Starting from the heritage, since many years ago in producing hunkwe flour from mung beans, so in 2007 was built P.T. Hadian Global Gemilang.
The hunkwe flour is made by Mrs Tjoa Tjoen Goan’s grandson and grand grandson, a legendary name when people talk about hunkwe flour from the starch of mung beans.
P.T. Hadian produces hunkwe flour with high quality (as it is made of natural mung beans), our trademark is Cap Tiga Serangkai hunkwe flour, certified by Dinas Kesehatan (healthy district office)P-IRTno : 106320201340 and trademark patent no : D002008008221.
Hadian also has been registered in Trade Department Republic of Indonesia.
With our experience in producing high quality hunkwe flour, we sell our product in domestic and international market.
PT. Hadian Global Gemilang have several Trade Mark, such as :
Although easy to get and cheap, green peas aren’t cheap foods. The seed, that grows easily in Indonesia is nutritious and contains antioxidant is believed to help increasing men’s stamina.
More than 65 percent protein and 80 percent energy needs in our eating pattern in developing country is filled by nabatical source of food. The filling of protein foods that comes from animals are commonly limited, because the prices are relatively expensive so nabatic foods are still our main sources of energy and protein.
Peas are commodities that are commonly easy to gain and its prices are relatively cheap, in comparison with meat. Peas as source of energy and protein has been used by many people from Asia, Africa, Latin America etc.
This Commodity is classified as leguminosae, a dicotiledon plant ( 2 piece seeds) that is rich in nutrition a reserve food for the embryo in the sprouting process.
Unfortunately, people keep thinking that these peas are ‘meat’ for the poor. But in real, these peas are a very precious protein source.
Green peas is known in several names e.g. mungo, mung bean, green bean, and mung. Green pea plants grows in most places in Indonesia, both on lowland until 500 m height above sea level.
In Indonesia, green peas have several native names, such as artak (Madura), wilis pea (Bali), buwe (Flores), tibowang cadi (Makassar). Green pea fruits is 6-15 cm oval. It’s green when it’s young and dark purple when it’s old enough. In each of it contains 5-10 seeds of green peas. There are shiny peas and dull peas, depending on the species.
Green pea seeds are in form of circular or oval, commonly green, but there’s also in yellow, chocolate, or black spots. 2 most famous type of green peas are the golden gram and green gram. The golden gram is a green pea that is colored gold – like, its botanical name is Phaseolus Aureus. Meanwhile, the green one, or the green gram, is called Phaseolus Radiatus.
Green peas seeds consists of 3 main parts, the skin (10%), Cotyledon (88%) & germ (2%). Cotyledon has many starch and fiber, while the germ is the source of protein & fat.
Green pea trading in Indonesia, only known 2 sizes, the big seed and the small seeds. The big ones are used to make porridges and flour, while the small ones are used to make bean sprout
Green peas are classified as plants that has been traditionally conserved in Indonesia. Several variety of green peas that has been planted much in Indonesia are Bhakti (No.116), No 129, Merak, Nuri, Manyar, Gelatik, Betet, Walet, SP83051, Kenari, Sriti, etc.
THE IMPORTANCE of SPROUT
In Indonesia, tauge (young bean-sprout) is very famous because of its simple making process. The sprout process is affected by the condition of the place where the pea is being sprouted. Natural factors which effects this progress are water, gas, temperature, and light. The optimum temperature for the sprout is 34° C.
Nutritional composition in the seed before being sprouted, stays in the chained inactive form. After the sprout, that chained form is activated, so it increases digesting power for human.
The increasing of nutrition in bean sprout will be visible about 24-48 hours at sprout Through germination, green peas digesting power will increase, so the cooking time will be shorter.
When sprout happens, hydrolysis carbohydrate, protein & fat will be a much simple formulae and makes it easier to digest. As long as the sprout progress increasing in protein, and decreasing in fat, will happen.
Increasing in B1 (Thiamin), B2 (Riboflavin), B3 (Niacin) vitamins, pyridoxine, and biotin, also happens so long as the sprout progress. The sprout progress also increase the E vitamin (Tokoferol) composition.
The E vitamin has functions as an antioxidant to avert free radical attacks, so it can increase human immunity to several infection diseases. The E vitamin is also known as a vitamin to increase fertility, so lack in E vitamin is one of the causes of infertile.
VARIETY OF USES
In Indonesia the usage of green peas from the number of item used are sprout, porridges, baby foods, cakes and traditional cakes, pea extracted drinks, tofu, so-un, hunkwe flour, vegetables, and soup. Green peas also can be treated to become isolate protein and green pea flour.
How to make bean sprout that is used as vegetables drown green peas with water for a night, then spread to places where which has holes and give a leaf / leather/ paper as a substrate to keep the peas in good condition.
Every day wash the peas with water 4-5 times. After a day of germination, sprout will be created with one cm long, after 2 days will reach 4 cm, and after 3-5 days will be 5-7 cm.
2.Bean sprout flour
Remembering the potential nutrition of taoge which is big enough, but the store aging length is very quick, it is needed a rescuing attempt to in crease its length. One way that can be done is by making sprout flour.
The making of sprout flour can be done by drying sprout at 75°C until maintained a suitable drying temperature. The Dried sprout are then, peeled, baked, milled, sifted to be flour.
The additionof 10 % of sprout flour to replace flour in baking, may producea muchnutritious bread, with color, smell, and a taste that may be accepted by consumer. Other than bread, tauge flour could also be added to baby foods.
3. Green Pea Flour
The making of green pea flour is by drowningthe seeds in water for 7 hours. Then leaked, dried and whitened, process of hulling can be done by using hulling rice machine.
Green peas without skin (dhal), are then processed to again green pea flour. The green pea flour itself is used to make various cakes, cookies, and traditional cookies, (like kuesatu), bakery products, cotton candy, and macaroni.
4. Traditional foods
Various types of traditional foods which uses green peas as the main ingredient are koci, gandasturi, kue ku, bakpia, and onde-onde. Green peas are then drowned, leaked, mixed with sugar, salt, etc then it becomes a mixfure. That mixfure are then filled into other mixtures that are made of wheat and sticky rice the next step is steamed, (koci and kue ku), frying (gandasturi and onde-onde) or baking (bakpia)
5. Green pea starches (hunkwe flour)
The green pea starches are gained through wet extracting progress, seed pound to make it dissolve, drowning in water for 3 hours, peeling, then rolling (extraction) by adding water (green pea : water ratio = 1:3) and filtration.
Leave the filtrated part for 30 minutes for starch sedimentation. Then, wash the gained starch for 2-3 times or until clean, then dry it. The gained hunkwe flour can be made as the main ingredient to make various cakes and soun
6. Isolate Protein
The part that is not being sediment at the starch gaining progress, can be further progressed to be Isolate protein. Boil secondary starch result, for 10 minutes, sedimentation the protein with added acetate chemical until pH reaches us to make isolate protein.
Protein sedimentation that was gained, are then separated through filtration and then dried at 80-90°C for 8 hours. The isolate in the protein can achieve 70-85% and its fat 1,01 %. Isolate protein can be used to increase protein and quality of bakery products ands baby foods.
7. Baby Foods
Green pea flours, tauge flours, and green pea starch can also be used as a main ingredient of baby foods, In this case green peas which contains much lysine is used as completion ingredient for foods that lacks in amine lysine, e.g. rice and corn.
The combination of green pea flours with others (cereal, rice, wheat, etc) can be used as an ingredient for a quantifying baby food.
The protein quality of mixed food ingredients will increase better rather than.
Its real ingredients. This is caused by the effect of complementation; the effect of completing each other ingredients in each ingredient.
Green pea flour is rich in amine lysine, but lack of amine metionine and sistein. Otherwise, rice flour and other cereals are lack in lysine but rich in metionin and sistein. By combining both ingredients, a very advantaging synergy for body health will be produced.
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Bahan : 1 ½ sdm hunkwe cap tiga serangkai ½ liter susu sapi gula kira-kira manis 2 sdm coklat bubuk garam secukupnya
1 pack of cap Tiga Serangkai hunkwe flour,Poured into a glass, mark the height of water, This is called one part.