THE STUDY OF MAKING EMERGENCIES SNACKS BASED PUMPKIN (Cucurbita pepo L.) AND MUNG BEAN (Vigna radiata) FLOUR Dr.Ir. Rindam Latief, MS 1), Prof. Dr. Ir. Hj. Mulyati M. Tahir, MS 2), Ristanti Adelia 3)
Universitas Hasnuddin
Abstract
Indonesia is a country that often experiences natural disasters. Natural disasters that often occur result in emergency situations and conditions, such as the unavailability of food or food ingredients for the affected people. This condition causes disaster-affected areas to experience emergency conditions, for example the availability of food, including snacks, is very limited. Therefore, we need a processed food that can be used in these emergency conditions. One of the food products that can be developed into an emergency snack is a snack made from mung bean flour (Vigna radiata) and pumpkin flour (Cucurbita pepo L.). This value is to meet the energy needs of an average adult. The purpose of this study was to make snack products from Mung bean flour and pumpkin which contain at least 2100 kcal calories and acceptable to consumers, as well as to test the acceptability of organoleptic and proximate content. The research method used five snack formulas then tested organoleptic (including parameters of color, aroma, taste, and texture), the three best formulations will be tested for air content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and calorie content. The treatment determined in this study consisted of the formula ratio of mung bean flour and pumpkin flour F1 (30%: 20%), F2 (25%: 25%), F3 (20%: 30), F4 (15%: 35%), F5 (10%: 40%). The results obtained in this study, namely organoleptic testing, obtained 3 best treatments for snacks in a row, namely F1 (30%: 20%), F3 (20%: 30), and F4 (15%: 35%). The results of the F1, F3, and F4 tests were water content (15.39%, 18.21%, 17.99%), ash content (4.64%, 5.25%, 5.61%), fat content (19.30%, 19.30%, 19.54%), protein content (13.84%, 12.83%, 12.58%), fiber content (5.33%, 5, 15%, 6.64%), carbohydrate content (46.82%, 44.41%, 44.28%) and calorie content (428.22%, 414.22%, 414.82%). The conclusion of this study was Based on the total calorie test, the highest consumer acceptance i
