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KAJIAN PENGEMBANGAN TEPUNG KACANG HIJAU (Vigna Radiata L) SEBAGAI BAHAN SUBSTITUSI BAGEA UNTUK MEMENUHI ANGKA KECUKUPAN ZAT BESI (Fe)REMAJA PUTRI

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 6 (2019)

DOI
10.33772/jstp.v3i6.5384
ISSN
2527-6271
Published
2019-01-15
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to analyze the effect of mung bean flour substitution on the iron concentration of bagea cookiesto meet the iron requirement of female adolescents. This study used a completely randomized design with five levels of the sago flour and mung bean flour concentration ratio that were B0 (100% sago flour), B1 (90% sago flour: 10% mung bean flour), B2 (80% sago flour: 20% mung bean flour), B3 (70% sago flour: 30% mung bean flour), B4 (60% sago flour: 40% mung bean flour). The results show that the mung bean flour substitution had a very significant effect on the color and texture of organoleptic assessment but no effect on the aroma and flavor. The products most preferred by panelists was the B2 treatment (80% sago flour: 20% mung bean flour)with favorite rating scores of color, aroma, texture, and taste reached 3.90 (like), 3.67 (like), 4.40 (like), and 4.20 (like), respectively. Meanwhile, the nutritional value analysis shows that the respective moisture, ash, fat, protein, carbohydrate, and iron contentswere 3.00%, 2.67%, 11.10%, 9.70%, 73.10%, and 20.11mg/kg. Bagea cookies with mung bean flour substitution were favored by panelists andthey hadnutritional content that met the national standards.Keywords: Sago flour, mung bean flour, and bagea cookiesABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung kacang hijau terhadap angka kecukupan Fe bagea untuk remaja puteri.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Formulasi penelitian ini adalah perbandingan tepung sagu dan tepung kacang hijau sebanyak 5 taraf, yaitu B0 (Tepung Sagu 100%), B1 (Tepung Sagu 90%: Tepung Kacang Hijau 10%), B2 (Tepung Sagu 80%: Tepung Kacang Hijau 20%), B3 (Tepung Sagu 70%: Tepung Kacang Hijau 30%), dan B4 (Tepung Sagu 60%: Tepung Kacang Hijau 40%). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung kacang hijau berpengaruh sangat nyata terhadap organoleptik warna dan tekstur, sedangkan organoleptik aroma dan rasa berpengaruh tidak nyata. Perlakuan substitusi tepung kacang hijau 20% merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,90 (suka), 3,67 (suka), 4,40 (suka) dan 4,20 (suka). Sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein, karbohidrat, dan kandungan Fe berturut-turut sebesar 3,00%, 2,67%, 11,10%, 9,70%, 73,10%, dan 20,11 mg/kg. Kue bagea dengan substitusi tepung kacang hijau memiliki daya terima yang baik dan disukai oleh panelis, serta memiliki kandungan gizi sesuai standar SNI.Kata kunci: Tepung sagu, tepung kacang hijau,and bagea

Collaboration network of the authors

40 authors · 142 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Hermanto HermantoUniversitas Halu Oleo19
Nur AsyikUniversitas Halu Oleo14
SRI WAHYUNIAffiliation unknown13
Ansharullah AnsharullahUniversitas Halu Oleo11
Kobajashi Togo IsamuAffiliation unknown9
RH Fitri FaradillaAffiliation unknown8
Asnani AsnaniAffiliation unknown7
Restu LibrianiAffiliation unknown6
Djukrana WahabAffiliation unknown6
Mariani. LAffiliation unknown5
LA KARIMUNAUniversitas Halu Oleo5
Abdu Rahman BacoAffiliation unknown4
Muhammad Syukri SadimantaraUniversitas Halu Oleo4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
faris takzimAffiliation unknown3
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
La RiandaAffiliation unknown2
Mohammad Nuh IbrahimAffiliation unknown2
Muhammad Zakir MuzakkarAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Safitri YaniAffiliation unknown1
Yusra YusraAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimAffiliation unknown1
Dina DinaAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Arniati JohanAffiliation unknown1
Irmayanti IrmayantiUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KAJIAN PENGEMBANGAN TEPUNG KACANG HIJAU (Vigna Radiata L) SEBAGAI BAHAN SUBSTITUSI BAGEA UNTUK MEMENUHI ANGKA KECUKUPAN ZAT BESI (Fe)REMAJA PUTRI</dc:title>
	<dc:creator>Agung, Amy Pratiwi</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Rejeki, sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to analyze the effect of mung bean flour substitution on the iron concentration of bagea cookiesto meet the iron requirement of female adolescents. This study used a completely randomized design with five levels of the sago flour and mung bean flour concentration ratio that were B0 (100% sago flour), B1 (90% sago flour: 10% mung bean flour), B2 (80% sago flour: 20% mung bean flour), B3 (70% sago flour: 30% mung bean flour), B4 (60% sago flour: 40% mung bean flour). The results show that the mung bean flour substitution had a very significant effect on the color and texture of organoleptic assessment but no effect on the aroma and flavor. The products most preferred by panelists was the B2 treatment (80% sago flour: 20% mung bean flour)with favorite rating scores of color, aroma, texture, and taste reached 3.90 (like), 3.67 (like), 4.40 (like), and 4.20 (like), respectively. Meanwhile, the nutritional value analysis shows that the respective moisture, ash, fat, protein, carbohydrate, and iron contentswere 3.00%, 2.67%, 11.10%, 9.70%, 73.10%, and 20.11mg/kg. Bagea cookies with mung bean flour substitution were favored by panelists andthey hadnutritional content that met the national standards.Keywords: Sago flour, mung bean flour, and bagea cookiesABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung kacang hijau terhadap angka kecukupan Fe bagea untuk remaja puteri.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Formulasi penelitian ini adalah perbandingan tepung sagu dan tepung kacang hijau sebanyak 5 taraf, yaitu B0 (Tepung Sagu 100%), B1 (Tepung Sagu 90% : Tepung Kacang Hijau 10%), B2 (Tepung Sagu 80% : Tepung Kacang Hijau 20%), B3 (Tepung Sagu 70% : Tepung Kacang Hijau 30%), dan B4 (Tepung Sagu 60% : Tepung Kacang Hijau 40%). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung kacang hijau berpengaruh sangat nyata terhadap organoleptik warna dan tekstur, sedangkan organoleptik aroma dan rasa berpengaruh tidak nyata. Perlakuan substitusi tepung kacang hijau 20% merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar  3,90 (suka), 3,67 (suka), 4,40 (suka) dan 4,20 (suka). Sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein, karbohidrat , dan kandungan Fe berturut-turut sebesar 3,00%, 2,67%, 11,10%, 9,70%, 73,10%, dan 20,11 mg/kg. Kue bagea dengan substitusi tepung kacang hijau memiliki daya terima yang baik dan disukai oleh panelis, serta memiliki kandungan gizi sesuai standar SNI.Kata kunci: Tepung sagu, tepung kacang hijau,and bagea</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2019-01-15</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5384</dc:identifier>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 6 (2018): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5384/4011</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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