Pengaruh Perbandingan Tepung Talas dengan Tepung Wortel dan Penambahan Tepung Ampas Kelapa Terhadap Mutu Brownies Kukus

Abstract

This research was aimed to determine the effect of the ratio of taro flour to carrot flour and the addition of coconut pulp flour on the physical, chemical and organoleptic quality characteristics used as raw materials for steamed brownies. The method used in this study was the factorial Completely Randomized Design (CRD) method with two factors, namely, the ratio of taro flour to carrot flour (E): (90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%) and the addition of coconut pulp flour (B): (0%, 2%, 4%, 6%). The parameters tested were water content, ash content, fat content, crude fiber, protein content, carbohydrates, beta carotene, specific volume and organoleptics including color, aroma, taste, texture, and general acceptance. The outputs of the study found that the ratio of taro flour with carrot flour gave a highly significant effect (P<0.01) on the parameters of water content, ash content, fat content, crude fiber, protein, carbohydrates, beta carotene, organoleptic color, organoleptic aroma, and organoleptic taste; not significantly affect (P>0.05) on the parameters of the split test and yield of specific volume parameters, organoleptic texture and organoleptic general acceptance. The addition of coconut pulp flour gave a highly significant effect (P<0.01) on cocoa paste, namely on the parameters of water content, ash content, fat content, crude fiber, protein, carbohydrates, organoleptic color, organoleptic flavor, organoleptic taste, organoleptic texture, and organoleptic general acceptance; not significantly affect (P>0.05) on the parameters of beta carotene and specific volume. The interaction of taro flour comparison with carrot flour and the addition of coconut dregs flour gave a highly significant effect (P<0.01) on ash content, crude fiber, protein, color organoleptic, flavor organoleptic, and taste organoleptic; not significantly different (P>0.05) on the parameters of water content, fat content, carbohydrate content, beta carotene, specific volume, texture organoleptic and general acceptance organoleptic. E4B3 treatment was obtained as the best treatment through the De Garmo method with a formulation of 60% taro flour with 40% carrot flour, and 4% coconut dregs flour.