Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content, while reduced the protein content by 30%. For the sensory evaluation, the baked tempe obtained the highest score. In conclusion, from a nutritional point of view, steaming is the best method for cooking jack bean tempe, while in term of sensory, baking is recommended.
Bekatul merupakan hasil limbah dari padi yang memiliki kandungan gizi yang sangat tinggi dan baik untuk kesehatan tubuh seperti aktivitas antioksidan, aktivitas kemopreventif kanker, aktivitas hipokolestrolemik dan lain-lain. Namun biasanya, bekatul hanya dimanfaatkan untuk pakan ternak saja karena rasa dan bau khas bekatul yang tidak disukai. Dengan aroma khas pandan dalam beras Pandanwangi diharapkan dapat menyamarkan bekatul dari bau tengik. Penelitian ini bertujuan untuk mengetahui pengaruh mutu organoleptik serta respon panelis pada fortifikasi bekatul pada pembuatan bubur instan beras Pandanwangi sebagai diversifikasi pangan. Data diolah menggunakan metode RSM (Response Surface Method) yang melibatkan 30 orang panelis biasa dan 1 orang panelis ahli dengan parameter yang diujikan yaitu meliputi warna, aroma, tekstur, dan rasa. Masing-masing panelis diberikan 5 sampel yang berbeda pada setiap formulasinya yaitu F1 (beras Pandanwangi 100%: Bekatul 10%), F2 ( beras Pandanwangi 100%: Bekatul 20%), F3 (beras Pandanwangi 100%: Bekatul 30%), F4 (beras Pandanwangi 100%: Bekatul 40%), dan F5 (beras Pandanwangi 100%: Bekatul 50%). Sedangkan untuk keseluruhan dari parameter warna, aroma, tekstur, dan rasa yang paling diminati yaitu pada sampel (beras Pandanwangi 100%: Bekatul 50%) dengan nilai optimasi masing-masing 3, 3, 1, dan 3.
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