KARAKTERISTIK BROWNIS COKELAT KUKUS BERBAHAN DASAR PATI GARUT DENGAN SUBTITUSI PARSIAL TEPUNG JEWAWUT

Dimas Rahadian Aji Muhammad, Tabita Gita Sasti, Siswanti Siswanti, R. Baskara Katri Anandito

Abstract

Tujuan penelitian ini adalah untuk mengetahui karakteristik sensoris, fisik, dan gizi brownies cokelat kukus berbahan dasar pati garut dengan subtitusi tepung jewawut (25%, 50%, 75%). Produk yang mempumyai nilai tertinggi dalam uji kesukaan konsumen adalah brownis cokelat kukus yang dibuat dari pati garut dan tepung jewawut dengan perbandingan 50:50. Oleh karena itu, sampel ini selanjutnya dipilih untuk digunakan dalam penelitian tahap selanjutnya. Sampel brownis cokela terpilih mempunyai kadar air 28,2%, kadar abu 1,8%, kadar protein 8,7%, kadar lemak 21,6%, kadar karbohidrat 77,1%, dan serat pangan 3,1%. Brownis cokelat kukus dengan subtitusi 50% tepung jewawut memberikan kontribusi sebesar 10% dari total kebutuhan sehari serat pangan golongan anak usia 5-6 tahun, sehingga dapat dipertimbangkan sebagai makanan sumber serat bagi kelompok konsumen anak-anak pada rentang usia tersebut.

Keywords

brownis kukus; pati garut; tepung jewawut; subtitusi

Full Text:

PDF

References

Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends in food science & technology, 83, 194-202.

AOAC. (2016). Official Methods of Analysis of the Association of Official Analytical Chemistry Intrnational 20th Edition. Arlington: AOAC Inc

Bourne, M. C. (2002). Food Texture and Viscosity Concept and Measurement 2nd Edition. New York: Academic Press.

BPOM. (2016). Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 13 Tahun 2016 Tentang Pengawasan Klaim Pada Label dan Iklan Pangan Olahan. Badan POM Republik Indonesia.

Brownlee, I. A., Chater, P. I., Pearson, J. P., & Wilcox, M. D. (2017). Dietary fibre and weight loss: Where are we now?. Food Hydrocolloids, 68, 186-191.

Dai, F. J., & Chau, C. F. (2017). Classification and regulatory perspectives of dietary fiber. Journal of Food and Drug Analysis, 25(1), 37-42.

Damat dan Pangestuti, A.P. (2008). Subtitusi Tepung Terigu dengan Pati Garut (Maranta arundinacea L) pada Proses Pembuatan Cake. Prosiding Seminar Nasional Pangan 2016. Yogyakarta.

de Ridder, D., Kroese, F., Evers, C., Adriaanse, M., & Gillebaart, M. (2017). Healthy diet: health impact, prevalence, correlates, and interventions. Psychology & Health, 32: 907-941.

Dias-Martins, A. M., Pessanha, K. L. F., Pacheco, S., Rodrigues, J. A. S., & Carvalho, C. W. P. (2018). Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products. Food Research International, 109, 175-186.

English, M. M., Viana, L., & McSweeney, M. B. (2019). Effects of soaking on the functional properties of yellow‐eyed bean flour and the acceptability of chocolate brownies. Journal of Food Science, 84, 623-628.

Fathullah, Ali. (2013). Perbedaan Brownies Tepung Ganyong dengan Brownies Tepung Terigu Ditinjau dari Kualitas Inderawi dan Kandungan Gizi. Skripsi. Fakultas Teknik, Universitas Negeri Semarang. Semarang.

Fuller, S., Beck, E., Salman, H., & Tapsell, L. (2016). New horizons for the study of dietary fiber and health: a review. Plant Foods for Human Nutrition, 71: 1-12.

Hutchings, J. B. (1999). Food Colour and Appearance 2nd Edition. Maryand: Aspen Pub.

Ligarnasari, I. P., Anam, C., & Sanjaya, A. P. (2018). Physical, chemical and sensory properties of brownies substituted with sweet potato flour (Ipomoea batatas L.) with addition of black cumin oil (Nigella sativa L.). In IOP Conference Series: Earth and Environmental Science (Vol. 102, No. 1, p. 012084). IOP Publishing.

Maphosa, Y., & Jideani, V. A. (2016). Dietary fiber extraction for human nutrition—A review. Food Reviews International, 32(1), 98-115.

Muhammad, D. R. A., & Dewettinck, K. (2017). Cinnamon and its derivatives as potential ingredient in functional food—a review. International Journal of Food Properties, 20: 2237-2263.

Muhammad, D. R. A., Saputro, A. D., Rottiers, H., Van de Walle, D., & Dewettinck, K. (2018). Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. European Food Research and Technology, 244, 1185-1202.

Richardson, A. M., Tyuftin, A. A., Kilcawley, K. N., Gallagher, E., O’Sullivan, M. G., & Kerry, J. P. (2018). The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. LWT, 95, 51-57.

Selvakumaran, L., Shukri, R., Ramli, N. S., Dek, M. S. P., & Ibadullah, W. Z. W. (2019). Orange sweet potato (Ipomoea batatas) puree improved

physicochemical properties and sensory acceptance of brownies. Journal of the Saudi Society of Agricultural Sciences, 18, 332-336.

Slamet, A., Praseptiangga, D., & Hartanto, R. (2019). Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge. International Journal on Advanced Science, Engineering and Information Technology, 9, 412-421.

Sudarmadji, S. (2003). Analisa Bahan Makanan dan Pertanian. Kanisius. Yogyakarta.

Uruakpa, F. O., & Fleischer, A. M. (2016). Sensory and nutritional attributes of black bean brownies. American Journal of Food Science and Nutrition, 3, 27-36.

Winarno, F. G. (2002). Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta.

Yeom, K. H., Kim, J. H., Lee, J. H., Bae, I. H., & Chun, S. S. (2016). Quality characteristics and consumer acceptability of brownies with rice bran dietary fiber. Journal of the Korean Society of Food Science and Nutrition, 45, 1823-1829.

Refbacks

  • There are currently no refbacks.