KARAKTERISASI SIFAT KIMIA TEPUNG KACANG LAWA MERAH (Phaseolus vulgaris L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

  • Erynola Moniharapon Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
  • Sandra J Nendissa Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
  • Dina Laiyan Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
DOI: https://doi.org/10.30598/jagritekno.2017.6.1.21
Keywords: flour, red cross bean nut

Abstract

The objective of this study was to characterize the chemical properties of ‘lawa merah’ bean (Phaseolus vulgaris L.) with some pre-treatment. This study used a Complete Randomized Design with one factor which consisted of four treatment levels as follows: A0 (without pre-treatment), A1 (roasting for 20 minutes), A2 (boiling for 10 minutes) and A3 (roasting for 20 minutes and steaming for 30 minutes). The results showed that the best pre-treatment was A1 (roasting for 20 minutes), which produced ‘lawa merah’ bean flour with moisture content 7.81%, ash content of 2.92%, protein content of 26.75%, fat content of 2.15%, carbohydrate content of 5.92% and fiber content of 8.09%.

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Published
2017-07-01
How to Cite
Moniharapon, E., Nendissa, S., & Laiyan, D. (2017). KARAKTERISASI SIFAT KIMIA TEPUNG KACANG LAWA MERAH (Phaseolus vulgaris L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN. AGRITEKNO: Jurnal Teknologi Pertanian, 6(1), 21-26. https://doi.org/10.30598/jagritekno.2017.6.1.21
Issue
Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Section
Articles

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