scholarly journals PENGARUH PERBANDINGAN TEPUNG KETAN PUTIH DENGAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK TEMERODOK

2020 ◽  
Vol 9 (1) ◽  
pp. 30
Author(s):  
Intan Azizah Hs ◽  
Ni Made Yusa ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Water Content ◽  
Rice Flour ◽  
Ash Content ◽  
Kidney Bean ◽  
Phaseolus Vulgaris L ◽  
Bean Flour ◽  
Glutinous Rice ◽  
Red Kidney Bean

The purpose of the study was to find the optimum ratio of glutinous rice flour and red kidney bean flour (Phaseolus vulgaris L.) to produce temerodok with the best characteristics. The completely randomized design (CRD) was used in the research with treatment that is the ratio of glutinous rice flour with red kidney bean flour which consists of 6 levels: 100%:0%,90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with the Duncan Multiple Range Test (DMRT) test.The ratio of glutinous rice flour and red kidney beans flour has a very significant effect on water content, ash content, protein content, fat content, carbohydrate content, color (scoring), texture (hedonic and scoring), taste (scoring) and significant effect against the levels of crude fiber, color (hedonic), taste (hedonic) and overall acceptance (hedonic). The ratio of glutinous red kidney bean flour (50%: 50%) produces the best characteristic temerodok based on the matrix table, namely: water content 5.49%, 2.53% ash content, 15.19% protein content, fat content 15.46%, 61.31% carbohydrate content, crude fiber content 5.54%, brown color, hard texture, taste very red beans, color, texture, taste and overall acceptancered kidney bean taste and neutral color, texture, taste and and overall acceptability. Keywords : Tradisional food,temerodok, red kidney bean flour,glutinous rice flour.

scholarly journals UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

2018 ◽  
Vol 1 (2) ◽  
pp. 60-68
Author(s):  
Rizki Nurmalya Kardina ◽  
Andhini Eka S
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Ash Content ◽  
Antioxidant Compounds ◽  
Phaseolus Vulgaris L ◽  
Real Effect ◽  
Bean Flour ◽  
Red Bean

This study aims to determine whether substitution of wheat flour with red bean flour in the manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addition of red bean flour with different percentage gives a real effect on water content, ash content, protein content, fat content, akrbohidrat content, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is in accordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wet noodle making preferred by consumers based on favorite test is on P2 and P3 samples with red bean flour added 10% and 20%.

scholarly journals UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

2018 ◽  
Vol 1 (2) ◽  
pp. 60-68
Author(s):  
Rizki Nurmalya Kardina ◽  
Andhini Eka S
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Ash Content ◽  
Antioxidant Compounds ◽  
Phaseolus Vulgaris L ◽  
Real Effect ◽  
Bean Flour ◽  
Red Bean

This study aims to determine whether substitution of wheat flour with red bean flour in the  manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addition of red bean flour with different percentage gives a real effect on water content, ash content, protein content, fat content, akrbohidrat content, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is in accordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wet noodle making preferred by consumers based on favorite test is on P2 and P3 samples with red bean flour added 10% and 20%.

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)

2021 ◽  
Vol 4 (1) ◽  
pp. 23-38
Author(s):  
Hadad Alwi Alwi ◽  
Damat Damat ◽  
Desiana Nuriza Putri
Keyword(s):  
Glycine Max ◽  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Block Design ◽  
Ash Content ◽  
Phaseolus Vulgaris L ◽  
Protein Nutrition ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Red Bean

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

scholarly journals KARAKTERISASI SIFAT KIMIA TEPUNG KACANG LAWA MERAH (Phaseolus vulgaris L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

2017 ◽  
Vol 6 (1) ◽  
pp. 21
Author(s):  
Erynola Moniharapon ◽  
Sandra J Nendissa ◽  
Dina Laiyan
Keyword(s):  
Phaseolus Vulgaris ◽  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Fat Content ◽  
Ash Content ◽  
Phaseolus Vulgaris L ◽  
Bean Flour ◽  
Randomized Design ◽  
Pre Treatment

The objective of this study was to characterize the chemical properties of ‘lawa merah’ bean (Phaseolus vulgaris L.) with some pre-treatment. This study used a Complete Randomized Design with one factor which consisted of four treatment levels as follows: A0 (without pre-treatment), A1 (roasting for 20 minutes), A2 (boiling for 10 minutes) and A3 (roasting for 20 minutes and steaming for 30 minutes). The results showed that the best pre-treatment was A1 (roasting for 20 minutes), which produced ‘lawa merah’ bean flour with moisture content 7.81%, ash content of 2.92%, protein content of 26.75%, fat content of 2.15%, carbohydrate content of 5.92% and fiber content of 8.09%.

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 PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS

2020 ◽  
Vol 9 (1) ◽  
pp. 56
Author(s):  
I Gusti Ayu Atyantha Danawati ◽  
Anak Agung Gede Ngurah Anom Jambe ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Treatment Effect ◽  
Rice Flour ◽  
Ash Content ◽  
Total Phenol ◽  
Red Rice ◽  
Randomized Design

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

OAC Redstar common bean

2009 ◽  
Vol 89 (2) ◽  
pp. 309-311
Author(s):  
T. H. Smith ◽  
T. E. Michaels ◽  
A. M. Lindsay ◽  
K. P. Pauls
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Bean Common Mosaic Virus ◽  
Kidney Bean ◽  
Yield Potential ◽  
Phaseolus Vulgaris L ◽  
Early Maturity ◽  
Cultivar Description ◽  
Common Bean Cultivar ◽  
Red Kidney Bean

OAC Redstar is a determinate bush dark red kidney bean (Phaseolus vulgaris L.) cultivar with early maturity and good yield potential. It is resistant to races 1 and 15 of bean common mosaic virus as well as race 17 of anthracnose. Its seed has acceptable cooking and canning quality. Key words: Phaseolus vulgaris L., kidney bean, common bean, cultivar description

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