The Effect of Comparison of Red Beans and Tapioca Starch in Making Red Bean Tempeh Chips (Phaseolus Vulgaris L.) on Consumer Acceptability and Physical Proper:

Pedro Reynald Ananta; I Gusti Ayu Ngurah  Singamurni; Ridawati

doi:10.21009//JSB.005.2.03

Pedro Reynald Ananta Universitas Negeri Jakarta
I Gusti Ayu Ngurah Singamurni Program Studi D4 Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta
Ridawati Program Studi Pendidikan Tata Boga, Fakulktas Teknik, Universitas Negeri Jakarta

DOI: https://doi.org/10.21009//JSB.005.2.03

Keywords: Kidney bean, Tempeh chips, Physical property, Consumer acceptability

Abstract

Red bean (Phaseolus vulgaris L.) is a cowpea of the Fabaceae family which has the same potential and properties as soybeans to be processed into tempeh chips. Tempe chips are processed tempeh with tapioca starch as a mixing ingredient during fermentation for 36 hours at a temperature of 25-30 ℃ then thinly sliced 1.5 cm thick and fried in palm oil at 180 ℃ using the deep frying method. This study aims to see how much consumer acceptance is in terms of color, bean density, shape, aroma, crispness and taste and the physical properties of red bean tempeh chips which include thickness, diameter and swelling power with three ratios of red beans and tapioca starch of (1 :1, 1:1/2 and 1:1/3). Red bean tempeh chips with a ratio of red beans and tapioca starch of 1:1/2 gave the best consumer acceptance rating compared to other comparisons with an average value of 4.6 and physical characteristics of red bean tempeh chips with a ratio of red beans and tapioca starch of 1 :1 is the best compared to other comparisons with an average swelling value of 41.766 and an average diameter swelling value of 0.0308.

The Effect of Comparison of Red Beans and Tapioca Starch in Making Red Bean Tempeh Chips (Phaseolus Vulgaris L.) on Consumer Acceptability and Physical Proper

English

Abstract