Karakterisasi Sifat Fisikokimia Tepung Kacang Hitam dan Aplikasinya pada Brownies Panggang

Eko Hari Purnomo (2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3. SEAFAST Center, Institut Pertanian Bogor)
Achmad Nasir Ginanjar (Program Studi Magister Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor)
Feri Kusnandar (2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3. SEAFAST Center, Institut Pertanian Bogor)
Cynthia Andriani (Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor)

Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Vol. 2 No. 1 (2015): Jurnal Mutu Pangan

Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one of the Indonesia local pulses containing high content of protein (16.6% wet basis). Black bean our has a potential as a substitute for wheat our in bakery products such as brownies. The objective of this research was to determine suitable milling procedure of black bean and to evaluate black bean our substitution on physical, chemical, and sensory effects of of brownies. Two different milling methods (dry and wet milling) were studied to produce black bean our after different soaking times (6, 12, and 18 hours). Dry milling method was optimum after 12 hours of soaking. Black bean our contained 23.9% of protein, 62.61% of carbohydrate. The yield of milling process was 49.39% and the our whiteness was 57.74. Substitution 25% of black bean our in brownies making did not decrease brownies characteristics. The brownies had 7.8% of protein content, 513.13 gram force of hardness, 0.71 of elasticity, 0.36 of cohesiveness, with acceptable sensory qualities.