Pengaruh Formulasi Hidrokoloid Iota Karaginan Terhadap Karakteristik Kimia Dan Sensori Selai Lembaran Kacang Hijau (Phaseolus Radiatus L.)

Abstract

Mung bean ( Phaseolus radiatus L.) sheet jam is defined as a jam product that is modified into  sheet form. The characteristics of sheet jam are in the form of a compact sheet, plastic, and not sticky when removed from the packaging. Iota carrageenan is used in the manufacture of sheet jam as a texturizer to form a dense sheet texture. This study aimed to determine mung bean sheet jam's chemical and sensory characteristics . This study was experimental with a completely randomized design (CRD) with only one factor, i.e. iota carrageenan concentration (0.75%, 1.0%, and 1.25%). The results showed that t he formula with the addition of iota carrageenan concentration of 1.25% (F3) was the most preferred by the panelists based on color, aroma, texture, taste, and overall parameters . The nutritional content of the mung bean sheet jam product produced from the selected formula was carbohydrate ( 64.97% ) , protein ( 9.44% ) , and fat ( 20.80% ) . The dietary fiber content of the mung bean sheet jam content product was 19.71%. B ased on the Recommended Dietary Allowances (RDA) per serving (100grams) of m ung bean sheet provides the energy needs of 485 kcal, 16% protein, 31% fat, and 20% carbohydrates f or the general group . Keywords - C arrageenan , Jam, Mung bean, S heet