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ANALISIS PENILAIAN ORGANOLEPTIK CAKE BROWNIES SUBTITUSI TEPUNG Wikau Maombo

Jurnal Sains dan Teknologi Pangan · Vol. 1 No. 1 (2016)

DOI
10.33772/jstp.v1i1.1040
ISSN
2527-6271
Published
2016-06-20
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

Generally brownies cake is baked with flour ingredient. The experiment of baking brownies with wikau maombo flour and plain flour is the attempt to diversify food for gainning benefit of local food commodity as the relative economic price ingredient and it can reduce the use of wheat flour with high gluten. Excessive consumption of gluten will cause negative effects. Brownies cake product baked with substituted flour and wikau maombo flour was analyzed by organoleptic as a method to determine the quality of product from wikau maombo flour. This study employed Completely Randomized Design with factorial. The first factor was cassava B which consisted of two levels, the sweet variety (B1), and bitter variety (B2). The second factor was the concentrate of flour increasement which consisted of five levels, namely 0% flour increasement (T0), 10% flour increasement (T1), 15% flour increasement (T2), 25% flour increasement (T3), 100% flour increasement (B4). Those factors were combined and obtained 10 treatments. Each treatment combination underwent 3 repetitions so it reached 30 units of experiment in total. The result of oleptic organ testing indicated panelis assessment of colors 3.64 (favorited), 3.89 aroma (favorited), 3.69 texture (favorited), and 3.93% taste (favorited). Keywords: Brownies cake, wikau maombo flour, wheat flour.

Collaboration network of the authors

13 authors · 27 co-authorship links

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
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Show as table
Co-authorOrganisationJoint articles
Muh Ali MasnunAffiliation unknown2
Dicky Eko PrasetioAffiliation unknown2
Hananto WidodoAffiliation unknown1
Intan LovisonnyaAffiliation unknown1
Novi YantiAffiliation unknown1
Muhammad Juni BedduAffiliation unknown1
Neri AslinaAffiliation unknown1
Normadiah DaudAffiliation unknown1
Ratulangi RatulangiUniversitas Halu Oleo1
Diana SamaraAffiliation unknown1
Nuryani SidhartaAffiliation unknown1
Dian MedianaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Oct 2026, last seen 31 Oct 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">ANALISIS PENILAIAN ORGANOLEPTIK CAKE BROWNIES SUBTITUSI TEPUNG Wikau Maombo</dc:title>
	<dc:creator>Noviyanti, Noviyanti</dc:creator>
	<dc:description xml:lang="en-US">Generally brownies cake is baked with flour ingredient. The experiment of baking brownies with  wikau maombo flour and plain flour is the attempt to diversify food for gainning benefit of local food commodity as the relative economic price ingredient and it can reduce the use of wheat flour with high gluten. Excessive consumption of gluten will cause negative effects. Brownies cake product baked with substituted flour and wikau maombo flour was analyzed by organoleptic as a method to determine the quality of product from wikau maombo flour. This study employed Completely Randomized Design with factorial. The first factor was cassava B which consisted of two levels, the sweet variety (B1), and bitter variety (B2). The second factor was the concentrate of flour increasement which consisted of five levels, namely 0%  flour increasement (T0), 10% flour increasement (T1), 15% flour increasement (T2), 25% flour increasement (T3), 100% flour increasement (B4). Those factors were combined and obtained 10 treatments. Each treatment combination underwent 3 repetitions so it reached 30 units of experiment in total. The result of oleptic organ testing indicated panelis assessment of colors 3.64 (favorited), 3.89 aroma (favorited), 3.69 texture (favorited), and 3.93% taste (favorited). Keywords : Brownies cake, wikau maombo flour, wheat flour.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2016-06-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/1040</dc:identifier>
	<dc:identifier>10.33772/jstp.v1i1.1040</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 1, No 1 (2016): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v1i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/1040/673</dc:relation>
</oai_dc:dc>