PENGARUH PROPORSI MARGARIN DAN PUREE PISANG AMBON SEBAGAI FAT MIMETIC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK REDUCED FAT STEAMED BROWNIES
Abstract: Fat reduction on
brownies can alter sensory properties of the product, so a fat mimetic like
green banana puree was needed to replace some fat. This research aims to
determine the effect of the proportion of margarine which is replaced with
green banana puree on physicochemical and sensory quality of steamed brownies.
Randomized Block Design with one factor (margarine:banana puree) was used in
this research which consist of six level (margarine:banana puree = 100:0,
60:40, 55:45, 50:50, 55:45 and 40:60) with four replications. The product was
evaluated for water content, reducing sugar content, fat content, specific
volume, cohesiveness, and sensory properties. All of the data were analyzed by
Analysis of Variance (α 5%). Duncan Multiple Range Test (α = 5%) was used to
determine the significant difference among the treatments. The proportion of
margarine and green banana puree treatment gives a significant difference (α =
5%) on water content, reducing sugar content, fat content, specific volume and
organoleptic properties of steamed brownies: but no real influence on
cohesiveness steamed brownies. The most preferred steamed brownies with
proportion of margarine: banana puree 45:55 which has 33.51% moisture content;
4.69% reducing sugar content; 12.31% fat content; specific volume 2.3401 cm3/g,
cohesiveness 0.7173 cm/g/s, softness preference 5.38 (somewhat liked liked), 5.41 flavor preference (somewhat liked liked), 5.30
tenderness preference (somewhat liked liked) and moistness preference 5.01
(somewhat liked).
Penulis: Florence Ong, Anna
Ingani Widjajaseputra, Chatarina Yayuk Trisnawati
Kode Jurnal: jppertaniandd151019
