PENGARUH LAMA PENGERINGAN TERHADAP RENDEMEN DAN SENSORIS TEPUNG KECAMBAH KACANG HIJAU (Vigna radiata L)

Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L)

Abstract

Background: Mung bean (Vigna radiata L.) is a source of nutrient-rich vegetable protein and
provides many health benefits. The germination process is one way to increase the bioavailability
of mung beans. Objective: This study aims to determine the effect of drying time on the
characteristics and the best drying time on germinated mung bean flour. Method: This study used a
one-factor design, namely drying time (7 hours, 10 hours, and 13 hours) with yield and sensory
parameters (aroma, color, and texture) of germinated mung bean flour. All data were tested with
ANOVA and continued with Duncan's LSD test. Results: The results showed that there was an effect
of drying time on the yield value, aroma, and texture of germinated mung bean flour (p<0.01).
However, there was no effect of drying time on the aroma germinated mung bean flour P1 (7 hours),
P2 (10 hours), dan P3 (13 hours) (p>0.01). Conclusion: The conclusion of this study proves that
the drying time of P1, P2, and P3 can affect the increase in yield values and sensory scores (color
and texture) on germinated mung bean flour. However, the drying time of P1, P2, and P3 did not
affect sensory (aroma). The best germinated mung bean flour is dried for 13 hours at 55˚C.