pkt 64 kidney bean biscuit
TRANSCRIPT
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PREPARATION AND ANALYSISHIGH PROTEIN KIDNEY BEAN
(Phaseolus vulgaris L.) BISCUIT
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ICP 642012/2013
Gilang Wahyu Jatmika
As leader
Nadia Nahla Karima
Rahma Yunita
As memberAs member
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Menu
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Why Kidney Bean?
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Nutrients of Kidney Beans
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PURPOSE
To Make Healthy Biscuit
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PROCESS OF BISCUIT
PRODUCTION
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Kidney bean flours making process
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Biscuits making process
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PHYSICAL
Water content
Color
Flavor
Smell
ANALYSIS METHOD
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CHEMICAL
Metal Contamination
Free Fatty Acid
Protein
ANALYSIS METHOD
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MICROBIOLOGICAL
Most Probable Number
Mold and Yeast
Total Plate Count
ANALYSIS METHOD
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RESULT
Physical
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Chemical
Kind of Test Result Standard
Protein 18,97 % Min. 5 %
FFA 0,023 % Max. 1,0 %
RESULT
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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
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RESULT
Microbiological
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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
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TECHNO ECONOMIC
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CONCLUSION
The result is biscuit is not feasible to be consumed yet
(Based on SNI 2973:2011)
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For next time, sample preparation for mercury analysis it better use the right
method in efficient time.
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