Characteristics of Vegetarian Nugget of Pakcoy (Brassica rapa L.) with Substitution of Sword Jack Bean Flour (Canavalia gladiata)
DOI:
https://doi.org/10.33061/80y7x273Keywords:
Vegetarian nugget, Sword jack bean flour, Pak choy extractAbstract
Nuggets are processed meat that is chopped, then added with spices, printed in a container, and then steamed, covered in breadcrumbs, and fried. Vegetable nuggets are frozen food products produced to increase the variety of consumption of vegetable protein sources. Sword jack beans can be processed into one of the functional food types, namely sword jack bean flour. This research is intended to arrange the chemical and sensory formulation of vegetarian nuggets to obtain the results of vegetarian nuggets contain protein content, fiber content, and the most preferred by consumers based on overall preference. This research applied a Completely Randomized Design (CRD) using two factorials, namely flour ratio and addition of pak choy extract. Factor 1 is The best result of the chemical and sensory nugget test was nugget with the treatment of variations in the ratio of sword jack bean flour: wheat (45:%5) and the combination of adding pak choy extract (20:80) with the results of water content 37.20%, ash content 1.72%, fat content 9.61%, fiber content 8.15%, protein content 12.84%, carbohydrate content 30.47%, color 2.26, sword jak bean flavor 2.86, pak choy flavor 2.09, chewy texture 2, 69, compactness 2.94, and overall liking 1.89. The best result which has the highest protein content and fiber content is nugget with the treatment of variations in the ratio of sword jack bean flour: wheat (45:55) and the combination of the addition of pak choy extract (20:80) of 12.84% and 8.15%, respectively. The best result favored by consumers is a nugget with the treatment of variation in the ratio sword jack bean flour: wheat (15:85) and the combination of the addition of pak choy extract (20:80) of 2.61 (likes).
References
Ahmad, D., & Mujdalipah, S. (2017). Karakteristik organoleptik permen jelly ubi (Ipomea batatas (L). Lam cv.) akibat pengaruh jenis bahan pembentuk gel. Edufortech, 2(1), 52–58.
Akyunin, S. K. (2015). Eksperimen pembuatan brownies kukus yang dibuat dengan substitusi tepung kacang koro pedang (Canavalia ensiformis). Skripsi. Universitas Negeri Semarang. Semarang.
Buckle, K., Edwards, R., Fleet, G., & Wootton, M. (1987). Ilmu pangan (H. Purnomo & Adiono (eds.); 1st ed.). Universitas Indonesia. Depok.
Cahyadi, I. N. D., & Hayati, N. (2021). Pertumbuhan dan hasil tanaman pakcoy (Brassica rapa L.) terhadap penambahan arang sekam pada media serbuk sabut kelapa (Cocopeat) secara hidroponik. Jurnal Agrotekbis, 9(6), 1374–1382.
Chen, H., Jin, Y., Ding, X., Wu, F., Bashari, M., Chen, F., Cui, Z., & Xu, X. (2014). Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran. Food Hydrocolloids, 39, 104–112.
Dinda, Y. P. (2018). Pemanfaatan tepung kacang koro pedang pada pembuatan pione jack bean. Skripsi. Universitas Negeri Yogyakarta. Yogyakarta.
Ekafitri, R., & Isworo, R. (2014). Pemanfaatan kacang-kacangan sebagai bahan baku sumber protein untuk pangan darurat. Jurnal Pangan, 23(2), 134–145.
Fahey, J. W. (2016). Brassica: characteristics and properties. Encyclopedia of Food and Health (3rd ed., pp. 469–477). Elsevier Ltd. Baltimore.
Gilang, R., Affandi, D. R., & Ishartani, D. (2013). Karakteristik fisik dan kimia tepung koro pedang (Canavalia ensiformis) dengan variasi perlakuan pendahuluan. Jurnal Teknologi Pangan, 2(3), 34–42.
Hanuji, R. R. (2017). Pengaruh Perbandingan Tepung terigu dengan tepung kacang koro pedang (Canavalia ensiformis) dan konsenstrasi baking powder terhadap karakteristik cookies koro. Skripsi. Universitas Pasundan. Bandung.
Istiani, Y. (2010). Ekstrak etanol tempe berbahan baku koro pedang (Canavalia ensiformis). Jurnal Pasca Sarjana Universitas Sebelas Maret Surakarta. Universitas Sebelas Maret. Tesis. Surakarta.
Kartika, N. M. A., & Alimuddin. (2020). Nilai gizi dan organoleptik bakso daging ayam yang ditambahkan tepung kacang koro pedang (Canavalia gladiata). Jurnal Sains Teknologi & Lingkungan, 6(2), 232–240.
Lestari, C. A. (2016). Pengaruh substitusi tepung kacang koro pedang (Canavalia ensiformsi) terhadap karakteristik roti tawar. Skripsi. Universitas Pasundan. Bandung.
Nurfajri, A. F., Fahrudy, A. H., Wijayanti, A., & Lathifah, A. A. (2017). Gelatinisasi dan hidrolisis pati dari tepung terigu. Universitas Islam Negeri Sunan Gunung Djati. Bandung.
Nursanto, R. M., Mustofa, A., & Widanti, Y. A. (2019). Nuget ikan hiu (Carcharhinus amblyrhynchos) dengan variasi penambahan jamur tiram (Pleurotus sp.). Jurnal Teknologi Dan Industri Pangan, 4(1), 15–21.
Perangin-angin, S. A. B., Kurniasih, R. A., & Swastawati, F. (2021). Kualitas ikan layang (Decapterus sp.) asin asap dengan perbedaan lama waktu pengeringan. Jurnal Ilmu Dan Teknologi Perikanan, 3(2), 71–77.
Primasoni, N. (2010). Manfaat protein untuk mendukung aktifitas olahraga, pertumbuhan, dan perkembangan anak usia dini. Jurnal Akademik Polteknik Padang 3, 11.
Primawestri, M. A., & Rustanti, N. (2014). Pengaruh pemberian susu koro pedang (Canavalia ensiformis) terhadap kadar kolesterol total dan trigliserida serum tikus Sprague Dawley hiperkolesterolemia. Journal of Nutrition College, 3(4), 447–455.
Rauf, R. (2015). Kimia pangan (1st ed.). ANDI. Yogyakarta.
Rujiah, Ninsix, R., & Hayati, Z. (2013). Pengolahan nugget sayur. Jurnal Teknologi Pertanian, 2(1), 35–47.
Sari, E. K., & Hidayati, S. (2020). Penetapan kadar klorofil dan karotenoid daun sawi (Brassica) menggunakan metode spektrofotometri UV-Vis. Fullerene Journal of Chemistry, 5(1), 49–52.
Sarido, L., & Junia. (2017). Uji pertumbuhan dan hasil tanaman pakcoy (Brassica rapa L.) dengan pemberian pupuk organik cair pada sistem hidroponik. Jurnal AGRIFOR, 16(1), 65–74.
Sinaga, Y. C. A. (2019). Analisa kadar protein nugget ayam dan nugget ayam kombinasi dengan metode Kjedhal di balai riset dan standardisasi industri Medan. Skripsi. Universitas Sumatera Utara. Medan.
Spahn, J. M., Callahan, E. H., Spill, M. K., Wong, Y. P., Benjamin-Neelon, S. E., Birch, L., Black, M. M., Cook, J. T., Faith, M. S., Mennella, J. A., & Casavale, K. O. (2019). Influence of maternal diet on flavor transfer to amniotic fluid and breast milk and children’s responses: a systematic review. American Journal of Clinical Nutrition, 109, 1003S-1026S.
Tarwendah, I. P. (2017). Jurnal review: studi komparasi atribut sensoris dan kesadaran merek produk pangan. Jurnal Pangan Dan Agroindustri, 5(2), 66–73.
Toro, A. N., Roosmarinto, & Rahayu, M. (2014). Pengaruh lama perendaman koro bengu (Mucuna pruriens) dalam air kapur (Ca(OH)2) terhadap kadar asam sianida (HCN). Teknologi Laboratorium, 3(1), 3–7.
Winarno, F. G. (2004). Kimia pangan dan gizi. PT. Gramedia Pustaka Utama. Jakarta.
Zhang, Y., Lu, R., Song, H., Zheng, S., Chen, Y., & Zhou, N. (2016). Effect of stir frying on the antioxidant capacity and aroma components of bok choy (Chinese cabbage). International Journal of Food Properties, 19(11), 2536–2549.
.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Julian Gilang Samudra, Akhmad Mustofa, Merkuria Karyantina
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Copyright on any article is retained by the author(s).
- The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
- The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
How to Cite
