Formulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar


  • Ida Ayu Putu Ary Widnyani Institute of Technology and Health Bali, Indonesia
  • I Gusti Agung Yogi Rabani RS Institute of Technology and Health Bali, Indonesia


gude bean flour (Cajanus cajan), kratok bean (Phaseolus lunatus), red bean (Phaseolus vulgaris), snack bar


Snack bar is a snack that is consumed between meals. Snack bars are usually made from nuts, cereals, and dried fruit. Snack bars are made to meet nutritional intake and overcome hunger amid busy activities. Snack bar products made from local raw materials need to be developed considering the many sources of food that have functional benefits. Samples were tested for carbohydrate, protein, fat, moisture content, and ash content. The results obtained were then statistically analyzed using a completely randomized design analysis. The study used 7 treatments and 3 replications so that the researcher had 21 experimental units. The comparison treatment of gude bean flour with red beans and kratok beans on snack bar products has a carbohydrate content of 41.826 – 45.310%, protein 13,234 – 33,869%, fat 10.046 – 10.796%, ash content 0.704 – 1.343%, and water content 6.344 – 6.819%.


Download data is not yet available.


Augustyn, G. H., Moniharapon, E., & Resimere, S. (2017). Analisa Kandungan Gizi Tepung Kacang Gude Hitam (Cajanus Cajan) dengan Beberapa Perlakuan Pendahuluan. AGRITEKNO: Jurnal Teknologi Pertanian, 6(1), 27-32.

Bartoli, C. G., Tambussi, E. A., Diego, F., & Foyer, C. H. (2009). Control of ascorbic acid synthesis and accumulation and glutathione by the incident light red/far red ratio in Phaseolus vulgaris leaves. FEBS letters, 583(1), 118-122.

Benítez, R. B., Tabares, W. F. E., Velásquez, L. A. L., Sánchez, C. I. H., & Cruel, O. A. S. (2021). Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch. Heliyon, 7(8), e07817.

Bin Sayeed, M. S., & Ameen, S. S. (2015). Beta-sitosterol: a promising but orphan nutraceutical to fight against cancer. Nutrition and cancer, 67(8), 1216-1222.

Ekafitri, R., & Isworo, R. (2014). Pemanfaatan Kacang-Kacangan sebagai Bahan Baku Sumber Protein Untuk Pangan Darurat The Utilization of Beans as Protein Source for Emergency Food. Jurnal Pangan, 23(2), 134-145.

Eyaru, R., Shrestha, A. K., & Arcot, J. (2009). Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum). Food Research International, 42(8), 956-962.

Gunawan, A. (2018). Characteristics of the physical and chemical quality of snack bar products with the addition of mixed flour (head and meat) of African catfish [Thesis]. Juanda University. Bogor.

Indrastati, N., & Anjani, G. (2016). Snack Bar Kacang Merah Dan Tepung Umbi Garut Sebagai Alternatif Makanan Selingan Dengan Indeks Glikemik Rendah. Journal of Nutrition College, 5(4), 546-554.

Keller, C., Markert, F., & Bucher, T. (2015). Nudging product choices: The effect of position change on snack bar choice. Food Quality and Preference, 41, 41-43.

Le Berre-Anton, V., Bompard-Gilles, C., Payan, F., & Rougé, P. (1997). Characterization and functional properties of the ?-amylase inhibitor (?-AI) from kidney bean (Phaseolus vulgaris) seeds. Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology, 1343(1), 31-40.

Luthfiyanti, R., Riyanti, E. F., & Dewi, D. (2011). Pengaruh perbandingan tepung dan pure pisang nangka pada proses pembuatan food bar berbasis pisang sebagai pangan darurat. Dalam Prosiding Konferensi SNaPP, 239-246.

Marimuthu, K., Nagaraj, N., & Ravi, D. (2014). GC-MS analysis of phytochemicals, fatty acids and antimicrobial potency of dry Christmas lima beans. Int. J. Pharm. Sci. Rev. Res, 27(2), 63-66.

Mwasaru, M. A., Muhammad, K., Bakar, J., & Man, Y. B. C. (1999). Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan)

Nurhasanah, S., Rumperiai, M. G., Angin, R. Z. P., Arasti, A., Rianinsih, D., Palupi, G., & Purwanti, E. (2020, July). Dolichos lablab (Anatomi, Fisiologi, dan Etnobotani). In Prosiding Seminar Nasional Pendidikan Biologi.

NURHAYATI, N., MARYANTO, M., & GANDANINGRUM, L. (2018). Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food.

Pangastuti, H. A., Affandi, D. R., & Ishartani, D. (2013). Karakterisasi sifat fisik dan kimia tepung kacang merah (Phaseolus vulgaris L.) dengan beberapa perlakuan pendahuluan. Jurnal Teknosains Pangan, 2(1).

Pinto, V. R. A., de Oliveira Freitas, T. B., de Souza Dantas, M. I., Della Lucia, S. M., Melo, L. F., Minim, V. P. R., & Bressan, J. (2017). Influence of package and health-related claims on perception and sensory acceptability of snack bars. Food Research International, 101, 103-113.

Purnama, H., Hutami, R., & Novidahlia, N. (2020). Karakteristik Fisikokimia Dan Sensori Snack Bar Ampas Tahu Dengan Penambahan Kacang Bogor. Jurnal Ilmiah Pangan Halal, 1(2), 75-82.

Ramírez-Jiménez, A. K., Gaytán-Martínez, M., Morales-Sánchez, E., & Loarca-Piña, G. (2018). Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. LWT, 89, 674-680.

Roosmarinto, R., & Rahayu, M. (2016). Kajian Aktivitas Antioksidan Kacang Gude (Cajanus cajan) dan Pengaruhnya Terhadap Aktivitas Enzim Hati Tikus Yang diinduksi Karbon Tetraklorida. Jurnal Teknologi Kesehatan (Journal of Health Technology), 12(2), 71-76.

Ryland, D., Vaisey-Genser, M., Arntfield, S. D., & Malcolmson, L. J. (2010). Development of a nutritious acceptable snack bar using micronized flaked lentils. Food Research International, 43(2), 642-649.

Sales-Campos, H., Reis de Souza, P., Crema Peghini, B., Santana da Silva, J., & Ribeiro Cardoso, C. (2013). An overview of the modulatory effects of oleic acid in health and disease. Mini reviews in medicinal chemistry, 13(2), 201-210.

Saxena, K. B., Kumar, R. V., & Gowda, C. L. L. (2010). Vegetable pigeonpea–a review. Journal of Food Legumes, 23(2), 91-98.

Siregar, L. N. S., Harun, N., & Rahmayuni, R. (2017). Pemanfaatan Tepung Kacang Merah Dan Salak Padang Sidimpuan (Salacca Sumatrana R.) Dalam Pembuatan Snack Bar (Doctoral dissertation, Riau University).

Soeparyo, M. K., Rawung, D., & Assa, J. R. (2019). Pengaruh Perbandingan Tepung Sagu (Metroxylon sp.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Sifat Fisikokimia dan Organoleptik Food Bar. Jurnal Teknologi Pertanian (Agricultural Technology Journal, 9(2).

Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R., & Wadhwa, S. (2010). Comparative analysis of fruit-based functional snack bars. Food Chemistry, 119(4), 1369-1379.

Wahyuni, I., Hemon, A. F., & Kisman, K. (2016). Growth and Production of Genotypes of Peanuts in Double Stress: Drought and Shade. International Research Journal of Engineering, IT and Scientific Research, 2(11), 29-40. and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties. Food chemistry, 67(4), 435-443.

Wibowo, O. A. (2013). Optimization of Formulation for Making Malang Red Bean-Apple SnackBbar Using Linear Programming. Article. Department of Food Technology, Faculty of Engineering, University of Pasundan. Bandung

Winarno, F. G. (2008). Kimia Pangan dan Gizi: Edisi Terbaru. Jakarta. Gramedia Pustaka Utama, 31.



How to Cite

Widnyani, I. A. P. A., & Rabani RS, I. G. A. Y. (2021). Formulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar. International Journal of Chemical & Material Sciences, 4(1), 20-26.