CD Skripsi

Karakteristik Kimia Dan Sensori Brownies Ubi Jalar Putih Dengan Penambahan Tepung Kacang Hijau

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ABSTRACT
Brownies are a type of cake that belongs to the cake group that is dark
brown in color, has a soft texture, distinctive flavor, and does not require baking
powder. The main component in making brownies is flour. The purpose of this
research was to determine the ratio effect of white sweet potato flour and mung
bean flour on the chemical and sensory characteristics of brownies and to obtain
the selected ratio. This research was conducted experimentally using a
completely randomized design with five treatments and three replications to
obtain 15 experimental units. The treatments in this research was the ratio of
white sweet potato flour and mung bean flour such as 100:0, 90:10, 80:20, 70:30
and 60:40. The results showed that the ratio of white sweet potato flour and mung
bean flour significantly affected moisture content, ash content, fat content, protein
content, carbohydrate content, crude fiber content, descriptive sensory assessment
of color, flavor, taste, tenderness, and hedonic sensory assessment of flavor, taste,
tenderness, and overall assesment. The best treatment in this research was the
ratio of white sweet potato flour and mung bean flour (80:20), which moisture
content of 30,44%, ash content of 0.96%, fat content of 20,31%, protein content
of 12,42%, carbohydrate content of 35,88%, and fiber content of 6.62%. The
descriptive test showed that the brownies had brown color, green beans and sweet
potato flavor, green beans and sweet potato taste, soft texture, and overall
assessment hedonically was favored by panelists.
Keywords: brownies; green bean flour; white sweet potato flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706113626

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706113626

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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