Formulasi Serta Analisis Fisikokimia dan Organoleptik Tahu Sebagai Bahan Tambahan Dalam Pembuatan Brownies Kukus

Mohammad Thariq Santriadi, Anies Asmediana, Wendianing Putri Luketsi
2020 Agroindustrial Technology Journal  
Tofu is a soft solid food material made from soybeans and rich in protein. So tofu can be applied as an additional ingredient in making steamed brownies. The purpose of this study was to obtain a formulation of steamed brownies with the addition of tofu which was accepted by panelists. In addition, this study also aims to determine the effect of tofu on the chemical and physical properties of steamed brownies. This study uses preliminary research with an experimental method of making brownies
more » ... f making brownies with the addition of tofu which is divided into 3 different samples based on the number of tofu additions namely 37.5gr, 75gr and 112.5gr and further research is organoleptic, chemical and physical tests. The experimental design in this study was a completely randomized design (CRD) with 2 replications of samples and 2 replications of analysis. The results of the organoleptic test showed that steamed brownies with the addition of the most dominant tofu was F1 with the addition of tofu 37.5 gr by assessing the attributes of taste (6.3%), color (6.1%), texture (6.3%) and aroma (5, 5%). Physical tests show that more tofu additions can affect the development ratio and specific volume of the dough. F1 steamed brownies contain water (36.16%), total sugar (35.32%), protein (0.20%). Steamed Brownies F2 contain water (36.84%), total sugar (23.55%), protein (0.30%). While the F3 steamed brownies contain water (39.50%), total sugar (6.81%), protein (0.33%). The steamed brownies with the addition of tofu were the most preferred by panelists through testing the attributes of aroma, color, texture and taste, namely F1 with the addition of tofu 10% or as much as 37.5 grams. ABSTRAK Tahu merupakan bahan pangan berbentuk padatan lunak yang terbuat dari kedelai dan kaya akan protein. Sehingga tahu dapat diaplikasikan sebagai bahan tambahan dalam pembuatan brownies kukus. Tujuan dari penelitian ini untuk mendapatkan formulasi brownies kukus dengan penambahan tahu yang bisa diterima oleh panelis. Selain itu, penelitian ini juga bertujuan untuk mengetahui pengaruh tahu terhadap sifat kimia dan fisik pada brownies kukus. Penelitian ini menggunakan penelitian pendahuluan dengan metode eksperimen yaitu pembuatan brownies dengan penambahan tahu yang dibagi menjadi 3 sampel berbeda berdasarkan jumlah penambahan tahu yaitu 37,5gr, 75gr dan 112,5gr dan penelitian lanjutan yaitu uji organoleptik, kimia dan fisik. Rancangan percobaan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 kali ulangan sampel dan 2 kali ulangan analisis.Hasil dari uji organoleptik didapatkan bahwa brownies kukus dengan penambahan tahu yang paling dominan yaitu F1 dengan penambahan tahu 37,5gr
doi:10.21111/atj.v4i2.4991 fatcat:4ed4h3igjzetneqpbaj3fqhema