ABSTRAK

PENGARUH PROPORSI TEPUNG JAGUNG (Zea mays) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L) TERHADAP SIFAT ORGANOLEPTIK SERTA KANDUNGAN GIZI BROWNIES KUKUS

Nama                                    : Dewi Rosa Radita Kasih

NIM                                       : 13050394012

Program Study                   : S1 Pendidikan Tata Boga

Jurusan                                 : Kesejahteraan Keluarga

Fakultas                               : Teknik

Nama Lembaga                 : Universitas Negeri Surabaya

Pembimbing                       : Dra. Niken Purwidiani, M.Pd

Brownies kukus adalah jenis cake dengan ciri khas bertekstur sedikit bantat, berwarna cokelat pekat, berasa cokelat, dan pemasakannya dengan cara dikukus. Umumnya brownies kukus terbuat dari bahan tepung terigu, namun akan diganti menggunakan bahan lain yaitu tepung jagung dan tepung kacang merah. Tujuan penelitian untuk mengetahui: 1) pengaruh proporsi tepung jagung dan tepung kacang merah terhadap sifat organoleptik yang meliputi warna, tekstur, aroma, rasa, dan kesukaan brownies kukus, dan 2) kandungan gizi brownies kukus hasil uji organoleptik terbaik meliputi karbohidrat, protein, lemak, kalsium, fosfor, dan serat.

Jenis penelitian ini adalah penelitian eksperimen dengan perlakuan proporsi tepung jagung dan tepung kacang merah yaitu: (1:1), (3:2), (7:3), dan (4:1). Teknik pengumpulan data pada penelitian ini dilakukan dengan cara observasi oleh 30 panelis yaitu panelis terlatih sebanyak 10 orang dan panelis semi terlatih sebanyak 20 orang. Analisis data menggunakan statistik uji Anova tunggal  (One Way Anova) dengan program SPSS dan dilanjutkan dengan uji lanjut Duncan Multiple Range Test (DMRT)  untuk mengetahui perbedaannya. Uji kandungan gizi brownies kukus dilakukan di Balai Penelitian dan Konsultasi Industri Surabaya untuk mengetahui kandungan gizi pada brownies kukus meliputi karbohidrat, protein, lemak, kalsium, fosfor, dan serat.

Hasil penelitian menunjukkan: 1) proporsi tepung jagung dan tepung kacang merah berpengaruh nyata terhadap sifat organoleptik aroma, dan rasa brownies kukus, namun tidak berpengaruh nyata terhadap warna, tekstur, dan kesukaan, dan 2) brownies kukus terbaik yaitu formula J₄K₁ dengan proporsi tepung jagung dan tepung kacang merah (4:1). Berdasarkan uji kimia pada produk terbaik kandungan gizi brownies kukus terdiri dari karbohidrat 55,08%, protein 7,81%, lemak 5,72%, kalsium 21,80 mg, fosfor 381,5 mg, dan serat 3,82%. Pada satu takaran saji brownies kukus seberat 34 g/potong dapat mensuplai gizi anak umur 7-9 tahun sebanyak : energi 5,84 % (108 kkal), karbohidrat 7,23% (18,36 g), protein 5,33% (2,61 g), lemak 2,66% (1,91 g), kalsium 0,77% (7,27 mg), fosfor 12,32% (123,17 mg), dan serat 4,93% (1,28 g).

Kata Kunci : Brownies kukus, Tepung Jagung, dan Tepung Kacang Merah

ABSTRACT

THE EFFECT OF PROPORTION OF CORN FLOUR (Zea mays) AND RED BEAN FLOUR (Phaseolus vulgaris L) TO ORGANOLEPTIC PROPERTIES AND NUTRITION OF STEAMED BROWNIES

Name                              : Dewi Rosa Radita Kasih

NIM                               : 13050394012

Study Program             : S1 Culinary Education

Departemen                   : Home Economic

Faculty                           : Faculty of Engineering

Name of Institute          : Universitas Negeri Surabaya

Advisor                          : Dra. Niken Purwidiani, M.Pd

Steamed brownies are a type of cake with a characteristic texture that is slightly hardy, deep brown, taste of chocolate, and the processing is steamed. Generally steamed brownies are made from flour, but will be replaced using other ingredients, namely corn flour and red bean flour.  This research aims to: 1) the effects of the proportion of corn flour and red bean flour on organoleptic properties which include the color, texture, aroma, taste and preference of steamed brownies of corn flour and red bean flour, and 2) the nutrient content of the best steamed brownies organoleptic test results include carbohydrate, protein, fat, calcium, phosphorus, and fiber.

This type of research is an experimental research with the treatment of the proportion of corn flour and red bean flour, namely: (1: 1), (3: 2), (7: 3), and (4: 1). Data collection techniques in this research  were conducted by observation through consisting of 10 trained panelists and 20 semi-trained panelists. Data analysis used single ANOVA (One Way Anova) test statistics with the SPSS program and continued with Duncan's Multiple Range Test (DMRT) test to find out the difference. The nutrient of steamed brownies test was conducted at Industrial Research and Consultation Center Surabaya to know the nutrient content of steamed brownies including carbohydrates, protein, fat, calcium, phosphorus, and fiber.

The results showed: 1) the proportion of corn flour and red bean flour significantly affected the organoleptic properties of the aroma, and the taste of steamed brownies, but did not significantly affect the color, texture and preference, and 2) the best steamed brownies, namely J4K1 formula with the proportion of corn flour and red bean flour ( 4: 1). Based on chemical tests on the best products the nutritional content of steamed brownies consisted of 55.08% carbohydrates, 7.81% protein, 5.72% fat, 21.80 mg calcium, 381.5 mg phosphorus, and 3.82% fiber. At one serving of steamed brownies weight 34 g / piece can supply the nutrition of children aged 7-9 years as much as: energy 5.84% (108 kcal), carbohydrates 7.23% (18.36 g), protein 5.33% ( 2.61 g), 2.66% fat (1.91 g), 0.77% calcium (7.27 mg), 12.32% phosphorus (123.17 mg), and 4.93% fiber (1 , 28 g).

Keywords: Steamed Brownies, Corn Flour, and Red Bean Flour