PENGARUH LAMA PENGERINGAN TERHADAP RENDEMEN DAN SENSORIS TEPUNG KECAMBAH KACANG HIJAU (Vigna radiata L): Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L)

Herviana Herviana (Program Studi Sarjana Gizi, Institut Kesehatan Mitra Bunda, Batam, Indonesia)
Sudana Fatahillah Pasaribu (Program Studi Gizi, Institut Kesehatan Helvetia, Medan, Indonesia)
Wanda Lestari (Program Studi Gizi, Institut Kesehatan Helvetia, Medan, Indonesia)

Darussalam Nutrition Journal
Vol. 7 No. 1 (2023): Darussalam Nutrition Journal

Background: Mung bean (Vigna radiata L.) is a source of nutrient-rich vegetable protein andprovides many health benefits. The germination process is one way to increase the bioavailabilityof mung beans. Objective: This study aims to determine the effect of drying time on thecharacteristics and the best drying time on germinated mung bean flour. Method: This study used aone-factor design, namely drying time (7 hours, 10 hours, and 13 hours) with yield and sensoryparameters (aroma, color, and texture) of germinated mung bean flour. All data were tested withANOVA and continued with Duncan's LSD test. Results: The results showed that there was an effectof drying time on the yield value, aroma, and texture of germinated mung bean flour (p<0.01).However, there was no effect of drying time on the aroma germinated mung bean flour P1 (7 hours),P2 (10 hours), dan P3 (13 hours) (p>0.01). Conclusion: The conclusion of this study proves thatthe drying time of P1, P2, and P3 can affect the increase in yield values and sensory scores (colorand texture) on germinated mung bean flour. However, the drying time of P1, P2, and P3 did notaffect sensory (aroma). The best germinated mung bean flour is dried for 13 hours at 55˚C.