THE EFFECT OF INSTANT TIWUL FLOUR ADDITION ON ACCEPTANCE AND WATER CONTENT OF GREEN BEANS (Vigna Radiata L)

Abstract

Local food is a food which consumed by local people that suitable with local wisdom such as seeds, tubers, and nuts. To increase domestic food production, the government develops local food innovations. One of the effort to develop local ingredients can be done by using tiwul innovation as an alternative food processing material such as in the process of making the baked sponge. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance and water content testing. The results showed that the addition of instant tiwul flour to green bean-baked sponge (Vigna Radiata L) didn’t affect the color and texture acceptability. But the aroma treatment 1 (20%) got the highest acceptability and the taste treatment 0 (0%) also got the highest acceptance. The results of the water content test for baked sponge products in the control treatment without the addition of instant tiwul flour (0%) had an average moisture content of 38.22%, treatment 1 with the proportion of adding instant tiwul flour (20%) had an average moisture content of 36.00%, and in treatment 2 with the addition of instant tiwul flour (30%), it had an average moisture content of 33.33%.

Keyword: Baked Sponge, Instant Tiwul Flour, Water Content