RISET

Tiwul Green Beans

       Tiwul rice is the staple food rice substitute made ​​from cassava flour or starch tapioka.Tiwul often consumed by people living in mountainous areas such as Pacitan Kidul , Winton and Mount Kidul.Tiwul can also be consumed directly as food staples such as rice paddy or dcampur with grated coconut as a complement . Tiwul now not only be found in traditional markets only, but now also offers a supermarket and providing instant Tiwul .

    Green beans are a type of cultivated plants and crops are widely known in the tropics . Plants belonging to the tribe of legumes has many benefits in everyday life as a source of vegetable protein food ingredient high .

 Benefits of green beans , among others :a. High in nutrientsb . Contains high proteinc . Contains calcium and phosphorusd . Low in fate . Contains vitamin B1 , and vitamin B2f . Increase appetite and improve digestive tractEquipment and Materials

   1 . Instrument used

       a. Tampah
       b . grater
       c . cormorant
       d . stove
       e . pot
       f . wrap Mika

   2 . Ingredients

       a. brown sugar
       b . Cassava Flour
       c . Pandan leaves
       d . water
       e . green beans
       f . grated coconut

Making way Tiwul :

1 . Cassava flour Put on a winnowing tray , green bean stew inputs and water and water plus little while in     

     stir until dough like grained sand , sisirkan . The addition of nuts green at 30 % . 

2 . Elsewhere rajanglah brown sugar ( brown sugar until smooth cut . 

3 . Later , enter Tiwul batter into pans that have been heated by using banana leaves as its base ,

     brown sugar input .

 4 . Steamed also topping ingredients as desired : Grated Coconut for 45 minutes .

 5 . Prior Tiwul presented sprinkle grated coconut that has been steamed earlier , as a complement and
     in order to look more attractive .

 6 . Perform a way to 1 and 5 with the addition of green beans by 20 % and 0 % 

sources :

 Slamet Sudarmaji . 1994.Prosedur Analysis for Food and Agricultural Materials . London: Liberty  Tjiptadi , W and Nasution , M.Z. , 1981. 

Processing Cassava tuber , Department of Agroindustrial Technology , Fateta - IPB .Khairunnisa , Ahmad AA , Seto W. 2011. Effects of addition of green beans to quality Tijho . Scientific Group Teens SMA Muhammadiyah 3 Yogyakarta .www.google.com