PENGARUH PROPORSI AMPAS SARI APEL DAN TEPUNG JALI – JALI (Coix lacyma – jobi L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK KERIPIK BROWNIES BEBAS GLUTEN

  • ERIKA VINNA AISYAH UNIVERSITAS DR.SOETOMO
  • Kejora Handarini Universitas Dr. Soetomo
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Abstract

Brownie chips are a popular snack, but they are generally made from wheat flour which contains gluten. Gluten in food causes celiac disease, etc. Alternatives to the use of wheat flour in food have not been widely used. The use of jali - jali as a local cereal with high fiber content as an ingredient for brownie chips has not been widely practiced. Apple cider drink is a processed beverage product made from apples and is usually processed on a large or small industrial scale. Processing apple juice produces a very high amount of apple pulp waste, but unfortunately the use of apple pulp waste is still limited to only being used as a substitute for fertilizer, animal feed and some of it is just thrown away. Apple juice pulp has a high fiber content so it has the potential to be used as an additional ingredient in food production. This research aims to determine the effect of the best proportion of apple juice pulp and jali - jali flour (Coix lacyma - jobi L.) on the chemical and organoleptic quality of making good brownie chips and to determine the best proportion of apple juice pulp and jali - jali flour ( Coix lacyma - jobi L.) resulting in good chemical and organoleptic properties in making brownie chips. This research used a Completely Randomized Design (CRD) with 1 (one) factor, namely the proportion of apple pulp and jali - jali flour (Coix lacyma - jobi L.) which consisted of 4 levels of treatment, namely: level 1 (60%: 40%), level 2 (50%: 50%), level 3 (40%: 60%), level 4 (30%: 70%) with 3 repetitions. The best treatment for making brownie chips is in treatment P2, namely a concentration of 50% apple plup and 50% jali - jali flour with the highest total value of 0.482. The criteria for the P2 treatment variable are water content = 9.21, fiber content = 1.6, vitamin C content = 24.54, taste = 3.7, texture = 3.6, aroma = 3.9, and color = 3.9.

Keywords: brownies chips; apple pulp; jali – jali flour

Author Biography

Kejora Handarini, Universitas Dr. Soetomo

Dosen Teknologi Pangan Universitas Dr. Soetomo

Published
2024-05-28
Section
Articles