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Nadila Anggi Praseti
Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Effect of Mung Bean Flour and Rice Flour Ratio on Quality Characteristics of Gluten-Free Thin Brownies Nadila Anggi Praseti; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27313

Abstract

Gluten-free bakery products can be developed using local ingredients such as mung bean flour and rice flour as alternatives to wheat flour in thin brownies. This study aimed to analyze the differences in mung bean flour and rice flour ratios on preference level, nutritional content, and physical characteristics of gluten-free thin brownies. The research used an experimental method with three treatments, namely P3:1, P1:1, and P1:3. The hedonic test was conducted by 40 semi-trained panelists using a 1–9 scale on color, aroma, texture, taste, and overall acceptability. Preference data were analyzed using the Kruskal-Wallis and Mann-Whitney tests, while nutritional data were analyzed using ANOVA and DMRT. The results showed significant differences in texture, taste, and overall acceptability, but no significant differences in color and aroma. The P1:1 treatment obtained the highest preference scores for color (7.83), aroma (7.73), texture (8.08), taste (8.05), and overall acceptability (8.10). Moisture content ranged from 1.03% to 1.54% and met SNI 2973:2022 which requires a maximum moisture content of 5%, while protein content ranged from 7.64% to 10.69%. The P1:1 formulation produced gluten-free thin brownies with the best quality.
Co-Authors Siti Fathonah