Electronic Theses and Dissertation

Brownies adalah kue cokelat bertekstur padat dan manis yang populer di berbagai kalangan. Alpukat (Persea americana) merupakan buah tropis yang kaya nutrisi, sedangkan bijinya, yang sering dianggap limbah, mengandung senyawa fenolik, serat, dan karbohidrat tinggi. Biji alpukat dapat diolah menjadi tepung sebagai alternatif bahan pangan. Penelitian ini bertujuan untuk mengetahui: (1) karakteristik organoleptik brownies dengan penambahan tepung biji alpukat, (2) resep standar brownies dengan penambahan tepung biji alpukat, dan (3) daya terima konsumen terhadap brownies dengan penambahan tepung biji alpukat. Metode Penelitian yang digunakan adalah metode eksperimen dengan pendekatan kuantitatif. Teknik pengumpulan data yaitu uji pengamatan (Sensory evaluation) yang dilakukan oleh 4 panelis narasumber yaitu Dosen Departemen PKK FKIP USK. Uji penerimaan (Acceptability test) oleh 40 panelis mahasiswa/i tata boga angkatan 2022-2024. Hasil uji narasumber menunjukkan bahwa perlakuan ketiga (BK3) memperoleh nilai tertinggi untuk aroma 6,1 (kuat), tekstur 6,2 (lembut), dan rasa 6,4 (enak), sedangkan perlakuan pertama (BK1) memperoleh nilai tertinggi dari segi warna 6,6 (sangat kecoklatan). Resep standar brownies biji alpukat: tepung terigu, tepung biji alpukat, coklat bubuk, gula, telur, mentega, susu kental manis, coklat batang, susu cair. Nilai rata-rata hasil uji konsumen menunjukkan bahwa perlakuan pertama (BK1) paling disukai dari segi tekstur 4,51 (sangat suka) dan rasa 4,6 (sangat suka), sedangkan perlakuan kedua (BK2) memperoleh nilai tertinggi dari segi warna 4,71 (sangat suka) dan aroma 4,66 (sangat suka). Hasil uji hipotesis menunjukkan Ha diterima karena penambahan tepung biji alpukat berpengaruh signifikan terhadap organoleptik brownies.

Brownies are dense, sweet chocolate cakes that are popular among various groups of people. Avocados (Persea americana) are tropical fruits rich in nutrients, while their seeds, often considered waste, contain phenolic compounds, fiber, and high carbohydrates. Avocado seeds can be processed into flour as an alternative food ingredient. This study aims to determine: (1) the organoleptic characteristics of brownies with the addition of avocado seed flour, (2) the standard recipe for brownies with the addition of avocado seed flour, and (3) consumer acceptance of brownies with the addition of avocado seed flour. The research method used is an experimental method with a quantitative approach. Data collection techniques included sensory evaluation conducted by four expert panelists from the Department of PKK FKIP USK. Acceptability testing was conducted by 40 student panelists from the culinary arts program, class of 2022-2024. The expert panel test results showed that treatment three (BK3) received the highest scores for aroma (6.1, strong), texture (6.2, soft), and taste (6.4, delicious), while treatment one (BK1) received the highest score for color (6.6, very brown). Standard avocado seed brownie recipe: all-purpose flour, avocado seed flour, cocoa powder, sugar, eggs, butter, sweetened condensed milk, chocolate bars, and milk. The average consumer test results indicate that the first treatment (BK1) was most preferred in terms of texture 4.51 (very liked) and taste 4.6 (very liked), while the second treatment (BK2) received the highest score for color 4.71 (very liked) and aroma 4.66 (very liked). The hypothesis test results indicate that Ha is accepted because the addition of avocado seed flour significantly affects the organoleptic properties of brownies.