Open AccessFormulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar
Author(s) -
Ida Ayu Putu Ary Widnyani,
Iusim Rs
Publication year - 2021
Publication title -
international journal of chemical and material sciences
Language(s) - English
Resource type - Journals
ISSN - 2632-9468
DOI - 10.21744/ijcms.v4n1.1767
Subject(s) - phaseolus , cajanus , snack food , food science , water content , mung bean , raw material , mathematics , horticulture , chemistry , biology , engineering , geotechnical engineering , organic chemistry
Snack bar is a snack that is consumed between meals. Snack bars are usually made from nuts, cereals, and dried fruit. Snack bars are made to meet nutritional intake and overcome hunger amid busy activities. Snack bar products made from local raw materials need to be developed considering the many sources of food that have functional benefits. Samples were tested for carbohydrate, protein, fat, moisture content, and ash content. The results obtained were then statistically analyzed using a completely randomized design analysis. The study used 7 treatments and 3 replications so that the researcher had 21 experimental units. The comparison treatment of gude bean flour with red beans and kratok beans on snack bar products has a carbohydrate content of 41.826 – 45.310%, protein 13,234 – 33,869%, fat 10.046 – 10.796%, ash content 0.704 – 1.343%, and water content 6.344 – 6.819%.