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SUBSTITUSI TEPUNG KACANG HIJAU (VIGNA RADIATA) DAN BLONDO PADA TEPUNG JAGUNG (ZEA MAYS) UNTUK MENINGKATKAN NILAI GIZI FLAKES

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This study aimed to determine the physic characteristics, chemical characteristics and hedonic test of mung bean flour (vigna radiata) and blondo addition on corn flour (Zea mays) flakes. This study used a Factorial Completely Randomized Design (FCRD) with two treatment factors, which was the concentration of substitute (A1: 5%, A2: 15% and 3: 35%) and the type of substitute (B1: mung bean flour and B2: blondo). Observed parameters included physical characteristics color (L*, a*, b* and texture), chemical characteristics (moisture content, ash content, fat content, protein content and carbohydrate content) and hedonic test (color, texture and taste). The results showed that the type of substitute for mung bean flour (B1) and blondo (B2) had a significant effect on physical characteristics (yellowness) and chemical characteristics (water content, ash content, and fat content). Subtitution concentrations (A1: 5%, A2: 15% and A3: 35%) had a significant effect on physical characteristics (redness and texture) and chemical characteristics (water content, ash content, protein content, and fat content). The color hedonic test had the highest value in the control of 4.28 (like). In the hedonic texture test, the highest score was 3.60 (like) in A1B2 and A3B2.Treatment A3B2 (35% blondo) is the best treatment based on the highest score for protein content (20.902) and fat content (9.351).

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Detail Information

Series Title

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Call Number

T1529732024

Publisher

Indralaya : ., 2024

Collation

ix, 86 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.750 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Produk Sereal (Flakes)

Specific Detail Info

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Statement of Responsibility

KA

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