PENGARUH METODE PENGERINGAN TERHADAP MUTU PUTU KACANG HIJAU: KUE TRADISIONAL SULAWESI SELATAN = EFFECT OF DRYING METHOD ON THE QUALITY OF MUNG BEAN PUTU: A TRADITIONAL CAKE OF SOUTH SULAWESI

Background Mung bean putu is a traditional food from South Sulawesi. The current challenge in the production of mung bean putu cake lies in unpredictable weather conditions, resulting in a prolonged drying process. Therefore, a study was conducted to explore alternative drying methods for making mung bean putu cake. The aim of this study was to identify the optimal drying method and assess the nutritional composition of the resulting mung bean putu cake. The study applied several drying methods (sun drying, and oven drying at temperatures of 35°C, 40°C, and 45°C). The resulting mung bean putu cakes were subjected to organoleptic evaluation and proximate analysis, including moisture content, ash content, fat content, protein content, carbohydrate content, fibre content, hardness, and drying time. The results of the organoleptic tests indicated that the mung bean putu cakes received favorable ratings for colour, ranging from 3.68 to 3.75 (like), the aroma from 3.40 (neutral) to 3.55 (like), the texture from 3.29 (neutral) to 3.56 (like), and the taste from 3.29 (neutral) to 3.73 (like). The moisture content varied from 6.19% to 6.44%, the ash content from 0.55% to 0.70%, and the fat content between 0.48% and 0.65%. Protein content ranged from 14.50% to 15.93%. Carbohydrate content varied from 76.65% to 77.72%. The crude fibre content fell between 2.65% and 2.95%. Hardness values ranged from 2.75 Kg/J to 3.23 Kg/J. The drying time spanned from 0.50 hours to 10.50 hours. The research concludes that the optimal drying method for producing mung bean putu cake is oven drying at 40°C. The mung bean putu cakes dried using this method demonstrated the following analysis values: moisture content of 6.36%, ash content of 0.61%, fat content of 0.57%, protein content of 15.09%, carbohydrate content of 77.37%, crude fibre content of 2.88%, hardness level of 3.03 kg/J, and a drying time of 2 hours.

Keywords : Traditional food, modern drying, oven drying