Study on the partial replacement of cowpea (vigna unguiculata l.) on dehulled peanut paste in the preparation of reduced-fat peanut butter

Jasmine, Vanessa (2015) Study on the partial replacement of cowpea (vigna unguiculata l.) on dehulled peanut paste in the preparation of reduced-fat peanut butter. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cowpea (Vigna unguiculata L.) is one of Indonesia local legumes that contain high protein. Cowpeas have anti-nutritional compound that can be reduced by cooking but cooking affected appearance of product. Incorporation of cowpea into peanut butter would potentially increase the use of local legumes. The aim of the research was to develop the partial replacement of cowpea to dehulled peanut paste in peanut butter processing. Observation of the effect of cowpea-peanut ratio (30:70, 40:60, 50:50) and type of oil (canola, soybean, and soybean oil) towards physicochemical properties, consumer acceptance, and nutritional composition were done. The best formulation was selected based on hedonic test in terms of color, taste, aroma, texture, viscosity, spreadability, and overall acceptance. Types of oil or nut ratio did not affect pH and color of peanut butter. Increasing ratio of cowpea decreased oil separation while type of oil did not effect oil separation. Interaction between nut ratio and types of oil gave a significant effect towards firmness and work of shear. Peanut butter, in which the raw materials were prepared by dry roasting method, made with ratio of 30:70 (cowpea:peanut) and soybean oil was selected as the best peanut butter formula. The best formulated peanut butter contained 20.97±0.37% of protein, 37.55±0.03% of fat, 2.58±0.57% of ash, 36.83±1.62% of carbohydrate, and 2.34±0.26% of moisture.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Jasmine, VanessaNIM03420110082CHACHA_HACHIH2@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParamawati, RaffiNIDN0304105704UNSPECIFIED
Thesis advisorGultom, Sisi Patricia L. A.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: cowpea (vigna unguiculata l.) ; peanut ; peanut butter ; types of oil
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: Users 17 not found.
Date Deposited: 16 Oct 2018 08:02
Last Modified: 03 Aug 2020 04:01
URI: http://repository.uph.edu/id/eprint/1811

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