BROWNIES BEBAS GLUTEN DARI TEPUNG KORO PEDANG (Canavalia ensiformis L) DENGAN SUBSTITUSI TEPUNG MOCAF DAN VARIASI LAMA PEMANGGANGAN

Tri Nikawati, Akhmad Mustofa, Yannie Asrie Widanti

Abstract

Brownies are cakes made from four basic ingredients, namely flour, fat, sugar and eggs. Brownies made in this study differ from brownies in general, namely the use of row canavalia ensiformis flour and mocaf flour . Canavalia ensiformis flour is rich in protein and mocaf flour which has characteristics such as flour.  This study used a completely randomized design (CRD) consisting of 2 factors. The first factor is the comparison canavalia ensiformis flour and mocaf flour  and the second factor is the length of the period and each factor has 3 treatments resulting in 9 different treatments. The best results showed that the combination of the concentration of canavalia ensiformis and mocaf flour and roasting time of 30:60 60 minutes was based on the best and best organolaptic protein clams. In this treatment, water content was 19.01%, ash content was 9.19%, fat content was 22.34%, total sugar content was 18.04%, protein content was 8.73%. And organolaptic test on brown color 2.95, canavalia ensiformis taste 3.13, mocaf taste 3.21, soft texture 2.80 and overall preference 3.11 preferred.

Keywords

Brownies; canavalia ensiformis l; flour; long time consuming; substitution

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