Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh

Authors

  • Dianka Wahyuningtias Bina Nusantara University
  • Trias Septyoari Putranto Bina Nusantara University
  • Raden Nana Kusdiana Bina Nusantara University

DOI:

https://doi.org/10.21512/bbr.v5i1.1196

Keywords:

brownies, whole wheat flour, experimental research

Abstract

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.

Author Biographies

Dianka Wahyuningtias, Bina Nusantara University

Hotel Management Department

Trias Septyoari Putranto, Bina Nusantara University

Hotel Management Department

Raden Nana Kusdiana, Bina Nusantara University

Hotel Management Department

References

Ballard, D. (2009). Master Bread Making Using Whole Wheat. (Cetakan ke-10). Springville : CFI.

Figoni, P. (2011). How Baking Works:Exploring The Fundamentals of Baking Sciences (Cetakan ke-

. Kanada : John Wiley & Sons.

Gisslen, W. (2013). Professional Baking (Cetakan ke-6). Kanada: John Wiley & Sons.

McKeon, M.M. (2007). Crave a Passion For Chocolate. (Cetakan ke-1). China: 1010 Printing

International.

Mutdani, H. (2010). Rahasia Membuat Roti Manis. (Cetakan ke-1). Jakarta: Agromedia Pustaka.

Siregar, S. (2013). Statistik Parametrik Untuk Penelitian Kuantitatif. (Cetakan ke-1). Jakarta: Bumi

Aksara.

Sofiah, B. D., Achyar, T. S. (2008). Buku Ajar Kuliah Penilaian Indra. (Cetakan ke-1). Jatinangor:

Universitas Padjadjaran.

Syarbini, M. (2013). Referensi Komplet A-Z Bakery Fungsi Bahan, Proses Pembuatan Roti, Panduan

Menjadi Bakepreneur (Cetakan ke-1). Solo: Tiga Serangkai Pustaka Mandiri.

Waysima, Adawiyah, Dede, R. (2010). Evaluasi Sensori (Cetakan ke-5). Bogor: Fakultas Teknologi

Pertanian Institut Pertanian Bogor.

Downloads

Published

2014-05-30
Abstract 3715  .
PDF downloaded 18234  .