PHYSICO-CHEMICAL PROPERTIES AND ORGANOLEPTIC OF LINDURFRUIT STARCH (Bruguiera gymnorrhiza) VERMICELLI WITH ADDITIONOF RED BEAN FLOUR (Phaseolus vulgaris L.)

Abstract

The utilization of lindur fruit (Bruguiera gymnorrhiza) as a carbohydrate-rich mangrove commodity in Indonesia is currently not yet optimal in supporting non-rice food diversification programs. The use of lindur fruit starch in vermicelli production is also still hampered by low protein content and the fragile physical characteristics of the product, thus requiring formulation innovation through the incorporation of red bean flour. This experimental study aimed to analyze the physicochemical characteristics and organoleptic properties of vermicelli made from lindur fruit starch with varying levels of red bean flour substitution (0%, 25%, 50%, and 75%). The study design used a Completely Randomized Design (CRD), with a One-Way ANOVA test followed by Duncan’s Multiple Range Test, as well as a Kruskal-Wallis test followed by a Mann-Whitney test. The results of the study indicate that increasing the concentration of red bean flour had a significant effect (P<0.05) on the carbohydrate, protein, fat, and ash content, as well as the rehydration capacity of the rice vermicelli. Conversely, this treatment did not result in any significant differences (P>0.05) in the moisture content and elasticity of the product. The resulting vermicelli had a moisture content ranging from 10.32–11.56% and a protein content of 7.17–9.26%, which met SNI regulations; however, the ash content (1.55–3.35%) was found to still exceed the maximum limit of the vermicelli quality standard. Based on the hedonic test, variations in formulation did not result in differences in panelists preference levels for the parameters of color (P=0.95), aroma (P=0.86), and taste (P=0.705), but significantly influenced sensory acceptance regarding the texture parameter (P=0.025).