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STKIP Bina Bangsa Getsempena Banda Aceh
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Journal : Journal of Educational Technology and Learning Creativity

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Formulation of Red Bean Meatballs as a Local Food Alternative: Increasing Protein and Fiber Using Design Expert D-Optimal Yusnidar, Yusnidar; Kartika, Eti; Iqbal, Muhammad; Vitoekpon, Isaac; Husseini, Monir Mohamed El; Hagos, Habtamu; Khan, Younas
Journal of Educational Technology and Learning Creativity Vol. 1 No. 2 (2023): December
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jetlc.v1i2.1405

Abstract

Purpose of the study: The purpose of this study was to produce an optimal red bean-based meatball formula using the Design Expert D-Optimal method, with a focus on increasing protein and fiber content and reducing fat content to support food diversification based on local ingredients. Methodology: The methodology of this study used red beans (Phaseolus vulgaris L.), Rose Brand cassava flour, and Segitiga Biru wheat flour. The tools included a Food Processor, digital scales, and texture analyzer. The analysis was carried out using the Kjeldahl method for protein, the Soxhlet method for fat, and Design Expert D-Optimal software was used for formula optimization. Main Findings: The main results of this study indicate that the optimal formula for red bean-based meatballs consists of 52% red beans, 18% cassava starch, and 11% wheat flour. This formula has the highest protein content of 15.50%, crude fiber content of 2.84%, and a chewy texture that is preferred by panelists. The attributes of color, taste, and aroma achieved the best hedonic value in the organoleptic test. Novelty/Originality of this study: The novelty of this research lies in the use of red beans as the main ingredient in making analog meatballs that are healthier, low in fat, and high in protein. In addition, the formula optimization method using Design Expert D-Optimal software provides a scientific approach to producing the best quality products, supporting local food diversification, and expanding the market potential of plant-based products in Indonesia
Co-Authors . Zulfan Adi Rahmat Afrialdi, Raden Muhammad Agusta, Muhammad Adrian Al Husein, Hizri Amrizal Amrizal Astalini Astalini Atika Atika Ayu Anora Azhar Azhar Azhari Azhari Baskara, Agus Chairunnisa, Widya Zahra Chaw, Ei Phyu Daeng Ayub Damanhu, Damanhur Darmaji Darmaji David, Guido Dudi Yudhakusuma Epinur Epinur Fachriansyah, Hafiz Fadlil, Anang Fahmi Ichwansyah Fazillah, Aidil Firdiawan Ekaputra Fitriya Sari Fuadah, Luk Luk Fuadah, ⁠Lukluk Fuldiaratman Hagos, Habtamu Halisah, Nur Harbiyah, Harbiyah Harizon Harizon Haryanto Haryanto Hasnah, Andi Hijrah, Nurul Hsb, Mhd. Suleman Husseini, Monir Mohamed El Iis Marsithah Ilahi, Nur Indrastuti, Sri Irmawati, Dian Jelita, Riva Kartika, Eti Kertesz, David Csaba Khairuddin - Khan, Younas Kittiwutthisakdi, Kowit Koirala, Raj Kumar Kurniawan, Dwi Agus Laukanova, Roussanka Lestari, Desak Nyoman Lia M. Dwi Wiwik Ernawati Mardatillah, Annisa Mardhotillah, Bunga Marliya, Sinta Maryawi, Denna Mayanti, Andi Muammar Khadafi Muhammad Iqbal Mukhlis Mukhlis Mukhtaruddin Mukhtaruddin Mukson Mukson Multahadah, Cut Murniati . Naswir, M. Nova, Nuria Nugroho, Gilang Nurwijayanti Oktavia, Sri Wina Pramitha, Sarah Putri, Nadila Aulya Rahman, Adriyan Ardi Ramli Ramli Rasulun Iman Rasyid, Suparta Riza, Normala Binti Rizqiyah, Nabila Nur Salsabilah, Wanada Siti Salsabilla Nurma Yahya, Gita Santoso, Rizki Agung Sarmada, Sarmada Setiadi, Marwan Siregar, Amiruddin Siti Helmyati Sujatmoiko, Rides Sumardi Efendi Sumarno . Suryati, Sri Suryatunnisak, Suryatunnisak Syafitri, Elen Syafriana, Nur TRIANI, ELZA Vitoekpon, Isaac Yeyen, Yeyen Yuli, Annisa Rahma Yulita, Rahma Zubaidah, Evi Zulfitri Zulfitri, Zulfitri Zurweni Zurweni