KARAKTERISTIK FISIK DAN KIMIA BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG GERMINASI KACANG HIJAU (Phaseolus radiatus L.)

PUTRA, RONY ADY and Santoso, Budi (2024) KARAKTERISTIK FISIK DAN KIMIA BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG GERMINASI KACANG HIJAU (Phaseolus radiatus L.). Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031381722078.pdf Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41231_05031381722078_TURNITIN.pdf Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_41231_05031381722078_0010067503_01_front_ref.pdf Available under License Creative Commons Public Domain Dedication. Download (691kB)
	Text RAMA_41231_05031381722078_0010067503_02.pdf Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (132kB) | Request a copy
	Text RAMA_41231_05031381722078_0010067503_03.pdf Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (196kB) | Request a copy
	Text RAMA_41231_05031381722078_0010067503_04.pdf Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (143kB) | Request a copy
	Text RAMA_41231_05031381722078_0010067503_05.pdf Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (6kB) | Request a copy
	Text RAMA_41231_05031381722078_0010067503_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (87kB) | Request a copy
	Text RAMA_41231_05031381722078_0010067503_07_lamp.pdf Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (444kB) | Request a copy

Abstract

This research aimed to study the effect of germination of mung bean flour and the length of germination time of mung bean on the physical and chemical characteristics of steam brownies. The study used a Randomized Design Complete Factorial (RALF) with two treatment factors and each treatment was done in three replication. The first factor was the substitution of germination of mung bean flour (0%, 25%, 50%), the second factor was the length of germination time of mung bean (6 and 12 hours). Physical parameter (color) and chemical parameters (moisture content, ash content, protein content, fat content, carbohydrate content). The substitution of germinated mung bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content and color (lightness, redness, yellowness). The length of germination time had a significant effect on water content, protein content, fat content, carbohydrate content and color (lightness, yellowness). The both interaction of factors significantly affected the water content, protein content, fat content, carbohydrate content and color (lightness, yellowness). Steam brownies with a substitution ratio of 25% mung bean flour with a germination time of 6 hours is the best treatment with water content value of 16,10%, protein content value of 18,84%, fat content value of 5,52% and carbohydrate content value of 47,27%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Key words: brownies, flour, mung bean, germination.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Roni Ady Putra
Date Deposited:	30 Jul 2024 04:04
Last Modified:	30 Jul 2024 04:04
URI:	http://repository.unsri.ac.id/id/eprint/153308

Actions (login required)

View Item