PEMANFAATAN AMPAS KEDELAI PADA PEMBUATAN BROWNIES “GLUTEN FREE” UBI JALAR UNGU DAN UJI KELAYAKANNYA

Arnida Mustafa, Ela Elliyana

Abstract


Soybean pulp is a byproduct of tofu processing and soy milk. The nutrients contained in soybean dregs are still significantly high, especially protein and fiber. So far, processing of soybean pulp into food is still limited. Tuber has many benefits for the body, and has a high nutritional content and can be used as a food substitution. One of the tubers that can be processed as a substitute is purple sweet potato. The natural fiber of oligosaccharides or anti-nutrition substances stored in purple sweet potatoes is a valuable commodity for processed food products, such as brownies. This study aims to determine the quality, physicochemical and organoleptic properties produced by brownies. The study was organised using a completely randomized design (CRD) with a comparison treatment of soybean pulp paste and purple sweet potato paste including (1) 60%, 50%, 40% and (2) 40%, 50%, 60%. Each treatment was repeated three times. The study was conducted at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory (PPNP) of South Sulawesi. The results of the study obtained the best quality of brownies on physicochemical properties in treatment D (A3B3), by the concentration of 40% soybean paste paste and 60% purple sweet potato paste for water content (25.76%), ash (1.01%), fat (14.56%), carbohydrate (43.32%), and protein (18.95%). The best growth power test for the physical quality of brownies is in treatment D (A3B3) with a concentration of 40% soybean pulp paste treatment and 60% purple sweet potato paste (6.4 cm). The best panelist's level of preference test was in treatment D (A3B3) with a concentration of 40% soybean paste paste treatment and purple sweet potato paste 60% for color (4.28%), aroma (3.95%), flavor (4.47% ) and texture (4.42%).


Keywords


Soybean Pulp;Purple Sweet Potato;Brownies

References


Astuti, H.P. 2012. Buku Ajar Asuhan

Kebidanan Ibu I (Kehamilan).Yogyakarta; Rohima Press

Berenbeum, RI. 2003. The Bried Bible. W.W Norton & Company, New York.

Edhawati. 2010. Karbohidrat sebagai sumber energi. Depkes. Jakarta

Kartika, B. P. Astuti. Dan W supartono.2008. Pedoman Uji Inderawi Bahan Pangan. PAU Pangan dan Gizi Universitas Gadjamadah. Yogyakarta.

Lukman, AH dan Mulyadi. 2008. Pengaruh Perajangan dan Lama Pengukusan Biji Saga Pohon (Adenathera pavonine L.) Terhadap Rendemen dan Mutu Minyak yang Dihasilkan pada Proses Ekstraksi.[skripsi]. Bogor. Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Made Astawan. 2003. Pangan Fungsional Untuk Kesehatan Yang Optimal.

Musu, I. dan R. Oktavina. 2015. Pembuatan Bakso Belut dengan Menggunakan Tepung Tapioka dan Tepung Semi Karagenan.[skripsi]. Teknologi Kimia Industri. Politeknik Negeri Ujung Pandang. Makassar

Riefyan, Adhi. dan Triyanti. 2014. Analisis Zat Gizi dan Uji Hedonik Brownies Kukus Subtitusi Bekatul Sebagai Makanan Sumber Serat. Fakultas Kesehatan: Universitas Indonesia. Depok

Setyani, sri siti Nurdjanah, ayu dianpatiwi (2017) Formulasi Tepung tempe jagun (Zea mays) dan tepung terigu terhadap sifat kimia, fisik dan sensory brownies panggang. Jurnal teknologi industry dan hasil pertanian vol.22 no.2

Winarno. 2004. Kimia pangan dan gizi. Jakarta. Gramedia Pustaka Utama




DOI: https://doi.org/10.21107/agrointek.v14i1.4714

Refbacks

  • There are currently no refbacks.




Copyright (c) 2020 Arnida Mustafa, Ela Elliyana

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Indexed by

Crossref logo

Mailing Address:

Agrointek: Jurnal Teknologi Industri Pertanian

Department of Agroindustrial Technology, Faculty of Agriculture, University of Trunojoyo Madura
Raya Telang St. PO BOX 2, Kamal - Bangkalan - Jawa Timur
Phone: (031) 3013234, Email:agrointek@trunojoyo.ac.id

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License