Uji Organoleptik dan Analisis Zat Gizi Brownies Buah Merah (Pandanus conoideus Lam.) sebagai Kudapan Tinggi Antioksidan

Sensory Evaluation of Brownies with Red Fruit Brownies (Pandanus conoideus Lam.) as a Potential High-Antioxidant Snack

Abstract

Brownies are a widely favored type of cake often consumed as a supplementary snack. This study aims to develop brownies incorporating red fruit (Pandanus conoideus Lam.), known for its high antioxidant properties. An experimental methodology with completely randomized design was employed, utilizing three distinct formulations (F1:25%, F2:50%, and F3:75% red fruit juice). An organoleptic assessment was conducted, evaluating color, aroma, taste, and texture, with the participation of 25 panelists. The findings indicated that the F2 formulation (50% red fruit juice) received the highest preference, achieving superior average scores in color (3.84), taste (4.32), aroma (4.16), and texture (4.16). Nutritional analysis demonstrated that F2 contained 265.14 kcal of energy, 8.94 g of protein, 9.38 g of fat, and 35.20 g of carbohydrates. In conclusion, red fruit brownies present a viable alternative as a healthy snack, offering beneficial antioxidant properties.