Green Bean Flour Research Articles

Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

Sensory Evaluation of Gulu Naga Ijo as a Complementary Finger Food Product

The development of four-star complementary foods for breast milk (Makanan Pendamping ASI or MP-ASI) products signifies the inclusion of four nutritional elements, i.e. carbohydrates, animal protein, vegetable protein, and vegetables, needed to support the growth and development of children. This study aimed to determine the sensory evaluation, including taste, texture, aroma, appearance, and color, as well as the acceptability test of finger food products known as “Gulu Naga Ijo” made from a combination of corn, eggs, dragon fruit, and green bean flour. This research was an experimental study with a completely randomized design (CRD) on five treatment variations (P0: 0% composite flour, P1: 25% composite flour, P2: 50% composite flour, P3: 75% composite flour, and P4: 100% composite flour). This study revealed a significant difference in sensory evaluation of products and composite flour substitution (p<0.05). Overall, two samples (P1 and P3) obtained the highest preference from the panelists in the sensory evaluation, prompting for test acceptability score of the products The acceptability test for toddlers resulted in scores of 1.3 for formula P3 and 1.8 for formula P1. The use of composite flour has a significant effect on the sensory evaluation and acceptance of finger food product development.

Puding Berbahan Ikan Mujair dan Tepung Kacang Hijau Sebagai Alternatif Makanan Selingan Untuk Pencegahan Balita Stunting

Stunting is a major nutritional problem in Indonesia, where its prevalence reached 21.6% based on the results of the 2022 Indonesian Nutrition Status Survey. Stunting prevention is much more effective than stunting treatment. Therefore, providing food, especially food from animal protein sources, is an effective intervention to improve the nutritional status of children under five and prevent stunting. Tilapia fish and green beans are types of food with quite high levels of protein, iron and zinc compared to similar foods. In general, children like sweet snacks such as pudding. Besides that, pudding is also a snack that is very easy to make. The aim of this research is to formulate and conduct organoleptic tests of pudding made from tilapia fish and green bean flour as an alternative distraction for stunted toddlers. The type of research used was experimental research, namely a pudding formulation made from tilapia fish and green bean flour. Next, organoleptic tests were carried out on 25 trained panelists to determine acceptability and which formula was most preferred. The research results showed that there were three pudding formulas with a ratio of tilapia fish and green bean flour, namely F1 (13%: 6.5%), F2 (18%: 9%) and F3 (23%: 11.5%). Of the three formulas, F1 is the most preferred pudding in terms of color and taste, while F2 is the most preferred in terms of aroma and texture, but overall F1 is the pudding formula that is most liked by the panelists.

Effect of Additional Feeding Tofu Dregs and Green Bean Flour (Vigna radiat L.) on Quality Chemistry of Broiler Meat (Gallus domesticus)

Feeding broiler chickens will have an impact on meat quality. One feed that can be used as a substitute feed is tofu dregs, because it contains crude protein, fat, crude fiber, and BETN. The peanut content per 100 grams contains protein, fat, carbohydrates, water, ash, and of fiber, making it an excellent source of protein. The aim of this research was to determine the effect of providing additional feed with tofu dregs and green bean flour on the chemical quality of meat from 35 day old broiler chickens. This research used a Completely Randomized Design (CRD) method with 4 treatments and 5 replications. The treatment consisted of P0 (treatment feed without additional feed); P1 (90% commercial feed, 5% tofu dregs, and 5% green bean flour); P2 (80% commercial feed, 10% tofu dregs, and 10% green bean flour); P3 (70% commercial feed, 15% tofu dregs, and 15% green bean flour). Data analysis used analysis of variance (one way ANOVA) and continued with the Duncan test. The results of the research showed that supplementary feeding with tofu dregs and green bean flour had a significant effect on the water content, fat content and protein content of broiler chicken meat. Providing the best feed composition to produce quality broiler chicken meat is a commercial feed composition of 80%, additional feed 10% each.

The Difference in Green Bean Flour Substitution on Organoleptic Quality, Preference, and Protein Content in Semprong Cake

Abstract : Semprong cake is a traditional Indonesian cake made from rice flour, coconut milk, eggs, sugar, salt, margarine and vanilla with processing techniques baked using a semprong mold and then rolled to resemble an egg roll, triangular, flat like a fan and rectangular. Various kinds of semprong cakes can easily be obtained in modern markets and traditional markets. The characteristics of a semprong cake, namely crunchy, sweet and savory, make many people like semprong cakes. Semprong cake has experienced diversification of flavors, but not much has been developed in the diversification of the basic ingredients of semprong cake. In this study, researchers used green beans as a substitute for mung bean flour in making semprong cakes so that they could produce healthy and nutritious traditional snacks. The substitution material for semprong cake in this study was mung bean flour with different compositions, namely 0%, 40%, 50%, and 60%. The reason underlying the researchers chose mung beans as a substitute for mung bean flour for making semprong cakes was in terms of the availability of mung bean raw materials, which are ingredients that are easy to find in the market, have complete nutritional content, have good benefits for health and are liked by the community. Research objectives: (1) To find out the differences in the use of mung bean flour substitute ingredients 0%, 40%, 50%, 60% on the organoletic quality of semprong cakes in terms of color, texture, aroma, and taste, (2) To find out the level of public preference on green bean flour substitute semprong cake 0%, 40%, 50%, 60% in terms of color, aroma, texture, and taste, (3) To determine the nutritional content of green bean flour substitution semprong cake protein 0%, 40%, 50 %, 60%. Keywords: Semprong Cake, Mung Bean Flour Substitution, Organoleptic Quality
 
 Abstrak : Kue semprong adalah kue tradisional Indonesia yang terbuat dari tepung beras, santan, telur, gula, garam, margarine dan vanili dengan teknik pengolahan di panggang menggunakan cetakan semprong kemudian digulung menyerupai egg roll, segitiga, pipih seperti kipas dan persegi panjang. Beraneka ragam kue semprong dengan mudah dapat diperoleh di pasar modern maupun pasar tradisional. Karakteristik dari kue semprong yaitu renyah, manis dan gurih membuat banyak masyarakat menyukai kue semprong. Kue semprong telah mengalami diversifikasi varian rasa namun belum banyak berkembang diversifikasi bahan dasar kue semprong. Pada penelitian ini peneliti memanfaatkan kacang hijau sebagai bahan substitusi tepung kacang hijau pada pembuatan kue semprong sehingga dapat menghasilkan kudapan tradisional yang sehat dan bergizi. Bahan substitusi kue semprong pada penelitian ini adalah substitusi tepung kacang hijau dengan komposisi berbeda yaitu 0%, 40%, 50%, dan 60%. Alasan yang mendasari peneliti memilih kacang hijau sebagai bahan substitusi tepung kacang hijau pembuatan kue semprong yaitu ditinjau dari ketersediaan bahan baku kacang hijau yaitu bahan mudah ditemukan dipasaran, kandungan gizi yang lengkap, memiliki manfaat yang baik bagi kesehatan dan di sukai masyarakat.
 Tujuan penelitian : (1) Untuk mengetahui perbedaan penggunaan bahan substitusi tepung kacang hijau 0%, 40%, 50%, 60% terhadap kualitas organoletik kue semprong dari segi warna, tekstur, aroma, dan rasa, (2) Untuk mengetahui tingkat kesukaan masyarakat terhadap kue semprong substitusi tepung kacang hijau 0%, 40%, 50%, 60% dari segi warna, aroma, tekstur, dan rasa, (3) Untuk mengetahui kandungan gizi protein kue semprong substitusi tepung kacang hijau 0%, 40%, 50%, 60%.
 Kata kunci : Kue Semprong, Substitusi Tepung Kacang Hijau, Kualitas Organoleptik

SOSIALISASI INOVASI PRODUK KAYA GIZI DARI HASIL PEMANFAATAN LIMBAH BAHAN PANGAN

Food waste is still a problem in Indonesia. This is caused by the limited knowledge of the community about the benefits of food waste from a nutritional and health perspective. Food waste such as jackfruit seeds, banana peels, corn silk, avocado seeds, dragon fruit peels, tofu dregs, shells and shrimp heads also have a high enough nutritional content that they are beneficial to health. The purpose of this socialization is to provide knowledge to the public regarding the benefits of food waste in terms of nutritional aspects with the hope that it can be developed by the community. This activity was carried out during the 2023 Anniversary of Aisyah Pringsewu University by involving 35 students in the 4th semester of the Undergraduate Nutrition Study Program who were divided into 10 groups. The processing methods for food waste products are drying, roasting and frying. Products produced from food waste processing are Dragon Fruit Skin Pie, Malted Flakes (Jackfruit seed Cookies flakes, Colitis (Banana Skin Cookies), Sikju (Shrimp Skin Cheese Sticks), Dolas (Taro Flour Donuts), Crepe Mille Silk Cheese (hair flour) corn), Snackbar Upasta (Purple Sweet Potato and Tofu Dregs), Chumer (Red Bean Churros), Nastar Tekajawo (Nastar Green Bean Flour), Avocado Seeds Cookies (Avocado seed cookies).

Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake

Green Beans are one commodity the nuts spread in Indonesia can replace material food that can become Lots of food. Plus, peanuts green can make as flour, peanut green can give Lots of benefits. Using peanut green flour on manufactured cake dry also helps reduce high gluten content, which is Good for the body. Another benefit can support the diversification of products of enough food tall from the import process. With existing flour, peanut green can replace flour. Study This use study experiment uses a purposeful hedonic test to measure the level of liking and power by accepting the public with substitute flour wheat use flour peanut green to manufacture cake sponge roast. This research uses five samples of cake sponge roast with flour peanut green and one sample of cake sponge roast original as sample C has almost the same value comparison. Power tests accept consumers, carried out at SMK N 4 Jambi City with 100 Panelists who are students majoring in catering/patisserie. Analysis results show that the fifth sample owns relatively the same color. However, in the hedonic test, sample A gets a treatment of 3.02 %. Sample C has the best aroma compared to sample other with test results of 3.25%, for aspect texture obtained by sample B with a value of 3.12%, and for taste obtained by sample D with a value of 3.46 %. The fifth average result sample has almost the same value, ± 3.00%. Which is where all samples can be accepted and liked by society.

Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.

The Quality of Wingko Babat from Green Bean Flour

Wingko is an intermadiate morsture food or snack made from glutinous rice flour mixed with grated half young coconut then added sugar. The main ingredient in making wingkobabat is glutinous rice flour. Wingko tripe variations can be done by diversifying with local agricultural products, namely mung bean flour. The nutritional content of mung bean flour is not inferior to glutinous rice flour. This study discusses the analysis of the quality (shape, color, aroma, texture and taste) of wingko tripe with mung bean flour as much as 10%, 20%, and 30%. This type of research is a pure experiment with a completely randomized design method (CRD) with three treatments and three repetitions. The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of greenbean flour wingko babat. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that the substitution of mung bean flour had an effect on the quality of color, texture, taste and had no effect on the shape and aroma of wingko tripe with mung bean flour. The results of the quality test of wingko tripe with mung bean flour are the best in treatment (X1) with 10% mung bean flour substitution.

Saponins and Tannin Levels in Chayote, Mung Beans, and Biscuits from Chayote and Mung Beans

BACKGROUND: Saponins and tannins are active compounds of secondary metabolites which are known to have several health benefits, including antibacterial and antioxidant. Chayote and green beans are natural ingredients that contain saponins and tannins. Starch from these two ingredients is used as a basic ingredient for making biscuits. AIM: The purpose of this study was to determine the levels of saponins and tannins in biscuits made from chayote and green beans. METHODS: Saponins and tannins in the samples were extracted and analyzed using the Gravimetric method. The tannin content of flour and biscuits based on chayote and green beans was analyzed spectrophotometrically. RESULTS: The results of the saponin analysis of biscuits made from chayote, flour, and chayote were 5.693%, 2.813%, and 2.574%. Meanwhile, the tannin levels were 1.143%, 4.308%, and 1.922%, respectively. The saponin levels in biscuits made from mung bean, flour, and mung bean obtained were 6.742%, 4.593%, and 4.315%, respectively, while the tannin levels were 4.464%, 3.250%, and 3.893%, respectively. From the sample of chayote and green bean flour biscuit formulation (1:1), the saponin content was 1.558%, while the tannin content was 3.436%. CONCLUSION: In mung bean flour and mung bean biscuits, the saponin content was higher than that of chayote flour and chayote biscuits. The increase in tannin content in the formulation (1:1) was derived from mung bean flour, because the tannin content in mung bean was higher than that of chayote.

DAYA TERIMA DAN UJI PROKSIMAT SEREAL INSTAN SALVIZA DENGAN BAHAN DASAR BEKATUL, BIJI CHIA DAN TEPUNG KACANG HIJAU SEBAGAI MINUMAN ALTERNATIF PENANGGULANGAN OBESITAS REMAJA

Background: Obesity is one of the diseases that experience an increase in prevalence every year. Diet arrangements low in energy and high in fiber can be done by obese people can carry out their diet.
 Goal : Make salviza instant cereal formula to be a good high fiber cereal drink for obese teens
 Method: This study is an experimental study using a non factorial RandomIzed Design (RAL) with 4 treatments. The study subjects were 25 organoleptic test panelists.
 Results : Based on the results of organoleptic test research (taste, texture, aroma and color) showed the preferred instant cereal salviza received is F3 with an average total receiving capacity of 16.56. The formula contains energy of 442.94 kcal (per 100 grams), protein 14.63%, fat 14.06%, carbohydrates 64.47%, water content of 3.83% and food fiber 9.84%. From the results of the analysis, the water content has not met the standards and fiber content of food is classified as high / rich.
 Conclusion : Based on the results of the study can be concluded that the addition of bran, chia seeds and green bean flour in instant cereals salviza can be used as an altefnative drink that is high in fiber to combat adolescent obesity.
 Keywords: Rice bran, chia seeds, green bean, organoleptic test, obesity

Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake

The objective of this study was the application of green coffee bean flour in gluten-free cakes with different percentages (4, 8 and 15% (w/w)), to evaluate the optimal value for fortification, and the products were characterized based on their centesimal composition and bioactive compounds (caffeine and total phenolic compounds). Significant differences (p ≤ 0.05) were observed in the content of lipids, total dietary fiber, insoluble fiber, energy values, sodium, caffeine, and total phenolics, mainly in the product in which 15% (w/w) green coffee bean flour was added. Caffeine content was only detected and quantified in products with > 8% (w/w) green coffee bean flour, whereas the total phenolic content was detected and quantified in products with > 4% (w/w) green coffee bean flour. Thus, fortification of these products with 15% green coffee bean flour promoted a higher content of total dietary fiber and lower content of lipids, calories, sodium, and increased bioactive compounds. Thus, green coffee bean flour is an excellent alternative for the production of innovative foods.

ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR

The development of local food is one of the programs being promoted by the ministry of agriculture and as an effort to diversify food in the midst of the Covid-19 Pandemic. One of the local food commodities developed was cassava. Based on data from the Central Statistics Agency related to cassava productivity in Indonesia (2014 – 2018) it was in the range of 229.51 – 246.50 tons/year. the average percentage of flour consumption per capita from 2014 –2018 is 19.92%. In addition, the cassava industry had also begun to develop, namely the processing of cassava into Modified Cassava Flour (Mocaf). Organoleptically, the value of Mocaf (in terms of aroma and taste) was almost equivalent to wheat. One way to control the value of imported flour is by developing products based on local food ingredients. Based on this, local food preparations based on modified cassava flour were developed, namely mocaf and fortified green bean flour as a source of protein. Processed products from cassava and green bean are able to substitute the use of flour 10-100%. This study aims to determine the effect of MOCAF formulation and green bean flour on the organoleptic characteristics of brownies. The flour formulations used for the four treatments (MOCAF wheat flour and green bean flour) were based on the ratio of the composition of each flour. Furthermore, observations were made on the organoleptic characteristics of roasted brownies consisting of color, scent, texture, taste and after taste. Organoleptic test involved 30 untrained panelists using the hedonic method. Organoleptic test results illustrate that the overall product is acceptable, both in terms of taste, aroma, color, texture and after taste. In treatment A, which is brownies with a composition ratio of flour, mocaf and green bean flour (1:3:0), the panelists are generally preferable. In Treatment C, brownies with a composition ratio of flour, mocaf and green bean flour (1:2.33:0.75) only tasted better by the panelists. This indicates that the panelists prefer the addition of green bean flour less than mocaf.

Pembuatan biskuit bergizi untuk pemenuhan kebutuhan nutrisi anak balita penderita gizi kurang di Kecamatan Syiah Kuala (Processing nutritious biscuit product as supplementary nutrition for malnourished toddler in Syiah Kuala Sub-District)

The aim of this community service activity was to increase the knowledge of health workers and mothers at the integrated healthcare centers (Posyandu) how to make biscuits from banana flour, red bean flour, and green bean flour as a supplementary nutritional product of malnourished toddlers in Syiah Kuala Sub-district. The methods were survey, socialization, and practicing of making biscuits from Awak banana flour, red bean flour, and mung bean flour involving mothers of the toddlers, heads of health centers, and Posyandu cadres. Based on the observation during the programs, the participants were very disciplined and enthusiastic in participating in all activities. Also, the participants were capable of making the biscuits product. Based on the proximate analysis conducted at the Laboratory of Baristand (Research and Standardization Center) in Banda Aceh, every 100 grams of the biscuit contains the nutritional content of carbohydrates 29.98%, protein 6.57%, fat 37.28%, water content 0.58%, ash content 1.72%, and calories 328.17 kcal. It can be concluded that 100 grams of biscuit can supply the nutritional needs of malnourished toddlers as much as 328.17 kcal from the dietary needs of 1.620 kcal per day.

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

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.

Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape. One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%, 30% and 45% mung bean flour, with 4 replications. The results showed that the level of substitution of mung bean flour had a significant effect (P<0.05) on the color, taste and texture of rabbit meat sausage and had no significant effect (P>0.05) on the aroma and number of bacteria. The addition of 15% mung bean flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31 (good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103 cfu/g, which is below the standard for bacterial contamination of sausages set by SNI 1995, which is 1x 103 cfu/g.

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

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.

Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati

Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).

The effect of fish protein hydrolysate (FPH) substitution complementary feeding formula on the albumin levels of Sprague Dawley rat

Complementary feeding is given from the age of six months to meet nutritional needs. Complementary feeding with the composition of skim milk and green bean flour enriched with fish protein hydrolyzate (FPH) from kuniran fish (Upeneus moluccensis) was chosen as a source of protein to increase the nutritional intake of complementary feeding. The purpose of this study was to study the effect on Sprague Dawley rat albumin levels after the administration of complementary feeding formula with fish protein hydrolyzate substitution (FPH). This research was a True Experimental Design research with completely randomized design (CRD). A total of twenty-five Sprague Dawley male rats were acclimatized for 4 days, then divided into five regulatory groups. The control group was given standard feeding, T1 group was given F1 treatment (18% skim milk, 7.6% FPH flour, and 37.8% mung bean flour), T2 group was given F2 treatment (15% skim milk, 7.6% FPH flour, and 45.6% mung bean flour), T3 group was given F3 (18% skim milk, 6.2% FPH flour, and 45.6% mung bean flour), and group T4 given commercial treatment (Promina® ). Giving complementary feeding through sonde for 14 days at a dose of 0.18g/50gBW per day. Albumin levels were measured before and after the administration of complementary feeding treatment. Research data were analyzed using Mann Whitney on SPSS. Research shows that there were significant differences in the rate of albumin levels (p>0.05). Complementary feeding formula with the highest albumin levels in T2 (4.89 g/dL).

THE FORMULATION OF TEXTURED VEGETABLE PROTEIN AND GREEN BEEN FLOUR (Vigna radiata L.) IN MAKING ANALOGUE MEATBALLS

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.