PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS KULIT PIE

Abstract

Utilization of red beans in the community is still modest. One way to optimize
the use of red beans can be done through the process of flouring. Red bean flour has
a high protein content, but has a low gluten. This is supportive in making the pie. The
use of flour has a low gluten content, can result in a pie crust with good quality which
is brittle texture. This reseach is to analyze the effect of substitution of red bean flour
as much 25% and 50% of the amount of wheat flour for quality of color, fragrance,
flavor, and texture of the pie. The research is a true experiment using a completely
randomized design with three replications and 30 of panellists. The results of
hypothesis tests show there are significant levels in both treatments. In the color
quality, the resulting pie less golden yellow colored. In quality fragrance (fragrant
butter), resulting pie fragrant flavorful enough butter. While the quality of the scent
(red bean), pie produced quite flavorful beans. In the texture quality, the resulting pie
brittle texture. On the quality of taste (savory) and flavor (red bean), the resulting pie
and pretty tasteless savory taste of red beans. Based on the hedonic test, panelists
preferred the substitution of 25% of the 50%.
Keywords: red bean flour, pie, pie quality