THE PRODUCTION OF MOCAF FLOUR FUDGY BROWNIES WITH TEMPEH FLOUR SUBSTITUTION
Abstrak: Tujuan penelitian berikut, ialah: 1) Menganalisis pengaruh substitusi tepung tempe terhadap sifat sensori fudgy brownies tepung mocaf. 2) Mengetahui kandungan proksimat pada fudgy brownies tepung mocaf dengan substitusi tepung tempe berdasarkan hasil produk terbaik. Penelitian berikut berupa eksperimen dengan pendekatan kuantitatif dan menggunakan Rancangan Acak Lengkap (RAL) dengan tiga presentase perlakuan, yakni P1 (80%:10%), P2 (60%:40%), dan P3 (40%:60%). Analisis data sensori yang dilakukan meliputi aspek warna, aroma, kelengketan, kerapatan dan rasa menggunakan SPSS dengan uji Anova One Way dengan uji Duncan pada data yang signifikan. Hasil penelitian, 1) Perlakuan substitusi tepung tempe pada fudgy brownies tepung mocaf berpengaruh nyata pada mutu sensori meliputi aspek warna, kelengketan, dan kerapatan. 2) Berdasarkan perlakuan terbaik terpilih adalah perlakuan P3 tepung mocaf 40% (136 g) dan tepung tempe 60% (204 g). Hasil uji proksimat terpilih memiliki air 21.05%, abu 1.75%, karbohidrat 56.57%, protein 11.70%, dan lemak 8.91%.
Kata Kunci: Tepung Mocaf, Tepung Tempe, Fudgy brownies.
Abstract: The objectives of this research are: 1) To analyze the effect of tempeh flour substitution on the sensory properties of mocaf flour fudgy brownies. 2) To determine the proximate composition of mocaf flour fudgy brownies with tempeh flour substitution based on the best product results. This study was conducted experimentally using a quantitative approach and a Completely Randomized Design (CRD) with three treatment percentages: P1 (80%:10%), P2 (60%:40%), and P3 (40%:60%). Sensory data analysis included color, aroma, stickiness, density, and taste, performed using SPSS with One-Way ANOVA and Duncan's test for significant data. The results showed 1) that tempeh flour substitution significantly affected the sensory quality of mocaf flour fudgy brownies, particularly in color, stickiness, and density. 2) The best treatment was P3, consisting of 40% mocaf flour (136 g) and 60% tempeh flour (204 g). Proximate analysis of the selected product revealed 21.05% moisture, 1.75% ash, 56.57% carbohydrates, 11.70% protein, and 8.91% fat.
Keywords: Mocaf Flour, Tempeh Flour, Fudgy Brownies.