PENGARUH PROPORSI TEPUNG SUKUN TERHADAP SIFAT ORGANOLEPTIK SERTA KANDUNGAN PROTEIN PRODUK BROWNIES KUKUS

Authors

  • Desinta Wuri Universitas Sarjanawiyata Tamansiswa, Indonesia
  • Ambar Rukmini Universitas Widya Mataram , Indonesia

DOI:

https://doi.org/10.30738/keluarga.v9i2.12208

Keywords:

Proporsi, Tepung Sukun, Brownies Kukus, Proportion, Breadfruit Flour, Steamed Brownies

Abstract

ABSTRAK

 

Tujuan penelitian ini untuk (1) mengetahui perbedaan kualitas brownies kukus dari resep dasar dengan brownies kukus proporsi tepung sukun 5%, 10%, dan 15%, (2) kandungan protein pada brownies kukus. Penelitian ini termasuk jenis penelitian eksperimen murni. Desain eksperimen yang digunakan adalah desain penelitian Rancangan Acak Lengkap (RAL) dengan proporsi tepung sukun yang digunakan yaitu 0%, 5%, 10%, dan 15 % Populasi penelitian ini adalah tepung sukun. Sampel penelitian adalah brownies kukus presentase tepung sukun 5%, 10%, dan 15% yang diujikan kepada 30 panelis yaitu ibu PKK di dusun Sono Malangrejo. Hasil penelitian menunjukkan (1) ada perbedaan kualitas brownies kukus dari resep dasar dengan brownies kukus proporsi tepung sukun dilihat dari uji organoleptik dengan presentase 5%, 10%, dan 15%. (2) Uji kimia produk brownies kukus proporsi tepung sukun yang memiliki kandungan protein paling tinggi yaitu brownies kukus kode 497 (15%).

Kata Kunci: Proporsi, Tepung Sukun, Brownies Kukus

ABSTRACT

The purpose of this study was to (1) determine the difference in the quality of steamed brownies from the basic recipe with steamed brownies in the proportion of breadfruit flour 5%, 10%, and 15%, (2) the protein content in steamed brownies. This research is a type of pure experimental research. The experimental design used was a completely randomized design (CRD) with the proportions of breadfruit flour used, namely 0%, 5%, 10%, and 15%. The population for this study was breadfruit flour. The research sample was steamed brownies with a percentage of 5%, 10%, and 15% breadfruit flour which was tested on 30 panelists, namely PKK women in Sono Malangrejo hamlet. The results showed (1) there was a difference in the quality of steamed brownies from the basic recipe with steamed brownies in the proportion of breadfruit flour seen from organoleptic tests with a percentage of 5%, 10%, and 15%. (2) Chemical test of steamed brownie products, the proportion of breadfruit flour which has the highest protein content, namely steamed brownies code 497 (15%).

Keywords: Proportion, Breadfruit Flour, Steamed Brownies

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Published

2023-09-12

How to Cite

Wuri, D., & Rukmini, A. (2023). PENGARUH PROPORSI TEPUNG SUKUN TERHADAP SIFAT ORGANOLEPTIK SERTA KANDUNGAN PROTEIN PRODUK BROWNIES KUKUS. Keluarga: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga, 9(2), 143–150. https://doi.org/10.30738/keluarga.v9i2.12208

Issue

Vol. 9 No. 2 (2023): Agustus

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