PENGARUH SUBSTITUSI TEPUNG KACANG HIJAU (Vigna radiata) PADA PIE TERHADAP MUTU ORGANOLEPTIK SEBAGAI CEMILAN SEHAT

METRI, METRI (2023) PENGARUH SUBSTITUSI TEPUNG KACANG HIJAU (Vigna radiata) PADA PIE TERHADAP MUTU ORGANOLEPTIK SEBAGAI CEMILAN SEHAT. Skripsi thesis, universitas perintis indonesia.

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Abstract

ABSTRACT Green beans are a food ingredient that can help human needs such as preventing high blood pressure, improving digestion, healthy brain, reducing the risk of diabetes, strengthening the body's immune system, to increase the use of green bean flour in diversifying food products, namely in making pies, so that it can reduce use. wheat flour in making pies. The aim of the research is to find out the effect of green bean flour in pies on organoleptic quality as a healthy snack. This research is experimental research, using a Completely Randomized Design (CRD), with 4 green bean flour substitution treatments A (0% control), B (10%) , C (20%), D (30%) and 2 repetitions of organoleptic tests. This research was conducted in January - August 2023. Observations were made on the organoleptic quality of hedonic tests and hedonic quality, related results from organoleptic tests. Data analysis used was the ANOVA test, if the results were significantly different, followed by Duncan's New Multiple Range Test (DNMRT) with a level of 5%. The results of the organoleptic test showed that the most preferred treatment by the panelists was treatment B (10%) with an average value of 3.98, with research indicators based on the effect of adding green bean flour to the pie on color, aroma, texture and taste. Based on the organoleptic test results, the average value for color was 3.98, aroma 3.96, texture 3.9 and taste 3.96. The conclusion was that from the organoleptic test, it was found that the most preferred treatment by the panelists was treatment B 10% (135 g wheat flour: 15 g) with an average value of 3.98. Advice to the public is that they can use green beans to make processed food products, one of which is pie products. Reading list : 40 (2004-2022) Keywords: Pie, Green Bean Flour, Organoleptic Quality

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