Profil Sensori dan Karakteristik Kimia Brownies Bebas Gluten dengan Variasi Tepung Mocaf- Ketan Hitam dan Variasi Jenis Gula

Sensory Profile and Chemical Characteristics of Gluten-free Brownies with Variations of Mocaf flour-Black Glutinous Rice and Sugar Variations

Abstract

Brownies are a type of cake that has a blackish brown color with a slightly harder texture than cake. This research used mocaf flour and black glutinous rice flour with various types of sugar, namely granulated sugar, Javanese sugar and stevia sugar. The purpose of this research was to determine the effect of the comparison of mocaf flour and black glutinous rice flour with a variety of types of gluten-free brownies which have the highest fiber content and are the most preferred by consumers. This research used a two-factor factorial Completely Randomized Design (CRD), namely the ratio of mocaf flour: black glutinous rice flour (2:1, 1:1, and 1:2) and variations in types of sugar, namely granulated sugar, Javanese sugar and stevia  sugar. In the comparison of the treatment of mocaf flour: black glutinous rice flour (1: 2) with the addition of stevia sugar, with chemical characteristics of 13.65% water content, 2.13% ash content, 7.8% protein content, 32.43% fat content and fiber 15.33%. The highest rating of overall preference was with the comparison treatment of mocaf flour: black glutinous rice flour (1:1) with a variety of types of palm sugar had an effect on the sweet taste sensory test 2.67 (sweet); rough texture 2.14 (not rough); drag effect 2.38 (not drag); off flavor 2.90 (not deviated); aftertaste 2.88 (slightly bitter); cassava flavor 2.40 (not so pronounced); color 3.25 (brown) and overall favorite 3.17 (liked). Brownies with mocaf-black sticky rice flour variant have potential as gluten-free brownies.