PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG SORGUM

Royana, Lutfi Nur (2022) PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG SORGUM. Diploma thesis, Politeknik NSC Surabaya.

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Abstract

Brownies steam is a dark brown cake with a slightly harder texture
made of flour, which in this study was replaced with sorghum flour as the main
ingredient. Sorghum (Sorghum bicolor L. Moench) is a type of grain (cereal)
which is rich in bioactive components in the form of complex carbohydrates
which are slower to digest, thus potentially reducing the glycemic response. The
development of snack-based steamed processed products made from sorghum
flour, namely brownies which are known to be very popular with the public, to
utilize sorghum flour as a processed material that has nutritional value and
utilizes existing food sources in Indonesia. The benefit of this research is to
introduce alternative ingredients other than wheat, as food diversification,
reduce flour reduction.
This study applied various formulations of steamed sorghum
brownies, including the ratios of 100%, 75%, 50%, and 25% by weight of
wheat flour. The purpose of this study was to determine the level of public
preference for steamed brownies substituted with sorghum flour in terms of
color, aroma, texture, and taste levels.
The results of the research on making brownies with sorghum flour
substitution which are preferred by respondents is that 75% (F2) substitution of
sorghum flour has an effect on the texture of steamed brownies, but has no
effect on color, aroma, and taste. Thus it can be concluded that sorghum flour
has the potential as an additive in the manufacture of steamed brownies.

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