Update Artikelilmiah: 13033

NERISSA ARVIANA

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Abstrak (Bhs. Indonesia)

Brownies merupakan produk bakery yang termasuk dalam kategori cake yang memiliki rasa cokelat yang dominan, tidak membutuhkan pengembangan yang tinggi (bantat), warna yang menarik yaitu cokelat kehitaman, aroma lezat, serta tekstur yang sedikit renyah diluar namun moist di dalam. Pembuatan produk brownies panggang dengan bahan utama tepung komposit sorgum dan koro pedang merupakan upaya mengurangi impor terigu dan upaya diversifikasi olahan pangan. Tujuan dari penelitian ini adalah menentukan (1) proporsi optimal tepung komposit (tepung sorgum dan tepung koro pedang); (2) proporsi optimal kuning dan putih telur; (3) kombinasi perlakuan antara proporsi tepung komposit (tepung sorgum dan tepung koro pedang) dan proporsi kuning dan putih telur yang menghasilkan produk brownies dengan sifat kimia dan sensori terbaik. Kombinasi perlakuan terbaik berdasarkan metode indeks efektivitas adalah produk brownies panggang perlakuan P1Q2 dengan proporsi tepung sorgum : tepung koro pedang (b/b) 40 : 10 dan proporsi kuning telur : putih telur (b/b) terhadap berat total tepung yaitu 1 : 2. Produk ini mempunyai kadar air 18,98%, kadar abu 2,14 % bk (1,71 % bb), kadar lemak 25,97 %bk (21,04 %bb), kadar protein 8,17 %bk (6,62 %bb), kadar karbohidrat by difference 63,75% bk (51,65% bb) dengan karakteristik sensori tekstur lembut (2,44), rasa khas sorgum kurang terasa (2,87), rasa khas koro kurang terasa (2,98), flavor enak (3,05), dan tingkat kesukaan disukai (3,05).

Abtrak (Bhs. Inggris)

Brownies is a bakery product included in the category of cake, which has a dominant chocolate flavor and a minimized volume rise, an attractive colour i.e. blackish brown, delicious flavor, and it has a texture of crispy outside and moist inside. This research studied about potency of sorghum flour and sword jack bean flour as an alternative flours as an effort to decrease the import of wheat flour and to diversity of food products. The purposes of this research were (1) to determine  the optimum weight proportion of composite flour (sorghum and sword jack bean flour); (2) to determine the optimum weight proportion of yolk and albumin (white egg); (3) to determine the combination treatment between the weight proportion of composite flour (sorghum and sword jack bean flour)and the weight proportion of yolk and albumin (white egg) which produced baked brownies with good chemical and sensory properties. The best treatment which determined by effectiveness index method was the baked brownies product P1Q2 with the weight proportion of composite flour (sorghum and sword jack bean flour)(w/w) was 40 : 10 and the weight proportion of egg (yolk and albumin egg) towards the total weight of composite flour (w/w) was 1 : 2. This product had water content of 18.98%, ash content of 2.14% db (1.71% wb),  fat content of 25.97% db (21.04% wb), total protein content of 8.17% db (6.62% wb), the levels of carbohydrates by difference of 63.75% db (51.65% wb), with the sensory characteristics were soft texture (2.44), rather typical sorghum flavor (2.87), rather typical sword jack bean flavor (2.98), delicious flavor (3.05), and hedonic level was preferred (3.05).

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