Uji Organoleptik dan Kandungan Gizi Brownies Panggang Tinggi Serat Berbahan Tepung Sukun dan Tepung Kacang Merah

Abstract

Brownies are a widely popular snack; however, they are typically made from wheat flour, which tends to have a high glycemic index and low fiber content. The utilization of breadfruit flour and red bean flour has the potential to produce healthier brownies by increasing fiber content and improving carbohydrate quality. This study aims to analyze the effect of adding breadfruit flour and red bean flour on organoleptic characteristics, determine the selected formula, and analyze the fiber content as well as the glycemic index of the resulting baked brownies. This experimental study employed three treatment formulations: A, B, and C. The organoleptic test evaluated color, texture, flavor, and aroma using a five-point hedonic scale. Data were analyzed using the Shapiro-Wilk normality test, followed by One-Way ANOVA and Tukey’s HSD post-hoc test. The selected formula was determined based on the panelists' preference levels and the significance of differences between treatments. The best formula was subsequently analyzed for its fiber content and glycemic index. The glycemic index testing was conducted using the Incremental Area Under the Curve (IAUC) method by comparing the blood glucose response of the test food against white sugar as the reference food. The results showed that variations in the addition of breadfruit flour and red bean flour significantly affected all organoleptic parameters (p<0.05). Treatment C was the most preferred formula by the panelists compared to the other treatments. The selected formula contained 9.6% fiber and had a glycemic index value of 68.49, which falls into the medium glycemic index category. It can be concluded that baked brownies based on breadfruit flour and red bean flour have the potential to be developed as a healthier food alternative due to their high fiber content, medium glycemic index, and consumer-acceptable sensory characteristics.