Electronic Theses and Dissertation

Rinda Wahyuni (2026). Pengolahan Buah Mangrove (Rhizophora mucronata) Dalam Pembuatan Brownies. (Skripsi. Universitas Syiah Kuala). Dibawah bimbingan Yuli Heirina Hamid, S.Pd., M.Si dan Dra. Zuraini M, M.Pd.
Penelitian ini dilatar belakangi oleh melimpahnya buah mangrove (Rhizophora mucronata) di Indonesia yang belum dimanfaatkan secara optimal sebagai bahan pangan bernilai tambah. Buah mangrove memiliki kandungan karbohidrat dan serat yang tinggi sehingga berpotensi diolah menjadi tepung sebagai bahan substitusi dalam pembuatan brownies. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik organoleptik brownies dengan penambahan tepung buah mangrove (Rhizophora mucronata), menetapkan resep standar brownies, serta mengetahui daya terima konsumen terhadap produk yang dihasilkan.Penelitian menggunakan pendekatan kuantitatif dengan metode eksperimen. Penilaian dilakukan melalui Sensory Evaluation oleh 4 panelis ahli dan Acceptability Test oleh 30 panelis konsumen mahasiswa Tata Boga angkatan 2022–2023. Produk yang diuji terdiri atas beberapa perlakuan penambahan tepung buah mangrove. Data dianalisis menggunakan uji nonparametrik Friedman dan dilanjutkan dengan uji Wilcoxon untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa pada panelis ahli, penambahan tepung buah mangrove memberikan pengaruh signifikan terhadap karakteristik tekstur brownies pada hari pertama pengujian (p

Rinda Wahyuni (2026). Processing Mangrove Fruit (Rhizophora mucronata) in the Making of Brownies. (Undergraduate Thesis. Syiah Kuala University). Supervised by Yuli Heirina Hamid, S.Pd., M.Si and Dra. Zuraini M, M.Pd. This research is inspired by the abundant mangrove fruit (Rhizophora mucronata) in Indonesia, which has not been optimally utilized as a high-value food ingredient. Mangrove fruit has high carbohydrate and fiber content, making it potentially processable into flour as a substitute ingredient for making brownies. This study aims to find out the differences in the organoleptic characteristics of brownies with the addition of mangrove fruit flour (Rhizophora mucronata), establish a standard brownie recipe, and determine consumer acceptance of the resulting product. The research uses a quantitative approach with an experimental method. Assessment was conducted through Sensory Evaluation by 4 expert panelists and an Acceptability Test by 30 student consumer panelists from the Culinary Department class of 2022–2023. The products tested included several treatments with the addition of mangrove fruit flour. The data were analyzed using the nonparametric Friedman test, followed by the Wilcoxon test to determine differences between treatments. The results showed that for expert panelists, adding mangrove fruit flour had a significant effect on the texture characteristics of brownies on the first day of testing (p