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1. RESEARCH METHODOLOGY

4.1. Materials

Materials and tools used were mung bean seeds (Vigna radiata L.), mineral water, bowl,

pot, analytic scale, wood hammer, refrigerator, rice cooker, sous vide, incubator, sample

container, vacuum bags, packaging machine, texture analyzer, and microscope.

4.2. Methods

4.2.1. Mung Beans Variety

There are two variety of mung beans sample used in this experiment. There are the

Indonesia’s mung bean and Taiwan’s mung bean bought from the Carrefoure store in the

New Taipei City, Taiwan.

4.2.2. Mung Beans Pre-treatment

There are two pre-treatment for the mung beans sample used in this experiment; soaking

and germination. For the soaking pre-treatment, a 800gramamountofmungbeansfor

each variety was weighed and washed using water for 3 times. Washed mungbeans were

put into bowl and then weighed. After that the mineral water was added until the mung

beans are soaked. The mung beans were soaked in mineral water for24hat4°C.For

thegerminationpre-treatment,a800gramamountofmungbeansforeachvariety was

weighed and washed using water for 3 times. Then, the washed mung beans were put in

the bowl and weighed. After that, add mineral water and germinate the mung beans in

incubator at 32 C in the dark for 24 h.°

Figure 2. Soaking Pre-treatment Figure 3. Germination Pre-treatment

4.2.3. Mung Beans Cooking Treatment

There are two cooking treatment for the mung beans sample used in this experiment;

boiling and sous vide. For the cooking treatment with the boiling treatment, mung beans

after pre-soaking and germination weredirectly cooked in boiling water at 100 C in ao

pot of rice cooker using a seed-to-water ratio of 1:2. Samples were cooked by rice

cooker for 40 minutes and stew for 20 minutes. For thesous vide (SV) cooking

treatment, the processing was carried out on each mung beans and evacuated in vacuum

bags with a packaging machine. After that add water in the bag using a seed-to-water

ratio of 1:2 and cooked for 5 h in a pot at 80°C for each different of mung bean’s

variety.

Figure 4. Boiling Cooking Treatment Figure 5. Sous Vide Cooking Treatment

4.2.4. Sample Preparation for Texture Analysis

The cooked mung beans that has been stored in refrigerator for 4°C after boiling and

sous vide cooking process were heated at room temperature for 35°C by using sous vide

in the pot to keep the temperature.

Figure 6. Sous vide for keep the Mung Bean’s Temperature

4.2.5. Texture Analysis

The instrument that was used is Texture Analyser TA. XT. Plus with the probe type

and put in the 3,5 cm tall sample container. The samples were analyzed and repeated

10 times. The parameters that we got from texture profile analyzer are firmness,

consistency, cohesiveness and index of viscosity.

Figure 7. Texture Analyzer

4.2.6. Statistical Analysis

Data were analyzed using JMP program with multiple comparison and least significant

difference from SAS, and used ANOVA Tukey HSD and analyzed the means significant

2. RESULT AND DISCUSSION

Mung beans, as a raw source of high quality carbohydrate and protein is one of the most

important legumes that are consumed widely in Asian and India countries. Thus the

most recent innovations are focusing on producing “mung bean porridge” that are easy

to be eaten and may help to enhance the swallowing texture for the people that have

dysphagia. Modifyingtheprocessingmethodsofmungbeanscouldbeaneffective way

to support functional mung bean product development e.g. sprouting mung beans which

hasbeenrecognizedasaninexpensiveandsimplemethodtoenhancenutritionalvalue

(Liu et al., 2011).

5.1. Variety

Table 1. Physical Appearance of Mung Beans

From table 1, the characteristics of Indonesia and Taiwan mung bean looks very similar

to each other. The physical appearance color of Indonesia and Taiwan mung bean from

raw mung beans until treated by soaking and germination pre-treatment is green. The

appearance color of Indonesia and Taiwan mung bean have no difference in color before

or after treated. Fromtheresultthatobtained,colorofthe mung bean seedwas similar

in the report ofRubatzky and Yamaguchi (1997) where the seed color of the mung

beans are more often have green and yellow color. The different color of mung bean can

be affected by different variety type. Mung bean have two major types, called “golden”

and “green” because of the color of the seed. The sample from Indonesia and Taiwan

mung bean that used is from green gram variety which has the bright green color and

commonly grow in Asia region. It is different with golden gram, the golden gram

variety has yellow seed color (Seiden and Pfander, 1957).

Table 3. Measurement of Indonesia and Taiwan’s Mung Bean

Variety Treatment Length Width

Taiwan Raw Material 5.26 ± 0.15c 4.50 ± 0.33b After Soaking 7.50 ± 0.21b 5.27 ± 0.22a After Germination 8.46 ± 0.28a 5.39 ± 0.23a

*length and width in cm unit

From table 3., the measurement before and after being treated for the mung beans

showed a big difference in the size. The Indonesia and Taiwan mung bean variety giving

a significant difference at any treatment on the length size. From the width size, both

Indonesia and Taiwan mung bean variety give a significant difference before and after

being treated by soaking and germination. However, the width size among soaking and

germination treatment did not give a significant difference. The different size of the

mung bean’s figure can be seen in table 2. The growth of the mung bean itself was

affected by some factors like temperature, light, and the availability of water. Soaking

and germination treatment is used water on the method. The water that used at soaking

and germination treatment was absorb by mung bean so it will makes the size of mung

bean growth. The temperature that used in soaking is 4 C and the germination is 32 C.o o

The lower the temperature, the slower the growth of the mung bean and vice versa. The

darker of the mung bean’s storage will make the mung bean to growth faster. The

photosynthesis reaction in the mung bean need light to produce nutrition for

germination and growth. When the photosynthesis reaction didn’t occur, it will turn into

etilation process because of the absence of light. Etilation will use mung bean’s nutrition

tomakethegrowthofthestemsproutsgrowfastertosearchthelightsource (Islam et

al., 1993).

Graphic 1. Texture Analysis Comparing Variety of Mung Beans

From graphic 1., there was four parameters were obtain from texture profile analyzer.

For people with dysphagia, firmness and cohesiveness plays an important role in

strength needed to bite and makes the food into pieces for the swallowing process.

Based on the data results, it is shown that different cooking proccess from different

variety of mung beans for the ratio 1:2 (w/w) have a significant different of the

1., we can see that the firmness which shows the hardness parameter from different

variety has shown different result with different ratio of water. With the use of different

cooking methods especially from sous vide method, the Indonesia’s mung beans were a

little harder than Taiwan’s mung bean. But with the traditional cooking with boiling, the

Taiwan’s mung beans have harder texture. The Indonesia’s mung bean itself was one of

the important food crop legumes after groundnut and soybean in Indonesia. The statistic

Indonesia (2016) said that the planting centre of this Indonesia’s mungbean is located in

West Java, Central Java, East Java, South Sulawesi, East and West Nusa Tenggara

whereifwecan seefromthegeography,thelocationofIndonesiaandTaiwan’sitself

was very diferrent. This will affect the resulting product that also has different

characteristics especially on the mung bean’s texture. HumidityinIndonesiaisusually

between70-90% becauseit is locatedintropicalregions,butfor Taiwanitislocatedin

both subtropical and tropical regions with relatively high temperature and relative

humidity year-round (Lei et al., 2002).

5.2. Pre-treatment

Graphic 2. Texture Analyse Comparing Pre-treatment of Mung Beans

Graphic 2 compares the pre-treatment of the mungbeans. It can be seen that the firmness

of germinated or soaked mung bean is not significantly different. Germinated and boiled

Taiwan mung bean have harder texture than germinated and boiled Indonesia mung

bean. Soaked and boiled Taiwan mung bean have harder texture than soaked and boiled

Indonesian mung bean. Germination and soaking pre-treatment with boiling cooking

method show that Indonesia mung bean became softer than Taiwan mung bean. Using

germination and soaking pre-treatment with sous vide cooking method in Indonesia and

Taiwan mung bean didn’t give a significant difference on firmness parameter. The

soakingandgerminationpre-treatmentthatusedisto facilitatethecookingprocessin

mung bean especially to improve cooking quality (Wah et al. 1997). The temperature of

soaking and germination pre-treatment can affected the firmness. The lower the

(Dewi,2014). That’s why the soaking pre-treatment show more high firmness than the

germination pre-treatment. The water that used in pre-treatment make the mung bean

absorb the water. More water absorb by mung bean will softer the mung bean’s texture.

The starch content that contained in the mung bean will make the uptake of water is

difference. As high the starch content in material, the higher the absorption of water

occur. Thehigherwatercontentinfoodwillmakethefirmnessthatrelatedtohardness

of texture become lower (Octaviani et al, 2016).

The cohesiveness parameter for germinated and boiled Indonesia mung bean didn’t

show a significant different on germinated and boiled Taiwan mung bean. The

cohesiveness for germinated and sous vide Indonesia mung bean show a significant

difference with germinated and sous vide Taiwan mung bean. Using soaking

treatment with boiling or sous vide cooking method show a significant difference in

cohesiveness parameter. Soaking and boiled Taiwan mung bean will make the product

become more cohesive than soaking and boiled Indonesia mung bean. Soaking and sous

vide Taiwan mung bean will make the product become more cohesive than soaking and

sous vide Indonesia mung bean. Taiwan mung bean become more cohesive with used of

soaking pre-treatment than germination pre-treatment. Using germination pre-treatment

to Indonesia mung bean will make the cohesiveness of product increase than soaking

pre-treatment. During germination, starch is broken down to maltose and dextrin. The

proteins arebroken down to amino acids, poly peptidesand peptides (Kauret al, 2015).

Starch inside mung bean would absorb water that used for pre-treatment so it will make

the cohesiveness become higher. Cohesivenessitselfisthe forcerequired tomovefood

which has bonded to the mouth or hands during chewing (Chicero et al., 2017).

5.3. Bean to Water Ratio

From figure 8, the soaked and the germinated Indonesia and Taiwan’s mung beans with

the boiling cooking method especially on the ratio 1:2 looks paler than the mung beans

with the ratio 1:1. With the boiling cooking method, the Indonesia’s mung bean on ratio

1:1 have more dark green color compared than the Taiwan’s mung bean. It was the same

1:2 in every pre-treatment the mung beans looked bigger than the ratio 1:1. From figure

9, the Indonesia and Taiwan’s mung bean with different pretreatment on ratio 1:2 has

more water content where the water appeared as bubble. The physical appearance of

mung bean with ratio 1:2 showed a bigger size mung bean with ratio 1:1 because of the

different water content. The Indonesia’s mung bean looked darker than the Taiwan’s

mung bean. Theeffectofwater contentthat added make themungbeansonratio1:2

will absorb more water than ratio 1:1 so it will make appearance of the size bigger

(Octaviani et al, 2016).

Graphic 3. Texture Analyse Comparing Ratio of Mung Beans

From graphic 3, there were four parameters obtained from texture profile analyzer.

Comparing the ratio of the mung beans from germination and soaking pre-treatment, the

ratio with 1:1 (w/w) have harder texture than the 1:2 (w/w) ratio. The cohesiveness on

ratio 1:1 (w/w) with different cooking methods show significant different between

Indonesia mung bean and Taiwan mung bean. The Taiwan mung bean on ratio 1:1 (w/w)

have product that more cohesive than Indonesia mung bean. Germination ratio 1:2

(w/w) in Indonesia mung bean show significant different with Taiwan mung bean. The

germination Indonesia mung bean with ratio 1:2 (w/w) show product that more cohesive

than germination Taiwan mung bean with ratio 1:2 (w/w). The cohesiveness for soaking

ratio 1:2 (w/w) didn’t show a significant difference between Indonesia and Taiwan

mung bean.

Penfield et al. (2004) said in their report that in cereals, starch and proteins are

catabolizedupontheinitiationofgerminationbyhydrolytic enzymessecretedfromthe

aleuronelayer.Thehydrolyzedstarchand proteinsact asan energy source,providing

carbon and nitrogen for seed germination, and subsequent seedling establishment.

Because of the secreted starch on germination stage, the cohesiveness become very

high. So from graph 3, the ratio 1:2 (w/w) will make the product become cohesively

dysphagia, food with low firmness/hardness and cohesiveness is better because food

with harder texture will be difficult to swallow (Chicero et al., 2017).

Cohesiveness that refers to the maximum negative peak force, cohesion or viscosity

characteristics of the sample is an effect which appears due to inter-molecular forces

between the molecules of same material and phase. Molecules tend to be close and pull

each other nearer. Cohesive forces are one of the two important factors of viscosity

while the other being momentum exchange. Viscosity is definedasresistance toflow

generally (Damodaran, 2017).

5.4. Cooking Methods

Graphic 4. Texture Analyse Comparing Cooking Methods of Mung Beans

Graphic 4., shows the comparison of cooking methods. The firmness for boiling and

sous vide cooking method in Indonesia mung bean with soaking and germination

pre-treatment show a significant difference. The Indonesia mung bean with boiling cooking

method showed low firmness parameter than sous vide cooking method. The higher

firmness parameter means the harder the texture and the low firmness parameter means

the softer the texture. The firmness parameter for germinated boiling cooking method in

Taiwan mung bean showed significant difference with germinated sous vide Taiwan

mung bean. Where using the boiling cooking method made the Taiwan mung bean

firmness parameter than Taiwan mung bean.

Using boiling cooking process make the mung bean’s porridge became softer compared

product. Steam that occurs from the water that evaporate from high temperature can

attach to the product so it will be absorbed by mung bean. The water that absorb by

mung bean can softer the mung bean’s texture (Octaviani et al., 2016). Sous vide

method refers to the process of vacuum-sealing food in a bag, then cook at precise

temperature in a water bath. The temperature of the boiling cooking itself was ±

100o_{C and the sous vide is at 80 C.} o _{Because oftheboilingcookingmethodhavehigher}

temperaturethansous vide, thehigh temperature can cause the texture of food become

softer(Dewi,2014). Firmness that refers to the hardness according to Gunasekaran &

Ak (2002) was defined as force to attain a given deformation. It describes the needed

strength required for our teeth to break foods into pieces. Consistency that obtained

from texture profile analyzer means the resistance against permanent deformation. It is

related to attributes such as stand up, spreadability, or ease of cutting. Consistencyalso

affectsmouthfeel (Damodaran, 2017). From the graphic 4., we can see that with boiling

cooking method, Indonesia’s mung bean is softer than the Taiwan’s mung bean. From

this different method, we can know what variety and the treatment should be applied for

the people with dysphagia especially the elderly with fewer teeth to be able to ingest

food properly. Accordingtothe report inChiceroet al (2013),people with dysphagia

has shown significantly reduced bite force compared with the normal people.

cohesiveness parameter than sous vide cooking method. The cohesiveness parameter for

germinated Taiwan mung bean using boiling cooking method didn’t show significant

different with sous vide cooking method. The cohesiveness in soaked Taiwan mung

bean show a significant different between boiling cooking method and sous vide

cooking method. Soaking made the sous vide Taiwan’s mung bean become more

cohesive compared to the boiling proccess. Syafutri et al. (2016) at their report write

that exposure to high temperature can caused the texture of food to become softer. That

is why the boiling temperature that have more high temperature about 100 C make theo

mung beans become softer compared with the sous vide method where the temperature

the temperature rise, the gelatinization will occur. Gelatinization is the process of

breaking down the intermolecular bonds ofstarchmolecules where starch and water are

subjected toheatcausing thestarchgranules to swellandforming gel(Octavianiet al.,

2016). When the gelatinization occur because of high temperature and water that exist

in the cooking process, it will make the cohesiveness of product become high.

Cohesiveness according to Liuet al (2013) was interpreted as how tight the internal

bonds toresistthe deformationso there islike aninternalbond’s strength tomakingup

the bodyoftheproduct. Because of that, when the values of range was lower, it can be

conclude that it was easy to cut into pieces or break. Indeksofviscositythatobtained

from the textureprofile analyzer is refers to the negative frontarea on the curve, the

higher the value the more resistant to withdrawal the sample (Dinkei, 2012). For the

Taiwan’s mung bean, the use of germinated boiling cooking method can make the mung

bean become not easy to break up because of the higher value. For germinated

Indonesia mung bean and soaked Indonesia and Taiwan mung bean, use boiling cooking

method will easily to break up the product because of low cohesiveness value. Forthe

dysphagia people, the food that have a low value of cohesiveness was more

reccomended so the dyphagia patient will not difficult to swallow the food that have

easily to be break (Atherton et al., 2007).

5.5. Relation to IDDSI

Figure 10. Complete IDDSI Framework Graphic

The product of this project is mung bean’s porridge, where if we can see from figure

12., the complete IDDSI framework detailed definition for our product mung bean’s

porridge for the people with dysphagia, it is was located on the foods number five

“minced and moist” and six “soft and bite-sized”. Chiceroet al. (2017) athis report say

From the table above, the mung bean’s porridge that suitable on the number 5 “minced

and moist” IDDSI framework graphic is the product that use the ratio 1:2 (w/w) and the

mung bean’s porridge that suitable on the number 6 “soft and bite-sized” is the product

that use the ratio 1:1 (w/w). On every level, the chewing is still needed. Chewingitself

is the results in the breaking down of food that determined by a number of factors

including: toughness,moisture contentof the food, ability to adsorb orabsorb saliva,

and the fibrous nature of the food (Mishellanyet al., 2006). Because of the

characteristics of the product with level 5 and 6 of IDDSI, they are suitable for people

with missing teeth and poorly fitting dentures since minimal biting or chewing is

required. They are very suitable for thepeople with dysphagia especially on elderly that

havetroublewiththeirteethconditionsandthedifficultyofswallowingfood(Chicero

3. CONCLUSION AND SUGGESTION

6.1. Conclusion

Based on the results of the texture analysis, the products which is safer for dysphagia

patients in terms of its firmness, consistency, cohesiveness, and index of viscosity is the

Indonesia’s mung bean variety with soaking pre-treatment (ratio 1:2) and using the

boiling cooking method. The texture of the products is similar with minced and moist

food which is reccomended for patients whose condition is two level in IDDSI

framework above normal food category. The higher the level from the IDDSI

framework graphic means that there is needed more extensively modified food texture

due to the high level of dysphagia.

6.2. Suggestion

For future research, the measurement of acceptance on panelis is needed for comparison

reason and the addition of ratio treatment also needs to be conducted until the

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