Wiwik Siti Windrati

Staf Pengajar Fakultas Teknologi Pertanian, Universitas Jember, Jember, Indonesia

Ahmad Nafi’

Staf Pengajar Fakultas Teknologi Pertanian, Universitas Jember, Jember, Indonesia

Puspa Dewi Augustine

Alumni Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia

DOI: 

ABSTRACT 

Jack bean is one of beans which have 55% carbohydrate and 24% protein. It will make new market to explore jack bean as raw material component PRF (Protein Rich Flour). The aim of this research was to know the characteristic of PRF, including chemical and nutritional properties by using descriptive method. The results showed that jack bean PRF had 10,09% of water; 37,61% of protein; 4,49% of fat; 36,70% of starch (31,12% of amylose; 68,88% amylopectin); 0,57% of sugar; 2,23% of fiber and 3,04% of ash. The highest amino acid content is glutamic acid equal to 5,47%, while smallest is metionin equal to 0,32%; limiting amino acids are metionin and sistein equal to 8,51 mg/g protein; antitrypsin content 8,9% unit/g; 0,17 mg vitamine B1; 26,85 mg vitamine B2 and 56,16% of protein digestable by pepsin-trypsin enzyme.

Keywords: Jack bean, protein rich flour, nutritional properties

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