Abstract

Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p<0,05). Mixing green bean flour in cassava brownies steamed did not give effect on organoleptic characteristics (p>0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.

There is no Figure or data content available for this article

References NOT AVAILABLE

How to Cite This

Article Metrics

Download Statistics

Downloads

Download data is not yet available.

Other Statistics

Copyright and Permissions

Publishing your paper with Jurnal Teknologi Kesehatan (Jurtekkes) means that the author or authors retain the copyright in the paper. Jurtekkes granted an exclusive reuse license by the author(s), but the author(s) are able to put the paper onto a website, distribute it to colleagues, give it to students, use it in your thesis etc, even commercially. The author(s) can reuse the figures and tables and other information contained in their paper published by Jurtekkes in future papers or work without having to ask anyone for permission, provided that the figures, tables or other information that is included in the new paper or work properly references the published paper as the source of the figures, tables or other information, and the new paper or work is not direct at private monetary gain or commercial advantage.

Jurtekkes journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. This journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. This license lets others remix, transform, and build upon the material for any purpose, even commercially.

Jurtekkes journal Open Access articles are distributed under this Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA). Articles can be read and shared for All purposes under the following conditions:

• BY: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
• SA:  If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.

Data Availability