Effect of Substitution of Red Bean Flour (Phaseolus Vulgaris L.) and Addition of Spinach Flour (Amaranthus Tricolor) on the Acceptability and Nutritional Content of Biscuits as an Alternative Snack High in Protein and Fiber

Kacang merah dan bayam merupakan komoditi yang mudah dijumpai di Indonesia. Kacang merah dan bayam memiliki kandungan zat gizi yang sangat diperlukan, termasuk protein dan serat. Pemanfaatan kacang merah dan bayam sebagai bahan untuk membuat kue kering seperti biskuit masih jarang ditemui. Tujuan pada penelitian terkait kacang merah dan bayam ini adalah untuk mengetahui pengaruh dari substitusi tepung kacang merah dan penambahan tepung bayam terhadap daya terima dan kandungan gizi biskuit sebagai alternatif snack tinggi protein dan serat. Desain yang digunakan adalah desain faktorial dengan 2 faktor, yakni 3 taraf tepung kacang merah (30%, 40%, 50%) dan 2 taraf tepung bayam (5%, 10%). Substitusi tepung kacang merah tidak berpengaruh terhadapwarna, rasa, aroma, dan tekstur biskuit. Penambahan tepung bayam berpengaruh terhadap warna, rasa, dan aroma biskuit, tetapi tidak berpengaruh pada tekstur biskuit. Interaksi antara substitusi tepung kacang merah dan penambahan tepung bayam berpengaruh terhadap rasa biskuit, tetapi tidak berpengaruh padawarna, aroma, dan tekstur biskuit. Data hasil uji hedonik dianalisis menggunakan Uji ANOVA dengan uji lanjut Duncan. Biskuit formula K3B1 dengan proporsi tepung kacang merah 50% dan tepung bayam 5% paling disukai oleh panelis. Dalam 100 gr biskuit formula K3B1 mengandungprotein 6,71% dan serat 3,62%.

Red beans and spinach are commodities that are easily found in Indonesia. Red beans and spinach contain essential nutrients, including protein and fiber. The utilization of red beans and spinach as ingredients for making pastries such as biscuits is still rarely found. The purpose of this research related to red beans and spinach is to determine the effect of the substitution of red bean flour and the addition of spinach flour on the acceptability and nutritional content of biscuits as an alternative snack high in protein and fiber. The design used was a factorial design with 2 factors, namely 3 levels of red bean flour (30%, 40%, 50%) and 2 levels of spinach flour (5%, 10%). The substitution of red bean flour had no effect on the color, taste, aroma, and texture of the biscuits. The addition of spinach flour affected the color, taste, and aroma of the biscuits, but had no effect on the texture of the biscuits. The interaction between the substitution of red bean flour and the addition of spinach flour affects the taste of biscuits, but has no effect on the color, aroma, and texture of biscuits. Hedonic test data were analyzed using ANOVA test with Duncan's further test. Biscuit formula K3B1 with the proportion of 50% red bean flour and 5% spinach flour was most favored by panelists. In 100 g of biscuit formula K3B1 contains protein6.71% and fiber 3.62%.