DAYA TERIMA DAN INDEKS GLIKEMIK KUE BROWNIES YANG DISUBSTITUSI TEPUNG BONGGOL PISANG KEPOK ( Musa paradisiaca) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L)

Abstract

ABSTRACTThis research aimed to determine the effect of plantain hump flour and red bean flour substitution on organoleptic values, nutritional value, glycemic index, and physical characteristics of brownies. This study used a completely randomized design (CRD) with various percentage of plantain flour: red bean flour substitution namely P1 (100%:0%), P2 (60%: 20%), P3 (20%:60%), P4 (50%:30%), and P5 (30%:50%). The data were analyzed using analysis of variance then continued with Duncan's multiple range test (DMRT) at 95% confidence level. P3 treatment was the most preferred by panelists with color organoleptic assessment scores of color, aroma, texture, and taste reached 4.17 (like), 3.91 (like), 3.73 (like), and 4.01 (like), respectively. The selected brownies (P3) contained 14.27% water, 1.47% ash, 34.86% fat, 14.68% protein, 34.70% carbohydrate, 32.52% crude fiber, and 34.54% glucose. The P3 brownies had a glycemic index of 47.31, which was lower than the control (60.11). Compared to the control, P3 brownies had 4.36% lower water absorption and 9.09% lower developing power but 0.02 g/mL higher bulk density. The brownies made from plantain hump flour and red bean flour did not meet the national standards of fat, protein, and crude fiber contents.Keyword: Glycemic Index, plantain brownies, plantain flour, red bean flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung bonggol pisang kepok dan tepung kacang merah terhadap kualitas penilaian organoleptik, nilai gizi, Indeks Glikemik dan karakteristik fisik cake brownies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan, substitusi tepung bonggol pisang kepok: tepung kacang merah yaitu P1 (100%: 0%), P2 60%: 20%), P3 (20%: 60%), P4 (50%: 30%) dan P5 (30%: 50%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Perlakuan P3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilaian hedonik warna 4.17 (suka), aroma 3.91 (suka), tekstur 3.73 (suka) dan rasa 4.01 (suka). Kandungan nilai gizi brownies terpilih (P3), yang meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat kadar serat kasar dan kadar glukosa berturut-turut sebesar 14.27%, 1.47%, 34.86%, 14.68%, 34.70%, 32.52% dan 34.54%. Indeks Glikemik brownies P3 dengan nilai Indeks Glikemik 47.31 lebih rendah dari pada brownies kontrol 60.11. Hasil analisis brownies P3 yang dibandingkan dengan brownies P1, pada analisis daya serap air brownies mengalami penurunan sebesar 4.36% dan daya kembang sebesar 9.09%. Sedangkan pada densitas kamba terjadi peningkatan sebesar 0.02 g/mL. Berdasarkan standar mutu SNI brownies bahwa produk brownies bonggol pisang kepok kacang merah belum memenuhi standar mutu SNI untuk kadar lemak, protein dan serat kasar.Kata kunci: Indeks Glikemik, Brownies bonggol pisang kepok, tepung bonggol pisang kepok, tepung kacang merah.