Substitusi Tepung Kacang Koro Pedang (Canavalia ensiformis (L.) DC.) pada Pie Susu Ditinjau dari Sifat Organoleptik, Kandungan Gizi dan Unit Cost

Abstract

An effort to reduce dependence on wheat flour is to use wheat flour made from local commodities. Koro bean flour can be used in making milk pies because it has a high nutritional content so that it can support community nutrition, and has a high economic value. The research method used is pure experiment. Organoleptic test data were analyzed using the K-Independent sample test (Kruskall-Wallis). If there is a difference, continue with Mann Whitney. The nutritional content data were analyzed using the Anova test while the Unit Cost data were analyzed descriptively. The results of the organoleptic test showed that there was a significant difference in the level of preference for the color, aroma, taste, and texture of the milk pie with the substitution of Jack bean flour. The results of the nutritional content test showed that the higher the substitution of koro bean flour, the higher the protein content. The result of unit cost analysis shows that the more substitutions of Jack bean flour, the higher the unit cost. The substitution of Jack Bean flour affects the organoleptic properties (color, aroma, taste, and texture), protein content of milk pie, and unit cost of milk pie. However, it has no effect on the energy, fat, and carbohydrate content of milk pie.

PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)

“…The protein content of commercial sago noodles was 0.25% in a previous study by Litaay et al (2022), which did not exceed the SNI standard. The composition of the component materials used to make the product and the way it is made significantly affect the protein content of an ingredient or product (Nursalma et al, 2021).…”

Socialization of White Jack Bean Tempe Production as a Strategy to Reduce Stunting Rates in Gumantar Village, North Lombok Regency

“…Agnes Murdiati, M. S., the protein content in white sword koro or white jack bean is not much different from soybeans (Gloria, 2020). According to Nursalma et al (2021), white jack bean contains high carbohydrates, protein, and low fat. 100 g of white jack bean contains 389 kcal of energy, 27.4 g of protein, and 2.9 grams of fat.…”