Karakteristik Kimia, Tensile Strength dan Sensoris Kulit Lumpia dengan Penambahan Tepung Kedelai Hitam.

Dwi Yuliana Astriati(1*), Nurrahman .(2), Muhammad Yusuf(3)


(1) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu No. 18, Kedungmundu, Kec. Tembalang, Kota Semarang, Jawa Tengah
(2) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu No. 18, Kedungmundu, Kec. Tembalang, Kota Semarang, Jawa Tengah
(3) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu No. 18, Kedungmundu, Kec. Tembalang, Kota Semarang, Jawa Tengah
(*) Corresponding Author

Abstract


Black soybean is a food ingredient that has functional characteristics. Black soybeans have a
relationship with health, namely in black soybeans contained anthocyanins and isoflavones.
Black soybeans are a source of vegetable protein, each seed contains an average of 37%
protein. The addition of black soybean flour to the spring roll skin is intended to increase the
nutritional and functional value of the spring roll skin. The purpose of this study was to
determine the effect of adding black soybean flour to protein content, antioxidant activity,
tensile strength and sensory properties of spring roll skin. The independent variable used was
the concentration variation of black soybean flour (0, 2, 4, and 6 percent) with 6 replications.
The steps taken were starting with making spring roll skin with the addition of black soybean
flour, then analysis was carried out on chemical characteristics (protein content and
antioxidant activity), tensile strength and sensory quality (hedonic test and scoring test). The
results showed that there was a significant effect of variations in the concentration of black
soybean flour on protein content, antioxidant activity, tensile strength and sensory quality of
spring roll skin. The conclusion of the research results of spring roll skin with black soybean
flour concentration that is 6% concentration is the best treatment with the results of the
analysis of protein content: 12.63%, antioxidant activity: 28.95 %RSA, tensile strength: 0.09
N/mm2 and taste: 3,37 (somewhat like).


Keywords


black soybean, spring roll skin, protein content, antioxidant activity, tensile strength, and sensory quality.

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DOI: https://doi.org/10.26714/jpg.12.2.2022.55%20-%2066

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