Pemanfaatan kacang bogor (vigna subterranean) dalam pembuatan pasta kacang = Utilization of bambara nut (vigna subterranae) in the nut paste making

Kirana, Made Adeline Saraswati (2014) Pemanfaatan kacang bogor (vigna subterranean) dalam pembuatan pasta kacang = Utilization of bambara nut (vigna subterranae) in the nut paste making. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bambara nut (Vigna subterranea), also known as Kacang Bogor is a novel legume of African origin. The seeds can be consumed in different forms but, when it matures, the seeds become very hard and therefore, require boiling to peel the seed. However, bambara nut is not well known in Indonesia. Development of bambara nut as a nut paste would potentially increase the food uses of nuts. Bambara nut seeds were prepared into two different early processes: flouring and crushing into two different form which; they are bambara flour and crushed bambara seeds. These two forms of bambara seeds are made into paste and are added with different concentration of coconut oil (50 %, 75 % and 100 % (w/w)). Six formulations of bambara paste were analyzed using organoleptic test which is scoring test and hedonic test. The result is bambara paste made of crushed bambara seeds and 50 % (w/w) coconut oil is choosen as the best formulation. Proximate test, aw value and pH value are analyzed on the best formulation. Bambara nut paste consist of 34,78 % carbohydrate, 6,48 % protein, 21,35% fat, 1,45 % ash, and 35,94 % water. This product has aw value of 0,690 and pH value of 6,70. The best formulation is then added with calcium propionate as antimicrobial (1000 ppm and 2000 ppm) and analyzed in a 4-days storage in room temperature (24-24,5° C) and 14-days storage in refrigeration temperature (9-9,5° C). Bambara paste with no added antimicrobial cannot be consumed in 1 day storage in room temperature and can be consumed in 2 days storage with antimicrobial added. Bambara paste that was storage in refrigeration temperature can be consumed in 14 days with or without antimicrobial added.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kirana, Made Adeline SaraswatiNIM03420100084ADELINESARASWATIKIRANA@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNurwitri, C. C.UNSPECIFIEDUNSPECIFIED
Thesis advisorHalim, YuniwatyNIDN0303068501UNSPECIFIED
Uncontrolled Keywords: Bambara ; kacang bogor ; nut ; paste
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:54
Last Modified: 04 Aug 2020 07:02
URI: http://repository.uph.edu/id/eprint/1619

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