Maulini, Nanda Ayu (2022) PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU DAN PUTIH TERHADAP KARAKTERISTIK FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN BROWNIES PANGGANG. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Brownies are solid chocolate cakes made of flour and a hard dough made of flour, eggs, fat, sugar and chocolate which are then baked or steamed. The selection of raw materials aims to determine the expected final results including nutritional content, chemical content, physical characteristics to the antioxidant activity produced. Local food ingredients that have this potential are purple sweet potato flour and white sweet potato flour. This study aims to determine the substitution of purple and white sweet potato flour with different proportions on the physicochemical characteristics and antioxidant activity of baked brownies. This research was conducted in 2 stages, the first stage is the process of making sweet potato flour and the second stage is the process of making brownies. This study used a simple Randomized Block Design (RBD) method with one factor, namely the proportion of sweet potato flour added with 7 treatments and 3 replications. The parameters of this research include water content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, total phenol, texture, and descriptive organoleptic tests. Based on the results of the research, baked brownies substituted with purple and white sweet potato flour with different proportions had a very significant effect on antioxidant activity with the highest yield of 78.13%, water content with the lowest yield of 7.91%, protein content with the highest yield of 4.44 %, total phenol with the highest yield 0.35% (taste organoleptic with the highest score 4.92, color organoleptic with the highest score 5.88, texture organoleptic with the highest score 5.16 and favorite organoleptic with the highest score 5.27) and gave a significant effect on the ash content with the lowest yield of 1.15%. Meanwhile, fat content, carbohydrate content, texture and aroma organoleptic showed no significant effect.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311085
Thesis Advisors:	Sukardi (0015106302), Desiana Nuriza Putri (0722128801)
Keywords:	Purple and white sweet potato flour, baked brownies, physicochemical properties and antioxidant activity
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311085 nandamaulini09gmailcom
Date Deposited:	13 Aug 2022 04:17
Last Modified:	13 Aug 2022 04:17
URI :	http://eprints.umm.ac.id/id/eprint/91149

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