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Food Science and Culinary Education Journal
Published by Universitas Negeri Semarang
ISSN : 22526587     EISSN : 2829355X     DOI : https://doi.org/10.15294/focuze
Core Subject : Education,
Education
Arjuna Subject : -
Articles 14 Documents
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Search results for , issue "Vol 1 No 1 (2012)" : 14 Documents clear
PENGGUNAAN ASAM SITRAT DAN NATRIUM BIKARBONAT DALAM MINUMAN JERUK NIPIS BERKARBONASI Imanuela, Meilda; -, Sulistyawati; Ansori, Muhammad
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

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AbstractPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan asam sitrat dan natrium bikarbonat serta campuran keduanya terhadap rasa dan efek extra sparkle pada minuman jeruk nipis berkarbonasi, serta mengetahui kesukaan masyarakat terhadap minuman jeruk nipis berkarbonasi ditinjau dari rasa dan efek extra sparkle. Variasi penggunaan asam sitrat adalah 0.45 g, 0.60 g, 0.75g, 0.90 g; dan natrium bikarbonat 0.75 g dan 1.50 g. Penilaian terhadap hasil rasa dan efek extra sparkle pada minuman jeruk nipis berkarbonasi dilakukan secara subyektif dengan uji inderawi dn uji kesukaan. Data dianalisis secara faktorial untuk uji inderawi dan deskriptif prosentase untuk uji kesukaan. Hasil penelitian menunjukkan bahwa penggunaan asam sitrat dan natrium bikarbonat baik dicampur atau tidak dicampur berpengaruh terhadap rasa dan efek extra sparkle pada minuman jeruk nipis berkarbonasi. Sampel yang paling disukai masyarakat yaitu minuman jeruk nipis berkarbonasi dengan penggunaan 0,75 g asam sitrat dan 1,5 g natrium bikarbonat. Demikian halnya produk minuman jeruk nipis berkarbonasi hasil eksperimen terbaik yaitu minuman jeruk nipis berkarbonasi dengan penggunaan 0,75 g asam sitrat dan 1,5 g natrium bikarbonat.This research aim to know influence of usage citric acid and sodium bicarbonate and also mixture both to feeling and effect of extra sparkle at lime beverage of carbonated, and also know hobby of society to lime beverage of carbonated evaluated from feeling and effect of extra sparkle. Variation usage of cittrate is 0.45 g, 0.60 g, 0.75g, 0.90 g, and sodium bicarbonate 0.75 g and 1.50 g. Assessment to result feel and effect of extra sparkle lime beverage of carbonated conducted subjectively with test of inderawi dn test hobby. Data analysed factorially for the test of inderawi and is descriptive percentage of for the test of hobby. Result of research indicate that usage of and cittrate of sodium mingled good bicarbonate or do not be mingled to have an effect on to feeling and effect of extra sparkle lime beverage of carbonated. Most sample taken a fancy to society that is lime beverage of carbonated with usage 0,75 g citric acid and 1,5 g sodium bicarbonate. That way the things of lime beverage product of carbonated result of best experiment that is lime beverage of carbonated with usage 0,75 g citric acid and 1,5 g sodium bicarbonate.
STUDI KOMPARASI PEMBUATAN KERUPUK KEPALA UDANG DENGAN COMPOSITE FLOUR (Pati Ganyong dan Tepung Tapioka) Destrasia, Rina Fusia
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

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AbstractGanyong merupakan umbi-umbian yang bentuknya tidak beraturan, umbinya memiliki banyak serat. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas kerupuk kepala udang menggunakan composite flour (pati ganyong dan tepung tapioka) dengan perbandingan bervariasi. Kualitas kerupuk kepala udang diamati secara indrawi dengan indikator warna, rasa, aroma, tekstur. Di samping itu, juga dari daya terima masyarakat, dan kandungan gizi. Daya terima atau kesukaan masyarakat diperoleh dari hasil penilaian panelis pada uji inderawi terhadap keseluruhan indikator, sedangkan kandungan gizi hasil eksperimen terbaik ditentukan dari kadar proteinnya. Hasil penelitian:menunjukkan ada perbedaan tiap sampel kerupuk kepala udang dengan composite flour, dan secara umum sampel dengan nilai rata-rata tertinggi composite flour 7:3. Hasil analisis deskriptif pada profil kesukaan dari panelis tidak terlatih terhadap kerupuk kepala udang pada ketiga sampel cukup disukai. Hasil uji laboratorium menunjukkan kandungan protein kerupuk kepala udang dengan composite flour 5:5 sebesar 7,75%; untuk perbandingan 6:4 sebesar 8,25%, dan dan composite flour 7:3 sebesar 8,05%.Ganyong the tubers of irregular shape, its tuber have many fibre. Purpose of this study was to determine the difference in the quality of prawn crackers head of composite flour (ganyong starch and tapioca flour ) with comparison vary. The quality of prawn crackers perceive by sense with color indicator, feel, sense, texture. Despitefully, also from energy accept society, and content of gizi. Energy accept or hobby of society obtained from result of assessment of panelist at test of inderawi to overall of indicator, while content of gizi result of best experiment determined from its protein rate. Result of penelitian: showing there is difference every prawn crackers sample with flour composite, and in general sampel with highest average value of flour composite 7:3. Result of descriptive analysis at profile hobby of panelist do not train to prawn crackers at third sample is enough taken a fancy. Result of laboratory test show crackers protein content lead prawn with flour composite 5:5 equal to 7,75%; for comparison 6:4 equal to 8,25%, and and flour composite 7:3 equal to 8,05%.
DAYA TERIMA DAN KANDUNGAN GIZI MAKANAN TAMBAHAN BERBAHAN DASAR UBI JALAR UNGU Rahayu, Paramitha; Fathonah, Siti; Fajri, Meddiati
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

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AbstractUbi jalar ungu mengandung antioksidan, memiliki serat tinggi, dan karbohidrat dengan glikemik rendah yang dapat mengurangi resiko hipertensi, dan diabetes mellitus ibu hamil trimester kedua. Penelitian ini bertujuan untuk mengetahui daya terima ibu hamil trimester kedua terhadap ubi jalar ungu sebagai bahan dasar makanan tambahan, serta untuk mengetahui kandungan energi, protein dan zat besi serta prosentase kecukupan gizinya. Jenis makanan tambahan yaitu filo ubi ungu, pastel tutup ubi ungu isi rogout daging, dan pancake ubi ungu sebagai variabel dalam penelitian ini, di samping itu variabel lain yang diukur yaitu daya terima dan kandungan gizi. Data dianalisis menggunakan rerata dan deskriptif prosentase. Hasil penelitian menunjukkan bahwa daya terima pada indikator warna, tekstur, aroma dan rasa, untuk ketiga jenis makanan tambahan semuanya disukai dengan rata-rata untuk pastel tutup ubi ungu isi rogout daging 4.1, filo ubi ungu 3.9, dan untuk pancake ubi ungu 3.8. Kandungan dan prosentase kecukupan energi, protein, dan zat besi pada pastel tutup ubi ungu isi rogout daging berturut-turut 651 kkal, 28.1 gr, 8.1 mg dan 217%, 165.4%, 90%; fillo ubi ungu 568 kkal, 21 gr, 7.0 mg dan 189.5%,123.3% dan 77.8 %, dan untuk pancake ubi ungu 448 kkal, 3.1 gr, 6.9 mg dan 149.3%, 18.2%, 76.7 %.Purple sweet potatoes contain antioksidan, owning high fibre, and carbohydrate with low glikemik able to lessen hypertension risk, and pregnant mother mellitus diabetes of trimester both. This research aim to to know energy accept pregnant mother of second trimester to purple sweet potatoes upon which side dish base, and also to know content of energi, iron, and protein and also the percentage of its sufficiency of him. Type side dish that is purple sweet potatoes filo, pie close purple sweet potatoes of content of rogout flesh, and purple sweet potatoes pancake as variable in this research, despitefully other variable which measured by that is energy accept and is obstetrical of nutrition. Data analysed to use average and is descriptive percentage of. Result of research indicate that energy accept at colour indicator, tekstur, aroma and feel, to third side dish type is altogether taken a fancy to with mean for pie close purple sweet potatoes content of rogout flesh 4.1, purple sweet potatoes filo 3.9, and for the pancake of purple sweet potatoes 3.8. Content and percentage of sufficiency of energy, protein, and iron at pie close purple sweet potatoes content of rogout flesh successively 651 kkal, 28.1 gr, 8.1 mg and 217%, 165.4%, 90%; purple sweet potatoes fillo 568 kkal, 21 gr, 7.0 mg and 189.5%, 123.3% and 77.8 %, and for the pancake of purple sweet potatoes 448 kkal, 3.1 gr, 6.9 mg and 149.3%, 18.2%, 76.7 .
PENGARUH KOMPOSIT TEPUNG KIMPUL DAN TEPUNG TERIGU TERHADAP KUALITAS COOKIES SEMPRIT -, Prihatiningrum
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
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PENGARUH PERENDAMAN TERHADAP KUALITAS DENDENG IKAN LELE Agustini, Wiwin
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
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AbstractPenelitian ini bertujuan untuk mengetahui apakah ada pengaruh perendaman terhadap kualitas dendeng ikan lele. Ekeperimen lama perendaman dilakukan pada 7 jam, 10 jam, dan 13 jam. Kualitas dendeng ikan lele diamati secara indrawi meliputi rasa, warna, aroma dan tekstur, kadar air dan protein diukur untuk mengetahui kandungan gizinya, sedangkan kesukaan dinilai oleh panelis tidak terlatih berdasarkan umur dan jenis kelamin. Hasil penelitian menunjukkan melalui uji inderawi diketahui bahwa lama perendaman berpengaruh terhadap rasa, warna, aroma, dan tekstur. Rata-rata panelis memberi penilaian dendeng yang paling disukai dari aspek rasa, warna dan aroma adalah dendeng ikan lele dengan perendaman 13 jam, sedangkan untuk aspek tekstur dendeng ikan lele dengan perendaman 7 jam. Hasil uji laboratorium menunjukkan bahwa kandungan protein dan kadar air terbaik sampel dendeng ikan lele dengan lama perendaman 13 jam adalah sekitar 15,35 %, sedangkan kadar airnya 19,30%. Sementara itu, sampel dendeng dengan lama perendaman 10 jam memiliki kadar protein 11,15 % dan kadar air 17,27 %, sedangkan kadar air dan kadar protein terendah terdapat pada dendeng dengan perendaman 7 jam yakni 7,95 % dan kadar proteinnya 8,37 %.This research aim to know what is there influence of soaking to quality of fish fillet of catfish. Old experiment of soaking conducted by 7 hour, 10 hour, and 13 hour. Quality of fish fillet of catfish perceived by sense cover to feel, color, and aroma of texture, rate irrigate and protein measured to know its content of him, while hobby assessed by panelist do not train pursuant to gender and age. Result of research show to pass test of sense known that a long of soaking have an effect on to feeling, color, aroma, and texture. Panelist mean give assessment of most fillet taken a fancy to from aspect feel, and color of aroma fish fillet of catfish with soaking 13 hour, while for the aspect of fish fillet tekstur of catfish with soaking 7 hour. Result of laboratory test indicate that protein content and best water rate of fish fillet sampel of catfish with a long of soaking 13 hour is about 15,35 %, while its water rate 19,30%. Meanwhile, fillet sampel with a long of soaking 10 hour have protein rate 11,15 % and rate irrigate 17,27 %, while rate irrigate and protein rate of bottomost there are at fillet with soaking 7 hour namely 7,95 % and its protein rate 8,37 %.
PENGARUH SUBSTITUSI TEPUNG SUKUN TERHADAP KUALITAS BROWNIES KUKUS Sunarwati, Dwi Asih; -, Rosidah; -, Saptariana
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

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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 .
KANDUNGAN GIZI DAN DAYA TERIMA MAKANAN TAMBAHAN IBU HAMIL TRIMESTER PERTAMA Nurhalimah, Latifah; Fathonah, Siti; Nurani, Dyah
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

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AbstractPenelitian ini bertujuan untuk mengetahui kandungan dan persentase kecukupan gizi (energi, protein dan zat besi) makanan tambahan; serta daya terima ibu hamil trimester pertama. Variasi makanan tambahan meliputi milkshake coklat kacang hijau, nuget ayam kacang hijau, dan puding kacang hijau; sedangkan variabel yang diukur meliputi: kandungan gizi, energi diuji dengan bom kalori meter dan carbohydrate by difference, protein dengan metode biuret, zat besi dengan metode spektofotometri dan daya terima diuji dengan uji kesukaan. Data dianalisis secara deskriptif persentase dan rerata. Hasil penelitian menunjukkan bahwa kandungan gizi dan presentase kecukupan energi dan protein pada milkshake coklat kacang hijau yaitu 216 kkal (120%), dan 11,8 g (68,2%); nuget ayam kacang hijau yaitu 646 kkal (358,8%), dan 27,4 g (161,2%); serta puding kacang hijau yaitu 269 kkal (149,4%), dan 8 g (47%). Kandungan gizi dan persentase zat besi sehari menyumbang sebanyak 3,3 mg (12,7%); 6,3 mg (24,2%) dan 4,2 mg (16,2%). Daya terima ibu hamil ditunjukkan dari pernyataan bahwa mereka menyukai ketiga makanan tambahan dengan rerata 3,6 - 3,95.This research aim to know content and percentage of sufficiency of nutrition (energy, iron and protein) side dish, and also energy accept pregnant mother of first trimester. Variation of side dish cover brown milkshake of green peanut, green peanut chicken nuget, and green peanut pudding; while measured variable cover: content of nutrition, energi tested with metre calorie bomb and of carbohydrate difference by, protein with method of biuret, iron with method of spektofotometri energy and accept to be tested with hobby test. Data analysed descriptively average and percentage. Result of research indicate that content of gizi and of presentase sufficiency of protein and energy at brown milkshake of green peanut that is 216 kkal (120%), and 11,8 g (68,2%); green peanut chicken nuget that is 646 kkal (358,8%), and 27,4 g (161,2%); and also green peanut pudding that is 269 kkal (149,4%), and 8 g (47%). content of nutrition and percentage of ferrum one day contribute counted 3,3 mg (12,7%); 6,3 mg (24,2%) and 4,2 mg (16,2%). Energy accept pregnant mother shown from statement that them take a fancy to third side dish with average 3,6 - 3,95.
STUDI KOMPARASI PEMBUATAN KERUPUK KEPALA UDANG DENGAN COMPOSITE FLOUR (Pati Ganyong dan Tepung Tapioka) Destrasia, Rina Fusia
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.294

Abstract

AbstractGanyong merupakan umbi-umbian yang bentuknya tidak beraturan, umbinya memiliki banyak serat. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas kerupuk kepala udang menggunakan composite flour (pati ganyong dan tepung tapioka) dengan perbandingan bervariasi. Kualitas kerupuk kepala udang diamati secara indrawi dengan indikator warna, rasa, aroma, tekstur. Di samping itu, juga dari daya terima masyarakat, dan kandungan gizi. Daya terima atau kesukaan masyarakat diperoleh dari hasil penilaian panelis pada uji inderawi terhadap keseluruhan indikator, sedangkan kandungan gizi hasil eksperimen terbaik ditentukan dari kadar proteinnya. Hasil penelitian:menunjukkan ada perbedaan tiap sampel kerupuk kepala udang dengan composite flour, dan secara umum sampel dengan nilai rata-rata tertinggi composite flour 7:3. Hasil analisis deskriptif pada profil kesukaan dari panelis tidak terlatih terhadap kerupuk kepala udang pada ketiga sampel cukup disukai. Hasil uji laboratorium menunjukkan kandungan protein kerupuk kepala udang dengan composite flour 5:5 sebesar 7,75%; untuk perbandingan 6:4 sebesar 8,25%, dan dan composite flour 7:3 sebesar 8,05%.Ganyong the tubers of irregular shape, its tuber have many fibre. Purpose of this study was to determine the difference in the quality of prawn crackers head of composite flour (ganyong starch and tapioca flour ) with comparison vary. The quality of prawn crackers perceive by sense with color indicator, feel, sense, texture. Despitefully, also from energy accept society, and content of gizi. Energy accept or hobby of society obtained from result of assessment of panelist at test of inderawi to overall of indicator, while content of gizi result of best experiment determined from its protein rate. Result of penelitian: showing there is difference every prawn crackers sample with flour composite, and in general sampel with highest average value of flour composite 7:3. Result of descriptive analysis at profile hobby of panelist do not train to prawn crackers at third sample is enough taken a fancy. Result of laboratory test show crackers protein content lead prawn with flour composite 5:5 equal to 7,75%; for comparison 6:4 equal to 8,25%, and and flour composite 7:3 equal to 8,05%.
PENGARUH KOMPOSIT TEPUNG KIMPUL DAN TEPUNG TERIGU TERHADAP KUALITAS COOKIES SEMPRIT -, Prihatiningrum
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.295

Abstract

AbstractCookies semprit adalah kue kering yang bentuknya kecil-kecil, biasanya terbuat dari tepung terigu. Untuk mengurangi ketergantungan terhadap tepung terigu, maka pembuatan cookies semprit dilakukan dengan memvariasi komposit tepung kimpul dan tepung terigu. Penelitian ini bertujuan untuk mengetahui pengaruh komposit tepung kimpul dan tepung terigu dengan prosentase yang berbeda terhadap kualitas cookies semprit. Proses pembuatan cookies semprit dilakukan dengan memvariasi komposit tepung kimpul dan tepung terigu 80% dan 90%., Kualitas cookies semprit diamati secara indrawi ditinjau dari dari warna, tekstur, aroma, rasa, dan kandungan gizinya. Kandungan gizi yang diukur kandungan karbohidrat dan kadar air, sedangkan kesukaan dinilai oleh panelis. Hasil penelitian menunjukkan bahwa ada pengaruh komposit tepung kimpul dan tepung terigu terhadap kualitas inderawi keseluruhan indikator cookies semprit hasil eksperimen. Cookies semprit hasil eksperimen terbaik mengandung karbohidrat 40,59 g dan air 13,32 g. Perlu dilakukan penelitian lebih lanjut untuk menghasilkan tepung kimpul yang tidak menjadi coklat dan tidak gatal, sehingga kualitas warna dan rasa cookies yang dihasilkan menjadi lebih bagus.‘Semprit’ cookies are small size cookies and usually made of wheat flour. To reduce the dependence on wheat flour, the writer would like to try to make an experiment of ‘Semprit’ cookies with the composite of cassava flour and wheat flour. The purposes of this research are knowing the effect of cassava flour and wheat flour composite with a different percentage against the quality of ‘Semprit’ cookies. Process of ‘Semprit’ cookies conducted with composite variation of cassava flour and wheat flour and 80% and 90%., Quality of ‘Semprit’ cookies perceived by sense evaluated from color, texture, aroma, feel, and its content of him. Obstetrical of measured by nutrition is carbohydrate content and water rate, while hobby assessed by panelist. Result of research indicate that there is composite influence of cassava flour and wheat flour and to quality of sense is overall of indicator of cookies ‘Semprit’ result of experiment. Semprit Cookies result of best experiment contain carbohydrate 40,59 water and g 13,32 g. Require to be conducted by furthermore research to yield flour of cassava which do not become chocolate and do not itch, so the quality of color and flavor of cookies which is produced is better.
PENGARUH SUBSTITUSI TEPUNG SUKUN TERHADAP KUALITAS BROWNIES KUKUS Sunarwati, Dwi Asih; -, Rosidah; -, Saptariana
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.338

Abstract

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 .

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