JURNAL ILMIAH DAN PENELITIAN

In Volume II on January 8, 2011 at 12:37 pm

No.12 Volume II, Tahun 2011.  [Klik Disini]

FORMULASI TEPUNG KOMPOSIT CAMPURAN TEPUNG TALAS, KACANG HIJAU DAN PISANG DALAM PEMBUATAN BROWNIES PANGGANG

Rd Rina Nur Apriani (1),   M. Arpah(1),   Setyadjit(2)

Abstract

Brownies are made from wheat flour, sugar, egg, fat and chocolate. Wheat flour in brownies formulation can be replaced with other flour which is made from indigenous resources. Four variants of taro var. Mentega from several areas in West Java are processed as flour and mixed with banana and mung bean flour to form composite flour. There are ten formulas of composite flour which are evaluated by sensory analysis to select the composite flour which is used as material in brownies formulation. The selected composite flour consists of 50% taro flour, 30% banana flour and 20% mung bean flour. In brownies formulation, the amount of sugar, composite flour and dark cooking chocolate are formulated to find the selected formula using hedonic test to result the final formula. Based on the test, formula A2 is selected as the final formula. This formula consists of 0.24% GMS, 0.36% baking powder, 7.32% milk powder, 84 g of composite flour, 234 g egg, 120 g sugar, 18 g cocoa powder, 120 g margarine and 30 g dark cooking chocolate

1)Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor. 2) Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Bogor.

 

JURNAL INI SEDANG DALAM TAHAP KONSTRUKSI

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