Volume 2, No. 4 April 2024 p-ISSN 3032-3037| e-ISSN
3031-5786
Effects
of Red Bean Flour Substitution
(Phaseolus vulgaris L.) On Making Sweet Kue Simping On Physical
Quality And Consumer Acceptability
Siti
Habsohs
Jakarta State
University, DKI Jakarta, Indonesia
Email: sitihabasoh29@gmail.com
Abstract
This study aims to
study and analyze the effect of red bean flour substitution on the physical
quality and acceptability of sweet kue simping. This research was conducted at
the Pastry and Bakery Processing Laboratory of the Culinary Education Program,
State University of Jakarta. The study time is from February 2022 to January
2024. The method used in this study is experimental. The research sample used
was sweet kue simping substitution of red bean flour as much as 5%, 10% and
15%, then tested on 30 moderately trained panellists who assessed the entire
aspect. Based on the
results of statistical hypothesis tests using the Friedman test, it shows that
there is no effect of red bean flour substitution on the acceptability of sweet
kue simping as much as 5%, 10%, and 15% in terms of colour, sweetness, red bean
paste, savoury aroma, surface texture, and crispiness. Based on the results of
the statistical hypothesis test, physical quality tests using the Anova test
show that there is a real influence or difference in sweet kue simping and red
bean flour substitution on the physical quality of diameter as much as 5%, 10%,
and 15% in making sweet kue simping. Duncan's test showed that each treatment
had a marked difference. The conclusion of this study is to recommend sweet kue
simping as much as 5% to be developed in the utilization of red bean flour.
Keywords: Sweet Kue
simping, Red Bean Flour, Substitution, Consumer Acceptability, Physical Quality
Introduction
Jogo beans, also known as red beans or arrowroot
beans (Phaseolus Vulgaris L), have an oblong shape like a kidney (kidney) and are red, brown, or lyric
(arrowroot beans) (Sunarzono,
2012). Red beans (Phaseolus Vulgaris L) come from America
and are native to precisely the Tahuacan-Mexico valley area. For Indonesia, the
largest red bean-producing areas and becoming the centre are West Java, Central
Java, South Sulawesi, NTT, Bengkulu and Derah Istimewa Yogyakarta. Red beans are easily found in traditional
markets. The red bean production figure in Indonesia in 2018 was 67,876 tons (Statistics,
2018).
Based on statistics, red bean production in
Indonesia is abundant, but in terms of its utilization, red beans are still
very minimally processed by the community.
People generally process red beans in a simple way, namely by boiling
them into vegetable dishes or soup. To extend the shelf life of red beans (Phaseolus Vulgaris L), some people
process them by drying and selling them in markets. Dried red beans are
processed by the community for additional ingredients in making rendang and
also MPASI. In addition to dried, red
beans can also be processed simply into flour.
Flour is a solid particle in the form of fine
grains that can be used for various purposes, both for research, household, and
industrial raw materials (Ferianto,
2018). Red bean flour is
a fine grain derived from red beans that are peeled, washed, soaked, boiled
then dried and ground (Praptiningrum,
2015). After grinding
the red beans and then sifted with a size 100 sieve Mesh in order to get a smooth texture like pre-existing flour. Red
bean flour is very rich in protein and carbohydrates compared to other flours.
In 100 grams of dried kidney beans there is energy of 369.35 kilocalories,
protein of 22.85 grams, fat of 2.4 grams, carbohydrates of 64.15 grams, calcium
of 502 mg, phosphorus of 429 mg, iron of 10.3 mg, and fiber of 4 grams (Mahmud
et al., 2017). The manufacture
of red bean flour encourages the emergence of diverse red bean processed
products, and can be developed in new products as the ingredients become
practical. In its development, red bean flour that is already practical and
ready to use is still very little use in product processing. One of the
products that will be applied with the use of red bean flour is sweet kue
simping.
Kue Simping is one of the typical snacks of
Purwakarta, West Java. Many kue simping are produced in Kaum village, Cipaisan
Village, Purwakarta District, Purwakarta Regency. Simping itself means a flat
round cracker, made from tapioca dough. Based on the main ingredient, tapioca
flour, kue simping have the characteristics of crispy and crispy. The
nutritional content of tapioca flour has a considerable energy of 363 cal per
100 grams. Tapioca flour is an alternative food for the community to solve the
problem of meeting food needs and in the future can improve national food
security. In addition, the ingredients used in making kue simping are coconut
milk which can add a savory taste to the kue simping.
The technique of making kue simping is by roasting
them on coals using a thick iron mold. Kue simping have two kinds of flavors,
namely salty kue simping and sweet kue simping. Today there are many variations
in taste and size. For example, sweet kue simping added with food flavors
ranging from chocolate, milk, vanilla, jackfruit, durian, strawaberry and many
more.
In this study, the modification of kue simping with
the use of red bean flour as a substitute for making sweet kue simping aims to
make red bean flour as an enhancer of taste and nutritional variations and to
reduce the use or consumption of tapioca flour. At this time the use of red
bean flour is very minimal in the community. So that with the research of red
bean flour as a substitute for making sweet kue simping, it is expected to
produce good physical quality to produce colour, aroma, taste, texture and
crispness that can be accepted by the community and have economic value.
Based on the background stated above, it is
necessary to look at some problems that can be identified as follows; 1) There is an
influence of red bean flour substitution on making sweet kue simping on
physical quality and consumer acceptability. 2) The technique of making red
bean flour substitution sweet kue simping is the same as kue simping made from
tapioca flour. 3) The composition of the formula for making red bean flour
substitution sweet kue simping. 4) The percentage of flour addition suitable
for sweet kue simping products. 5) Physical qualities of sweet kue simping with
red bean flour substitution.
The results
obtained from this study are expected to be useful for 1) Extending the shelf
life of red beans. 2) Obtain a good formula in the manufacture of red bean
flour products. 3) Can be used as a reference or reference material for
students of Universitas Negeri Jakarta in further research. 4) As input for the
Culinary Engineering Study Program for Food Preservation, Food Ingredient
Science, and Traditional Cake courses. 5) Introduce to the public about new red
bean products that are durable in the form of flour and can be adjusted the
amount to be consumed. In order not to depend on existing flour, namely tapioca
flour.
Research Methods
This study used an
experimental method, where researchers made sweet kue simping substituting red
bean flour. The experimental research is a causal research (cause and effect)
whose proof is obtained through comparison / comparison (Jaedun,
2011). The experiment was
carried out by substituting sweet kue simping with red bean flour with a
percentage of 5%, 10% and 15% respectively. To determine the quality of sweet kue
simping, red bean flour substitution will be carried out organoleptic tests and
physical tests. Organoleptic test is a favorability test conducted on 30
panelists using five senses and physical test is a test of appearance
characteristics on red bean flour substitution sweet kue simping.
This
study was conducted to test the level of width of red bean flour sweet kue
simping dough to determine the diameter of the ripe sweet kue simping measured
using a caliper. Ripe sweet kue simping are calculated as the width value of
the red bean flour sweet kue simping dough. As for measuring the level of width
of the kue simping dough, it starts from measuring the diameter of the cooked kue
simping, and finally measuring the thickness of the ripe red bean flour kue
simping and data analysis.
In this red bean
substitution sweet kue simping study, the data analysis used is the anova
analysis test which aims to determine the presence or absence of differences
between many groups with a number of repetitions to become experimental units.
The data analysis for
consumer acceptability used is the Friedman
test. The Friedman test is a non-parametric test and the data is
ordinal or ranking. This analysis
aims to see the difference in influence between several samples.
Results and Discussion
Description of
Physical Test of Sweet Kue Simping Substituted with Red Bean Flour
Physical quality tests are
carried out by measuring the diameter and thickness of sweet kue simping substituted
with red bean flour. The aspects assessed in the physical quality test can be
seen in the following table.
Thickness
Based on the results of physical test thickness tests on
sweet kue simping substitution of red bean flour 5%, 10% and 15% with 3
repetitions, the following data were obtained:
Table 1. Physical Test of Sweet Kue Simping Thickness
|
Assessment Aspect |
Red Bean Flour Substitution Sweet Kue
Simping Thickness (mm) |
||||
|
|
Deuteronomy |
Standard |
5% |
10% |
15% |
|
Thickness |
1 |
2,5 |
2,4 |
2,3 |
2,3 |
|
2 |
2,8 |
2,3 |
2,6 |
2,4 |
|
|
3 |
2,9 |
2,2 |
2,5 |
2,6 |
|
|
Sum |
8,2 |
6,9 |
7,4 |
7,3 |
|
|
Mean |
2,73 |
2,30 |
2,47 |
2,43 |
|
|
S.dev |
0,21 |
0,10 |
0,15 |
0,15 |
|
The average percentage of the diameter of
sweet kue simping substituted with red bean flour with 3 repetitions between 2.30%-2.47%. The highest
percentage is in treatment 2 (10%) and the lowest percentage is in treatment 1
(5%)
Graph
of the Average Value of Physical Test Thickness
Diameter
Based on the results of the physical
test of diameter on sweet kue simping substitution of red bean flour 5%, 10%
and 15% with 3 repetitions, the following data were obtained:
Table 4. 1 Physical Test of Sweet Kue Simping Diameter
|
Assessment Aspect |
Red Bean Flour Substitution Sweet Kue
SimpingThickness (mm) |
||||
|
|
Deuteronomy |
Standard |
5% |
10% |
15% |
|
Diameter |
1 |
80,6 |
73,9 |
71,9 |
69,9 |
|
2 |
76,3 |
72,1 |
72,5 |
69,3 |
|
|
3 |
75,6 |
73,1 |
71 |
70,2 |
|
|
Sum |
232,5 |
219,1 |
215,4 |
209,4 |
|
|
Mean |
77,50 |
73,03 |
71,80 |
69,80 |
|
|
S.dev |
2,71 |
0,90 |
0,75 |
0,46 |
|
The average percentage of the diameter of
sweet kue simping substituting red bean flour with 3 repetitions is between 69.80%-73.03%. The highest
percentage is in treatment 1 (5%) and the lowest percentage is in treatment 3 (5%).
Graph
of the Average Value of Physical Test Diameter
Test Results
Hypothesis Physical Test Analysis
Thickness Analysis
Hypothesis Test Results
After normality and homogeneity tests,
normal and homogeneous data results were obtained; Data analysis can be
continued with the complete randomized design method or RAL Anova, which then
obtained the following results:
Table 3. Hypothetical Results of
Physical Test of Thickness with ANOVA test
|
SK |
Db |
JK |
KT |
Fcalculate |
Ftabel |
|
Treatment |
2 |
0,05 |
0,02 |
1,24 |
5,14 |
|
Error |
6 |
0,11 |
0,019 |
|
|
|
Total |
8 |
0,16 |
0,039 |
|
|
Then the results of the
thickness test are as follows:
Table 4. Results of the Thickness
Physical Test Hypothesis
|
Judging Criteria |
Fcalculate |
Ftabel |
Conclusion |
|
Thickness |
1,24 |
5,14 |
Fcalculate < Ftable then H0 is accepted |
Based on the table data
above, the Fcalculate calculation result was obtained at 1.24 with a
signification level / α = 0.05; treatment-free degree (DBP) 2 and error-free
degree (dbg) 6 obtained Ftable of 5.14. This shows that Fhitung<Ftabel with
H0 is accepted. So there is no influence on the thickness of the sweet kue simping substitution of red bean
flour.
Diameter Analysis
Hypothesis Test Results
After the normality and homogeneity test
was carried out, the results of the data were not normally distributed and
homogeneous; Data analysis can be continued with the complete randomized design
method or RAL Anova, which then obtained the following results:
Table 5. Results of
Diameter Physical Test Hypothesis with Anova Test
|
SK |
Db |
JK |
KT |
Fcalculate |
Ftabel |
|
Treatment |
2 |
15,98 |
7,99 |
15,04 |
5,14 |
|
Error |
6 |
3,19 |
0,53 |
|
|
|
Total |
8 |
19,17 |
8,52 |
|
|
Then the results of the
diameter test are as follows:
Table 6. Results of the Diameter
Physical Test Hypothesis
|
Judging Criteria |
Fcalculate |
Ftabel |
Conclusion |
|
Diameter |
15,04 |
5,14 |
Fcalculate > Ftable then H0 is accepted |
Based on the table data
above, the Fcalculate calculation result was obtained at 15.04 with a
signification level / α = 0.05; Degree Free Treatment (DBP) 2 and Degree Free
Error (dbg) 6 obtained Ftable of 5.14. This shows that Fhitung>Ftabel which
means H0 is rejected. That is, there is a real influence or difference in the
diameter of the sweet kue simping substitution of red bean flour. Then it must be continued with
the Duncan test to find out any differences between treatments.
Comparison of sorting between treatments
with Rp value :
│P5-P10│ = 1.23
<1.46 => No real difference
│P5-P15│ = 3.23
> 1.51 => Significantly different
│P10-P15│= 2
> 1.46 => Significantly different
Information:
P5 = Sweet Kue Simping Treatment with 5%
red bean flour substitution
P10 = Sweet Kue Simping Treatment with
10% red bean flour substitution
P15 = Sweet Kue Simping Treatment with
15% red bean flour substitution
Based on the results of Duncan's test on
the diameter aspect, it is stated that P5 sweet kue simping (red bean flour
substitution sweet kue simping percentage 5%) and P10 sweet kue simping (red bean flour
substitution sweet kue simping percentage 10%) are not significantly different. P5 sweet kue
simping (Red bean flour substitution sweet kue simping percentage 5%) and sweet kue simping P15 (red bean flour
substitution sweet kue simping percentage 15%) are markedly different. P10
sweet kue simping (Red bean flour substitution sweet kue simping percentage
10%) and sweet kue simping P15 (red bean flour substitution sweet kue simping
percentage 15%) are markedly different. The diameter of the sweet kue simping
P5 (Red bean flour substitution sweet kue simping percentage 5%) is the best
product.
Consumer Acceptability Test Results
Based on the results of organoleptic
testing, the colour aspect of sweet kue simping can be accepted and liked by
consumers. For the colour aspect, there is no significant difference in
consumer acceptability between sweet kue simping substituting red bean flour
5%, 10% and 15%. The colour produced between products is considered the same,
this is because substituted red bean flour has a percentage not too far away
and uses the same time at the time of roasting. Red bean flour substituted for
sweet kue simping has a yellowish-white colour, this is due to the use of
peeled red bean flour which has a yellowish cream flour colour.
Based on the results of
organoleptic testing, the savoury aroma aspect of sweet kue simping can be
accepted and liked by consumers. The savory
aroma comes from coconut milk which is the main liquid ingredient in making
sweet kue simping. In the hypothesis test conducted on sweet kue simping
substitution of red bean flour 5 %, 10% and 15% there was no effect of aroma produced between
products.
Based on the results of organoleptic
testing on the sweetness aspect of sweet kue simping, red bean flour substitution can be
accepted and liked by consumers. In the hypothesis test conducted on sweet kue
simping substituting red bean flour 5 %, 10% and 15% there was no effect of sweetness produced between
products, this was due to the use of the same formula in each product, and the
taste of red beans tended to be neutral.
Based on the results of
organoleptic testing, the taste aspect of red beans in sweet kue simping, and red
bean flour substitution can be accepted and liked by consumers. In the
hypothesis test conducted on sweet kue simping, red bean flour substitution did not have the effect
of red bean flavour produced between products. This is because red bean flour
is substituted not too much and the taste of red bean flour tends to be
neutral.
Based on the results of
organoleptic testing, the surface texture aspect of sweet kue simping can be
accepted and preferred by consumers. In the hypothesis test conducted on sweet kue
simping substitution of red bean flour, there was no influence on the surface
texture produced between products. This is because the percentage of red bean
flour used is not too far between treatments so the resulting surface texture
is not much different. The higher the percentage of red bean flour substituted,
the more the surface texture of the patterned red bean flour sweet kue simping
is formed. The motif of the sweet kue simping is formed due to the thickened
dough due to the substitute of red bean flour.
Based on the results of
organoleptic testing, the crispiness aspect of sweet kue simping substituted with
red bean flour can be accepted and liked by consumers. In the hypothesis test
conducted on sweet kue simping, red bean flour substitution did not have the effect
of crispiness produced between products.
Conclusion
The
results of research that have been conducted on sweet kue simping substituted
with red bean flour 5%, 10% and 15% as many as three repetitions showed no
significant influence or difference in the aspect of thickness but there was a
real influence or difference in the aspect of diameter using the Anova test
(α = 0.05).
The
results of red bean flour substitution in making sweet kue simping with a
percentage of 5%, 10% and 15% produce a good formula. Descriptive data obtained
from organoleptic tests conducted on 30 panellists rather trained including
aspects of colour, savoury aroma, sweetness, red bean taste, surface texture
and crispness are in the colour aspect with a percentage of 5% obtained an
average value of 4.13, a percentage of 10% obtained a value of 4.40 and a
percentage of 15% obtained a value of 4.03. In the savoury aroma aspect with a percentage of 5%, a value of 4.27 was obtained, a percentage
of 10% obtained a value of 4.17 and a percentage of 15% obtained a value of 4.03. In the aspect of sweetness with a percentage of 5%, an average value of 4.20 was obtained, a percentage
of 10% obtained a value of 3.97 and a percentage of 15% obtained a value of 3.87. In the
aspect of red bean taste with a percentage of 5%, an average value of 4.20 was
obtained, a percentage of 10% obtained a value of 4.03 and a percentage of 15% obtained a value of 3.97. In the aspect of surface texture with a percentage of 5%, an average value of 4.17 was obtained, a percentage
of 10% obtained a value of 4.43 and a percentage of 15% obtained a value of 4.27. In the aspect of crispness with a percentage of 5%, an average value of 4.30 was obtained, a percentage
of 10%
obtained a value of 4.47 and a percentage of 15% obtained a value of 4.30.
The results of the Friedman
test on aspects of colour, savoury aroma, sweetness, red bean taste, and surface
texture with a level of significance (α = 0.05) obtained no
effect of red bean flour substitution on making sweet kue simping with a
percentage of 5%, 10% and 15%.
It can be concluded that
consumers give a good assessment of the innovation of red bean flour
substitution for sweet kue simping. In
this study, researchers recommended sweet kue simping substitution of red bean
flour with a percentage of 5% so that it could be developed because it was
widely preferred and optimized the use of red bean flour for product
variations.
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