Substitusi Tepung Ketan Hitam dengan Penambahan Serbuk Jahe pada Pembuatan Thin Brownies: Mutu Sensori dan Kesukaan Konsumen

Qolbiyatun Nadhifah (Universitas Negeri Surabaya)
Any Sutiadiningsih (Universitas Negeri Surabaya)
Ila Huda P. Dewi (Universitas Negeri Surabaya)
Qorry' Aina (Universitas Negeri Surabaya)

JURNAL ILMIAH PENELITIAN MAHASISWA
Vol 4 No 4 (2026): Agustus

This study aimed to analyze the sensory quality, consumer preference, and nutritional content of black glutinous rice thin brownies with ginger powder addition. A two-stage quantitative experiment was conducted at the Culinary Laboratory, Faculty of Vocational Studies, Universitas Negeri Surabaya. The first stage selected the wheat and black glutinous rice flour ratio (30%:70%, 40%:60%, 50%:50%) assessed by nine trained panelists using the Friedman test, while the second stage evaluated ginger powder addition (2%, 4%, 6%) assessed by 35 panelists using One-Way ANOVA and Duncan tests on a 1-5 hedonic scale. The results showed that the selected flour ratio was 40%:60%, and ginger powder addition significantly affected aroma, taste, texture, and preference, but not color. The best treatment was 4% ginger powder, obtaining the highest preference score (4.23) and containing 58.11% carbohydrate, 31.12% fat, and 6.19% protein. Therefore, 4% ginger powder is recommended as the optimal formulation for black glutinous rice thin brownies.