Open AccessProximate analysis of soybean and red beans cookies according to the Indonesian National Standard
Author(s) -
Willy Tirza Eden,
C. O. Rumambarsari
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1567/2/022033
Subject(s) - proximate , food science , indonesian , ingredient , national standard , mathematics , water content , chemistry , engineering , philosophy , linguistics , geotechnical engineering
Proximate analysis is a chemical analysis method to identify the food content of an ingredient. The proximate analysis component (protein, ash, fat, water and carbohydrate) correlate with the nutrition value of food. Many kinds of cookies were sold in the market but the data of proximate analysis results related with food quality is scarce. Three samples of cookies (one sample of soybean cookies and two of red bean cookies) that are available in Indonesian market were assessed in this study. Soybean cookie (sample no.387) was in accordance with Indonesian National Standard (INS) in terms of ash content and fat content. Red bean cookies (samples no. 388 and 389) met the INS requirements of protein and fat content. Whereas, all cookies samples were not INS compliant in terms of moisture content and carbohydrate levels (maximum 5% and minimum 70%, respectively).