Red lima bean/ koro kratok merah isolat protein

Red lima bean/ koro kratok merah isolat protein

1. Optimization of Protein Extraction from Red Lima Bean ( Phaseolus lunatus L.) and Its Application as Binder in Chicken Nuggets Bambang Dwi Wijatniko* 1,2) , Amelia Susilo 1) , Agnes Murdiati 1) , Atika Yahdiyani Ikhsani 3) 1 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada 2 Center of Excellence for Indonesian Gastronomy, Universitas Gadjah Mada 3 Chemistry Department, UIN Sunan Kalijaga

2. Red Lima Bean ( Phaseolus lunatus ( L. ) ) Elimination of antinutritional substance (HCN) Optimization of Protein Isolation Application of Protein Isolate in Food System Protein Isolate from red lima bean can be utilized as food ingredients Protein Isolate can exert functional properties to improve food product quality Potency as Protein Source in Diet

3. Functional Properties of Red Lima Bean Water holding capacity Oil holding capacity Functional Properties of Cowpea Protein isolate e e e e e e e e e e e e Emulsion Capacity and Stability Foaming Capacity and Stability Red lima bean Red lima bean protein Binder in Chicken Nuggets

4. Objectives Determine optimum pretreatment for HCN elimination Determine the optimum condition of protein isolation from red lima bean Investigate functionality of red lima bean protein isolate by evaluating its sensory properties in Chicken Nuggets

5. Material and Method Red Lima Bean Sorting Process Pretreatment

6. Method Production of Deffated White Lima Bean Flour Solvent (Hexane) Ground Red Lima Bean Defatted Jack Bean Protein Isolation Sentrifugation 4500 g Sentrifugation 4500 g Adjusting pH (10) Mixing (60 minutes) Adjusting pH 4.5 Protein

7. Result and Discussion HCN Content Sample HCN conc. (ppm) Red lima bean 13,55 ± 1,51 c Red lima bean after 24 h soaking 6,40 ± 0,15 b Red lima bean after 48 h soaking 1,02 ± 0,28 a Red lima bean after 72 h soaking 0,02 ± 0,02 a

8. Result and Discussion Proximate Analysis of Red Lima Bean Flour Component Concentration (%) W hole seeds Flour Water (% wb ) 13,39 ± 0,07 8,5 ± 0,03 Ash (% db ) 3,65 ± 0,12 3,09 ± 0,06 Fat (% db ) 1,55 ± 0,04 1,05 ± 0,05 Protein (% db ) 18,74 ± 1,19 24,98 ± 0,88 Carbohydrate by difference (% db ) 76,06 ± 1,23 70,88 ± 0,96

9. Results and Discussion Protein Solubility

10. Results and Discussion Attribute Ratio of soy protein isolate: red lima bean protein isolate 100:0 75:25 50:50 25:75 0:100 Color 3,6 ± 0,65 a 3,49 ± 0,98 a 3,74 ± 0,66 a 3,86 ± 0,65 a 3,49 ± 0,78 a Texture (hardness) 2,11 ± 0,8 a 3,4 ± 1,01 bc 3,8 ± 0,83 c 3,63 ± 0,91 bc 3,29 ± 0,93 b Tekstur (chewiness) 2,51 ± 0,78 a 3,4 ± 0,91 bc 3,77 ± 0,84 c 3,37 ± 0,84 bc 3,26 ± 0,7 b Tekstur (density) 2,54 ± 0,85 a 3,37 ± 0,91 b 3,71 ± 0,75 b 3,63 ± 0,94 b 3,31 ± 0,87 b Aroma 3,4 ± 0,69 a 3,49 ± 0,74 a 3,94 ± 0,76 b 3,77 ± 0,84 ab 3,46 ± 0,78 a Taste 3,63 ± 0,81 ab 3,37 ± 0,88 a 4 ± 0,73 b 3,66 ± 0,84 ab 3,54 ± 0,95 a Aftertaste 3,31 ± 0,72 a 3,37 ± 0,73 a 3,57 ± 0,92 a 3,57 ± 0,92 a 3,4 ± 0,85 a Overalla 2,86 ± 0,81 a 3,4 ± 0,77 b 3,86 ± 0,69 c 3,66 ± 0,73 bc 3,54 ± 0,66 bc Sensory Evaluation: Hedonic Test

11. Conclusion Soaking of red lima bean for 24 hours can significantly reduce the HCN content Protein isolate of red lima bean was produced through defatting and protein extraction at an optimal pH of 10, and precipitation at pH 4. Sensory evaluation with hedonic test indicated that the most preferred formulation was a 50:50 of soybean protein isolate and red lima bean protein isolate. This combination yielded a product with a slightly bright appearance, moderately chewy and dense texture, distinct chicken aroma and flavor, minimal beany aftertaste, and overall high sensory acceptability, suggesting its potential as a functional protein ingredient in food formulations.

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