POTENSI KACANG KORO PEDANG (Canavalia ensiformis) DAN TEPUNGNYA SEBAGAI ALTERNATIF SUMBER PROTEIN PADA PRODUK PANGAN

Abstract
One of the most well-known local legumes in Indonesia is the jack bean. Based on its nutritional content, jack bean has the potential to be developed as an alternative protein source. Jack bean utilization in the food industry includes jack bean food bars and corn chips, jack bean tofu, jack bean tempeh, and cookies, as a substitute for jack bean flour and brown rice. Problems with jack bean seeds include their high HCN content and short shelf life. HCN (hydrocyanic acid) can cause human poisoning if consumed in excess. However, cyanide levels can be reduced by soaking, boiling, reducing the size, and fermenting. Jack bean flouring extends shelf life and facilitates application in food processing. However, the unpleasant odor of jack bean flour has not been effectively addressed.