SUBSTITUSI TEPUNG UBI KAYU TINGGI PROTEIN TERHADAP SIFAT KIMIA DAN SENSORIS BROWNIES KUKUS

Abstract

Abstrak Pemerintah sampai saat ini telah membuat program percepatan diversifikasi konsumsi pangan untuk mengatasi ketergantungan masyarakat terhadap tepung terigu. Bentuk kebijakan yang dilakukan yaitu dengan memanfaatkan potensi pangan lokal yaitu dari kelompok umbi-umbian, salah satu diantaranya adalah ubi kayu. Diversifikasi produk olahan ubi kayu yang sudah dikembangkan saat ini adalah tepung ubi kayu tinggi protein. Pengembangan produk brownies kukus substitusi tepung ubi kayu tinggi protein diharapkan dapat menurunkan konsumsi tepung terigu. Penelitian ini bertujuan untuk mendapatkan produk brownies kukus substitusi tepung ubi kayu tinggi protein. Selain analisis proksimat, pengamatan yang dilakukan terhadap sifat sensoris warna, aroma, rasa/after taste, tekstur dan penerimaan keseluruhan produk brownies kukus substitusi tepung ubi kayu tinggi protein. Berdasarkan hasil penilaian sensoris, diperoleh perlakuan substitusi tepung ubi kayu tinggi protein : tepung terigu = 80% : 20% (B4) sebagai produk brownies kukus pilihan panelis. Hasil analisis proksimat terhadap kadar air, kadar lemak, kadar protein, kadar serat, kadar abu dan karbohidrat produk brownies B4 berturut-turut adalah 12.65 %; 21.52 % ; 5.07 % ; 2.31 % ; 1,13 % dan 57.33 %. Abstract The government has so far made a program to accelerate diversification in food consumption to overcome the people's dependence on wheat flour. The form of the policy carried out is by utilizing the potential of local food that is from the tubers group, one of which is cassava. Diversification of processed cassava products that have been developed at this time is high-protein cassava flour. The development of steam brownies products using high-protein cassava flour is expected to reduce consumption of wheat flour. This study aims to get steam brownies made from high-protein cassava flour. In addition to proximate analysis, observations were made on the sensory properties (colour, aroma, after taste, texture and overall reception of steam brownies products made from high-protein cassava flour. Based on the results of sensory assessment, obtained high protein cassava flour substitution: wheat flour = 80%: 20% (B4) as a panelist choice steam brownies products. Proxymate analysis result on water content, fat content, protein content, fiber content, ash content and carbohydrate content of B4 products were 12.65 %; 21.52 % ; 5.07 % ; 2.31 % ; 1,13 % dan 57.33 %.