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; I Gusti Agung Yogi Rabani RS

doi:10.21744/ijcms.v4n1.1767

Authors

Ida Ayu Putu Ary Widnyani
idaayu.aw@gmail.com
Institute of Technology and Health Bali, Indonesia
I Gusti Agung Yogi Rabani RS Institute of Technology and Health Bali, Indonesia

Keywords:

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

Abstract

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%.

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