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.
Building science literacy education in the 21st century began to be developed again especially in primary schools. The purpose of the research was to analyze of ethnoscience-carica based of science literacy and character development by using guided inquiry model. The place of research is at two state primary schools in Wonosobo Regency, Central Java. The mixed methods research was used, with embedded experimental model design. The subjects research are 56 students from primary school. Data collection was done by using test, observation, and documentation. The result showed the positive correlation between the mastery of science literacy an ethnoscience-carica based on the healthy food and students’ character is r = 0.58 (medium); and gain factor <g> = 0.70 (high). The conclusion of the research that the implementation of the guided inquiry model is to effective increase students’ mastery of scientific literacy on the healthy food and students’ character development.
The research conducted to map the nutritional status and need analysis of local-based snack in Semarang, Indonesia. The amount of early childhood were 200 samples. Identification for the type of snack they consume was obtained by recall for 3 days; followed by calculating nutrition contents and nutritional adequate level of the snack. The correlation of sex and age toward the level of nutritional adequacy was analyzed by Chi Square.Children in early aged 1 -5 years, with 7.6% anemia rate, the normal nutritional status prevalence, wasted, severely wasted and obese were respectively 64.5 %, 14.5 %, 8.5 %, and 12.5 %. Gender did not affect the occurrence of anemia and nutritional status among children inearly childhood. Age affected the nutritional status, though did not affect anemia.There were 20 types of snacks they consumed, among them were milk, biscuit, bread, fruit, and wafer. Nutrient content for energy, protein, iron fromthe snack consumed was respectively 518 kcal, 17.1 g, and 4.2 mg;the contribution of nutrients is high enough to fulfill the nutritional adequacy with 43.5 % energy, 62.3 % protein, and 56.0 % iron. The largest contribution came from the milk; the percentage of energy, protein and iron of the milk were respectively 44.9 %, 62.1 % and 80.5 %. Gender affected the level of adequacy of energy, protein, and iron found in the snack, while age merely affected the level of energy adequacy.Suggestions: 1) The parents need to provide healthy meals and nutritious snacks, 2) The necessary knowledge, attitudes and skills of snack manufacturing in the early childhood by teachers and parents, and 3) changes in snack consumption behavior among people towards the food consumption which is increasingly diverse, nutritious balanced, and safe for early childhood and family.
Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene. The composition of yellow corn biscuit consists of 50% yellow corn starch, 40% wheat flour, and 10% cornstarch, and butter. The use of butter was varied in 25%, 30%, and 35%. An analysis was conducted on its energy content, protein, fat, and beta-carotene, as well as acceptance. The results of the study showed nutrient content was not entirely different from the use of margarine 25% and 35%, the energy was 441-468 kcal, protein was 6.4 to 7.3%, fat was 18.3 to 21.7%, and beta-carotene 2,721 -4,134 g. The energy density of corn biscuits was 3.5 -3.9 g / 1000 kJ. Yellow corn biscuits were considered as high-energy biscuits (> 400 kcal). The organoleptic test of the biscuits in early childhood conducted on all indicators (color, aroma corn, fragrant aroma, and crispness, sweet and savory taste) showed that the biscuits were categorized as likable. The use of different percentage of margarine is not significant concerning the acceptability of biscuits, except for the aspect of the fragrance and sweetness between the use of margarine 30% to 35%. Industrial-scale production is necessary for the dissemination of the consumption of yellow corn biscuits with margarine 35%, in particular for the early childhood
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.