SUBTITUSI TEPUNG KOMPOSIT (KETAN HITAM-KACANG HIJAU DAN TERIGU) TERHADAP KARAKTERISTIK SENSORI DAN KESUKAAN THIN BROWNIES

SUBSTITUTION OF COMPOSITE FLOUR (BLACK GLUTINY RICE-MUNG BEANS AND WHEAT FLOUR) ON SENSORY CHARACTERISTICS AND LIKES OF THIN BROWNIES

Thin Brownies merupakan salah satu inovasi dari produk brownies. Thin Brownies lebih dikenal dengan nama brownies chip atau brownchips. Metode yang digunakan yaitu dengan melakukan eksperimen substitusi tepung terigu 30%, 40%, dan 50% dengan tepung komposit (ketan hitam-kacang hijau) dengan perbandingan 70%:30%. Uji sensori ini dilakukan oleh panelis terlatih dan semi-terlatih, di bantu dengan menyebarkan lembar observasi dengan penilaian (5-1) dan uji gizi di lakukan di laboratorium. Analisis data menggunakan metode One Way, hasil analisis data yang terbaik terdapat pada produk 120 dengan substitusi tepug terigu 40%, tepung komposit (ketan hitam-kacang hijau) dengan perbandingan 70%:30%. dan di bantu dengan karakteristik sensori berdasarkan warna, tekstur, aroma, rasa, kesukaan warna, kesukaan rasa, kesukaan tekstur, kesukaan aroma. Produk terbaik memiliki kandungan gizi karbohidrat 77,94%, protein 9,68%, lemak 8,11%, serat 3,01% dan kadar air 1,24%.

Kata Kunci : Thin Brownies, tepung ketan hitam, kacang hijau, karakteristik sensori, tingkat kesukaan, kandungan gizi

Thin Brownies is one of the innovations of brownie products. Thin Brownies is better known as brownie chips or brownchips. The method used is to conduct experiments substituting 30%, 40%, and 50% wheat flour with composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. This sensory test was carried out by trained and semi-trained panelists, assisted by distributing observation sheets with an assessment (5-1) and nutritional tests were carried out in the laboratory. Data analysis used the One Way method, the best data analysis results were found in product 120 with 40% wheat flour substitution, composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. and assisted by sensory characteristics based on color, texture, aroma, taste, color preference, taste preference, texture preference, aroma preference. The best product has a nutritional content of 77.94% carbohydrates, 9.68% protein, 8.11% fat, 3.01% fiber and 1.24% water content.

Keywords: Thin Brownies, black glutinous rice flour, green beans, sensory characteristics, preference level, nutritional content