Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning
Organoleptic Characteristics of Brownis Made from Wheat and Yellow Sweet Potato Composite Flour
Keywords:
Brownis, Composite wheat flour, Food experiment, Organoleptic, Yellow sweet potato
Abstract
Brownis are a cake product that is widely consumed by the public, and is prepared traditionally. Brownis tend to contain unbalanced nutrients. So it is considered a food that has little health benefits. One way to increase the nutritional value of Brownis is to substitute other ingredients that have complete nutritional content, namely yellow sweet potato flour. It is known that yellow sweet potatoes contain carbohydrates, minerals, antioxidants and fiber. This research aims to determine the effect of the percentage of yellow sweet potato on organoleptic test results in terms of color, aroma, taste, texture and appearance. The method used is the hedonic test to determine the level of preference and the best formulation. The hedonic scale uses a score of 1: dislike very much, 2: dislike, 3: neutral, 4: like, and 5: like very much. Formulation of brownie products with substitution percentages for yellow sweet potato, namely 0%, 25% and 50%. Based on the research results, the 25% yellow sweet potato flour substitution formulation was the product most preferred by panelists based on the hedonic value of taste, texture, appearance and color. So it can be concluded that the brownie product with the addition of 25% yellow sweet potato is the best formulation in this study. This research contributes to providing practical solutions to improve the nutritional value of brownis products.
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TAYEB, T. S. E. L., ABDELHADY, H. M., and SALEM, E. A. (2015). Chemial, Physical and Sensory Properties of Sweet Potato Cake. https://doi.org/10.21608/ejar.2015.152780.
Truong, V. D., Avula, R. Y., Pecota, K. V., and Yencho, G. C. (2018). Sweetpotato production, processing, and nutritional quality. Handbook of Vegetables and Vegetable Processing: Second Edition, 2-2:811–838. https://doi.org/10.1002/9781119098935.ch35.
Yuniartini, N. L. P. S. and Dwiani, A. (2021). Mutu Organoleptik Brownies Panggang Yang Terbuat Dari Tepung Terigu, Mocaf Dan Tepung Kelor. Jurnal Agrotek Ummat, 8(1):54. https://doi.org/10.31764/jau.v8i1.5973.
Brown, A. C. (2014). Understanding Food: Principles and Preparation. Cengage learning Boston, MA, USA:. Falade, K. O. and Akingbala, J. O. (2011). Utilization of Cassava for food. Food Reviews International, 27(1):51–83.
https://doi.org/10.1080/87559129.2010.518296.
Gabriella, F. Y. (2023). Pengaruh formulasi tempe jamur tiram tempe dan gluten terhadap kadar protein mutu organoleptik dan daya terima daging tiruan (fake meat). PhD thesis.
Hossain, M. M., Rahaman, E., Chanda, D., Heck, S., Mahmood, S., Mohammad, and Kabir, H. (2022). Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree. EC Nutrition, 12:13–24.
Jagat, A. (2017). Pengkayaan Serat Pada Pembuatan Biskuit Dengan Substitusi Tepung Ubi Jalar Kuning (Ipomea Batatas L.). Jurnal Aplikasi Teknologi Pangan, 6(2). https://doi.org/10.17728/jatp.190.
Kementerian Pertanian (2021). Laporan Tahunan Direktorat Jenderal Tanaman Pagan.
Kure, O., Nwankwo, L., and Wyasu, G. (2012). Production and quality evaluation of garri-like product from sweet potatoes. Journal of National Production of Plant Resources, 2(2):318–321.
Ligarnasari, I. P., Anam, C., and 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
47
Ghaffar,et.al Jurnal Teknologi dan Mutu Pangan Vol. 3(1) 42-48 IOP Conference Series: Earth and Environmental Science, volume 102, page 12084. IOP Publishing. https://doi.org/10.1088/1755-1315/102/1/012084.
Limanto, S., Julianti, E., and Lubis, Z. (2019). The Chemical Characteristics Of Biscuit From Flour And Fiber Of Purple Sweet Potato (Ipomoea Batatas). Teknologi dan Industri Pertanian Indonesia, 11(02):64–68.https://doi.org/10.17969/jtipi.v11i2.14854.
Maretta, O. O., Sukardi, S., and Winarsih, S. (2021). Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies. Food Technology and Halal Science Journal, 4(2):192–207. https://doi.org/10.22219/fths.v4i2.16603.
Mulyanto, B. P., Wulandari, Y. W., and Mustofa, A. (2020). Karakteristik Brownies Kukus Tepung Jewawut (Setarica italica) dan Tepung Maizena dengan Pengaruh Lama Proses Pengukusan. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN, 5(1). https://doi.org/10.33061/jitipari.v5i1.3131.
Pustaka, B. W., Kurnia Robby, H., Syaeful Barqi, W., Harismah, K., Studi, P., Kimia, T., and Surakarta, U. M. (2017). Uji Organoleptik dan Kalori Brownies Kelor (Moringa Oleifera) dengan Substitusi Pemanis Stevia (Stevia Rebaudiana). pages 109–116.
Qhardanova, M., Syafira Nurasyifa, R., Dewi, M. S., Mutriara, R., Rizki, M., Putra, B., Rezeki, S., Munandar, A., and Penulis, K. (2024). Pemanfaatan Ampas Tahu Sebagai Upaya Mengelolah Menjadi Tepung Dalam Pembuat Brownies Kukus Sekolah Tinggi Ilmu Ekonomi (STIE) Bima. JMCBUS: Journal of Management and Creative Business, 2(1):158–164.
Rosidah (2014). Potensi Ubi Jalar Sebagai Bahan Baku Industri Pangan. Teknobuga, 1(1):44–52. https://doi.org/10.15294/teknobuga.v1i1.6403.
Selvakumaran, L., Shukri, R., Ramli, N. S., Pak Dek, M. S., and Wan Ibadullah, W. Z. (2019). Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies. Journal of the Saudi Society of Agricultural Sciences, 18(3):332–336. https://doi.org/10.1016/j.jssas.2017.09.006.
Setyani, S., Nurdjanah, S., and Permatahati, A. (2017). Formulasi tepung tempe jagung (Zea s L.) dan tepung terigu terhadap sifat kimia fisik dan sensory brownies panggang. Jurnal Teknologi Industri & Hasil Pertanian, 22(2):2.
Simbolon, M. W., Rusmarilin, H., and Julianti, E. (2017). Karakteristik fisik, kimia, dan organoleptik flakes dari bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning dan penambahan kuning telur. Ilmu dan Teknologi Pangan, 5(2):310–317.
Soeka, Y. S., Sulistiyani, T. R., and Yuliani, Y. (2022). Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi. Jurnal Biologi Indonesia, 18(2):193–204. https://doi.org/10.47349/jbi/18022022/193.
Sulistiyati, T. D. and Mawaddah, O. (2021). an Tepung Tulang Ikan Lele Terhadap Kadar Kalsium Dan Organoleptik Cookies Ubi Jalar Kuning. JFMR-Journal of Fisheries and Marine Research, 5(2). https://doi.org/10.21776/ub.jfmr.2021.005.02.5.
Suyanti & Murtiningsih (2011). Membuat Tepung Umbi dan Variasi Olahannya,. Jurnal Pendidikan Teknologi Pertanian. Tamara, R. and Gusnadi, D. (2023). Inovasi Kue Dodongkal Berbasis Ubi Jalar Kuning. Home Economics Journal, 7(2):63–69. https://doi.org/10.21831/hej.v7i2.62574.
Tastewise (2024). Brownie trends - consumption analysis dan statistics 2024 report.
TAYEB, T. S. E. L., ABDELHADY, H. M., and SALEM, E. A. (2015). Chemial, Physical and Sensory Properties of Sweet Potato Cake. https://doi.org/10.21608/ejar.2015.152780.
Truong, V. D., Avula, R. Y., Pecota, K. V., and Yencho, G. C. (2018). Sweetpotato production, processing, and nutritional quality. Handbook of Vegetables and Vegetable Processing: Second Edition, 2-2:811–838. https://doi.org/10.1002/9781119098935.ch35.
Yuniartini, N. L. P. S. and Dwiani, A. (2021). Mutu Organoleptik Brownies Panggang Yang Terbuat Dari Tepung Terigu, Mocaf Dan Tepung Kelor. Jurnal Agrotek Ummat, 8(1):54. https://doi.org/10.31764/jau.v8i1.5973.
Published
2024-07-31
How to Cite
Ghaffar, M., & Nurhamzah, L. (2024). Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning. Jurnal Teknologi Dan Mutu Pangan, 3(1), 42-48. https://doi.org/https://doi.org/10.30812/jtmp.v3i1.4247
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Articles
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