Perencanaan Proses Pembuatan Flakes Kacang Hijau (Vigna radiata) di PT Garudafood Putra Putri Jaya

Abstract

Many crops are not utilized fully because their limited characteristics, such as short self-life. Therefore, food industry prepares intermediate products which can be easily stored and used whenever needed. Flake is one example of intermediate product which is widely used by the food industry. Mungbean is a type of crop that can be processed into a flake. Mungbeans have hard shell when compared to other types of beans and have two skin types, bright and dull green. The manufacturing process includes soaking, dehulling, steaming, grinding, rolling, and drying. The resulting flakes are expected to have good rehydration capability, final moisture content of about 6-8% and already pre-gelatinized that can be reused as processing material. Based on process and results, flakes from dehulled mung bean are better than flakes from hulled mung bean. It is recommended to use local mung bean as raw material