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nila authoria
poltekkes kemenkes malang
Health Professions Medicine & Pharmacology Nursing Public Health

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Pengembangan Brownies Crispy Berbasis Tepung Tempe dan Ubi Ungu sebagai Cemilan Sehat Mendukung Kecukupan Gizi Remaja: Brownies renyah, tepung tempe, tepung ubi jalar ungu, mutu hedonik, komposisi gizi, bahan pangan lokal. Siti Nurfitriani; Utari Yunitaningrum; Tiara Firstianty Pratiwi; nila authoria
Journal of Local Therapy Vol 5 No 1 (2026): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v5i1.6172

Abstract

Crispy brownies are a popular snack with potential for nutritional improvement through the addition of tempe flour as a protein source and purple sweet potato flour as a source of fiber and anthocyanins. This study developed four crispy brownie formulas by partially substituting wheat flour with these local ingredients and assessed their hedonic quality and estimated nutritional content. The research was conducted from September to December 2024 at the Nutrition Laboratory of STIKes Cianjur using a Completely Randomized Design with four treatments: F0 (100% wheat flour), F1 (90%:10%), F2 (85%:15%), and F3 (80%:20%). Hedonic evaluation involving 31 panelists using a 1–6 scale was analyzed with One-Way ANOVA (α = 0.05) followed by Duncan’s test. Substitution significantly affected color and taste (p < 0.05), but not aroma or texture. Formula F2 was the most preferred, producing an appealing brownish-purple color and balanced flavor. It also showed increased protein and fiber with reduced energy and fat compared to the control. Based on sensory and nutritional attributes, F2 is the most optimal and has strong potential as a healthy local snack.
Co-Authors Siti Nurfitriani Tiara Firstianty Pratiwi Utari Yunitaningrum