<![CDATA[ABSTRAK: Penggunaan berbagai jenis tepung dalam pembuatan muffin akan mempengaruhi kualitas muffin. Penelitian ini bertujuan untuk mengetahui perbandingan tepung terigu, tepung sorgum dan tepung kacang merah yang menghasilkan Muffin dengan kualitas terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), faktor tunggal dengan lima taraf dan tiga ulangan. Perbandingan tepung terigu, tepung sorgum dan tepung kacang merah yang diteliti adalah 50:25:25, 45:27,5:27,5, 40:30:30, 35:32,5:32,5 dan 30:35: 35.. Formulasi muffin terbaik diperoleh pada formulasi tepung terigu, tepung sorgum dan tepung kacang merah pada jam 40:30:30. Formulasi ini memiliki ciri khas warna kecoklatan, rasa tepung sorgum dan tepung kacang merah agak kuat, tekstur agak padat, dan rasa agak manis. Adiksi muffin memiliki kadar air 69,23%, kadar abu 3,24%, kadar protein 10,96%, kadar lemak 13,76%, kadar karbohidrat 72,15%, kekerasan 4,15 gf, 1,02 cm nilai daya kembang, kandungan kalsium 144,63mg/100gr dan kandungan serat pangan 6,50%.ABSTRACT: Using various types of flour in making muffin will affect on the muffin quality. The aim of this research was to determine the ratio of wheat flour, sorghum flour and red bean flour that obtain the best quality of Muffin. This study used was completely randomized design (CRD), a single factor with five levels and three repeatation. The ratio of wheat flour, sorghum flour adn red bean flour studied were 50:25:25, 45:27,5:27,5, 40:30:30, 35:32,5:32,5 and 30:35:35.. The best muffin formulation obtained by formulate wheat flour, sorghum flour and red bean flour at 40:30:30. This formulation has characteristic brownish color, slightly strong of sorghum flour and red bean flour flavor, a slightly solid texture, and slightly sweet taste. In addiction, muffin has 69,23% moisture content, 3,24% ash content, 10,96% protein content, 13,76% fat conten, 72,15% carbohydrat content, 4,15 gf of hardnest, 1,02 cm of swelling power value, 144,63mg/100gr calcium content and 6,50% dietary fiber content.]]>
