No abstract

Baking is one of the cooking stages to determine the form, taste, and the color of biscuit. The purpose of this study was to determine the effects of different baking times on the sensory quality and nutrient content of mung bean biscuit. This research was designed using an application approach. Mung bean biscuit made from 60% mung bean flour, 20% wheat flour, and 20% cornstarch were baked at different baking times, i.e. 13, 15, 17, 19, and 21 mins, at 150°C. A total of ten trained panelist were asked to participate in the sensory testing using the scoring method. In addition, the mung bean biscuits were subjected to proximate analysis; energy content using the calorimeter; carbohydrate content using the Luff School method; protein content using the micro Kjeldahl method; fat content using the Soxhlet method; and fiber content was using the gravimetric method. The iron content of the mung bean biscuit was also tested using the colorimetric method. Data were analyzed with ANOVA followed by the Duncan test. It was observed that the baking times influenced the sensory attributes of the biscuit in terms of the color, aroma, and texture. The mung bean biscuits baked at 17 mins had the best overall sensory attributes with overall acceptance of 7.2 (maximum score = 9) with a sweet taste (score 7.0) and original mung bean flavor (score 6.7). Mung bean biscuits baked for 13 - 21 mins contained 445 - 454 kcal energy, carbohydrate content 62.57 - 65.02%, protein content 7.57 - 8.04%, fat content 17.94 - 19.15%, moisture content 5.11 - 6.75%, ash content 0.95 - 1.74%, and fiber content 1.50 - 2.75%. The iron content of the mung bean biscuit was also very high at 17.53 - 26.37 mg.

Edible film dari pati merupakan strategi penyusunan kemasan makanan bersifat biodegradable. Film dari  pati memiliki kekurangan sebagai kemasan makanan karena realtif mudah robek, sehingga perlu penambahan plasticizer gliserol agar lebih elastis. Sedangkan untuk meningkatkan kuat tarik dan perbaikan struktur permukaan digunakan turunan selulosa yaitu CMC (Carboxy Methyl Cellulose). Umbi garut berpotensial sebagai bahan baku edible film dengan kandungan pati 86,1%. Dalam penelitian ini dilakukan sintesis edible film dengan penambahan konsentrasi CMC bervariasi (0%, 5%, 10%, 15%, 20% b/b). Selanjutnya dilakukan karakterisasi pengaruh konsentrasi CMC pada ketebalan, ketahanan, kelarutan dalam air, kuat tarik, perpanjangan, dan elastisitas. Edible film dengan penambahan 20% CMC menunjukkan karakteristik ketebalan (0,144 mm), ketahanan terhadap air (93,75%), dan kelarutan dalam air (34%) terbaik. Edible Film dengan penambahan CMC 10% menunjukkan karakteristik kuat tarik (3,5597 Mpa) dan elastisitas (25,85 Mpa) terbaik. Nilai perpanjangan terbaik (18,3%) dengan penambahan CMC 15%. Edible film yang telah diaplikasikan pada buah strawberry dapat memperpanjang umur simpan buah hingga 4 hari.

Edible films have been widely used in food packaging. One of the basic materials of these edible films is starch. One potential source of starch is sorghum which contains 72% starch. However, generally starch-based edible film which contains amylopectin has some weaknesses such as being fragile, easily broken and less flexible. Carboxymethyl cellulose (CMC), a cellulose derivative product, is expected to improve the mechanical properties of starch-based edible film. The objective of this work is to study the physical properties of sorgum flour film and the effect of CMC as an additive in the characteristic of edible film biopolymers that produce sorghum flour. The study was started with the production of sorghum starch, and then synthesised with the addition of CMC starch (0%, 5%, 10%, 15%, 20% and 25% w/w), and finally the mechanical characterisation and Fourier transform infrared (FTIR) analysis. The tensile test results showed that the addition of CMC has affected the tensile strength, elongation and elasticity. The lowest level of tensile strength was at 7.742 MPa at 0% of CMC concentration and the highest level was at 29.988 MPa with CMC concentration of 10%. The addition of CMC to the film also affected the elongation properties of the sorghum film. The lowest level of elongation of the film was 14% at 0% of CMC concentration and the highest one was 65% at 25% of CMC concentration. The addition of CMC also affected the elasticity of the sorghum film. The lowest elasticity level was 3.1 mm at 0% of CMC concentration and the highest level one was 5.2 mm at 25% of CMC concentration. Whereas, the FTIR analysis results showed that the addition of CMC did not form any new group, which means that the synthesis process occurred only physically.