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THE ADDITION OF SOYBEAN DREGS IN RANGINING PROCESSING AT BANTEN PROVINCE
Sri Lestari and Riswita Syamsuri

Banten Assessment Institute for Agricultural Technology
Jl. Cipta Ciptayasa KM. 01 Ciruas, Serang, Banten
South Sulawesi Assessment Institute for Agricultural Technology
Jl. Perintis Kemerdekaan KM 17,5, Makassar


Abstract

Rangining is one of the typical foods of Banten Province whose main ingredient is rice flour. In Banten Province, there are many home industry businesses that process soybeans into soy milk. The by-product of processed soy milk, namely soybean dregs, is a by-product of processed soy milk that has not been used optimally. The objectives of this study were: 1) to determine the effect of adding soybean dregs composition on protein and food fiber of rangining- 2) to determine the level of consumer preference for rangining soybean dregs. The study was conducted using a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments used five different soybean dregs composition: 1) 0 grams- 2) 25 grams- 3) 50 grams- 4) 75 grams- 5) 100 grams. All treatments used the same composition of rice flour and tapioca flour (250 grams: 125 grams). The levels of protein and food fiber from the rangining were tested. Organoleptic testing used 30 semi-trained panelists and then the data were analyzed using ANOVA and if it was significantly different, then continued with the DMRT testing (95% confidence level). The results showed that in general the addition of soybean dregs composition could increase levels of protein and food fiber from rangining. The highest protein content was produced by rangining with the addition of soybean dregs as much as 75 grams (4.57%), higher than the control (3.53%). Meanwhile, the highest food fiber value was the addition of soybean dregs of 100 grams (5.65%), higher than the control (3.17%). Organoleptic testing for color and aroma parameters resulted in significantly different values between all treatments (P <0.05) with the highest score, namely somewhat like to like. As for the texture and taste parameters, based on the results of the analysis of variance testing, the values were not significantly different between all treatments (P> 0.5)

Keywords: food fiber, protein, rangining, soybean dregs

Topic: Genetically Modified Foods, Food Safety, and Product Development

Plain Format | Corresponding Author (Sri Lestari)

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