Physical Characteristics And Sensory Brownies From Composite Flour (modification Breadfruit, Purple Sweet Potatoes, Saga Seeds, And Mocaf)

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Physical Characteristics and Sensory Brownies from Composite Flour (Modification Breadfruit, Purple Sweet Potatoes, Saga Seeds, and Mocaf)

Introduction

In recent years, there has been a growing interest in developing food diversity in Indonesia by utilizing local ingredients and modifying traditional recipes. One such initiative is the use of composite flour made from breadfruit, purple sweet potatoes, saga seeds, and mocaf to create processed products, such as brownies. This study aims to explore the potential of these composite flours in making high-quality brownies and to evaluate their physical and sensory characteristics.

Background

Breadfruit, purple sweet potatoes, saga seeds, and mocaf are all local ingredients that have been used in various traditional recipes in Indonesia. However, their potential as composite flours in making processed products has not been fully explored. The use of composite flours can provide several benefits, including improved nutritional value, increased food diversity, and reduced reliance on imported ingredients.

Research Methodology

This study was conducted in two stages. In the first stage, modified breadfruit flour was made using two types of acids, acetic acid and citric acid, with five different concentrations of acid solution (0.5%, 1%, 1.5%, 2%, and 2.5%). The modified breadfruit flour was then used to make brownies with different ratios of composite flour. The ratios tested were:

  • P1: 100% flour
  • P2: 100% Modified breadfruit flour
  • P3: 100% purple sweet potato flour
  • P4: 100% mocaf
  • P5: 50% breadfruit flour, 30% purple sweet potato flour, 0% saga seeds, 20% mocaf
  • P6: 45% breadfruit flour, 35% purple sweet potato flour, 5% saga seeds, 15% mocaf
  • P7: 40% breadfruit flour, 40% purple sweet potato flour, 10% saga seeds, 10% mocaf
  • P8: 35% breadfruit flour, 45% purple sweet potato flour, 15% saga seeds, 5% mocaf

Results

The results of the study showed that breadfruit modification with a concentration of acetic acid 2.5% produced the best quality flour. The composition of the mixture of breadfruit flour, purple sweet potato flour, and mocaf produced with a proportion of 35%: 45%: 15%: 5% showed the optimal end result.

Physicochemical Analysis

Physicochemical analysis of the resulting brownies was conducted to evaluate their quality. The parameters tested included water content, ash content, protein content, fat content, and fiber and carbohydrate content. The results showed that the brownies had a water content of 25.6%, ash content of 2.1%, protein content of 10.3%, fat content of 20.5%, and fiber and carbohydrate content of 5.2% and 45.5%, respectively.

Sensory Test

A sensory test was conducted to evaluate the sensory characteristics of the brownies. The test included a hedonic assessment of the taste, aroma, color, texture, and general acceptance of consumers. The results showed that the brownies with a mixture of composite flour received a high score for taste, aroma, and texture, indicating that they were acceptable to consumers.

Conclusion

This study shows the great potential of modified breadfruit flour and other composite flour in making high-quality brownies. The use of composite flours can provide several benefits, including improved nutritional value, increased food diversity, and reduced reliance on imported ingredients. The development of processed products from local food is a strategic step in supporting food security and increasing the diversity of food consumption in Indonesia.

Recommendations

Based on the results of this study, the following recommendations are made:

  • Further research is needed to optimize the ratio of composite flour in making brownies.
  • The use of composite flours in making other processed products, such as cakes and cookies, should be explored.
  • The nutritional value of the brownies made from composite flour should be evaluated in more detail.
  • The sensory characteristics of the brownies should be evaluated in more detail to identify areas for improvement.

Limitations

This study has several limitations, including:

  • The use of a limited number of composite flours.
  • The use of a limited number of ratios of composite flour.
  • The lack of evaluation of the nutritional value of the brownies.
  • The lack of evaluation of the sensory characteristics of the brownies in more detail.

Future Research Directions

Future research directions include:

  • Exploring the use of other composite flours in making processed products.
  • Optimizing the ratio of composite flour in making brownies.
  • Evaluating the nutritional value of the brownies made from composite flour.
  • Evaluating the sensory characteristics of the brownies in more detail.

References

  • [1] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
  • [2] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
  • [3] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.

Appendices

  • Appendix A: List of materials used in the study.
  • Appendix B: List of equipment used in the study.
  • Appendix C: List of references cited in the study.
    Q&A: Physical Characteristics and Sensory Brownies from Composite Flour (Modification Breadfruit, Purple Sweet Potatoes, Saga Seeds, and Mocaf)

Introduction

In our previous article, we discussed the potential of modified breadfruit flour and other composite flour in making high-quality brownies. In this article, we will answer some of the frequently asked questions about this study.

Q: What is the purpose of this study?

A: The purpose of this study is to explore the potential of modified breadfruit flour and other composite flour in making high-quality brownies. We aimed to evaluate the physical and sensory characteristics of brownies made from these composite flours.

Q: What are the benefits of using composite flours in making brownies?

A: The use of composite flours in making brownies can provide several benefits, including improved nutritional value, increased food diversity, and reduced reliance on imported ingredients.

Q: What are the limitations of this study?

A: This study has several limitations, including the use of a limited number of composite flours, the use of a limited number of ratios of composite flour, and the lack of evaluation of the nutritional value and sensory characteristics of the brownies.

Q: What are the future research directions for this study?

A: Future research directions include exploring the use of other composite flours in making processed products, optimizing the ratio of composite flour in making brownies, evaluating the nutritional value of the brownies made from composite flour, and evaluating the sensory characteristics of the brownies in more detail.

Q: What are the potential applications of this study?

A: The potential applications of this study include the development of processed products from local food, which can support food security and increase the diversity of food consumption in Indonesia.

Q: What are the implications of this study for the food industry?

A: The implications of this study for the food industry include the potential to develop new products using composite flours, which can provide improved nutritional value and increased food diversity.

Q: What are the next steps for this research?

A: The next steps for this research include further evaluation of the nutritional value and sensory characteristics of the brownies made from composite flour, as well as exploration of the use of other composite flours in making processed products.

Q: How can readers get involved in this research?

A: Readers can get involved in this research by providing feedback on the study, suggesting new research directions, and participating in future studies.

Q: What are the potential benefits of this research for the community?

A: The potential benefits of this research for the community include improved food security, increased food diversity, and reduced reliance on imported ingredients.

Q: What are the potential challenges of this research?

A: The potential challenges of this research include the need for further evaluation of the nutritional value and sensory characteristics of the brownies made from composite flour, as well as the need to address any regulatory or safety concerns.

Q: What are the potential future directions for this research?

A: The potential future directions for this research include exploration of the use of other composite flours in making processed products, optimization of the ratio of composite flour in making brownies, and evaluation of the nutritional value and sensory characteristics of the brownies made from composite flour.

Q: What are the potential applications of this research in other fields?

A: The potential applications of this research in other fields include the development of new products using composite flours, which can provide improved nutritional value and increased food diversity.

Q: What are the potential implications of this research for policy and practice?

A: The potential implications of this research for policy and practice include the need for regulatory and safety frameworks to support the development and marketing of products made from composite flours.

Q: What are the potential benefits of this research for the environment?

A: The potential benefits of this research for the environment include reduced reliance on imported ingredients, which can reduce greenhouse gas emissions and support sustainable agriculture practices.

Q: What are the potential challenges of this research for the environment?

A: The potential challenges of this research for the environment include the need to address any environmental impacts associated with the production and processing of composite flours.

Q: What are the potential future directions for this research in terms of environmental sustainability?

A: The potential future directions for this research in terms of environmental sustainability include exploration of the use of sustainable agriculture practices in the production of composite flours, and evaluation of the environmental impacts of the production and processing of composite flours.

Q: What are the potential applications of this research in terms of environmental sustainability?

A: The potential applications of this research in terms of environmental sustainability include the development of new products using composite flours, which can provide improved nutritional value and increased food diversity while reducing reliance on imported ingredients.

Q: What are the potential implications of this research for environmental policy and practice?

A: The potential implications of this research for environmental policy and practice include the need for regulatory and safety frameworks to support the development and marketing of products made from composite flours, as well as the need to address any environmental impacts associated with the production and processing of composite flours.

Q: What are the potential benefits of this research for human health?

A: The potential benefits of this research for human health include improved nutritional value and increased food diversity, which can support healthy eating habits and reduce the risk of chronic diseases.

Q: What are the potential challenges of this research for human health?

A: The potential challenges of this research for human health include the need to address any potential health risks associated with the consumption of composite flours, as well as the need to ensure that the products made from these flours are safe for human consumption.

Q: What are the potential future directions for this research in terms of human health?

A: The potential future directions for this research in terms of human health include exploration of the potential health benefits of composite flours, as well as evaluation of the potential health risks associated with the consumption of these flours.

Q: What are the potential applications of this research in terms of human health?

A: The potential applications of this research in terms of human health include the development of new products using composite flours, which can provide improved nutritional value and increased food diversity while reducing reliance on imported ingredients.

Q: What are the potential implications of this research for human health policy and practice?

A: The potential implications of this research for human health policy and practice include the need for regulatory and safety frameworks to support the development and marketing of products made from composite flours, as well as the need to address any potential health risks associated with the consumption of these flours.

Q: What are the potential benefits of this research for the economy?

A: The potential benefits of this research for the economy include increased food diversity, reduced reliance on imported ingredients, and the potential for new economic opportunities in the production and processing of composite flours.

Q: What are the potential challenges of this research for the economy?

A: The potential challenges of this research for the economy include the need to address any potential economic risks associated with the development and marketing of products made from composite flours, as well as the need to ensure that the products made from these flours are safe for human consumption.

Q: What are the potential future directions for this research in terms of the economy?

A: The potential future directions for this research in terms of the economy include exploration of the potential economic benefits of composite flours, as well as evaluation of the potential economic risks associated with the development and marketing of products made from these flours.

Q: What are the potential applications of this research in terms of the economy?

A: The potential applications of this research in terms of the economy include the development of new products using composite flours, which can provide improved nutritional value and increased food diversity while reducing reliance on imported ingredients.

Q: What are the potential implications of this research for economic policy and practice?

A: The potential implications of this research for economic policy and practice include the need for regulatory and safety frameworks to support the development and marketing of products made from composite flours, as well as the need to address any potential economic risks associated with the development and marketing of these products.