| dc.description.abstract | Red beans (Phaseolus vulgaris L.) and n1ung beans (Vigna radiata) are vegetable protein sources that generally have co,nplex co,npounds that are difficult to ,netabolize. The production of red bean and 111ung bean is still not opti111um . By utilizing the,n as raw ,naterials for n1aking protein hydrolysates, it can increase their added value. Protein hydrolysate can be used as a nutritional supplernent in food, especially protein. The purpose of this research is to get red bean and ,nung bean (RBMB) protein hydrolysate and utilize it as a nutritional supple,nent in cookies. RBMB protein hydrolysate was prepared by enzy,natic process by ,nixing red bean and n1ung bean 1:1 with peeled skin and brornelain enzyrne with variation of enzy111e concentration 0.2%; 0.3%; and 0.4% and then hydrolyzing for 3 hours at pH 7. The best method was RBMB protein hydrolysate with 0.4% enzynie variation and had water content of 8.21%, ash content of 2,95%, crude fat con.tent of 12.15%, nitrogen content of 3.74% an.d crude protein content of 23.40% and degree of hydrolysis 7.7%. The best niethod was then applied to the making of cookies as a nutritional supplem.ent. Froni the hedonic test thal has been conducted, the average value of panelist preference is obtained, such as color 3.9; smell 4.1; texture 3.8 and taste 4.0. The results suggested that cookies with the addition of RBMB protein hydrolysate were 1nore favorable than cookies without the addition of RB1\1B protein hydrolysate. | en_US |
