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Accepted
4 April 2022
Published
30 June 2022
Keywords:
-
banana bar, beans, emergency food
Abstract
Beans are good protein sources for producing banana bars for emergency foods. According to the previous reports, the baking temperatures and times affect the quality of the banana bar. This study aims to evaluate the effect of bean flour types (soybean, mung, and winged bean) as well as the baking temperatures and times on the banana bars chemical characteristics, organoleptic, and microbiological quality. The above three bean flour types were used, and three baking methods were also compared. The baking processes were (1) 40 min at 120°C followed by 10 min at 100°C, (2) 40 min at 125°C and (3) 40 min at 105°C followed by 10 min at 120°C. Additionally, the proximate, total energy, organoleptic, and total bacterial counts were evaluated. The results showed that all banana bars can be classified as high-energy foods based on protein, fat, carbohydrate, and total energy. The organoleptic properties using different baking methods were not significantly different, and the highest score was found in the banana bar added with mung bean flour. In addition, the total bacterial count all products did not exceed the standard.
References
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Khoozani AA, Bekhit AEDA, Birch J. 2019. Effects of different drying conditions on the starch con-tent, thermal
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Megala P, Hymavathi T. 2011. Inulin and fructo-oligosaccharides incorporated functional fruit bars. World Acad Sci Eng Technol 59: 393-398. https://doi.org/10.1007/s10971-010-2267-9
Musita N. 2012. Kajian kandungan dan karakteris-tiknya pati resisten dari berbagai varietas pi-sang. J Dinamika Penelitian Industri 23: 57-65.
Nakamura K, Taniguchi Y, Taira M, Ito H. 2010. Prediction of specific japanese sponge cake volume using pasting properties of flour. Cereal Chem 87: 505–510. https://doi.org/10.1094/C CHEM-05-10-0080
Pathare PB, Opara UL, Al-Said FA-J. 2013. Colour measurement and analysis in fresh and pro-cessed foods-a review. Food Bioproc Tech 6: 36–60. https://doi.org/10.1007/s11947-0120867-9
Rahman T, Luthfiyanti R, Ekafitri R. 2011. Opti-masi Proses Pembuatan Food Bar Berbasis Pisang. Prosiding Seminar Nasional Penelitian dan Pe-ngabdian pada Masyarakat (Prosiding SNaPP 2011) Sains, Teknologi, dan Kesehatan 2: 295-302, Universitas Islam Bandung, Bandung
Ramírez-jiménez AK, Gaytán-martínez M, Mo-rales-sánchez E, Loarca-Piñaa G. 2018. Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. LWT-Food Sci Technol 89: 674-680. https://doi.org/10.1016/j.lwt.2017.1 1.043
Setyaningsih DN, Fathonah S, Putri RDA, Auda AK, Solekah N. 2019. The influence of baking dura-tion on the sensory quality and the nutrient con-tent of mung bean biscuits. Food Res 3: 777-782. https://doi.org/10.26656/fr.2017.3(6).089
Siddiq M, Ravi R, Harte JB, Dolan KD. 2010. Physi-cal and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT-Food Sci Technol 43: 232-237. https://doi.org/10.101 6/j.lwt.2009.07.009
Veggi N, Voltarelli FA, Pereira JMN, Silva WC, Navalta JW, Cavenaghi DFL de C, de Barros WM. 2018. Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sen-sorially by untrained tasters. Food Sci Technol 38: 306-312. https://doi.org/10.1590/fst.22317
Wekke IS, Sabara Z, Samad MA, Yani A, Abbas T, Umam R. 2019. Earthquake, Tsunami, and So-ciety Cooperation: Early Findings in Palu Post of Indonesia Disaster. Int Conf Challenges Oppor Sustain Environ Dev (ICCOSED) 1-11. Universitas Prof. Dr. Moestopo (Beragama), Jakrata, Indonesia, 11-13 January 2019. https:// doi.org/10.31227/osf.io/xmcyn
Yang YX, Wang XL, Leong PM, Zhang HM, Yang XG, Kong LZ, Zhai FY, Cheng YY, Guo JS, Su YX. 2018. New Chinese dietary guidelines: Healthy eating patterns and food-based dietary recommendations. Asia Pac J Clin Nutr 27: 908-913. https://doi.org/10.6133/apjcn.072018.03
Akhtar S, Anjum FM, Salim-Ur-Rehman, Sheikh MA. 2010. Effect of storage and baking on mineral contents of fortified whole wheat flour. J Food Process Preserv 34: 335-349. https://doi.org/10. 1111/j.1745-4549.2009.00405.x
Al-Dmoor HM, El-Qudah JM. 2016. Cake flour chlorination and alternative treatments (Re-view). Curr Res Nutr Food Sci J 4: 127–134. https://doi.org/10.12944/CRNFSJ.4.2.06
Anyasi TA, Jideani AIO, Mchau GRA. 2013. Functional properties and postharvest utilization of commercial and noncommercial banana culti-vars. Compr Rev Food Sci Food Saf 12: 509–522. https://doi.org/10.1111/1541-4337.12025
Aziah NAA, Noor MAY, Ho L-H. 2012. Physico-chemical and organoleptic properties of cookies incorporated with legume flour. Int Food Res J 19: 1539-1543.
[BSN] Badan Standardisasi Nasional. 2011. SNI 2973:2011 (Biskuit). Badan Standardisasi Na-sional, Jakarta.
[BSN] Badan Standardisasi Nasional. 1992. SNI 01-2891-1992. Cara uji makanan dan minuman. Badan Standardisasi Nasional, Jakarta.
Dahiya PK, Linnemann AR, Van Boekel MAJS, Khetarpaul N, Grewal RB, Nout MJR. 2015. Mung bean : Technological and nutritional potential. Crit Rev Food Sci Nutr 55: 670-688. https://doi.org/10.1080/10408398.2012.671202
dos Prazeres IC, Domingues AFN, Campos APR, Carvalho AV. 2017. Elaboration and characteri-zation of snack bars made with ingredients from the Amazon. Acta Amaz 47: 103-110. http:// doi.org/10.1590/1809-4392201602203
Ekafitri R, Isworo R. 2014. Pemanfaatan kacang-kacangan sebagai bahan baku sumber protein untuk pangan darurat. Pangan 23: 134-144.
Ekafitri R, Sarifudin A, Surahman DN. 2013. Pe-ngaruh penggunaan tepung dan puree pisang terhadap karakteristik mutu makanan padat berbasis-pisang. Penelitian Gizi Makanan 36: 127-134.
Eriyana E, Syam H, Jamaluddin. 2017. Mutu dodol pisang berdasarkan substitusi berbagai jenis pi-sang (Musa paradisiaca). J Pendidikan Teknol Pertanian 3: 34–41. https://doi.org/10.26858/jpt p.v3i1.5195
Fahlevi H, Indriani M, Oktari RS. 2019. Is the Indonesian disaster response budget correlated with disaster risk? Jàmbá-J Disaster Risk Stud 11: 1-9. https://doi.org/10.4102/jamba.v11i1.759
Hazelton JL, DesRochers JL, Walker CE. 2003. Chemistry of Biscuit Making In: Caballero B, editor. The Encyclopedia of Food Sciences and Nutrition. 533–539. Elsevier Science Ltd, Man-hattan USA. https://doi.org/10.1016/B0-12-2270 55-X/00105-X
Hermayanti ME, Rahmah NL, Wijana S. 2016. For-mulasi biskuit sebagai produk alternatif pangan darurat. J Teknol Manajemen Agroind 5: 107-113. https://doi.org/10.21776/ub.industria.201 6.005.02.7
Institute of Medicine. 2002. High-Energy, Nutrient-Dense Emergency Relief Food Product, High-Energy, Nutrient-Dense Emergency Relief Food Product. Washington DC: National Academy of Sciences. https://doi.org/10.17226/10347
International Federation of Red Cross and Red Crescent Societies. 2019. Emergency Plan of Action 6-month Update Indonesia: Earthquakes and Tsunamis-Sunda Straits Tsunami. Indone-sia.
Jauhariah D, Ayustaningrum F. 2013. Snack bar rendah fosfor dan protein berbasis produk ola-han beras. J Nutr Coll 2: 250-261. https://doi. org/10.14710/jnc.v2i2.2750
Khoozani AA, Bekhit AEDA, Birch J. 2019. Effects of different drying conditions on the starch con-tent, thermal
properties and some of the physi-cochemical parameters of whole green banana flour. Int J Biol Macromol 130: 938-946. https:// doi.org/10.1016/j.ijbiomac.2019.03.010
Lucas BF, da Rosa APC, de Carvalho LF, de Morais MG, Santos TD, Costa JAV. 2020. Snack bars enriched with Spirulina for schoolchildren nutri-tion. Food Sci Technol Campinas 40: 146-152. https://doi.org/10.15 90/fst.06719
Megala P, Hymavathi T. 2011. Inulin and fructo-oligosaccharides incorporated functional fruit bars. World Acad Sci Eng Technol 59: 393-398. https://doi.org/10.1007/s10971-010-2267-9
Musita N. 2012. Kajian kandungan dan karakteris-tiknya pati resisten dari berbagai varietas pi-sang. J Dinamika Penelitian Industri 23: 57-65.
Nakamura K, Taniguchi Y, Taira M, Ito H. 2010. Prediction of specific japanese sponge cake volume using pasting properties of flour. Cereal Chem 87: 505–510. https://doi.org/10.1094/C CHEM-05-10-0080
Pathare PB, Opara UL, Al-Said FA-J. 2013. Colour measurement and analysis in fresh and pro-cessed foods-a review. Food Bioproc Tech 6: 36–60. https://doi.org/10.1007/s11947-0120867-9
Rahman T, Luthfiyanti R, Ekafitri R. 2011. Opti-masi Proses Pembuatan Food Bar Berbasis Pisang. Prosiding Seminar Nasional Penelitian dan Pe-ngabdian pada Masyarakat (Prosiding SNaPP 2011) Sains, Teknologi, dan Kesehatan 2: 295-302, Universitas Islam Bandung, Bandung
Ramírez-jiménez AK, Gaytán-martínez M, Mo-rales-sánchez E, Loarca-Piñaa G. 2018. Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. LWT-Food Sci Technol 89: 674-680. https://doi.org/10.1016/j.lwt.2017.1 1.043
Setyaningsih DN, Fathonah S, Putri RDA, Auda AK, Solekah N. 2019. The influence of baking dura-tion on the sensory quality and the nutrient con-tent of mung bean biscuits. Food Res 3: 777-782. https://doi.org/10.26656/fr.2017.3(6).089
Siddiq M, Ravi R, Harte JB, Dolan KD. 2010. Physi-cal and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT-Food Sci Technol 43: 232-237. https://doi.org/10.101 6/j.lwt.2009.07.009
Veggi N, Voltarelli FA, Pereira JMN, Silva WC, Navalta JW, Cavenaghi DFL de C, de Barros WM. 2018. Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sen-sorially by untrained tasters. Food Sci Technol 38: 306-312. https://doi.org/10.1590/fst.22317
Wekke IS, Sabara Z, Samad MA, Yani A, Abbas T, Umam R. 2019. Earthquake, Tsunami, and So-ciety Cooperation: Early Findings in Palu Post of Indonesia Disaster. Int Conf Challenges Oppor Sustain Environ Dev (ICCOSED) 1-11. Universitas Prof. Dr. Moestopo (Beragama), Jakrata, Indonesia, 11-13 January 2019. https:// doi.org/10.31227/osf.io/xmcyn
Yang YX, Wang XL, Leong PM, Zhang HM, Yang XG, Kong LZ, Zhai FY, Cheng YY, Guo JS, Su YX. 2018. New Chinese dietary guidelines: Healthy eating patterns and food-based dietary recommendations. Asia Pac J Clin Nutr 27: 908-913. https://doi.org/10.6133/apjcn.072018.03
Authors
Riyanti Ekafitri, DesnilasariD., IsworoR., AffandiD. R., & LutfiyantiR. (2022). The Effect of Beans and Baking on Banana Bar Qualities. Jurnal Teknologi Dan Industri Pangan, 33(1), 52-59. https://doi.org/10.6066/jtip.2022.33.1.52
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