Karakteristik Nilai Gizi dan Sensorik pada Brownies Kukus dengan Penambahan Tepung Beras Merah
Characteristics of Nutritional and Sensory Value of Steamed Brownies with the Addition of Red Rice Flour
Abstract
Brownies kukus merupakan kue yang sangat disukai dan digemari oleh semua kalangan masyarakat dengan proses pembuatan yang relatif mudah. Berkembangnya teknologi tepung-tepungan, pembuatan tepung beras merah juga menjadi produk olahan yang menunjang program diversifikasi konsumsi pangan. Penelitian ini bertujuan untuk mengetahui karakteristik nilai gizi dan sensorik pada brownies kukus dengan penambahan tepung beras merah. Penelitian ini dilaksanakan di Universitas Cokroaminoto Makassar pada bulan April hingga Juni 2023. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan penambahan tepung beras merah yang terdiri dari 3 perlakuan yaitu T1 (100g tepung beras merah:200g tepung terigu), T2 (150g tepung beras merah:200g tepung terigu), T3 (200g tepung beras merah:200g tepung terigu). Penelitian ini dilakukan dengan dua tahapan yaitu pembuatan tepung beras merah dan pengolahan brownies kukus. Hasil penelitian menunjukkan bahwa analisis karakteristik nilai gizi (kadar air dan karbohidrat) perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah. Semakin banyak penambahan tepung yang diberikan maka semakin tinggi nilai gizi yang dihasilkan. Pada uji sensorik (warna/kenampakan dan tekstur) diperoleh perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah, sedangkan untuk aroma dan rasa diperoleh perlakuan terbaik adalah perlakuan T1 dengan 100g tepung beras merah.
Steamed brownies are a cake that is very popular and loved by all levels of society with a relatively easy manufacturing process. With the development of flour technology, making brown rice flour has also become a processed product that supports food consumption diversification programs. This research aims to determine the nutritional and sensory value characteristics of steamed brownies with the addition of brown rice flour. This research was conducted at Cokroaminoto Makassar University from April to June 2023. This research used the Completely Randomized Design (CRD) method with the addition of brown rice flour which consisted of 3 treatments, namely T1 (100g brown rice flour: 200g wheat flour), T2 (150g brown rice flour: 200g wheat flour), T3 (200g brown rice flour: 200g wheat flour). This research was carried out in two stages, namely making brown rice flour and processing steamed brownies. The research results showed that the analysis of nutritional value characteristics (water and carbohydrate content) of the best treatment was the T3 treatment with 200g of brown rice flour. The more flour added, the higher the nutritional value produced. In the sensory test (color/appearance and texture), the best treatment was T3 treatment with 200g of brown rice flour, while for aroma and taste the best treatment was T1 treatment with 100g of brown rice flour.
Downloads
References
Ambriani. (2004). Brownies. Gramedia Pustaka Utama. Jakarta.
Christian, J.H.B. (1980). Reduced Water Activity. Microbial Ecology of Foods. Academic Press. New York.
Damanhuri. (2005). Pewarisan Antosianin dan Tanggap Klon Tanaman Ubi Jalar (Ipomea batatas (L.) Lamb) Terhadap Lingkungan Tumbuh. [Disertasi]. Program Studi Ilmu Pertanian Program Pascasarjana Universitas Brawijaya. 106 h.
Damardjati, D.S., S. Widowati, J. Wargiono, dan S. Purba. (2000). Potensi dan Pendayagunaan Sumber Daya Bahan Pangan Lokal Serealia, Umbi-umbian, dan Kacang-kacangan untuk Penganekaragaman Pangan. Makalah pada Lokakarya Pengembangan.
Drummond, K.E., & Brefere, L. M. (2010). Nutrition for foodservice and Culinary Professionals. John Wiley and Sons, Chichester, UK.
Fibriyanti, Y. W. (2012). Kajian Kualitas Kimia dan Biologi Beras Merah (Oryza nivara) dalam Beberapa Pewadahan Selama Penyimpanan. Fakultas Pertanian. Universitas Sebelas Maret. Solo.
Gavi, N.A.M. & Martati, E. (2018). Pengaruh substitusi tepung tempe koro pedang (Canavalia ensiformis L.) dan minyak jagung terhadap karakteristik fisik, kimia dan organoleptik brownies kukus. Jurnal Pangan dan Agroindustri. Vol. 6(2): 94-105.
Haliza, W., Kailaku, S.I. & Yuliani, S. (2012). Penggunaan mixture response surface methodology pada optimasi formula brownies berbasis tepung talas banten (Xanthosoma Undipes K. Koch) sebagai alternatif pangan sumber serat. Jurnal Pascapanen. Vol. 9(2):96-106.
Indriyani F., Nurhidajah, dan A. Suyanto. (2013). Karakteristik fisik, kimia dan sifat organoleptik tepung beras merah berdasarkan variasi lama pengeringan. Jurnal Pangan dan Gizi. Vol. 4(8).
Lukman A.H. (1992). Pengaruh Peranjangan dan Lama Pengukusan Biji Saga Pohon (Adenanthea pavonime L) Terhadap Rendeman dan Mutu Minyak yang Dihasilkan pada Proses Ekstrasi, [Skripsi]. Teknologi Pertanian, Institute Pertanian Bogor.
Ruslan, M., A.C. Adi, D.R. Andrias. (2015). Daya terima dan indeks glikemik makanan brownies yang diperkaya tepung beras merah dan kurma. Media Gizi Indonesia. Vol. 10(2): 166–172.
Saragih, I. P. (2011). Penentuan Kadar Air pada Cake Brownies dan Roti Two In One Nenas dan Es. [Skripsi]. Fakultas Teknologi Pangan. Universitas Sumatera Utara. Medan.
Suardi, K. (2008). Potensi Beras Merah untuk Peningkatan Mutu Pangan. Balai Besar Penelitian dan Pengembangan Bioteknologi Sumberdaya Genetik Pertanian.
Wahyuni, A.M. dan A.Made. (1998). Teknologi Pengolahan Pangan Hewani Tepat Guna. CV Akademika Pressindo. Jakarta. 120.
West B.B, Wood L, Harger V.P. (2006). Food Service in Institutions. John Wiley and Sons Inc., New York.
Winarno, F.G. (2008). Ilmu Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Copyright (c) 2024 Fadhilah Achmad, Nurul Muchlisah Z, Marliana S. Palad, Mariani H. Mansyur
This work is licensed under a Creative Commons Attribution 4.0 International License.
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
License and Copyright Agreement
Authors who publish with Onoma Journal: Education, Languages, and Literature agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
