| dc.description.abstract | Red beans (Phaseolus vulgaris L.) and ,nung beans (Vigna radiata) are vegetable protein sources that generally have co,nplex con1pounds that are difficult to ,netabolize. The production of red bean and ,nung bean is still not opti,num. By utilizing the111 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 supp/e111ent in cookies. RBMB protein hydrolysate was prepared by enzy,natic process by ,nixing red bean and ,nung bean 1:1 with peeled skin and bron1elai11 enzyn1e with variation of enzy,ne concentration 0.2%; 0.3%; and 0.4% and then hydrolyzing for 3 hours at pH 7. The best n1ethod was RBMB protein hydrolysate with 0.4% enzy111e variation and had water content of 8.21%, ash content of 2,95%, crude fat content of 12.15%, nitrogen content of 3.74% and crude protein content of 23.40% and degree of hydrolysis 7.7%. The best 111ethod was then applied to the making of cookies as a nutritional supplem.ent. Fro111 the hedonic test that 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 ,nore favorable than cookies without the addition of RBMB protein hydrolysate | en_US |
