ANALYSIS NUTRIENT CONTENT AND ORGANOLEPTIK MUNG BEAN BROWNIES AS FOOD OF FIBER SOURCES

Cita Ayu Priyanto, Ika (2019) ANALYSIS NUTRIENT CONTENT AND ORGANOLEPTIK MUNG BEAN BROWNIES AS FOOD OF FIBER SOURCES. Diploma thesis, Universitas Darussalam Gontor.

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Abstract

Background : Brownies are processed cakes made from wheat flour. Wheat flour comes from wheat seeds which can form gluten when given a water, brownies found in the market contain low fiber. Mung bean is one of the beans have a high fiber is 4.1 g each 100 g, The aim of this research was to analyze the differences of macronutrient and hedonic in wheat flour brownies (P1) and mung bean brownies (P2) Methods : The research used experimental study using a completely randomized design with 2 treatments and 3 replications. Results : The analysis result of wheat flour brownies and mung bean brownies were: water content (39.32 ml and 38.50 ml), ash content (1.31 g and 2.32 g), protein (4.54 g and 8.46 g), fat (20.20 g and 25.43 g), crude fiber (5.92 g ang 16.66 g), carbohydrate (28.66 g and 8.58 g) and energy (31.270 kkal and 29.940 kkal) the analysis result of statistic is p<0.05) all of significant differences. The result of acceptability were: 60% panelist rather like P2 in colour, 40% rather like P2 in taste, 46% like P2 in aroma, 46% rather like P2 in texture, 60% like P2 in overall. Conclusions : The much nutrient content in P2 brownies and overall panelist like P2 brownies. Keywords : fiber sources, mung bean brownies, nutrient content, organoleptic

Item Type: Thesis (Diploma)
Subjects: R Medicine > R Medicine (General)
R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Ilmu Kesehatan UNIDA Gontor > Ilmu Gizi
Depositing User: Mr Muhammad Taufiq Riza
Date Deposited: 07 Nov 2020 13:01
Last Modified: 07 Nov 2020 13:01
URI: http://repo.unida.gontor.ac.id/id/eprint/835

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