<![CDATA[ABSTRACTThis study aimed to determine the effect of red spinach processing on organoleptic assessment, nutritional value, and antioxidant activity. This study used a completely randomized design (CRD) consisting of 4 treatments with variations in the addition of red spinach and sago flour. The results showed that the processing of red spinach had a very significant effect on the organoleptic aroma and had a significant effect on the organoleptic taste in samples W1 and W4. rather like) and 3.39 (rather like). The water, ash, fat, protein, carbohydrate and IC50 content of brownies samples were 24.30%, 0.90%, 32.89%, 10.56%, 33.88% and 552.30 ppm, respectively. Sago starch-based red spinach brownies products have not met with SNI standards for fat and protein content of brownie products.Keywords : Brownies, red spinach, sago flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu terdiri dari 4 perlakuan dengan variasi penambahan bayam merah dan tepung sagu. Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada sampel W1 dan W4 diperoleh nilai untuk aroma, rasa, warna dan tekstur berturut-turut 4.13 (suka), 3.93 (suka), 3.48 (agak suka) dan 3.39 (agak suka). Kadar air, abu, lemak, protein, karbohidrat dan IC50 sampel brownies berturut-turut sebesar 24.30%, 0.90%, 32.89%, 10.56%, 33.88% dan 552.30 ppm. Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies.Kata kunci: Brownies, bayam merah, tepung sagu]]>
Copyrights © 2020
