Work

Development of Low-Fat Sambal Pecel Powder with Combination of Red Bean, Cowpea and Green Bean Substitutions

Year: 2025

Type: article

Abstract: Powdered pecel sauce is one of the food innovations from paste pecel sauce which is made into powder through a drying process. The purpose of this study was to determine the type of substitute beans and their comparison with peanuts that can produce powdered pecel sauce with the lowest fat content and the best organoleptic characteristics. From 9 samples with 3 types of beans and different comparisons, powdered pecel sauce with a combination of green bean substitution and with a ratio (40:60) produced pecel sauce with the lowest fat content. Powdered pecel sauce with a combination of green bean substitution gave good results in terms of all the analyses carried out, but for organoleptic results, powdered pecel sauce with a combination of red bean substitution was the most preferred by panelists.

Source: Jurnal Teknologi Terapan G-Tech

DOI: 10.70609/gtech.v9i2.6559

Authors: Lathifah Kusuma Wardani, Hevenia Arma, Zeni Kurnia, Reza Widyasaputra

Institution: Institut Pertanian Stiper

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $19