THE EFFECT OF TYPES OF SOAKING MEDIUM AND PRETREATMENT COMBINATION ON CHEMICAL, PHYSICAL, AND ORGANOLEPTIC QUALITIES OF RED BEAN FLOUR
Keywords:
soaking, steam-blanching, red bean flourAbstract
This research aims to determine the effect of soaking medium type and pre-treatment combinations on the physical, chemical, and organoleptic quality of red bean flour. This research was conducted using a Randomized Block Design (RBD) with single factor: type of soaking medium and the combination of pre-treatments, as follows: J1M1 (soaking in distilled water), J1M2 (soaking in distilled water and steam-blanching), J2M1 (soaking in 0.25% baking soda), J2M2 (soaking in 0.25% baking soda and steam-blanching), J3M1 (soaking in 1.25% baking powder), and J3M2 (soaking in 1.25% baking powder and steam-blanching). The parameters tested were moisture content, protein content, yield, fineness, color (L* value and hue angle), and organoleptic properties (appearance, aroma, taste, and overall quality). The test results were analyzed using analysis of variance (ANOVA) with a significance level of 5%. If there was a significant effect, it was further tested using the Tukey's Honestly Significant Difference (HSD) at a 5% level. The best treatment was obtained by soaking in 1.25% baking powder and steam-blanching, resulting in red bean flour with high sensory quality and acceptance levels for appearance, aroma, taste, and overall quality, with a flour fineness of 99.99% passing thru a 60-mesh sieve and a moisture content of 5.40% meeting the quality requirements of BPOM Regulation No. 34 of 2019; a protein content of 24.61%; a yield of 57.21%, high brightness (L*=92.03), and a yellowish color (°hue=69.55).
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