ABSTRACT

Brownies are baked or steamed foods, generally square and rectangular in shape. This cake is usually sold because of its sweet taste, chocolate color, good aroma, and texture that is not too fluffy. This cake on the market have high sugar content and low fiber, basically not everyone can eat sweet foods, such as diabetics. The way to make it can be consumed by everyone is to replace the main raw materials with healthier raw materials, namely by using oat flour and also by replacing healthier sugars such as brown sugar. In this study, brownies were made using oat flour as the basic ingredient and can produce a general brownie taste, only the texture becomes softer. The research method used in this research is research and development. The sampling technique used was purposive sampling. The population and sample consisted of 50 panelists. The sample in this study had several criteria, namely, willing to try brownie products made from oat flour, male or female, aged 16 to over 30 years. Using organoleptic test, namely hedonic test, hedonic quality test by panelists to see the level of preference and good or bad product responses to taste, texture, aroma, and appearance. From the results of data analysis, it can be said that the oat flour brownies were well received by the public.

Keywords: brownies, oat, wheat flour, healthy, organoleptic test

ABSTRAK

Brownies adalah makanan yang dipanggang atau dikukus, umumnya berbentuk persegi dan persegi panjang. Kue ini biasanya dijual karena rasa yang manis, berwarna cokelat, aroma yang enak, dan tekstur yang tidak terlalu mengembang. Kue yang beredar di pasaran memiliki kandungan gula yang tinggi dan rendah serat, namun pada dasarnya tidak semua orang bisa mengkonsumsi makanan manis, seperti penderita diabetes. Cara agar dapat dikonsumsi semua orang dengan mengganti bahan baku utama dengan bahan baku yang lebih sehat yaitu dengan menggunakan tepung oat dan juga dengan mengganti gula yang lebih sehat seperti gula merah. Pada penelitian ini brownies dibuat dengan menggunakan bahan dasar tepung oat dan dapat menghasilkan rasa brownies secara umum, hanya saja teksturnya menjadi lebih lembut. Metode penelitian yang digunakan dalam penelitian ini adalah reseach and development. Teknik pengambilan sampel menggunakan purposive sampling. Populasi dan sampel terdiri dari 50 panelis. Sampel dalam penelitian ini memiliki beberapa kriteria yaitu, mau mencoba produk brownies yang terbuat dari tepung oat, laki-laki atau perempuan, berusia 16 tahun sampai di atas 30 tahun. Menggunakan uji organoleptik yaitu uji hedonik, uji mutu hedonik oleh panelis untuk melihat tingkat kesukaan dan tanggapan baik buruknya produk terhadap rasa, tekstur, aroma, dan penampilan. Dari hasil analisis data dapat dikatakan bahwa brownies tepung oat diterima dengan baik oleh masyarakat.

Kata kunci: brownies, oat, tepung terigu, sehat, uji organoleptik.

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