Repo Dosen ULM

DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD

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dc.contributor.author Hustiany, Rini
dc.contributor.author Rahmawati, Emy
dc.contributor.author Rahmi, Alia
dc.date.accessioned 2020-12-01T00:25:32Z
dc.date.available 2020-12-01T00:25:32Z
dc.date.issued 2016-10-12
dc.identifier.issn 2338-7653
dc.identifier.uri https://repo-dosen.ulm.ac.id//handle/123456789/18460
dc.description.abstract Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft. en_US
dc.description.sponsorship Badan Ketahanan Pangan Provinsi Kalimantan Selatan dan DP2M Dikti en_US
dc.publisher Pasca Sarjana Universitas Lambung Mangkurat en_US
dc.subject coagulated, fermented, flour, Nagara bean, processed food en_US
dc.title DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD en_US
dc.type Article en_US


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