ANALISIS DAYA TERIMA DAN KANDUGAN GIZI BROWNIES CRISPY SUBSTITUSI TEPUNG IKAN GABUS (CHANNA STRIATA) DAN TEPUNG KACANH HIJAU (VIGNA RADIATA)

Abstract

Background: Crispy brownies are a snack that can be developed into a nutritious food through the use of snakehead fish (Channa striata) flour and mung bean (Vigna radiata) flour. Substituting snakehead fish flour and mung bean flour has the potential to produce crispy brownies with animal and plant protein content that can enhance the product’s nutritional value. Objective: To analyze the acceptability and nutritional content of crispy brownies made with a blend of snakehead fish flour and mung bean flour. Method: This study employed an experimental design consisting of six formulations: F1 (90:10), F2 (75:25), F3 (60:40), F4 (45:55), F5 (30:70), and F6 (15:85). Organoleptic testing was conducted on 25 moderately trained panelists, covering the parameters of color, aroma, taste, and texture. Acceptability data were analyzed using the Friedman test. Nutritional content analysis was performed on selected formulations. Results: The results of the study showed that formulation F5 was the most preferred formulation based on aroma, taste, and texture. The results of the Friedman test indicated that the substitution of corkfish meal and mung bean flour affected aroma and taste (p<0.05) but did not affect color and texture (p>0.05). Proximate analysis of formulation F5 revealed a protein content of 11.8%, fat 23.0%, carbohydrates 40.3%, moisture 3.52%, and ash 2.10%. Conclusion: Formulation F5 was the best formulation based on panelists’ acceptance. The substitution of snakehead fish flour (Channa striata) meal and mung bean flour (Vigna radiata) flour had an effect on the acceptability of the aroma and taste of the crispy brownies. The substitution of snakehead fish (Channa striata) meal and mung bean (Vigna radiata) flour had no effect on the acceptability of the color and texture of the crispy brownies.