PENGARUH SUBSTITUSI TEPUNG SUKUN TERHADAP KUALITAS BROWNIES KUKUS - Sunarwati, Dwi Asih; -, Rosidah; -, Saptariana (Food Science and Culinary Education Journal, 2012)
AbstractPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan substitusi tepung sukun terhadap kualitas brownies kukus, kesukaan masyarakat, serta mengetahui hasil eksperimen terbaik brownies kukus hasil substitusi dengan tepung sukun. Variasi substitusi tepung sukun pada pembuatan brownies kukus dilakukan dengan prosentase tepung sukun sebesar 25%, 35%, dan 45%. Kualitas brownies kukus diamati secara indrawi ditinjau dari warna, tekstur, aroma, rasa. Kandungan gizi hasil eksperimen terbaik ditentukan dari jumlah karbohidrat dalam brownies kukus, sedangkan kesukaan terhadap brownies kukus hasil substitusi dinilai masyarakat melalui indrawi. Hasil penelitian menunjukkan bahwa substitusi tepung sukun berpengaruh terhadap kualitas brownies kukus. Brownies kukus yang paling disukai masyarakat yakni sampel dengan substitusi tepung sukun sebesar 45%, dan juga merupakan produk brownies kukus hasil eksperimen terbaik yakni mengandung karbohidart sebesar 57,1737 mg. Di samping karbohidrat, perlu dilakukan uji kandungan gizi lain seperti protein dan kalsium dalam brownies kukus substitusi tepung sukun, karena tepung sukun sendiri mengandung protein dan kalsium yang cukup tinggi.This research aim to know influence of used bread-fruit flour substitution to brownies steam quality, society hobby, and also know best experiment result brownies steam result of substitution with bread-fruit flour. Substitution bread-fruit flour variation making of brownies steam to be conducted with percentage of bread-fruit flour equal to 25%, 35%, and 45%. Quality of brownies steam to be perceived by sense evaluated from color, texture, smell, feel. Content of nutrient result of best experiment determined from amount of carbohydrate in brownies steam, while hobby to brownies steam result of substitution assessed by society pass sense. Result of research indicate that bread-fruit flour substitution have an effect on to quality of brownies steam. Brownies steam most taken a fancy to society namely sample with bread-fruit flour substitution equal to 45%, as well as representing product of brownies steam result of best experiment namely contain carbohydrate equal to 57,1737 mg. Beside carbohydrate, require by obstetrical test of other nutrient like calcium and protein in brownies steam bread-fruit flour substitution, because bread-fruit flour alone contain calcium and protein which high .