Substitusi Tepung Jantung Pisang (Musa Paradisiaca) Dan Kacang Hijau (Vigna Radiata) Terhadap Protein, Serat Dan Sensoris Brownies Kukus

The Effect Of The Substitution Of Banana Blossom Flour (Musa Paradisiaca) And Mung Bean (Vigna Radiata) On Proteins, Fiber, And Steamed Brownies Sensory

  • Intan Septia Rahayu Poltekkes Kemenkes Kaltim
  • Bernatal Saragih Fakultas Pertanian, Mulawarman University, Indonesia
  • Rieska Indah Mulyani Polikteknik Kesehatan Kementerian Kesehatan Kalimantan Timur, Indonesia
Keywords: Kekurangan Energi Kronik (KEP), serat, jantung pisang, kacang hijau, brownies

Abstract

East Kalimantan is rich in local food to be used in an effort to prevent energy, protein and fiber deficiency. Researchers conducted research on brownie products that are rich in nutrients and liked by the public. These brownies are made from banana blossom flour and mung beans as raw materials. Based on 2 previous studies, banana blossom flour and mung bin have high protein and fiber content. This research was conducted with a completely randomized design (CRD) with 3 repetitions consisting of 1 factor, namely the proportion of brownie formulations substituted with banana heart flour and green beans for the total subject to test acceptability with the hedonic test method and hedonic quality as many as 25 moderately trained panelists. Proximate nutritional value test. The analysis used the one-way Anova test. The results of the research on proximate levels of the product showed that the nutritional value based on the percentage treatment of banana heart flour and mung bean (15:35%) was the most preferred to get 370.0 kcal of energy nutrition, 9.25 g of fiber, 31.4 g of water, 31.4 g of water content. ash 2.21 g, fat 20.9 g, protein 5.19 g, and carbohydrates 40 g.

 

Published
2024-01-23
Section
Articles