PENGARUH LAMA PENGUKUSAN TERHADAP MUTU BROWNIES BEBAS GLUTEN BERBASIS TEPUNG MOCAF DAN TEPUNG JAGUNG

Abstract

Browniels are chocolate cakes made from wheat flour, fat, eggs, sugar, and cocoa, browniels can be categorized into two, namely baked browniels and refrigerator browniels. Brownies are cakes that are popular all over the world. This cake has a distinctive taste and soft texture. This research uses mocaf flour and corn flour to produce gluten-free steamed brownies. This study aims to determine the effect of the length of the steaming process and to determine the optimal steaming so as to produce the most preferred mocaf flour and corn flour steamed brownies. This study used a completely randomized design (CRD) with one factor, namely the steaming time (P1 = 30 minutes, P2 = 40 minutes, P3 = 50 minutes, P4 = 60 minutes). The results of this study showed that mocaf flour and corn flour steamed brownies with a ratio of 50:50 and a steaming time of 60 minutes was the best and highest ratio, in this treatment it produced 19.78% moisture content, and the organolptic test on taste parameters was 3.93 ( kinda like); aroma 3.66 (rather like); color 3.70 (rather like); texture 3.85 (rather like); the most preferred overall in the P4 treatment with a steaming time of 60 minutes, with a long shelf life test at room temperature on the P4 sample with a steaming time of 60 minutes can last for 5 days at room temperature around 30° C.