Rahayu, Wiwik Endah and Destiana, Irna Dwi and Fathurohman, Ferdi and Waryudin, Waryudin (2020) Utilization of Bambara Bean (Vigna subterranea L.) Flour As a Substitution of Wheat Flour in Making Cookies. In: Proceedings The 4th International Conference on Green Agro-Industry, 22 - 23 Oktober 2019, Grand Inna Malioboro, Yogyakarta.
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Abstract
Bambara (Vigna subterranea L.) has a fairly good carbohydrate and protein content of 56.61% carbohydrates and 20.6% protein. The purpose of this study was to determine the proximate content of adding Bambara bean flour in making cookies and panelists’ acceptance of bambara bean cookies. The experimental design used was Completely Randomized Design (CRD) with 3 treatments and 3 replications. The treatment given are : P1 (75% of Bambara flour: 25% wheat flour), P2 (50% of Bambara flour: 50% wheat flour), P3 (25% of Bambara flour : 75% wheat flour). Bambara bean flour and Bambara bean cookies are tested proximate content and hedonic tests. Bambara bean flour contains of 7.13% water content, 22.64% protein, 8.09% fat, 3.75% ash and 58.46% carbohydrate. The addition of Bambara bean flour to cookies significantly affected the water content, ash, fat, protein and carbohydrates in cookies. The addition of Bambara bean flour to cookies significantly affected the aroma and flavour but did not affect the color and crispness of the cookies. P1 treatment cookies are preferably by the panelists of the aroma and flavour parameters. P1 treatment contains of 3.49 % water content, 2.07 % ash, 24.42 % fat, 11.21 % protein and 59.08 % carbohydrates.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | S.P., M.Sc Danar Wicaksono |
| Date Deposited: | 24 Jun 2020 10:33 |
| Last Modified: | 24 Jun 2020 10:33 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/22759 |
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