SNACK BAR REDMUNG GREEN BEAN AND RED BEAN FLOUR AS SNACK WITH ISOFLAVON AND FIBER SOURCES
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Keywords:
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Snack Bar, Red Bean Flour, Mung Bean Flour, Isoflavone, Fiber
Abstract
Redmung Snack Bar is made by from red bean flour and mung bean flour. Red bean flour and mung bean flour are food sources of isoflavone and fiber. The purpose of this research is to get a balance snack bar that is suitable for the receiving power, levels of isoflavones, and fiber levels required. The design of this research is experimental with complete random draft (RAL). The research methods use hedonic tests for the favorite levels, literary tests for isoflavone levels, and enzymatic gravimetric for fiber content. The research involved 30 somewhat trained panelist who is a student of nutrition department in Poltekkes Bandung. Data was analysed using the Kruskal Wallis’s test and continued with Mann Whitney's test. The results of hedonic test studies show that Formula 1 with a balance of 90% red bean flour: 10% of mung bean flour has the highest level of taste in colour and fragrance while on aspects of flavor and texture, Formula 3 with balance 50% flour Red beans: 50% of mung bean flour has the highest level of delight. Mann Whitney test Results show Formula 1 has a meaningful difference between the three formulas so that Formula 1 is set as the selected formula. In 1 food dose Snack Bar Redmung (35 g) contains isoflavone of 3.1 mg and is able to adequately 25%-42% the need for Isoflavone, and contains a fiber of 5.495 G and able to adequately 88.63% fiber needs.
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References
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2. Otieno, D. O., Ashton, J. F., & Shah, N. P. Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. Food Research International. 2006, 39 (4): 394– 407 dalam Fawwaz, M., Natalisnawati, A., Baits, M.,. Kadar Isoflavon Aglikon pada Ekstrak Susu Kedelai dan Tempe.Jurnal Teknologi dan Manajemen Agroindustri. 2017, 6 (3): 152-158.
3. Erdman Jr JW, Badger TM, Lampe JW, Setchell KDR, Messina M. Not all soy products are created equal: caution needed in interpretation of research results. J Nutr. 2004, 134(5): 1229S33S.
4. Nakamura Y, Kaihara A, Yoshii K, tsumura Y, Ishimitsu S, tonogai Y. Content and composition of isoflavonoids in mature or immature beans and bean sprouts consumed in Japan. Journal of Health Science. 2001, 47 (4): 394-406.
5. Kartikasari Nur E, Syauqy Ahmad. Perbedaan Kadar Kolesterol LDL dan HDL Sebelum dan Sesudah Pemberian Jus Kacang Hijau (Phaseolus radiates Linn) pada Pria Dislipidemia. Journal of Nutrition College. 2014, 3 (4): 698-705.
6. AACC Report. The Definition of Dietary Fiber. Report of the Dietary Fiber Definition Committee to the Board of Directors of the American Association of Cereal Chemists. Cereal Foods Worl Joseph, G. Manfaat Serat bagi Kesehatan Kita. IPB Bogor. 2002.d. 2001, 46 (3): 112-126.
7. Karisma VW. 2014. Pengaruh Penepungan, Perebusan, Perendaman asam, dan Fermentasi terhadap Komposisi Kimia Kacang Merah (Phaseolus vilgaris L). Skripsi. Bogor:Institut Pertanian Bogor.
8. Adlercreuz, H., Goldin, B. R. and Gorbach, S. L. Soybean Phytoestrogen intake and cancer risk. J. Nutr 1995. 125, 757S770S.
9. Putri, A.R. 2012. Pengaruh Kadar Air terhadap Tekstur dan Warna Keripik Pisang Kepok (Musa parasidiaca F). Skripsi Universitas Hasanudin.
10. Rauf, R. 2015. Kimia Pangan. Yogyakarta: C.V ANDI OFFEST.
11. Pangastuti, H.A., Affandi, D.R., Ishartani, D. Karakteristik Sifat Kimia Tepung Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Perlakuan Pendahuluan. Jurnal Teknosains Pangan. 2013, 02 (01): 20-29.
12. Habsari, R. 2010. Cookies Fans, Bekukan Sekarang Panggang Nanti. Jakarta:Gramedia Pustaka Utama.
13. Kurniasih, N. & Rosahdi, T.D. 2013. Perbandingan Efektivitas Sari Kacang Merah dan Kacang Hijau sebagai Media Pertumbuhan Lactobacillus acidophilus. Bandung:ptnbr-batan.
14. Yuliana, B.R. 2006. Aplikasi Tepung Kacang Merah sebagai Pengganti Tepung Terigu dan Pengaruhnya terhadap Karakteristik Sensoris, Fisik, dan Kimia pada Biskuit. Skripsi. Semarang:Program Studi Teknologi Pangan Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata.
15. Ferawati. 2009. Formulasi dan Pembuatan Banana Bars Berbahan Dasar Tepung Kedelai, Terigu, Singkong, dan Pisang sebagai Alternatif Pangan Darurat. Skripsi. Bogor: Institut Pertanian Bogor.
16. Laila, N. 2015. Makanan Siap Santap Tinggi Kalsium Berbahan Dasar Tepung Jagung dengan Penambahan Tepung Ikan Lele Dumbo (Clarias gariepinus Sp). Bagi Pekerja Full-time. Skripsi. Bogor ID: Institut Pertanian Bogor.
17. Winarno, F.G. 2004. Kimia Pangan dan Gizi. Jakarta:Gramedia Pustaka Utama.
18. Supriyadi, D. 2012. Pengaruh Rasio Amilosa-Amilopektin dan Kadar Air terhadap Kerenyahan dan Kekerasan Model Produk Gorengan. Skripsi. Bogor: Teknologi Pangan Fakultas Teknologi Pertanian IPB.
19. Subagjo, A. 2008. Prosedur Operasi Standar (POS) Produksi Mocaf Berbasis Klaster. Souteast Asian Food and Agricultural Science and Technology (SEAFAST) Center. Bogor:Institut Pertanian Bogor.
20. Sarifudin, A., Ekefitri R., Surahman, DN., Putri SKDFA. Pengaruh Penambahan Telur pada Kandungan Proksimat, Karakteristik Aktivitas Air (Aw) dan tekstural Snack Bar Berbasis Pisang (Musa paradisiaca). Agritech. 2015, 35 (1): 1-8.
21. Putriningtyas Natalia, D., Astuti Ari T. Potensi Yogurt Kacang Merah terhadap Gangguan Toleransi Glukosa, Kadar Kolesterol, dan Penurunan Berat Badan pada Remaja Putri Obesitas. Prosiding Semniar Nasional Dan call for Papers. 2017.
22. Utari, DM., Rimbawan., Riyadi, H., Muhalil dan Purwantiyastuti Pengaruh Pengolahan Kedelai Menjadi Tempe dan Pemasakan Tempe terhadap Kadar Isoflavon. Jurnal PGM. 2010, 33 (2): 148-153.
23. FDA. 2009. Food and Drugs Administration Departement of Health and Human Services Subchapter B-Food for Human Consumption. [Online]. Available at http://accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=101.54.
24. Trinovani, Elvi, Afifah Riska Rafa, Fauziyah, Roro Nur. 2020. Determination of Antosianin Total Levels and Antioksidant Activities in Black Glutinous Rice Extract and Fermented Black Glutinous Extract. International Medical Journal. Vol 25, Issue 05. Artikel https://www.seronijihou.com/volume/IMJ/25/5/determination-of-antosianin-total-levels-and-antioxidant-activities-in-black-glutinous-rice-extract-and-fermented-black-glutinous-rice-extract-5ec8099a8eb18.pdf
25. Fauziyah, Roro Nur, Mimin AMinah, Osman Syarief, Holil M Par’I, Widi Hastuti, Surmita. 2020. Effectiveness of Steamed Brownies Base on Fermented Black Glutinous Rice on Decreased Waist Circumference in Abdominal Obesity. Jurnal Ilmu dan Teknologi Kesehatan. Vol x No x. Artikel http://ejurnal.poltekkesjakarta3.ac.id/index.php/jitek
Authors
Gustiani, D. I., Fauziyah, R. N., Rosmana, D., & Nurjanah, N. F. (2020). SNACK BAR REDMUNG GREEN BEAN AND RED BEAN FLOUR AS SNACK WITH ISOFLAVON AND FIBER SOURCES. JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, 12(1), 180-189. https://doi.org/10.34011/juriskesbdg.v12i1.1760
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