Abduh, Mohammad Syaltut and Angelique, Clara Penggunaan Tepung Beras Merah Sebagai Pengganti Tepung Terigu Dalam Pembuatan Brownies. Penggunaan Tepung Beras Merah Sebagai Pengganti Tepung Terigu Dalam Pembuatan Brownies. (Unpublished)
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Abstract
Food is the primary needs of humans. Improvement of foods are increasing nowadays. Many sweet foods are being made from healthy ingredients. Brownies is one of many foods that people like to eat. Brownies generally is made from all purpose flour. Flour can’t be consumed by autism and people who eat gluten free foods. In this research, flour is substituted by brown rice flour that will be acceptable for many more consumers. The purpose of this research is looking if there is any difference between the control product and substituted product. This research is using experinmental of one product control and three substituted product with 30% of brown rice flour, 60% of brown rice flour, and 90% of brown rice flours. Data obtained by distributing questionaires to 5 expert panelists to know if there is any difference between the control and the substituted product using descriptive test. Result from ANOVA test there is a difference of brownies sample from texture, it is proved by the significant score 0,0024. In term of taste and color there is not any differences between products the significant score for taste is 0,585 and the color is 1,000. Two of the is bigger than 0,05 that means ther is no differences. For hedonic test, researcher distributed questionaires to 20 not experienced panelists and 5 expert panelists. The result of the test, the most brownies that panelists like in term of texture and taste is product with 90% substituted of brown rice. And in the term of color is product with control product and substituted 30% of brown rice flour, but overall is 90% substituted of brown rice flour. Keywords : Brownies; Flour; Brown Rice Flour; Texture; Taste; Color
| Item Type: | Article |
|---|---|
| Subjects: | A General Works > AC Collections. Series. Collected works |
| Divisions: | Perhotelan > Pengelolaan Perhotelan (D4) |
| Depositing User: | Mr. MOHAMMAD SYALTUT ABDUH |
| Date Deposited: | 30 Aug 2021 14:10 |
| Last Modified: | 30 Aug 2021 14:10 |
| URI: | http://repository.stptrisakti.ac.id/id/eprint/1059 |
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