PENGARUH SUBSTITUSI TEPUNG BONGGOL PISANG KEPOK (Musa paradisiaca) TERHADAP KARAKTERISTIK BROWNIES

Eka Kusumawati, Ni Putu (2019) PENGARUH SUBSTITUSI TEPUNG BONGGOL PISANG KEPOK (Musa paradisiaca) TERHADAP KARAKTERISTIK BROWNIES. Diploma thesis, Poltekkes Denpasar.

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Abstract

Pada umumnya brownies dibuat dengan bahan baku tepung terigu. Bonggol pisang adalah pangan yang kaya serat, kalsium, fosfor, dan zat besi. Brownies yang dibuat dengan subtitusi tepung bonggol pisang dan tepung terigu merupakan upaya diversifikasi pangan guna memanfaatkan pangan lokal sebagai bahan baku dengan harga yang relatif murah dan mengurangi penggunaan tepung terigu yang tinggi gluten. Tujuan penelitian ini untuk mengetahui pengaruh substitusi tepung bonggol pisang kepok (Musa paradisiaca) terhadap karakteristik brownies. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Kelompok (RAK), terdiri dari lima perlakuan substitusi tepung bonggol pisang yaitu 5%, 10%, 15%, 20%, dan 25%. Data dianalisis menggunakan ANOVA dengan menggunakan uji lanjut Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan tingkat kesukaan terhadap aroma 3,49 – 4,01 (netral – suka), rasa 3,36 – 4,03 (netral – suka), warna 3,49 – 4,11 (netral – suka), penerimaan secara keseluruhan 3,39 – 4,24 (netral – suka), dan mutu tekstur 2,29 – 2,88 (kasar) serta kadar air berkisar antara 15,56 – 20,75 %bb, kadar abu 1,47 – 1,61 %bb, kadar protein 6,71 – 27,38 %bb, kadar lemak 10,73 – 13,54 %bb, kadar karbohidrat 59,19 – 64,95 %bb, dan kadar serat kasar 8,59 – 9,60 %bb. Brownies dengan substitusi tepung bonggol pisang 25% merupakan perlakuan yang terbaik berdasarkan penilaian organoleptik yang meliputi aroma, rasa, dan penerimaan secara keseluruhan. In general, brownies are made with wheat flour. Banana weevil are foodstuffs that are rich in fiber, calcium, phosphorus and iron. Brownies made with banana weevil flour subtitution and wheat flour are diversification food to utilize local food as relatively cheap price materials and reduce the use wheat flour which is high in gluten. The purpose of this study was to study the effect of substitution of kepok banana weevil flour (Musa paradisiaca) on the characteristics of brownies. This study used an experimental method with Randomized Group Design, consisting of five settings for substituting banana weevil flour, namely 5%, 10%, 15%, 20%, and 25%. Data were analyzed with ANOVA using the Least Significant Difference further test. The results showed the level of preference for aroma 3,49 – 4,01 (neutral - like), taste 3,36 – 4,03 (neutral - like), color 3,49 – 4,11 (neutral - like), acceptance by overall 3,39 – 4,24 (neutral - like), and the texture quality of 2,29 – 2,88 (rough) and the water content between 15,56 – 20,75% bb, ash content 1,47 - 1,61 % bb, protein content 6,71 – 27,38% bb, fat content 10,73 – 13,54% bb, carbohydrate content 59,19 – 64,95% bb, and crude fiber content 8,59 - 9,60% bb. Brownies with the substitution of banana weevil flour 25% are the best based on organoleptic which contains aroma, taste, and overall acceptance.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: brownies, tepung bonggol pisang, karakteristik brownies brownies, banana weevil flour, characteristics of brownies
Subjects: T Technology > T Technology (General)
Divisions: Jurusan Gizi > Prodi D4
Depositing User: mrs eka kusumawati Ni Putu
Date Deposited: 16 Jun 2020 06:17
Last Modified: 16 Jun 2020 06:17
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/2754

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