KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)
DOI:
https://doi.org/10.22219/fths.v4i1.15620Keywords:
kidney beans flour, snack bar, soybeans, tofu dregs flourAbstract
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.
Downloads
References
Amalia, R. 2011. Kajian Karakteristik Fisiko Kimia Dan Organoleptik Snack Bar dengan Bahan Dasar Tepung Tempe dan Buah Nangka Kering Sebagai Alternative Pangan CFGF (Casein Free Gluten Free). [Skripsi]. Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta.
Brilliant, A 2018. Pengaruh Subtitusi Tepung Ampas Tahu dan Penambahan Pisang Ambon (Musa acuminata) terhadap Nilai Organoleptik, Nilai Gizi, dan Nilai Ekonomi Snack bar Tinggi Kalium dan Serat sebagai Alternatif Makanan Selingan Atlet. (Skripsi Sarjana Gizi, Universitas Airlangga)
Damat, D., Y. Marsono, Haryadi dan M. N. Cahyanto. 2008. Efek hipokolesterolemik dan hipoglikemik pati garut butirat pada tikus Spraque Dawley. Jurnal Farmasi Indonesia19(3):109-116.
Damat, D., R. Anggriani, R.H. Setyobudi, P. Soni. 2019. Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition. Coffee Science. Vol 14, No 4 (2019): 493-500. Doi:http://dx.doi.org/10.25186/cs.v14i4.1625.
Damat, D., R.H. Setyobudi., P. Soni, A. Tain, H. Handjani and. U. Chasanah. 2020. Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread. Ciência e Agrotecnologia, 44:e014820, 2020. http://dx.doi.org/10.1590/1413-7054202044014820.
Dila, Y, Ahkyar, A, dan Dewi, F. 2017. Pemanfaatan Tepung Ampas Tahu dengan Penambahan Pisang Ambon Sale dalam Pembuatan Snack Bars. Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru Jom FAPERTA Vol. 4 No. 2 Oktober 2017.
Fellows, PJ. 2000. Food Processing Technology, Principles and Practice. Woodhead Publishing Ltd. Cambridge
Hilman, P, Rosy, H, dan Noli, N. 2019. Karakteristik Fisikokimia dan Sensori Snack Bar Ampas Tahu dengan Penambahan Kacang Bogor. Universitas Djuanda. Jurnal Pangan Halal Volume 1 Nomor 2.
Hesti, A, P, Dian, R, A, dan Dwi I. 2013. Karakterisasi Sifat Fisik dan Kimia Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Beberapa Perlakuan Pendahuluan. Teknologi Hasil Pertanian, Universitas Sebelas Maret Jurnal Teknosains Pangan Vol 2 No 1 Januari 2013
Jauhariah, D. & Ayustaningwarno, F. 2013. Snack Bar Rendah Fosfor dan Protein Berbasis Produk Olahan Beras. J. Nutr. Coll. 2, 250–261.
Kusnandar, F. 2010. Kimia Pangan Komponen Makro. Penerbit Dian Rakyat. Jakarta.
Linda Nopita Sari, Noviar Harun, Rahmayuni. 2017. Pemanfaatan Tepung Kacang Merah dan Salak Padang Sidimpuan (Salacca sumatrana R.)Dalam PembuatanSnack Bar.Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru
Nuri, R, Winiati, P, R, Didah, F dan Elvira S. 2017. Snack Bar Tinggi Serat Berbasis Tepung Ampas Tahu (okara) dan Tepung Ubi Ungu. Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor, Bogor.
Subamia, D, C, Nocianitri, K, A, dan Permana, G, M. 2020. Pemanfaatan Tepung Ampas Tahu dalam Pembuatan Snack Bar untuk Penderita Diabetes Mellitus. Universitas udayana, Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), Vol. 7, No. 1, 27 - 38, Maret 2020.
USDA. 2019. Full Report (All Nutrients) 25048 Snacks, nutri-grain fruit and nut bar. United States Department of Agriculture, United States of America.
Valencia, G. 2010. Formulasi dan Evaluasi Sifat Produk Tepung Bubur Kacang Merah (Phaseolus vulgaris L) Pratanak dengan Penambahan Tepung Agar-Agar [Skripsi]. Yogyakarta: Universitas Gadjah Mada
Wati, R. 2013. Pengaruh Penggunaan Tepung Ampas Tahu Sebagai Bahan Komposit Terhadap Kualitas Kue Kering Lidah Kucing. Skripsi. Fakultas Teknik. Universitas Negeri Semarang. Semarang
Winarno, F. G. 2008. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Wiranata, Puspaningrum, dan Kusumawati. 2017. Formulasi dan karakteristik nutrimat bar berbasis tepung kacang kedelai (glycine max.) dan tepung kacang merah (Phaseolus vulgarisL.) sebagai makanan pasien kemoterapi. Jurnal Gizi Indonesia, 5 (2), 2017 : 133-139.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Hadad Alwi Alwi; Damat, Desiana Nuriza Putri
![Creative Commons License](http://i.creativecommons.org/l/by-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).