penambahan tepung kacang merah yaitu (B0 = 0%, B1 10%, B2 = 20%, B3 = 30% dan B4 = 40%). Analisis data dilakukan dengan metode analysis of varian (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik bubur instan berbasis tepung beras merah yaitu perlakuan B2 (penambahan tepung kacang merah 20%) dengan skor penilaian terhadap warna sebesar 4,17 (suka), aroma sebesar 4,13 (suka), rasa sebesar 3,90 (suka), tekstur sebesar 3,96 (suka), kadar air sebesar 11,53%, kadar abu sebesar 1,28%, kadar lemak sebesar 15,9%, kadar protein sebesar 3,295% dan kadar karbohidrat sebesar 35,43%, zat besi 1,341%. Berdasarkan hasil penelitian penambahan tepung kacang merahberpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, dan tekstur, dan berpengaruh nyata terhadap penimgkatan karakteristik organoleptik rasa bubur instanberbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Bubur instan beras merah dengan penambahan tepung kacang merah untuk kadar lemak, abu, dan protein telah memenuhi standar SNI No. 01-7111.1-2005.Kata kunci: Bubur instan tepung beras merah, tepung kacang merah, nilai gizi, zat besi

Kualitas Organoleptik Es Krim Santan

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

Formula “ke-kame-tu” high protein and zink as basic ingredients for under five years old supplementary feeding

The aim of the research was to create a “ke-kame-tu” formula high in protein and zinc. Making the formula "ke-kame-tu" using a randomized block design, taste data obtained by organoleptic test followed by ANOVA analysis. Protein analysis using the micro-kjeldahl method, and zinc analysis using the spectrophotometric method. The “ke-kame-tu” formula consists of a mixture of moringa leaf flour, red bean flour and tuna fish flour with the following ratio (gram) that is F1 (15-70-15); F2 (15-60-25); F3 (15-50-35); F4 (15-40-45); F5 (15-30-55); F6 (15-20-65). The nutritional content of the "ke-kame-tu" formula is as follows: a) Zinc content between 17.28% (F6) to 23.87% (F1), b) Protein content between 16.49% (F6) to 26.97% (F2), and c) Fat content is between 4.20% (F1) to 5.93% (F5). The ke-kame-tu formula contains complete essential amino acids, namely the amino acids histidine, threonine, arginine, methionine, valine, phenylalanine, iso leusie, leucine and lysine and as the limiting amino acid is methionine. Supplementary feeding (PMT) N1 protein content 10.138 g; N2 9.683 g; N3 9.097 g; N4 9.243 g; N5 10,473g and N6 10,197g. The best PMT based on the acceptability test by the panelists is the nugget product added with the F2 formula (15-60-25).

Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste

Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.

Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

Acceptability of cookies substituted with mocaf flour and varied with red bean flour and herbal chicken gizzard

Acceptability is an important factor in the success of additional feeding programs in the form of cookies in malnourished toddlers. The purpose of this study was to find out the acceptability of cookies that are substituted with mocaf flour, and varied with red bean flour, and herbal chicken gizzard. This experimental study was conducted using a completely randomized design using 3 factors and 3 treatments (C1, C2 and C3), namely each treatment used the same amount of mocaf flour, namely 120 g, red bean flour each 110 g, 100 g, 90 g and herbal chicken gizzard 20 g, 30 g and 40 g. Acceptance test was conducted on 30 toddlers aged 2-5 years in the Medan Tuntungan Health Center Work Area. The data were analyzed using the Krusskal-Wallis test and continued with the Mann-Whitney test. Based on the results of data analysis, it shows that organoleptic assessment based on flavour, color, taste, texture and form of treatment C1 is classified as favorable, while treatment C2 and C3 is classified as less favorable. The results of the Krusskal Wallis test proved that there were differences between the three cookie treatments (p< 0.05), and the Mann-Whitney test results showed that the C1-treated cookies were significantly different from the C2 and C3 treatments (p<0.05). In conclusion, cookies with mocaf flour substitution (120g) which were varied with more red bean flour (110g) and less gizzard (20g) had the best acceptability, so that it can be used as an additional food for the improvement of nutrition of toddlers with less nutrition.

Instant porridge from natural local resources (orange sweet potato, carrot, and red bean) with highly nutritious as an alternative food source

Instant porridge is one of the food product that does not require a long time to serve. Instant porridge is usually made from rice flour. Food diversification is needed to make instant porridge more nutritious, one of which is making instant porridge from natural local ingredients such as orange sweet potato, carrot, and red bean. We made the composite flour that use to make instant porridge from mixture of orange sweet potato, carrot and red bean (orange sweet potato flour : carrot flour : red bean flour), namely P1 = 80% : 15% : 5%; P2 = 70% : 20% : 10%; P3 = 60% : 25% : 15%; P4 = 50% : 30% : 20%; P5 = 40% : 35% : 25%; P6 = 30% : 40% : 30%; P7 = 20% : 45% : 35%. The finalt result showed that the formulation composite flour in P7 = 20% orange sweet potato flour : 45% carrot flour: 35% bean flour was the best formulation and produce a good instant porridge by de-Garmo method.

Potential of gathot (fermented cassava) from livestock feed to analog rice

The objective of this research was to analyze the potential of gathot as an analog rice ingredient with the addition of red bean CMC as a binder, according to water absorption value, crude fiber content, and aftertaste by hedonic test. This study consisted of 4 treatments, and each treatment was repeated 5 times. The treatment was the addition of CMC in the manufacture of analog rice made from gathot flour and red bean flour with a level of 0; 1; 2; 3%. The test includes water absorption, crude fiber content, and aftertaste with a hedonic test. The data were analyzed by Completely Randomized Design (CRD) and processed using SPSS 23.0. Gathot’s analog rice showed water absorption 49.37%, crude fiber content 0.57 g/mL, and aftertaste 3.24. Gathot’s analog rice with the addition of red bean flour and CMC as binder influences the water absorption value and crude fiber content. The optimal concentration of CMC in gathot’s analog rice is 1%, with the water absorption value of 163.37% and crude fiber content of 5.37%.