KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK BOLU KUKUS DENGAN SUBSTITUSI TEPUNG KACANG HIJAU

The addition of green bean flour substitution is expected to improve the quality and nutritional value of steamed cake because green bean flour contains excellent protein. Protein content in green beans can improve the quality and nutrition in steamed cakes. This study aims to determine the effect of green bean substitution on the physico-chemical and organoleptic properties of steamed cakes. This research used simple randomized design (RAK) design, while the factor in making steamed bunu with the addition of green bean flour, as many as 6 samples (50%, 40%, 30%, 20%, 10%, 0%). This is repeated three times, with monitoring parameters used in analyzing raw materials, moisture content, ash content, fat content, protein content, carbohydrate content, flower power and hedonic test (texture, flavor, aroma, color). Analyze statistic data using ANOVA at α = 0,05% and continued with Duncan's Multiple Range Test Analysis if there is real difference. The result of the analysis shows that there is interaction between substitution treatment of green bean flour in the manufacture of steamed bunu with different concentration. The best treatment was found in the treatment of F (50% flour: 50% green bean flour), the highest average yield for physico-chemical test of steam cake was F treatment (50% flour: green bean flour 50) with moisture treatment 35, 4%, 2,519% protein treatment, 8.33% flower analysis and highest mean for organoleptic test of texture level with score 4 (interesting), taste with score 4 (interesting), color with score 4 (interesting), aroma with score 5 (very interesting), research parameters that meet SNI standards of bread that is in the treatment of moisture content of 35.4%