Inovation in Development of Macaron Shell using Mung Bean Flour with Almond Flour and The Addition of Black Mulberry Powder

Authors

  • Yusman Taufik
  • Thomas Gozali UNPAS
  • Ina Siti Nurminabari
  • Ashifa Zahra S

DOI:

https://doi.org/10.25181/jppt.v24i2.3477

Abstract

The aim of this study was to obtain the results of the ratio of mung bean flour with almond flour and the addition of black mulberry powder on the characteristics of macaron shell.This research consists of two stages, namely preliminary research and main research. Preliminary research was conducted to make mung bean flour and black mulberry powder and then analyzed. The main research used a 3x3 factorial Randomized Block Design (RAK) with 3 replications. The treatment design consisted of two factors, namely the factor of the ratio of mung bean flour to almond flour (T) consisting of 3 levels (70:30), (60:40) and (50:50) and the factor of adding black mulberry powder (B) consisting of 3 levels 0%, 1% and 2%. The responses in this study consisted of chemical responses namely moisture content, ash content, fat content and protein content, physical responses of swelling power and color intensity, and organoleptic responses namely color, aroma, taste and texture attributes The results showed that the ratio of mung bean flour to almond flour had an effect on moisture content, ash, fat, protein, swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The addition of black mulberry powder had a significant effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The interaction between the ratio of mung bean flour with almond flour and the addition of black mulberry powder had an effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture.

Downloads

Download data is not yet available.

References

Adnyasuari, I. A. G., Ekawati, I. G. A., & Arihantana, N. M. I. . (2019). SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI ( Aleurites moluccana Wild ) TERHADAP KARAKTERISTIK. 8(2), 122–130.

Barreca, D., Nabavi, S. M., Sureda, A., Rasekhian, M., Raciti, R., Sanches Silva, A., Annunziata, G., Arnone, A., Tenore, G. C., Süntar, I., & Mandalari, G. (2020). Almonds (Prunus Dulcis Mill. D. A. Webb): A source of Nutrients and Health-Promoting Compounds. MDPI Nutrients, 12(672), 1 of 22. https://www.mdpi.com/journal/nutrients

Erwin, Eva, M. dan Bahlina M. N. 2021. Pengaruh Suhu dan Waktu Pemanggangan terhadap Mutu Kimia dan Organoleptik pada Biskuit Ubi Jalar Ungu. Jurnal Ilmiah Pertanian. Program Studi Teknologi Hasil Pertanian. Universitas Syiah Kuala. Vol. VI (2): 37-46.

Fathonah, S. (2018). Teknologi penepungan kacang hijau dan terapannya pada biskuit. Jurnal Kompetensi Teknik, 10(1), 12–21. https://doi.org/10.15294/jkomtek.v10i1.17361

Isnan, W., & Muin, N. (2011). “TANAMAN MURBEI” SUMBER DAYA HUTAN MULTI-MANFAAT. Balai Penelitian Kehutanan Makassar, 12 No(1), 1–12.

Mustakim, M. 2014. Budidaya Kacang Hijau. Yogyakara: Pustaka Baru Press.

Naftalie, N. A. K. 2011. Pengaruh Perbedaan Proporsi Susu Sapi UHT Dan Ekstrak Murbei Hitam Terhadap Sifat Fisikokimia Dan Organoleptik Yogurt Murbei Hitam. Universita Katolik Widya Mandala. Surabaya.

Park, S. J. 2020. L ife and E nvironmental S ciences Macaron Development using Black Rice Bran Powder and Evaluation of the Quality Characteristics. Journal of Agricultural. 32(3), 311–320

Purwono dan R. Hartono. 2008. Kacang Hijau. Penebar Swadaya. Jakarta.

Rahmasari, H., dan Susanto, W. H. 2015. Ekstraksi Osmosis Pada Pembuatan Sirup Murbei (Morus alba L.) Kajian Proporsi Buah: Sukrosa dan Osmosis. Jurnal Jurusan Teknologi Hasil Pertanian. Universitas Brawijaya, Malang.

Taufik, Y., Achyadi, N. S., & Khairunnisa, D. I. 2018. Pengaruh Konsentrasi Bubur Buah dan Tepung Kedelai (Glycine max) Terhadap Karakteristik Fit Bar Black Mulberry (Morus nigra L.). Pasundan Food Technology Journal, 5(1), 10. https://doi.org/10.23969/pftj.v5i1.805

USDA Agricultural Research Service. 2022. Flour, Almond. Foundation. 2261420. https://fdc.nal.usda.gov/fdc-app.html#/food-details/2261420/nutrients.

Waisnawi, P. A. G., Yusasrini, N. L. A., & Ina, P. T. 2019. Pengaruh Perbaandingan Tepung Suweg (Amorphophallus campanulatus) dan Tepung Kacang Hijau (Vigna radiate) Terhadap Karakteristik Cookies. Jurnal Ilmu dan Teknologi Pangan (ITEPA), 8(1), 48. https://doi.org/10.24843/itepa.2019.v08.i01.p06

Winarno, F. G. 2008. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.

Zago, M. F. C., Caliari M, M., Junior, M. S. S., Compus, R. H. Dan Barista, J. E. R. 2015. Jabuticaba Peel in the Production of Cookies for School Food: Technological and Sensory Aspects. Agrotech Journal 39(6):624-633

Downloads

Published

2024-06-27

How to Cite

Taufik, Y. ., Gozali, T. ., Nurminabari, I. S. ., & S, A. Z. . (2024). Inovation in Development of Macaron Shell using Mung Bean Flour with Almond Flour and The Addition of Black Mulberry Powder. Jurnal Penelitian Pertanian Terapan, 24(2), 307-320. https://doi.org/10.25181/jppt.v24i2.3477

Issue

Section

Artikel