Pengaruh Formulasi Hidrokoloid Iota Karaginan Terhadap Karakteristik Kimia Dan Sensori Selai Lembaran Kacang Hijau (Phaseolus Radiatus L.)
DOI:
https://doi.org/10.36722/sst.v8i2.1896Abstract
Mung bean (Phaseolus radiatus L.) sheet jam is defined as a jam product that is modified into sheet form. The characteristics of sheet jam are in the form of a compact sheet, plastic, and not sticky when removed from the packaging. Iota carrageenan is used in the manufacture of sheet jam as a texturizer to form a dense sheet texture. This study aimed to determine mung bean sheet jam's chemical and sensory characteristics. This study was experimental with a completely randomized design (CRD) with only one factor, i.e. iota carrageenan concentration (0.75%, 1.0%, and 1.25%). The results showed that the formula with the addition of iota carrageenan concentration of 1.25% (F3) was the most preferred by the panelists based on color, aroma, texture, taste, and overall parameters. The nutritional content of the mung bean sheet jam product produced from the selected formula was carbohydrate (64.97%), protein (9.44%), and fat (20.80%). The dietary fiber content of the mung bean sheet jam content product was 19.71%. Based on the Recommended Dietary Allowances (RDA) per serving (100grams) of mung bean sheet provides the energy needs of 485 kcal, 16% protein, 31% fat, and 20% carbohydrates for the general group.
Keywords - Carrageenan, Jam, Mung bean, Sheet
References
J. Dostalova, et al., “The Changes of α- Galactosides during Germination and High Pressure Treament of Legume Seeds,†Czech J. Food Sience, vol.27, pp.76-79, 2009.
D.A.A Elisabeth, et al., “Kemampuan Daya Saing Kacang Hijau di Tingkat Usahatani pada Lahan Salin (Studi Kasus di Desa Gesik Harjo, Kecamatan Palang, Kabupaten Tuban),†Jurnal Buletin Palawija, vol.19, no.2, pp.93-101, 2021.
L. Nurhalimah, S. Fathonah, D. Nurani, “Kandungan Gizi dan Daya Terima Makanan Tambahan Ibu Hamil Trimester Pertama,†Food Science and Culinary Education Journal, vol.1, no.1, pp.19–25, 2012.
S. Aminah, W. Hersoelistyorini, “Karakteristik Kimia Tepung Kecambah Serelia dan Kacang-Kacangan dengan Variasi Blanching,†Jurnal Universitas Muhammadiyah Semarang, 1, pp.209-217, 2012.
BPS, Data Lima Tahun Terakhir, https:// www.pertanian.go.id/home/?show=page&act =view&id=61, 2018. (Diakses pada 5 Januari 2021).
Yusuf, “Pemanfaatan Kacang Hijau sebagai Pangan Fungsional Mendukung Diversifikasi Pangan di Nusa Tenggara Timurâ€. Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi. p741-746, 2014.
Fachruddin, “Membuat Aneka Selaiâ€. Kanisius, Yogyakarta, 2008.
D.S Bumi, S. Yuwanti, M. Choiron, “Karakterisasi Selai Lembar Buah Naga Merah (Hylocereus polyrhizus) dengan Variasi Rasio Daging dan Kulit Buah,†Jurnal Berkala Ilmiah Teknologi Pertanian, pp.1-8, 2015.
C. Murni, L. Sulandari, “Sifat Organoleptik Selai Lembaran dari Kulit Buah Semangka dan Buah Pepaya,†Jurnal Boga dan Gizi, vol.5, pp.23- 27, 2019.
I.N Septiani, Basito, E. Widowati, “Pengaruh Konsentrasi Agar-Agar dan Karagenan terhadap Karakteristik Fisik, Kimia, dan Sensori Selai Lembaran Jambu Biji Merah (Psidium guajava L.),†Jurnal Teknologi Hasil Pertanian, vol.6, no.1, pp.27-35, 2013.
Imeson, “Food Stabilisers, Thickeners and Gelling Agentsâ€, Blackwell Publishing Ltd., United Kingdom, 2010.
A. Arindya, R. J. Nainggolan, L. M. Lubis, “Pengaruh Konsentrasi Karagenan terhadap Mutu Selai Kelapa Muda Lembaran Selama Penyimpanan,†Jurnal Rekayasa Pangan dan Pertanian, vol.4, no.1, pp.72-22, 2016.
Doty, M.S, “The Production and Uses of Eucheuma: Studies of Seven Commercial Seaweed Resourcesâ€. In Doty, M.S., Caddy, J.F. and Santelices, B. (eds.), FAO Fish. Tech. Paper, no. 281, Rome, 1987.
S.A Mawarni, S.S Yuwono, “Pengaruh Lama Pemasakan dan Konsentrasi Karagenan Terhadap Sifat Fisik, Kimia, dan Organoleptik Selai Lembaran Mix Fruit (Belimbing dan Apel),†Jurnal Pangan dan Agroindustri, vol.6, pp.33-41, 2018.
K. Samantha, T.I.P Suseno, A.R Utomo, “Pengaruh Konsentrasi Karaginan Terhadap Karakteristik Fisikokimia dan Organoleptik Selai Murbei (Morus nigra L.) Lembaran,†Jurnal Teknologi Pangan dan Gizi, vol.18, pp.119-125, 2019.
A. Nafi’, C.H.P Maqdiz, M. Maryanto, “Karakterisasi Selai Oles Koro Pedang (Canavalia ensiformis L.) dengan Variasi Penambahan Susu Full Krim,†Jurnal Agroteknologi, vol.12, 2018.
H. Chairunnisa, “Penambahan Susu Bubuk Full Cream pada Pembuatan Minuman Fermentasi dari Bahan Baku Ekstrak Jagung Manisâ€, Jurnal Teknologi dan Industri Pangan, vol.20, no.2, pp.96-101, 2009.
Syafitri, Skripsi, “Analisis Preferensi Konsumen untuk Penentuan Spesifikasi Produk Baru (Studi Kasus: Produk Selai Lembaran)â€, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor, 1992.
U. Pratiwi, N. Harun, E. Rossi, “Pemanfaatan Karagenan dalam Pembuatan Selai Lembaran Labu Kuning (Cucurbita moschata),†Jurnal Jom Faperta, vol.3, no.2, 2016.
Fitrianto, Skripsi, “Karakteristik Selai Campuran Rumput Laut (Gracilaria sp.) dan Jambu Biji (Psidium guajava L.)â€, Fakultas Perikanan dan Ilmu Kelautan IPB, Bogor, 2006.
Wieser, H, “Determination of Gliadin and Gluten in Wheat Starch by means of alcohol extraction ang gel permeation chromatographyâ€. In Stern.M.ed. Proceedings of the 17th Meeting of The Working group on Prolamin Analysis and Toxicity. Zwickau Verlag Wissenschaftliche Sripten, p.53-57, 2003.
F.G Winarno, “Kimia Pangan dan Gizi,†Gramedia Pustaka Utama, Jakarta, 1997.
E. Hambali, “Membuat Aneka Olahan Rumput Lautâ€, Penebar Swadaya, Jakarta, 2004.
F. Natan, A. Emmawati, Marwati, “Pengaruh Formulasi Bubur Kolang-Kaling, Sari Buah Naga Super Merah dan Agar-Agar Terhadap Sifat Fisiko-Kimia dan Sensoris Selai Lembaran,†Journal of Tropical AgriFood, vol.1, pp.9-18, 2019.
F.G Winarno, “Teknologi Pengolahan Rumput Laut,†Pustaka Sinar Harapan, Jakarta, 1996
D.J Skylas, et al., “Effect of Processing on Mungbean (Vigna radiata) Flour Nutritional Properties and Protein Compositionâ€, Journal of Agricultural Science, vol.10, no.11, pp.16–28, 2018.
D. Muchtadi, “Sayur-sayuran, Sumber Serat dan Antioksidan: Mencegah Penyakit Degeneratifâ€, Jurusan Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor, 2000.
Tensiska, “Serat Makanan,†Fakultas Tenologi Industri Pertanian, Universitas Padjajaran, Bandung, 2008.
