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This study aimed to determine the effect of purple sweet potato puree substitution on the organoleptic and nutritional content of steamed brownie products. This study used a completely randomized design (CRD), which consisted of six substitution treatments for purple sweet potato puree, namely B0 (100% wheat flour: 0% sweet potato puree), B1 (80% wheat flour: 20% purple sweet potato puree), B2 (70% wheat flour: 30% purple sweet potato puree), B3 (60% wheat flour: 40% purple sweet potato puree), B4 (50% wheat flour: 50% purple sweet potato puree), and B5 (40% wheat flour: 60% purple sweet potato puree). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then continued with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the purple sweet potato puree substitution treatment had a very significant effect on the organoleptic improvement of color, aroma, taste, and texture. The most preferred treatment was the B5 product with average preference scores of color, aroma, taste, and texture reaching 3.78 (like), 3.71 (like), 4.18 (like), and 4.02 (like), respectively. The nutritional analysis shows that the selected product contained 29.92% water, 2.11% ash, 24.67% fat, 3.31% protein, 39.99% carbohydrates, and 28.25% fiber. The highest antioxidant activity was found in the B5 treatment (40% wheat flour: 60% purple sweet potato puree), which was 94.99%. Based on SNI, the substituted brownie product of purple sweet potato puree met the national standard for water, ash, fat, protein, carbohydrate, and fiber contents. Keywords: Brownies, puree, purple sweet potato, antioxidant. ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi puree ubi jalar ungu terhadap organoleptik dan kandungan gizi produk brownies kukus. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan substitusi puree ubi jalar ungu B0 (tepung terigu 100% : puree ubi jalar 0%) B1 (tepung terigu 80% : puree ubi jalar ungu 20%) B2 (tepung terigu 70% : puree ubi jalar ungu 30%) B3 (tepung terigu 60% : puree ubi jalar ungu 40%) B4 (tepung terigu 50% : puree ubi jalar ungu 50%) B5 (tepung terigu 40% : puree ubi jalar ungu 60%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan substitusi puree ubi jalar ungu berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, rasa dan tekstur. Perlakuan terpilih terdapat pada perlakuan B5 diperoleh nilai warna 3.78 (suka), aroma 3.71 (suka), rasa 4.18 (suka) dan tekstur 4.02 (suka). Serta analisis kandungan gizi meliputi kadar air sebesar 29,92%, abu 2,11%, lemak 24,67%, protein 3,31%, kabohidrat 39,99% dan serat 28,25%. Aktivitas antioksidan tertinggi terdapat pada perlakuan B5 (40% tepung terigu : 60% puree ubi jalar ungu) sebesar 94.99%. Berdasarkan SNI bahwa produk brownies substitusi puree ubi jalar ungu telah memenuhi standar mutu SNI untuk kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar serat.Kata kunci: brownies, puree, ubi jalar ungu, antioksidan |
