Karakteristik Fisikokimia dan Sensori Brownies Kukus dengan Substitusi Tepung Sukun (Artocarpus altilis)

Purnamasari, Linda (2022) Karakteristik Fisikokimia dan Sensori Brownies Kukus dengan Substitusi Tepung Sukun (Artocarpus altilis). Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Steamed brownies one of processed foods that are favored by almost all of ages because of its delicious taste and very soft texture. Generally, a raw material to make a steamed brownies is wheat flour. In this study, in making steamed brownies, the use of wheat flour was substituted with breadfruit flour which is rich in fiber. This study aims to determine the effect of breadfruit flour substitution on the physicochemical and sensory characteristics of steamed brownies and to determine the ratio of the best steamed brownies products. The experimental design that used was a Randomized Block Design (RAK) with 6 treatments and 3 replications. Breadfruit flour substitution were BS0 (0%), BS1 (5%), BS2 (10%), BS3 (15%), BS4 (20%), and BS5 (25%). Physical analysis performed were texture, specific volume, color and yield. Chemical analysis performed were moisture content, ash content and crude fiber. Sensory test was hedonic test. Data analysis used Analysis Of Variance(ANOVA) and continued with Duncan Multiple Range Test (DMRT) with a level of 5%. The result of this study indicate that steamed brownies had texture values ranging from 2,92-3,38 N, specific volume from 1,79-2,13 cm3/g, yield 14,73-15,69%, water content 23,45-25,10%, ash content 1,53-2,03% and crude fiber 0,27-1,13%.The best treatment result was found in the BS1 treatment with a ratio of 95% wheat flour and 40% breadfruit flour.

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