Kajian Pembuatan Brownies Kering Tepung Pisang Kepok Dan Tepung Beras Hitam Sebagai Makanan Selingan Sumber Serat

Vii Ramadlani, Salsabiila (2024) Kajian Pembuatan Brownies Kering Tepung Pisang Kepok Dan Tepung Beras Hitam Sebagai Makanan Selingan Sumber Serat. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Dietary fiber is a part of plants that is resistant to digestion and absorption in the human small intestine. Approximately 93.5% of Indonesians still struggle to meet their fiber needs. One way to overcome this issue is through the consumption of fiber-rich foods. The aim of this study is to evaluate (fiber content, organoleptic properties, best treatment, nutritional content, and comparison with SNI cookies 2973:2011) dry brownies made from kepok banana and black rice flour as a fiber-rich snack. Six samples with four repetitions each were used. The research design utilized a Completely Randomized Design (CRD). The treatments used were kepok banana and black rice flour in the ratios of (90%:10%), (75%:25%), (60%:40%), (45%:55%), (30%:70%), and (15%:85%). The results showed that the highest fiber content was in P5 at 6.40%, and the lowest was in P1 at 5.32%. There were differences in fiber content among treatments (sig<0.05). The best treatment in this study was P5, which had a fiber content of 6.35/100 grams. The organoleptic test results showed a dark brown color, moderately sweet taste, a strong distinctive aroma of kepok banana flour, a slightly crunchy texture, and overall, the panelists liked the dry brownies made from kepok banana flour and black rice flour. The nutritional content included 9.7% moisture, 2.2% ash, 4.6% protein, 27.7% fat, 18.7% carbohydrates, and 6.35% dietary fiber. The serving size for a snack is 50 grams, with a nutritional content of 169 kcal total energy, 2 grams protein, 14 grams fat, 9 grams carbohydrates, and 3 grams dietary fiber. Keywords: Dry brownies, dietary fiber, snack, kepok banana flour, black rice flour

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