USING BEAN SPROUTS AND TOFU SKIN TO SUBSTITUTE PORK IN PORK SAKU PRODUCTS
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Abstract
The objective of this research is to study the physicochemical properties of sprouts that have been baked through the process. Study the basic authentic recipe of Thai tapioca balls with pork filling. To study the appropriate quantity of bean sprouts and tofu skin for sago filling. To study consumer acceptance of tapioca balls which be substituted with bean sprouts and tofu skin filling. And to compare tapioca balls with pork filling on the market with tapioca balls which be substituted with bean sprouts and tofu skin filling.
The research results showed that the physicochemical properties of 100 grams of bean sprouts which have gone through drying process, were obtained by moisture, protein, fat, carbohydrate, dietary fiber, soluble fiber, insoluble fiber and ash, 7.05, 39.30, 0.46, 45.51, 29.77, 2.64, 27.13 and 7.68 percent respectively.
The analysis for the L * color value has a brightness as 51.58, the a * range in the red channel is 9.81, the b * in the yellow channel is 31.39. The Water Activity (Aw) value is at a level of 0.20. The Sensory test in terms of the appearance, color, smell, taste and overall preferences. Basic authentic studying that is the highest likelihood scores. The preference level in all aspects is in the level of “like very much”. And the average score was 8.20 scores were at the most liked level) respectively. The study of bean sprouts and tofu skin 75:25 percent, received the highest score. The Appearance, color, smell, taste and overall preference appeared 8.07 results were the most liked level), respectively. The consumer acceptance study of 100 people rated appearance, color, smell, taste and overall preference as 8.53 results were the most liked level), respectively.
The analysis results of the nutritional value of market tapioca balls with pork filling compare with tapioca balls with be substituted with bean sprouts and tofu skin filling. The 75:25 provided protein, fat, dietary fiber which includes soluble fiber and Insoluble fiber and ash at 5.44, 7.73, 9.33, 1.44, 7.69 and 1.64, respectively.
In conclusion, the nutritional value of tapioca balls with bean sprouts and tofu skin filling is more nutritious than tapioca balls with pork filling on the market.
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