The Substitution of Wheat Flour Using Mungbean Flour (Phaseolus radiatus) in Production of Crispy Chicken Skin
Journal Title: VITKA Jurnal Manajemen Pariwisata - Year 2019, Vol 1, Issue 1
Abstract
In the current globalization era, the consumption of wheat flour in Indonesia is increasing. But, national wheat production has not been able to meet the total domestic demand. So the wheat import is also increasing. Therefore, there needs to be a new breakthrough with other flour alternatives to reduce consumption dependence on wheat flour.The use of mung bean flour can provide a fairly high content of vegetable protein and energy and flavors that are almost the same as flour, therefore green bean flour can be the choice of the author to replace wheat flour due to its rich content.This study was an experimental study of crispy chicken skin substituted for green bean flour and wheat flour. To determine the level of preference for crispy chicken skin with addition of mungbean and flour, we analyzed the sensory characteristics such as aroma, color, texture, and taste. To objectively assess the organoleptic quality, the authors used untrained panelists by the questionnaire data collection. Furthermore, the data obtained were analyzed by the ANOVA and Duncan’s Multriple Range (DMRT) to determine the differences in each treatment.The results showed a significant difference in color, aroma, crispness, and texture with treatment mungbean:wheat flour (25:75, 50:50, and 75:25). The hedonic quality test results on color, aroma, crispness and texture show that crispy chicken skin with the treatment of 75% green bean flour and 25% wheat flour which has the highest score with golden yellow, fragrant aroma, savory taste and texture the crispy one. While from the hedonic test the panelists liked the color and aroma of the crispy chicken skin with the treatment of 75% green bean flour and 25% flour.
Authors and Affiliations
Zakiyatul Fitriyah, Rosie Oktavia Puspita Rini
Keywords
Related Articles
- EP ID EP603627
- DOI -
- Views 77
- Downloads 0
Contributions of Visibility, Credibility, Attractiveness, and Power of Foodgram Batamliciouz towards Customer Buying Interest in Batam
Instagram is a social media that is widely used by the public. One of them is as a media for promoting food products. In Batam, foodgrams are very helpful in promoting food products by business people. This is because th...
The Substitution of Wheat Flour Using Mungbean Flour (Phaseolus radiatus) in Production of Crispy Chicken Skin
In the current globalization era, the consumption of wheat flour in Indonesia is increasing. But, national wheat production has not been able to meet the total domestic demand. So the wheat import is also increasing. The...
Tourist Perceptions and Expectations of Facilities and Infrastructure Needs in the Jembatan Barelang Batam Area
The purpose of this research was to observe the perceptions and expectations of tourists on the facilities and infrastructure available to support the new bridge as a new symbol of the Batam City. This study used qualita...
Effect of Work Discipline, Competency, and Motivation on Employee Productivity of Grand Pasundan Convention Hotel Bandung
Based on the data, the index showed a decline in labor productivity from 2013 to 2016. The calculations carried out by the personnel management. There were several factors suspected to be the issue in the decline in the...
Food Sanitation Evaluation on Home Industry Tofu in Bojong Nangka, Tangerang
Most of the needs of tofu in Indonesia are met by home industries. On the other hand, according to observations, there are still many home industries that have not implemented hygiene and sanitation standards by state re...