PREPARATION AND ANALYSISHIGH PROTEIN KIDNEY BEAN

(Phaseolus vulgaris L.) BISCUIT

ICP 642012/2013

Gilang Wahyu Jatmika

As leader

Nadia Nahla Karima

Rahma Yunita

As memberAs member

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Why Kidney Bean?

Nutrients of Kidney Beans

PURPOSE

To Make Healthy Biscuit

PROCESS OF BISCUIT

PRODUCTION

Kidney bean flours making process

Biscuits making process

PHYSICAL

Water content

Color

Flavor

Smell

ANALYSIS METHOD

CHEMICAL

Metal Contamination

Free Fatty Acid

Protein

ANALYSIS METHOD

MICROBIOLOGICAL

Most Probable Number

Mold and Yeast

Total Plate Count

ANALYSIS METHOD

RESULT

Physical

Chemical

Kind of Test Result Standard

Protein 18,97 % Min. 5 %

FFA 0,023 % Max. 1,0 %

RESULT

Kind of Test Result Standard

Pb Undetected Max. 0,5 ppm

Cd Undetected Max. 0,2 ppm

Sn Undetected Max. 40 ppm

As Negative Max. 0,5 ppm

Hg 0, 51 ppm Max. 0,05 ppm

RESULT

RESULT

Microbiological

TECHNO ECONOMICNo Materials Amount Price

1. Kidney beans 500 grams Rp 10.000,00

2. Eggs 2 eggs Rp 2.500,00

3. Baking powder 45 grams Rp 3.000,00

4. Margarine 200 grams Rp 3.500,00

5. Sugar 200 grams Rp 4.500,00

6. Maizena flour 150 grams Rp 4.000,00

7. Milk 20 grams Rp 2.000,00

8. Vanilla powder 20 grams Rp 2.000,00

9. Plastic Packaging 20 pacs Rp 4.500,00

  Total   Rp 36.000,00

TECHNO ECONOMIC

CONCLUSION

The result is biscuit is not feasible to be consumed yet

(Based on SNI 2973:2011)

For next time, sample preparation for mercury analysis it better use the right

method in efficient time.