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All Journal Jurnal Penelitian Pertanian Terapan Proceeding Applied Business and Engineering Conference
Hertini Rani
Jurusan Teknologi Pertanian Politeknik Negeri Lampung Jln. Soekarno Hatta No. 10 Rajabasa Bandar Lampung Telp. (0721) 703995 Fax. 787309
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Optimasi Proses Pembuatan Bubuk (Tepung) Kedelai Rani, Hertini; Zulfahmi, Zulfahmi; Widodo, Yatim R.
Jurnal Penelitian Pertanian Terapan Vol 13, No 3 (2013)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.973 KB) | DOI: 10.25181/jppt.v13i3.187

Abstract

Soybean powder is processed soy products are created through several stages of processing, such as sorting, soaking, cooking, refrigeration, drying, grinding, sieving and, packaging.This study aimed to determine the effect of dipping time and pressing time on the quality of soybean powdering. This research was arranged in a randomized block design (RAK) consists of 2 factors. The first factor is a long soaking soybeans (L1 = 0 hours; L2 = 3 hours; L3 = 6 hours, and L4 = 9 hours). The second factor is long pressing time (P1 = 0 minutes; P2 = 5 minutes; P3 = 10 minutes, and P4 = 15 minutes). This study consisted of 8 treatment combinations with three replications.The results of this study, namely the process of soaking soybeans for 3 hours produces yield 72.80% degree of whiteness 53.37%. Protein content 32.86 %, fat 25.22 % ALB 7.77%, and 4.2 % water. While soybeans pressing process for 5 minutes produces rendemen 75.29 %, 44.03 % degree of whiteness. Protein contentof 32.78%, 26.45% fat, ALB 4.67 %, and water 5:12 %. Key words: soybean flouring, dipping, pressing condition
The Effect of Soaking and Boiling on Physical and Chemical Properties of Read Kidney Beans Instant Nirmagustina, Dwi Eva; Wirawati, Chandra Utamai; Handayani, Sri; Khoerunnisa, Tiara Kurnia; Rani, Hertini
ABEC Indonesia Vol. 12 (2024): 12th Applied Business and Engineering Conference
Publisher : Politeknik Negeri Bengkalis

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Abstract

Red kidney beans are a plant-based food that contains protein, carbohydrates, dietary fiber, vitamins, and minerals,. Redkidney beans take a long time to cook and have a rough texture. As a result, instant red kidney beans must be developed. Soaking,boiling, and drying are the steps in the production of instant goods. The objective of this research was to determine the physicaland chemical characteristic of soaked-boiled red kidney beans and instant red kidney beans based on soaking and boiling times.The study used a factorial completely randomized block design. The first factor was soaking time, which had three treatments (0hours, 6 hours, and 12 hours). The second factor was cooking time, which had three treatments (0 minutes, 10 minutes, or 20minutes). The study was carried out three times. Data analysis was conducted statistically using analysis of variance (ANOVA) ata 5% significance level to determine the effect of treatment on test parameters. If the treatment has a significant effect, a furtherDuncan test will be conducted to determine the differences between treatments. The results showed that soaking and boiling affectedthe physical and chemical characteristics of instant red beans. The weight, yield, and hydration capacity of instant red beansincreased with the longer soaking and boiling, and the hardness, density of the kamba, and color intensity of instant red beansdecreased with the longer soaking and boiling. Soaking for 6 hours and boiling for 10 minutes was the optimal time to produceinstant red beans. The physical and chemical characteristics of instant red beans included weight 161.5 g, density of kamba 0.71g/ml, hardness 2.83 cm/kg, hydration capacity 66.67%, water content 8.02%, and soluble protein 6.71%.
Co-Authors Dwi Eva Nirmagustina Handayani, Sri Khoerunnisa, Tiara Kurnia Wirawati, Chandra Utamai Yatim R. Widodo, Yatim R. Zulfahmi Zulfahmi