Proximate analysis of soybean and red beans cookies according to the Indonesian National Standard

Proximate analysis is a chemical analysis method to identify the food content of an ingredient. The proximate analysis component (protein, ash, fat, water and carbohydrate) correlate with the nutrition value of food. Many kinds of cookies were sold in the market but the data of proximate analysis re...

Full description

Saved in:
Bibliographic Details
Published in:Journal of physics. Conference series 2020-06, Vol.1567 (2), p.22033
Main Authors: Eden, W T, Rumambarsari, C O
Format: Article
Language:English
Subjects:
Ashes
Carbohydrates
Chemical analysis
Cookies
Food
Identification methods
Moisture content
Nutrition
Physics
Proteins
Soybeans
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Proximate analysis is a chemical analysis method to identify the food content of an ingredient. The proximate analysis component (protein, ash, fat, water and carbohydrate) correlate with the nutrition value of food. Many kinds of cookies were sold in the market but the data of proximate analysis results related with food quality is scarce. Three samples of cookies (one sample of soybean cookies and two of red bean cookies) that are available in Indonesian market were assessed in this study. Soybean cookie (sample no.387) was in accordance with Indonesian National Standard (INS) in terms of ash content and fat content. Red bean cookies (samples no. 388 and 389) met the INS requirements of protein and fat content. Whereas, all cookies samples were not INS compliant in terms of moisture content and carbohydrate levels (maximum 5% and minimum 70%, respectively).
ISSN:1742-6588
1742-6596
DOI:10.1088/1742-6596/1567/2/022033