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The study of making emergencies snacks based pumpkin flour (Cucurbita pepo L.) and mung bean flour (Vigna radiata)
Latief R.
Aip Conference Proceedings
Abstract
Indonesia is a country that often experiences natural disasters. Natural disasters often result in emergencies and conditions, for example, the unavailability of food or food ingredients for the people who create them. This condition causes disaster-affected areas to experience emergency conditions; for example, the availability of food, including snacks, is very limited. Therefore, we need processing food to be used in these emergency conditions. One of the food products that can be developed into an emergency snack is a snack made from green bean flour (Vigna radiata) and pumpkin (Cucurbita pepo L.). This value is to meet the energy needs of the average adult. The purpose of this study was to make a snack product from mung bean and pumpkin flour, which contains a minimum of 2,100 kcal calories and is acceptable to consumers and test organoleptic acceptance and proximate content. This research method uses five snack formulas and then organoleptic tests (covering parameters of color, aroma, taste, and texture). The three best formulations will be tested for water, ash, protein, fat, carbohydrate, crude fibre, and calorie content. The results obtained in this study, the highest consumer acceptance test in terms of taste, color, texture, and aroma, and based on the organoleptic test of this study, namely 30%: 20% with a total calorie of 414.22 kcal, with an organoleptic amount of 12.34.