Open AccessPengaruh Variasi Pencampuran Tepung Kacang Hijau (Phaseolus Radiatus) Pada Pembuatan Brownies Singkong Kukus Terhadap Sifat Fisik, Sifat Organoleptik, Dan Kadar Protein
Author(s) -
Diah Ruhutami,
Setyowati Setyowati,
Farissa Fatimah
Publication year - 2018
Publication title -
jurnal teknologi kesehatan (journal of health technology)/jurnal teknologi kesehatan
Language(s) - English
Resource type - Journals
eISSN - 2613-9944
pISSN - 0216-4981
DOI - 10.29238/jtk.v14i2.369
Subject(s) - organoleptic , phaseolus , food science , wheat flour , chemistry , corn flour , flavour , mathematics , botany , biology , raw material , organic chemistry , bran
Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p 0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.