开发小食棒复合粉的香蕉(Musa Acuminata)，紫薯(Ipomoea Batatas L.)还有绿豆(Vigna Radiata)

Jurnal Agroekoteknologi Terapan Pub Date : 2023-01-30 DOI:10.35791/jat.v4i1.46478

Erny J.N. Nurali, Eka T. P. Ruindungan, Mercy I.R. Taroreh, Dekie Rawung, Joachim J. E. Ossoe

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引用次数: 0

摘要

& # x0D;& # x0D;& # x0D;& # x0D;小吃店是一种紧急的能量来源，因为它们含有足够的热量和全面的营养。本研究的目的是:(1)分析车前草、紫薯、绿豆复合粉制作的小吃条的营养成分(水分、灰分、蛋白质、脂肪、碳水化合物和粗纤维)含量;(2)评价人们对车前草、紫薯、绿豆复合粉制作的小吃条的感官偏好。本试验采用完全随机设计(CRD)，分别对香蕉粉、紫薯粉、绿豆粉进行处理，分别为a(25%: 45%: 30%)、B(35%: 35%: 30%)、C(45%: 25%: 30%)、D(55%: 15%: 30%)。结果表明:大蕉、紫薯、青豆复合面粉小食棒的营养成分平均为:水分(11.82% ~ 15.09%)、灰分(2.31% ~ 3.03%)、蛋白质(10.96% ~ 12.71%)、脂肪(8.23% ~ 8.99%)、碳水化合物(62.63% ~ 63.86%)、粗纤维(2.17% ~ 3.15%)、总热量375、5 kkal ~ 383、39 kkal，颜色偏好4.58 ~ 5.3(略相似)，香气偏好4.70 ~ 4.84(略相似);口感为4.17 - 4.96(中性-中等相似)，质地为3.60 - 4.41(中性)。关键词:小卖部，高罗大车前粉，紫地瓜粉，绿豆粉;Abstrak& # x0D;(1)猫猫、猫猫、猫猫蛋白、猫猫lemak、猫猫karbohidrat、猫猫serat kasar dan total kalori)小吃店tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau(2)猫猫产品小吃店tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau。Penelitian ini menggunakan mede Rancangan Acak Lengkap (RAL) dengan perlakuan variasi tepung pisang goroho, tepung ubi jalar ungu, tepung kacang hijau, yitu A (25%: 45%: 30%)， B (35%: 35%: 30%)， C (45%: 25%: 30%)， D(55%: 15%: 30%)。哈西尔kandungan gizi小吃条tepung komposit pisang goroho, ubi jalar ungu，丹kacang hijau memiliki nilai rata-rata yaitu kadar air (11,82% - 15,09%)， kadar abu (2,31% - 3,03%)， kadar protein (10,96% - 12,71%)， kadar lemak (8,23% - 8,99%)， karbohidrat (62,63% - 63,86%)， serat kasar(2,17% - 3,15%)丹总kalori 375,5 kkal - 383,39 kkal dengan tingkat kesukaan terhadap warna 4,58 - 5,3 (agak suka)，香气4,70 - 4,84 (agak suka)， rasa 4,17 - 4,96(中性- agak suka)，dan tekstur 3,60 - 4,41(中性). & # x0D;& # x0D;& # x0D;& # x0D;Kata kunci:小吃店，特邦Pisang Goroho，特邦Ubi Jalar Ungu，特邦Kacang Hijau

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Development Snack Bar Composite Flour of Goroho Banana (Musa Acuminata), Purple Yams (Ipomoea Batatas L.) And Green Bean (Vigna Radiata)

Snack bars are an emergency food source of energy because they contain sufficient calories and complete nutrition. The purpose of this research is to (1) Analyzed the nutritions content (moist, ash, protein, fat, carbohydrate dan crude fiber) of the snack bar made from composite flour of goroho plantain, purple sweet potato, and mung beans, (2) evaluate the sensory preferences of snack bars which is made from composite flour of goroho plantain, purple sweet potato, and mung beans preferred. This research was used a completely randomized design (CRD) with various treatments of goroho banana flour, purple sweet potato flour, mung bean flour, namely A (25% : 45% : 30%), B (35% : 35% : 30%) , C (45% : 25% 30%), D (55% : 15% : 30%). The result showed that the nutritional content of the composite flour snack bar of goroho plantain, purple sweet potato, and green beans have an average value of moist (11.82% - 15.09%), ash (2.31% - 3.03%) , protein (10.96% - 12.71%), fat (8.23% - 8.99%), carbohydrates (62.63% - 63.86%), crude fiber (2.17% - 3.15%) and total calories 375,5 kkal – 383,39 kkal with a preference for color is 4.58 - 5.3 (slightly like), aroma is 4.70 - 4.84 (slightly like), taste is 4.17 - 4.96 (neutral - moderately like), and texture is 3.60 – 4.41 (neutral). Keywords: Snack bar, Goroho Plantain Flour, Purple Sweet Potato Flour, Mung Bean Flour . Abstrak Snack bar merupakan pangan darurat sumber energi karena mengandung kalori yang cukup dan gizi yang lengkap. Tujuan penelitian ini untuk (1) menganalisis kandungan gizi (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar dan total kalori) snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau (2) mengevaluasi tingkat kesukaan produk snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan variasi tepung pisang goroho, tepung ubi jalar ungu, tepung kacang hijau, yaitu A (25% : 45% : 30%), B (35% : 35% : 30%), C (45% : 25% 30%), D (55% : 15% : 30%). Hasil kandungan gizi snack bar tepung komposit pisang goroho, ubi jalar ungu, dan kacang hijau memiliki nilai rata-rata yaitu kadar air (11,82% - 15,09%), kadar abu (2,31% - 3,03%), kadar protein (10,96% - 12,71%), kadar lemak (8,23% - 8,99%), karbohidrat (62,63% - 63,86%), serat kasar (2,17% - 3,15%) dan total kalori 375,5 kkal – 383,39 kkal dengan tingkat kesukaan terhadap warna 4,58 - 5,3 (agak suka), aroma 4,70 - 4,84 (agak suka), rasa 4,17 - 4,96 (netral - agak suka), dan tekstur 3,60 – 4,41 (netral). Kata kunci: Snack Bar, Tepung Pisang Goroho, Tepung Ubi Jalar Ungu, Tepung Kacang Hijau

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Jurnal Agroekoteknologi Terapan

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