Pengaruh rasio penambahan tepung ganyong dan puree alpukat terhadap mutu dan kadar serat brownies panggang

Wijaya, Virginia (2023) Pengaruh rasio penambahan tepung ganyong dan puree alpukat terhadap mutu dan kadar serat brownies panggang. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Brownies panggang merupakan produk bakery berbahan dasar tepung terigu, berwarna coklat kehitaman, memiliki rasa manis yang didominasi rasa coklat dan dibuat dengan cara dipanggang. Ganyong merupakan kelompok umbi-umbian yang memiliki kandungan serat yang tinggi serta dapat diolah menjadi tepung sebagai substitusi tepung terigu. Penambahan tepung ganyong dapat menambah kandungan serat pada produk yang dihasilkan. Alpukat merupakan jenis buah yang mengandung lemak tak jenuh tunggal yang memiliki tekstur menyerupai margarin dan dapat meningkatkan tekstur moist. Tujuan penelitian untuk menentukan karakteristik fisik dan kimia dari tepung ganyong yang dihasilkan serta mengetahui pengaruh rasio penambahan antara tepung terigu dan tepung ganyong serta rasio margarin dan puree alpukat terbaik terhadap karakteristik fisik, kimia serta organoleptik brownies panggang. Perlakuan yang dilakukan adalah dengan substitusi tepung terigu dengan tepung ganyong (100:0, 90:10, 80:20, 70:30, 60:40 dan 50:50), serta margarin dengan puree alpukat (100:0, 90:10, 80:20, 70:30, 60:40 dan 50:50). Berdasarkan analisis yang dilakukan didapatkan brownies formulasi terbaik dengan rasio margarin: alpukat dan tepung terigu: tepung ganyong (70:30 dan 70:30, 70:30 dan 60:40, 60:40 dan 70:30) memiliki tekstur yang menyerupai bownies kontrol. Hasil analisis serat yang dilakukan didapatkan kadar serat tertinggi adalah pada brownies dengan perlakuan tepung terigu: tepung ganyong dan margarin: puree alpukat 70:30 dan 70:30 sebesar 11,85±0,14%. / Baked brownies are bakery products manufactured from wheat flour that are blackish brown in color, have a sweet chocolate flavor, and are baked. Ganyong is a tuber group that contain high fiber and can be ground into flour to replace wheat flour. By adding ganyong flour can increase the fiber content of the finished product. Avocado is a fruit that contains monounsaturated fat,has a texture comparable to margarine and also can increase moist texture. The aim of the study was to determine the physical and chemical characteristics of the canna flour produced and to determine the effect of the ratio of the addition of wheat flour and canna flour as well as the best ratio of margarine and avocado puree on the physical, chemical and organoleptic characteristics of baked brownies. Wheat flour was replaced with ganyong flour (100:0, 90:10, 80:20, 70:30, 60:40, and 50:50), and margarine with avocado (100:0, 90:10, 80:20, 70:30, 60:40, and 50:50). According to the results of the examination, the best brownies formulation with the ratio of margarine: avocado and wheat flour: ganyong flour (70:30 and 70:30, 70:30 and 60:40, 60:40 and 70:30) has a texture similar to the control brownies. The dietary fiber study revealed that the highest dietary fiber content was in brownies made with wheat flour: ganyong flour and margarine: avocado. 70:30 and 70:30 of 11.85 ± 0.14%.

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