PERBEDAAN KARAKTERISTIK PADA BROWNIES DENGAN MENGGUNAKAN BUBUK KAKAO DAN BUBUK KOKOA

Authors

  • Kurnianingsih kurnianingsih Akademi Kesejahteraan Sosial Ibu Kartini Semarang
  • Annisa Eva Salsabila Anwar Akademi Kesejahteraan Sosial Ibu Kartini Semarang
  • Nuzul Aulya Safawi Akademi Kesejahteraan Sosial Ibu Kartini Semarang
  • Sabilla Aditya Prameswari Akademi Kesejahteraan Sosial Ibu Kartini Semarang

DOI:

https://doi.org/10.69697/garina.v13i1.52

Keywords:

Brownies, Cacao, Cocoa, characteristic of sensory, aceptance

Abstract

The comparation of brownies using cacao powder and cocoa powder are expected to be the standart to determine the best brownies. Purpose of the riset 1). To know the making of brownies using cacao powder and cocoa powder 2). To know the characteristic brownies using cacao powder and cocoa powder 3).To know the acceptability Panelist toward brownies using cacao and cocoa powder. Method of the riset is using literature method, documentation, experiment and hedonic test. The making of brownies cacao and cocoa experiment based on Program Study Culinary Art Academy Kesejahteraan Sosial Ibu Kartini Laboratory. Sultan Agung Street No.77 sub-distric Gajah Mungkur, Semarang. The percentage addition of cacao and cocoa powder in the making of brownies are 33% from weight of the flour. Result of the riset shown brownies with addition cacao and cocoa powder has sensory characteristics as sweet, bitter, a little bit savory, the colour is dark brown, the texture is solid and soft, the smell is like the characteristics of brownies. The acceptability of the Panelist with addition of cacao and cocoa powder in the brownies shown that the Panelist likes the brownies with cacao powder addition. Then we can conclude addition of the right choco powder for brownies is cacao powder.

References

Ariyanti, M. (2017). Karakteristik Mutu Biji Kakao (Theobroma cacao L) dengan Perlakuan Waktu Fermentasi Berdasar SNI 2323-2008. Industri Hasil Perkebunan, XII, 34-42.

BorobudurPedia. (2018, November 13). UJI LABORATORIUM. Retrieved from www.borobudurpedia.id: http://borobudurpedia.id/uji-laboratorium/

Huda, F. A. (2017, Januari 23). Jenis-Jenis Penelitian Eksperimen. Retrieved from www.fatkhan.com: http://fatkhan.web.id/jenis-jenis-penelitian-eksperimen/

Kalsum, R. (2018). Pengolahan Kakao Bubuk dari Biji Kakao Fermentasi dan Tanpa Fermentasi sebagai Sediaan Bahan Pangan Fungsional. Industri Hasil Perkebunan, XIII(2), 107-116.

Khotijah, S. F. 2015. Eksperimen Pembuatan Brownies Tepung Terigu Substitusi Tepung Jerami Nangka. Skripsi S1. Semarang : Program Studi Pendidikan Kesejahteraan Keluarga, FT UNNES.

Pengajaran, P. D. (2017). Pengertian, Kelebihan dan Kekurangan Metode Dokumentasi.

Retrieved from https://wawasanpengajaran.blogspot.com/2017/12/pengertian-kelebihan- dan-kekurangan.html

Pertanian, B. P. (2008). Teknologi Budidaya Kakao. Bogor: Badan Litbang Pertanian. Ramlah, S. (2016). Karakteristik Mutu dan Citarasa Cokelat Kaya Polifenol. Industri Hasil

Perkebunan, XI(1), 23-32.

Tarwendah, I. P. (2017, April). Studi Komparasi Atribut Sensoris dan Kesadaran Merek Produksi Pangan. Pangan dan Agroindustri, V(2), 66-73.

Transiskom.com. (2016, Maret 30). Pengertian Studi Kepustakaan. Retrieved from www.transiskom.com: https://www.transiskom.com/2016/03/pengertian-studi- kepustakaan.html

Downloads

Published

2021-06-30

How to Cite

Kurnianingsih kurnianingsih, Annisa Eva Salsabila Anwar, Nuzul Aulya Safawi, & Sabilla Aditya Prameswari. (2021). PERBEDAAN KARAKTERISTIK PADA BROWNIES DENGAN MENGGUNAKAN BUBUK KAKAO DAN BUBUK KOKOA. Garina, 13(1), 01–08. https://doi.org/10.69697/garina.v13i1.52

Similar Articles

1 2 3 > >> 

You may also start an advanced similarity search for this article.