Effect of Variation in Drying Time on Chemical Characteristics of Green Bean Juice Flour

DOI

10.2991/978-94-6463-550-8_5How to use a DOI?

Keywords

Drying Time; Food Waste; Green Bean Flour; Proximate Analysis

Abstract

The variety and amount of food are closely related to the potential for food waste. Food waste and its accumulation is a critical problem throughout the world. Reducing the burden of food waste in the food production process is an effort to achieve food sustainability by maximizing the remaining food production. One of the efforts that can be made by the nutrition installation at RSUP Dr. Kariadi is using green bean juice dregs from the green bean juice liquid menu so that it does not become food waste. Utilizing green bean dregs into green bean flour is one step that supports food sustainability because mung bean dregs still have nutritional value, and the flour form has a longer shelf life as a result of the water content in the flour is lower than the dregs form. This research was conducted to determine the proximate content of green bean dregs flour. The formulation consists of six different drying times and three repetitions of measurements (triplo). The method used in proximate testing is obtained from the results of calculating protein content using the Kjedahl method, fat content using the Soxhlet method, carbohydrate content using the by-difference method, crude fiber content, water content, and ash content using the AOAC method at the Muhammadiyah University Semarang Laboratory. The result was a protein level of 12.81% ± 0.82 at P3 and a maximum of 15.41% ± 3.87 at P4; Fat content of 0.53% ± 0.058 at P2 and a maximum of 0.76% ± 0.15 at P5; Fiber content was 25.33 ± 2.57 at P2 and maximum 29.19 ± 1.48 at P5; Water content 8.61% ± 0.09 at P5 and maximum 35.41% ± 0.29 at P2; Ash content was 1.09 ± 0.2 at P2 and maximum 1.35 ± 0.3 at P6. The conclusion is that variations in drying time do not have a significant effect on protein, fat, and ash content but do have a significant effect on fiber and water content.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Hersanti Sulistyaningrum
AU  - Sri Purwaningsih
AU  - Hagnyonowati Hagnyonowati
AU  - Fitriani Fitriani
AU  - Dian Luthfita Prasetya Muninggar
PY  - 2024
DA  - 2024/10/27
TI  - Effect of Variation in Drying Time on Chemical Characteristics of Green Bean Juice Flour
BT  - Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)
PB  - Atlantis Press
SP  - 40
EP  - 53
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-550-8_5
DO  - 10.2991/978-94-6463-550-8_5
ID  - Sulistyaningrum2024
ER  -