Formulasi dan Karakteristik Bubur Kacang Merah (Phaseolus vulgaris L.) Instan dengan Pemanis Sukrosa, Isomalto-oligosakarida dan Fibercreme

https://doi.org/10.22146/agritech.46262

Rhaesfaty Galih Putri(1), Priyanto Triwitono(2), Yustinus Marsono(3*)

(1) Post Graduate Program of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


This study aimed to characterize red kidney bean instant porridge formulation with sucrose (BKM S), isomalto-oligosaccharides (BKM IMO), and fibercreme (BKM FC) as sweeteners on sensory, chemical and physical properties. Isomalto-oligosaccharides and fibercreme are used as sucrose substitutes because they provide a sweet taste as well as high fiber that can provide health benefits. The result showed that IMO and FC as a sucrose replacement in red kidney bean instant porridge formulation did not affect the texture, instead of lowering the acceptance level. The formulations did not change rehydration time but reduced the viscosity, while the water holding capacity increased with IMO replacement but decreased in FC replacement. Besides, the formulations increased the amount of fiber and decreased calories.

Keywords


Fibercreme; hypercholesterol; isomalto-oligosaccharides, red bean



References

Anonim. (2017). Product Specification. PT. Lautan Natural Krimerindo.

AOAC. (1995). Analysis of the Association Analytical Chemist. Washington D. C: AOAC Publication.

Asp, N.G., Johanson, C.G., Halmer, H., & Silijestrom, M. (1983). Rapid enzymatic Assay of Insoluble and Soluble Dietary Fiber. Journal Agricultural Food Chemistry 31: 476 – 482. http://doi.org/10.1021/jf00117a003

BSN. (2005). SNI 01-7111.1-2005. Makanan Pendamping Air Susu Ibu (MP-ASI) – Bagian 1: Bubuk Instan. Dewan Standar Nasional Indonesia, Jakarta.

Deshpande, S.S. & Cheryan, M. (1983). Changes in phytic acid, tannins, and trypsin inhibitory activity on soaking of dry beans (Phaseolus vulgaris L.). Dalam: Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chemistry 103: 968-975.

Dubois, G. E. (2016). Physiology & Behavior Molecular mechanism of sweetness sensation. Physiology & Behavior, 164, 453–463. https://doi.org/10.1016/j.physbeh.2016.03.015

Goni, I., Garcia-Diz, L., Manas, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56, 445-449. https://doi.org/10.1016/0308-8146(95)00222-7

Karalus, M., & Vickers, Z. (2016). Satiation and satiety sensations produced by eating oatmeal vs . oranges. a comparison of different scales. Appetite, 99, 168–176. https://doi.org/10.1016/j.appet.2016.01.012

Lecerf, J.-M., & de Lorgeril, M. (2011). Dietary cholesterol: from physiology to cardiovascular risk. British Journal of Nutrition, 106(1), 6–14. https://doi.org/10.1017/S0007114511000237

Makri, E. A., & Doxastakis, G. I. (2006). Food Chemistry Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins, 98, 558–568. https://doi.org/10.1016/j.foodchem.2005.06.027

Marsono, Y. (2004). Serat pangan dalam perspektif ilmu gizi. Pidato pengukuhan Guru Besar Univeritas Gadjah Mada Yogyakarta.

Mirdhayati, I. (2004). Formulasi dan Karakterisasi Sifat-sifat Fungsional Bubur Garut (Maranta arundinaceae Linn) instan sebagai makanan pendamping air susu ibu (MP-ASI). Sekolah Pascasarjana Institut Pertanian Bogor.

Mundi, S., & Aluko, R. E. (2012). Physicochemical and functional properties of kidney bean albumin and globulin protein fractions. Food Research International, 48(1), 299–306. https://doi.org/10.1016/j.foodres.2012.04.006

Musdalifah, D. (2009). Pengaruh Pratanak terhadap Pati Resisten dan Sifat Hipoglikemik Kacang Merah (Phaseolus vulgaris L) pada Tikus Sprague Dawley. Universitas Gadjah Mada.

Nyombaire, G., Siddiq, M., & Dolan, K. D. (2011). Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge. LWT - Food Science and Technology, 44(7), 1597–1602. https://doi.org/10.1016/j.lwt.2011.02.016

Plestenjak, A., Kutosˇ, T., Golob, T., & Kac, M. (2003). Dietary fibre content of dry and processed beans, 80, 231–235.

Reddy, C. K., Suriya, M., & Haripriya, S. (2013). Physico-chemical and functional properties of Resistant starch prepared from red kidney beans (Phaseolus vulgaris L.) starch by enzymatic method. Carbohydrate Polymers, 95(1), 220–226. https://doi.org/10.1016/j.carbpol.2013.02.060

Rehinan, Z., Rashid, M., & Shah, W. H. (2004). Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes, 85, 245–249. https://doi.org/10.1016/j.foodchem.2003.07.005

Ridha, M. F. (2009). Pengaruh Konsumsi Kacang Merah Pratanak Terhadap Status Antioksidan dan Profil Darah Tikus Sprague Dawley. Universitas Gadjah Mada.

Saharan, K., Khetarpaul, N., & Bishnoi, S. (2002). Antinutrients and protein digestibility of fafa bean and rice bean as affected by soaking, dehulling and germination. Dalam: Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chemistry 103: 968-975.

Sanberg, A. (2002). Bioavailability of minerals in legumes. British Journal of Nutrition 88: 281 – 285.

Takaku, H. (1988). Anomalously linked oligosaccharides mixture. Dalam: Will Isomalto-Oligosaccharides, a Well-Established Functional Food in Asia, Break through the European and American Market? The Status of Knowledge on these Prebiotics. Critical Review in Food Science and Nutrition.Pp. 394 – 409.

Wani, I. A., Sogi, D. S., Wani, A. A., & Gill, B. S. (2013). Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars. LWT - Food Science and Technology, 53(1), 278–284. https://doi.org/10.1016/j.lwt.2013.02.006

WHO. (2013). Media centre Cardiovascular diseases (CVDs). Fact sheet No. 317. World Health Organization, 1–5. Retrieved from http://www.who.int/mediacentre/factsheets/fs317/en/

Yen, C. H., Tseng, Y. H., Kuo, Y. W., Lee, M. C., & Chen, H. L. (2011). Long-term supplementation of isomalto-oligosaccharides improved colonic microflora profile, bowel function, and blood cholesterol levels in constipated elderly people-A placebo-controlled, diet-controlled trial. Nutrition, 27(4), 445–450. https://doi.org/10.1016/j.nut.2010.05.012

Yoo, S. ‐H., Kweon, M. ‐R., Kim, M. ‐J., Auh, J. ‐H., Jung, D. ‐S., Kim, J. ‐R., Yook, C., Kim, J. -W., & Park, K. ‐H. (1995). Branched Oligosaccharides Concentrated by Yeast Fermentation and Effectiveness as a Low Sweetness Humectant. Journal of Food Science, 60(3), 516–521. https://doi.org/10.1111/j.1365-2621.1995.tb09816.x

Yuliana, Astri. (2010). Formulasi dan Evaluasi Sifat Produk Untuk Penderita Diabetes Berbasis Tepung Kacang Merah. Universitas Gadjah Mada.

Yustiyani, & Setiawan, B. (2013). Formulasi Bubur Instan Menggunakan Komposit Tepung Kacang Merah. Jurnal Gizi Dan Pangan, 8(2), 95–102. https://doi.org/10.25182/jgp.2013.8.2.95-102



DOI: https://doi.org/10.22146/agritech.46262

Article Metrics

Abstract views : 4374 | views : 6899

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2020 Rhaesfaty Galih Putri, Priyanto Triwitono, Yustinus Marsono

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats