Penambahan Labu Kuning Cucurbita moschata Terhadap Brownies Panggang

Abstract

Baked brownies are baked goods that are square, flat. Yellow pumpkin has the advantage of being used as a processed cake as an effort for business opportunities, one of which is yellow pumpkin baked brownies, that is, it contains many nutrients, contains little fat, contains inulin and high dietary fiber, has a distinctive aroma and taste. This study aims to determine the effect of yellow pumpkin concentration (Cucurbita moschata) on water content, sugar content and organoleptic test of baked brownies. The method used in this study was using a complete randomized design (RAL) of four treatments and three data repeats with the addition of yellow pumpkin (Cucurbita moschata) as much as 0%, 20%, 40% and 60%. Based on the results of research on baked brownies with the addition of yellow pumpkin (Cucurbita Moschata) it was concluded that the addition of yellow pumpkin had a very real effect on water content, sugar content, color, aroma, texture and taste. The best treatment results were obtained in the treatment (addition of yellow pumpkin 40%) in terms moisture content 23.78%, sugar content 12.21%, color 3.96 (like), aroma 4.36 (like), texture 3.84 (like) and taste 4.36 (like)

Brownies panggang merupakan sebuah makanan yang dipanggang berbentuk persegi, datar. Labu kuning memiliki keunggulan untuk dijadikan olahan kue sebagai upaya peluang usaha, salah satunya brownies panggang labu kuning yaitu, mengandung banyak nutrisi, mengandung sedikit lemak, mengandung inulin, dan serat pangan yang tinggi, mempunyai aroma dan cita rasa yang khas. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi labu kuning (Cucurbita moschata) terhadap kadar air, kadar gula serta uji organoleptik brownies panggang. Metode yang digunakan dalam penelitian ini adalah menggunakan rancangan acak lengkap (RAL) yaitu empat perlakuan dan tiga kali ulangan data dengan penambahan labu kuning (Cucurbita moschata) sebanyak 0%, 20%, 40%, dan 60%. Berdasarkan hasil penelitian brownies panggang dengan penambahan labu kuning (Cucurbita Moschata) disimpulkan bahwa penambahan labu kuning berpengaruh sangat nyata terhadap kadar air, kadar gula, warna, aroma, tekstur, dan rasa. Hasil penelitian terbaik diperoleh pada perlakuan (penambahan labu kuning 40%) ditinjau dari kadar air 23,78%, kadar gula 12,21%, warna 3,96 (suka), aroma 4,36 (suka), tekstur 3,84 (suka), dan rasa 4,36 (suka).