* Corresponding Author
Brownies From Mangrove Fruit Flour: The Use of Variation of Flours as An Alternative to High Food Nutrition
https://doi.org/10.22146/ifnp.55188 Sumartini Sumartini(1*), Kurnia Sada Harahap(2), Apri Mujiyanti(3)
(1) Dumai Polytechnic Of Marine and Fisheries , The Ministry Of Marine and Fisheries Republic Of Indonesia
(2) Dumai Polytechnic Of Marine and Fisheries , The Ministry Of Marine and Fisheries Republic Of Indonesia
(3) Dumai Polytechnic Of Marine and Fisheries , The Ministry Of Marine and Fisheries Republic Of Indonesia
(*) Corresponding Author
Abstract
Brownies is a popular high-calorie snack. In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour). The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference. The experimental design used a completely randomized design (CRD) with test parameters including the leveled of preference, caloric value, fiber, and proximate composition. The results of the studied were tested for variance using spss version 22 software with a 95% confidence interval. The results showed that the best results were brownies made from pedada fruit flour because they had higher fiber and lowered calories with test scores for calorie content, crude fiber, air content, fat content, protein content, ash content, carbohydrate content respectively. 401. 87 kcal each; 16.49%; 18.32%; 21.7%; 4.03%; 1.44%; and 54.64%.
Keywords
Full Text:
PDFReferences
A’in C, Suryanti, Sulardiono, B.(2017). Kandungan Gizi Pada Produk Olahan Mangrove (Krumang, Bomang, Dan Simang) Produksi Kelompok Tani “Ngudi Makaryo” . Jurnal Info Volume 19, Nomor 1.
Asfi,WM., Harun,N.,Zalfiatri,Y.(2017). Pemanfaatan tepung kacang merah dan pati sagu pada pembuatan crackers. JOM Faperta UR Vol. 4 No. 1 Februari 2017
Andarwulan,N., F. Kusnandar dan D. Herawati.(2011). Analisis Pangan. PT. Dian Rakyat. Jakarta. Astawan, M., Febrinda, A.E.(2010). Potensi Dedak dan Bekatul Beras Sebagai Ingredient Pangan dan Produk Pangan Fungsional. Vol. 19 No. 1 Maret 2010
Damayanti, DA, Wahyuni,W, Wena,M.(2014). Kajian kadar serat, kalsium, protein, dan sifat organoleptik chiffon cake berbahan mocaf sebagai alternatif pengganti terigu. Jurnal Teknologi dan kejuruan, vol. 37, no. 1, pebruari 2014:73-82
Dewi,S., Trisnawati,C.Y, Sutedja, A.M. (2015).Pengaruh substitusi terigu dengan tepung kacang merah pregelatinisasi terhadap sifat fisikokimia dan organoleptik cookies. Journal of Food Technology and Nutrition Vol 14 (2): 67-71, 2015
Dewi, D.P. (2018). Substitusi tepung daun kelor (Moringa oleifera L.) pada cookies terhadap sifat fisik , sifat organoleptik, kadar proksimat, dan kadar Fe. Jurnal Ilmu Gizi Indonesia Vol 01, No.02, 104-112
Dhingra D, Michael M, Rajput H, Patil RT.(2012) Dietary fibrein foods: a review. Journal of food science and technology. 2012; 49(3):255-66. doi: 10.1007/s13197-011-0365-5
Gropper SS, Smith JL. (2013). Advanced nutrition and human metabolism 6th ed. USA: Wardsworth Cengage Learning.
Fatimah,S.(2016). Pengaruh Substitusi Tepung Buah Bogem (Sonneratia caseolaris) dan Teknik Pemasakan terhadap Sifat Organoleptik Brownies. e-journal Boga, Volume 5, No. 1, Edisi Yudisium Periode Februari 2016, Hal 201 – 210. https://jurnalmahasiswa.unesa.ac.id/ index.php/jurnal-tata-boga/article/view/14098/12843
Jariyah, J.,Widjanarko,S.B.,Yunianta,Estiasih,T.(2016). Quality evaluation of Wheat-Pedada Fruit Flour (PFF) biscuit with different emulsifiers, 9 : 518-524. doi: 10.1016/j.aaspro.2016.02.171
Jariyah,J.,Widjanarko,S.B.,Yunianta.,Estiasih,T.,Sopade,P.A. (2014). Pasting properties mixtures of mangrove fruit flour (Sonneratia caseolaris) and starches. International Food Research Journal 21(6): 2161-2167 (2014)
Jariyah,J.(2019). Glycemic Index of Snack Bar from Pedada Fruit Flours (Sonneratia caseolaris) and Legumes Flour. Atlantis Highlights in Engineering (AHE), volume 1 Khamidah,A, Alami,EN.(2011). Pembuatan brownies kukus kasava (nonterigu) dengan substitusi talas belitung dan tomat. Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi. Balai Pengkajian Teknologi Pertanian Jawa Timur
Ligarnasari,IP ., Anam, C., Sanjaya, AP. (2017). Physical, chemical and sensory properties of brownies substituted with sweet potato flour (Ipomoea batatas L.) with addition of black cumin oil (Nigella sativa L.) International Symposium on Food and Agro-biodiversity (ISFA) 2017. https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012084
Manonmani,D.,Bhol,S.,Bosco,S.J.D.(2014). Effect of Red Kidney Bean (Phaseolus vulgaris L.) Flour on Bread Quality.1;1-6. http://dx.doi. org/10.4236/oalib.1100366
Normasari, R.Y.(2010). Kajian penggunaan tepung mocaf (modified cassava flour) sebagai subtitusi terigu yang difortifikasi dengan tepung kacang hijau dan prediksi umur simpan cookies. [Skripsi]
Nuryani.(2013). Potensi subtitusi beras putih dengan beras merah sebagai makanan pokok untuk perlindungan diabetes melitus. Media Gizi Masyarakat Indonesia, Vol. 3. No. 3, Desember 2013, hlm. 157-168
Okoye,J.I., Nkwocha, A.C,Agbo,A.O.(2008). Chemical composition and functional properties of kidney bean/ wheat flour blends. 2: 27-32
Olaofe, O., J.A. Famurewa and A.O. Ekuagbere, (2010). Chemical and functional properties of kidney bean seed (Phaseolus vulgaris L.) flour. Int. J. Chem. Sci., 3: 51-69.
Pentury,MH.(2016). Analysis of Physical and Chemical of Starch Lindur (Bruguiera Gymnorrhiza), Pedada (Sonneratia Casiolaris) and ApiApi (Avicennia Marina). Journal of Environment and Ecology ISSN 2157-6092 2016, Vol. 7, No. 2
Pertiwi, M., Herpandi., Nopianti, R.(2018). Karakteristik Fisiko-Kimia dan Sensori Bakso Ikan Parang-parang (Chirocentrus dorab) dengan Substitusi Tepung Buah Pedada (Sonneratia caseolaris). 7(1) : 1-13
Prayitno, S.A., Tjiptaningdyah,R.,Hartati,F.K.(2018). the chemistry and organoleptic brownies steamed from the proportion of mocaf (modified cassava flour) and wheat flour, 10(1):2018. https://doi. org/10.17969/jtipi.v10i1.10162
Purwonegoro, PI, Sulistiyati, TD. (2019). Substitution of Eucheuma cottonii Seaweed Flour Against Acceptability and Hardness of Steamed Brownies. International Journal of Scientific and Research Publications, Volume 9, Issue 6, June 2019 102. ISSN 2250-3153
Rahmah, A.,Hamzah, F.,Rahmayuni.(2017). Penggunaan tepung komposit terigu, pati sagu, dan tepung jagung dalam pembuatan roti tawar. Jom FAPERTA Vol. 4 No. 1
Reni, N, Budi, S. (2018). Pengembangan produk brownies dengan substitusi tepung oncom hitam dan sorgum untuk balita gizi kurang. Institut Pertanian Bogor : Bogor [Skripsi]
Ruriani, E.,Nafi,A., Yulianti, L.D, Subagio, A. (2013). Potency Identification of MOCAF (Modified Cassava Flour) as Technical Substitution of Wheat Flour in Small and Medium Enterprises in East Java.
Setyaningsih, D.N., Fathonah,S.,Putri, R.D.A, Auda,A.K, Solekah,N. (2019). The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits. Food Research 3 (6) : 777 - 782 (December 2019)
Sunarsih, S. (2012). Memanfaatkan Singkong Menjadi MOCAF untuk Pemberdayaan Masyarakat Sumberejo. Sukoharjo: LPPM Univet Bantara Sukoharjo.
Uruakpa,FO, Fleischer,AM. (2016). Sensory and Nutritional Attributes of Black Bean Brownies. American Journal of Food Science and Nutrition 2016; 3(3): 27-36
Wahyuni,S, Holilah,Asranudin, Noviyanti.(2018). Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model. IOP Conf. Series: Earth and Environmental Science 122 (2018) 012082
Wulandari,YW.,Mustofa,A.(2010). karakteristik kimiawi tepung mocaf dengan variasi fermentasi spontan menggunakan youghurt sebagai starter cultur.(1) : 18-22
Widasari, M.(2014). Pengaruh proporsi terigu – mocaf (modified cassava flour) dan penambahan tepung formula tempe terhadap hasil jadi flake. e-journal Boga, Vol (3), No. 3 Oktober 2014, hal 222-228
DOI: https://doi.org/10.22146/ifnp.55188
Article Metrics
Abstract views : 6675
| 
views : 8671
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Journal of Indonesian Food and Nutrition Progress have been indexed by:
This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
