TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints68258
UR  - http://digilib.unila.ac.id/68258/
A1  - Widya Nitami, 1414051098
Y1  - 2021/12/20/
N2  - This study aims to determine the effect of the formulation of wheat flour and
plantain flour on the sensory properties of steamed brownies. This treatment was
arranged in a completely randomized design (CRD) with a single factor and three
replications. This study uses the formulation of wheat flour and banana flour there
are 5 levels, namely: (F1) 100%:0%; (F2) 90%:10%; (F3) 80%:20%; (F4)
70%:30%; and (F5) 60%:40%. This study consisted of making steamed brownies,
sensory testing (color, aroma, taste and texture). The data were tested by the
Bartlett test and additional data was tested by the Tuckey test. The data were
further processed with the 5% BNJ test. The formulation with the proportion of
banana flour 30-40% produced different sensory properties and was lower than
the formulation with 100% wheat flour. Meanwhile, the formulation with the
proportion of banana flour 10-20% produced the sensory properties of steamed
brownies which were not different from the formulation with 100% wheat flour.

Key words: steamed brownies, wheat flour, plantain flour.


Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung terigu dan
tepung pisang raja terhadap sifat sensori brownies kukus Perlakuan ini disusun
dalam rancangan acak lengkap (RAL) dengan faktor tunggal dan tiga kali
ulangan. Penelitian ini menggunakan formulasi tepung terigu dan tepung pisang
ada 5 taraf yaitu: (F1) 100%:0%; (F2) 90%:10%; (F3) 80%:20%; (F4) 70%:30%;
dan (F5) 60%:40%. Penelitian ini terdiri dari pembuatan brownies kukus,
pengujian sensori (warna, aroma, rasa dan tekstur).data diuji dengan Uji Bartlett
dan kemenambahan data diuji dengan uji Tuckey. Data diolah lebih lanjut dengan
uji BNJ 5% . Formulasi dengan proporsi tepung pisang 30-40% menghasilkan
sifat sensori yang berbeda dan lebih rendah dibanding Formulasi dengan 100%
tepung terigu.Sedangkan Formulasi dengan proporsi tepung pisang 10-20%
menghasilkan sifat sensori brownies kukus yang tidak berbeda dengan Formulasi
100% terigu.

Kata Kunci : brownies kukus, tepung terigu, tepung pisang raja.
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH FORMULASI TEPUNG PISANG RAJA (Musa Textilia) DAN
TEPUNG TERIGU TERHADAP SIFAT SENSORI BROWNIES KUKUS
AV  - restricted
ER  -