Physicochemical and sensory characteristics of brownies from composite flour (modified breadfruit, purple sweet potato, saga seeds, and mocaf). Issue 1 (March 2021)

• Record Type: Journal Article
• Authors: Lubis, D R K; Nurminah, M; Nainggolan, R J
• Is Part Of: IOP conference series. Volume 713:Issue 1(2021)
• Publication Date: 2021-03
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/713/1/012037
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Breadfruit is a plant that has potential as a national food security reserve because breadfruit is able to produce throughout the year, breadfruit is also a vegetable food ingredient that contains a lot of carbohydrates. Purple sweet potato can improve the taste of food processing products, because of its distinctive purple color, and high nutritional content. Saga seeds are high protein-producing plants concurrently increasing the nutritional value of food, and mocaf is the result of cassava fermentation by special enzymes that produce products that have characteristics such as wheat flour and have the potential as a food substitute for wheat flour. In this study, producing brownies from various composite flour to develop food diversity in Indonesia. The final results of the study showed that composite flour (modified breadfruit, purple sweet potato, saga seeds, and mocaf) with a ratio of 35%: 45%: 15%: 5% produced the best quality brownies in terms of hedonic values (taste, aroma, color, texture, general acceptance), water content, ash content, fat content, protein content, and fiber content.