SIFAT KIMIA DAN ORGANOLEPTIK BROWNIES KUKUS DARI PROPORSI TEPUNG MOCAF DAN TERIGU

Prayitno, Sutrisno Adi and Tjiptaningdyah, M.Kes, Ir. Restu and Hartati, Fadjar Kurnia SIFAT KIMIA DAN ORGANOLEPTIK BROWNIES KUKUS DARI PROPORSI TEPUNG MOCAF DAN TERIGU. Jurnal Teknologi dan Industri Pertanian Indonesia, 10 (1). pp. 21-27. ISSN 2442-7020

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Abstract

The purpose of this research is to know the response of mocaf flour and wheat flour ratio to chemical properties including water content and crude fiber, to know the organoleptic properties of steamed brownies cake which include flavor, aroma, color and tenderness. The research method used experimental method, using Completely Randomized Design with 1 factor and 5 repetitions, that is the ratio factor of mocaf and wheat flour in 5 levels, so the total treatment becomes 25 unit experiment. The results showed that the ratio of mocaf and wheat flour did not give significant effect to water content (P> 0.01) where Fcount <Ftable 5% i.e 1.29 <2.87 but has a very significant effect on crude fiber (P <0.01) where Fcount > Ftabel 5% i.e 744>2.87. The amount of mocaf flour given is increasingly causing an increase in crude fiber. While the ratio of mocaf and wheat flour have an influence on the organoleptic taste, color, aroma and tenderness. Panelists tend to value that brownies cake products are neutral. The results of effectiveness test of mocaf and wheat flour efficacy ratio of 40:60 is the best treatment with the result value of 0.72 whereas the lowest treatment is the treatment of mocaf and wheat flour ratio of 100:0 with the result value of 0.37

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