scholarly journals BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION

2021 ◽  
Vol 17 (1) ◽  
pp. 16
Author(s):  
Sumartini Sumartini ◽  
Kurnia Sada Harahap ◽  
Apri Mujiyanti
Keyword(s):  
Nutritional Value ◽  
Raw Material ◽  
Air Content ◽  
Sonneratia Caseolaris ◽  
Bean Flour ◽  
Randomized Design ◽  
Test Parameters ◽  
Completely Randomized Design ◽  
Red Bean ◽  
High Calorie

Brownies is a popular high-calorie snack.  In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour).  The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference.  The experimental design used a completely randomized design (CRD) with test parameters including the leveled of preference, caloric value, fiber, and proximate composition.  The results of the studied were tested for variance using spss version 22 software with a 95% confidence interval.  The results showed that the best results were brownies made from pedada fruit flour because they had higher fiber and lowered calories with test scores for calorie content, crude fiber, air content, fat content, protein content, ash content, carbohydrate content respectively.  401. 87 kcal each; 16.49%; 18.32%; 21.7%; 4.03%; 1.44%; and 54.64%. 

scholarly journals FORMULASI PANGAN DARURAT BERBENTUK FOOD BARS BERBASIS TEPUNG MILLET PUTIH (Panicum milliaceum L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

2016 ◽  
Vol 36 (01) ◽  
pp. 23 ◽  
Author(s):  
Raden Baskara Katri Anandito ◽  
Siswanti Siswanti ◽  
Edhi Nurhartadi ◽  
Rini Hapsari
Keyword(s):  
Phaseolus Vulgaris ◽  
Consumer Acceptance ◽  
Single Factor ◽  
Phaseolus Vulgaris L ◽  
Variation Formula ◽  
Caloric Value ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean

This study aimed to obtain a formula emergency food in the form food bars made from white millet flour and red bean flour. Foodbars made with Intermediate Moisture Food (IMF) technology with wet dyeing technique. This study used completely randomized design (CRD), which consists of a single factor, namely the variation formula white millet flour and red bean flour. The results showed that the formula food bars with the highest level of consumer acceptance in the composition of 15 g of white millet flour, red bean flour 10 g, 2 g sugar, 10 g margarine, milk full cream 13 g, 6.043 g and the addition of water. In 100 g of food bars contained water, ash, protein, fat, carbohydrate, and caloric value a respectively of 16.45%, 1.45%, 10.99%, 35.39%, 42.26%, 0 , 81 and 233.80 kcallbar.Keywords: Emergency food, food bars, red bean flour, white millet flour ABSTRAKPenelitian ini bertujuan untuk memperoleh formula pangan darurat berbentuk food bars berbahan dasar tepung millet putih dan tepung kacang merah. Food bars dibuat dengan teknologi Intermediate Moisture Food (IMF) dengan teknik pencelupan basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu faktor yaitu variasi formula tepung millet putih dan tepung kacang merah (15:10; 12,5:12,5; 10:15). Hasil penelitian menunjukkan bahwa formula food bars dengan tingkat penerimaan konsumen tertinggi pada komposisi tepung millet putih 15 g, tepung kacang merah 10 g, gula halus 2 g, margarine 10 g, susu full cream 13 g, dan penambahan air 6,043 g. Dalam 100 g food bars terkandung air, abu, protein, lemak, karbohidrat nilai a  dan kalori berturut-turut sebesar 16,45%,1,45%, 10,99%, 35,39%, 42,26%, 0,81 dan 233,80 kkallbar.Kata kunci: Food bars, pangan darurat, tepung kacang merah, tepung millet putih   

scholarly journals Formulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar

2021 ◽  
Vol 4 (1) ◽  
pp. 20-26
Author(s):  
Ida Ayu Putu Ary Widnyani ◽  
I Gusti Agung Yogi Rabani RS
Keyword(s):  
Raw Materials ◽  
Ash Content ◽  
Phaseolus Lunatus ◽  
Bean Flour ◽  
Randomized Design ◽  
Dried Fruit ◽  
Completely Randomized Design ◽  
Red Bean ◽  
The Many ◽  
Many Sources

Snack bar is a snack that is consumed between meals. Snack bars are usually made from nuts, cereals, and dried fruit. Snack bars are made to meet nutritional intake and overcome hunger amid busy activities. Snack bar products made from local raw materials need to be developed considering the many sources of food that have functional benefits. Samples were tested for carbohydrate, protein, fat, moisture content, and ash content. The results obtained were then statistically analyzed using a completely randomized design analysis. The study used 7 treatments and 3 replications so that the researcher had 21 experimental units. The comparison treatment of gude bean flour with red beans and kratok beans on snack bar products has a carbohydrate content of 41.826 – 45.310%, protein 13,234 – 33,869%, fat 10.046 – 10.796%, ash content 0.704 – 1.343%, and water content 6.344 – 6.819%.

scholarly journals PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT KIMIA DAN HEDONIK BERAS ANALOG BERBAHAN DASAR UMBI GANYONG (CannaedulisKer.)

2020 ◽  
Vol 7 (2) ◽  
pp. 73
Author(s):  
Salma Salsabila ◽  
Antonius Hintono ◽  
Bhakti Etza Setiani
Keyword(s):  
Water Content ◽  
Nutritional Value ◽  
Raw Material ◽  
Crude Fiber ◽  
Concentration Effect ◽  
Bean Flour ◽  
Fiber Protein ◽  
The Difference ◽  
Red Bean ◽  
Padi Rice

Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice.  The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 15% concentration. The observed variables were water content, protein, crude fiber, and preference level. The result of the study showed that the addition of red bean flour with various concentrations reveals the difference(p<0,05) in rising water content, crude fiber, protein, and improving taste, texture, and rice analog fluffiness. The outcome of the research point out that the recommendation of red bean flour added into analog rice was at 15% which were resulting in water content 7,76±0,152%, crude fiber of 3,01±0,68%, and protein 7,41±0,038%,

scholarly journals PENGARUH SUBSTITUSI TEPUNG IKAN TERI (STOLEPHORUS COMMERSONII) DAN TEPUNG KACANG MERAH (VIGNA ANGULARIS) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN PIE MINI[The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content]

2019 ◽  
Vol 14 (1) ◽  
pp. 56
Author(s):  
Muhammad Nabil Faroj
Keyword(s):  
Essential Amino Acid ◽  
Vigna Angularis ◽  
Children Under Five ◽  
Under Five ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Formula Composition ◽  
True Experiment

Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and red beans flour substitution towards mini pie acceptance and protein content. The design of this formula development study was true experiment with completely randomized design. There were 4 types of treatment (substitution of anchovy flour and red beans flour) with 3 times of replication. There were 25 mothers of children under five involved as untrained panelists. The differences in acceptance level was analyzed by Kruskal Wallis and Mann Whitney test (α ≤ 0.05). The result of organoleptic tests showed the most preferred formula was F3 anchovy flour 62.5 g and red bean flour 15g. The highest increase in proteins content substitution per 100 g mini pie was F3 (9,6 g). There were significant differences between F0 with F1, F2, and F3 for all characteristics (colour p=0.000, aroma p=0.027, texture p=0.002, flavour p = 0.000). The best formula composition was F3 (substituted by anchovy flour 62.5 g and red bean flour 15 g). Mini pie modified by anchovy flour and red bean flour could be functioned as an alternative high protein snack for children under five years old.

scholarly journals Potential of gathot (fermented cassava) from livestock feed to analog rice

2021 ◽  
Vol 902 (1) ◽  
pp. 012059
Author(s):  
A Ratnaduhita ◽  
Y Pratama ◽  
A M P Nuhriawangsa ◽  
Y B Pramono ◽  
L R Kartikasari
Keyword(s):  
Water Absorption ◽  
Fiber Content ◽  
Optimal Concentration ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Livestock Feed ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean

Abstract The objective of this research was to analyze the potential of gathot as an analog rice ingredient with the addition of red bean CMC as a binder, according to water absorption value, crude fiber content, and aftertaste by hedonic test. This study consisted of 4 treatments, and each treatment was repeated 5 times. The treatment was the addition of CMC in the manufacture of analog rice made from gathot flour and red bean flour with a level of 0; 1; 2; 3%. The test includes water absorption, crude fiber content, and aftertaste with a hedonic test. The data were analyzed by Completely Randomized Design (CRD) and processed using SPSS 23.0. Gathot’s analog rice showed water absorption 49.37%, crude fiber content 0.57 g/mL, and aftertaste 3.24. Gathot’s analog rice with the addition of red bean flour and CMC as binder influences the water absorption value and crude fiber content. The optimal concentration of CMC in gathot’s analog rice is 1%, with the water absorption value of 163.37% and crude fiber content of 5.37%.

scholarly journals KUALITAS MUFFIN DENGAN KOMBINASI TEPUNG SORGUM (Sorghum bicolor) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris)

2021 ◽  
Vol 14 (1) ◽  
pp. 11
Author(s):  
Anita Gunawan ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Wheat Flour ◽  
Fiber Content ◽  
Nutritional Content ◽  
Soluble Fiber ◽  
Sorghum Flour ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Insoluble Fiber

<em>Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).</em>

scholarly journals Chemical, Physical, and Sensory Characteristics of Simulation Chips Based Milkfish (Chanos chanos) and Kidney Beans Flour (Phaseolus Vulgaris L.) as a Protein Sources Snack

2020 ◽  
Vol 11 (2) ◽  
pp. 46-52
Author(s):  
Bara Yudhistira ◽  
Danang Eristanto ◽  
Sigit Prabawa
Keyword(s):  
Raw Material ◽  
Kidney Bean ◽  
Physical Analysis ◽  
Chanos Chanos ◽  
Significance Level ◽  
Snack Foods ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
One Way Anova

Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for growth especially in children. It needs diversification of food products to meet protein needs for children. Based on high protein content of milkfish and kidney bean flour then used as raw material in making simulation chips. This research use Completely Randomized Design (CRD) with one factor that is variation of milkfish and kidney bean flour formulation. The data were analyzed by One Way Anova with 95% significance level. The results of research showed the best formulation on F2 (35% milkfish meat : 65% kidney bean flour). The result of chemical analysis on F2 is moisture 3,44 %wb, ash 3,84 %db, fat 23,22 %db, protein 23,01 %db, carbohydrate 51,01 %db, FFA 0,39 %db, total calories 5,30 kcal/g and crude fiber 4,40 %db. While physical analysis at F3 that is hardness 7,61 N and wholeness 96,74 %. While on sensory analysis the most preferred value is F2

scholarly journals Kajian Penambahan Pasta Umbi Bit Merah (Beta vulgaris L) dan Tepung Kacang Hijau (Phaseolus radiatus L) dalam Pembuatan Roll Cookies

2019 ◽  
Vol 12 (1) ◽  
pp. 1-11
Author(s):  
Fadlan Hidayat ◽  
Anum Farida ◽  
Dewi Ermaya ◽  
Sholihati Sholihati
Keyword(s):  
Beta Vulgaris ◽  
Nutritional Value ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Acceptance Levels ◽  
Yellow Pigments ◽  
Hedonic Quality ◽  
Organoleptic Parameters

Abstrak. Umbi bit merupakan salah satu tanaman umbi-umbian yang banyak tumbuh di Indonesia dan tinggi akan kandungan antioksidan dan kandungan karbohidrat. Kandungan yang dimiliki umbi bit dapat dimanfaatkan untuk pembuatan roll cookies. Untuk meningkatkan nilai gizi rolled cookies, dapat menambahkan tepung kacang hijau. Penelitian ini bertujuan untuk mengkaji penambahan pasta umbi bit merah dan tepung kacang hijau terhadap tingkat kesukaan dan penerimaan rolled cookies yang dihasilkan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yang diteliti. Faktor pertama adalah rasio tepung terigu dan pasta umbi bit merah yang terdiri dari 3 taraf yaitu R1=30:70, R2=50:50, R3=70:30. Faktor kedua adalah Persentase tepung kacang hijau yang terdiri dari 3 taraf yaitu K1= 50%, K2=40%, K3=30%. Setiap perlakuan diulang sebanyak 2 kali sehingga diperoleh 18 satuan percobaan. Pengamatan yang dilakukan terdiri dari uji hedonik dan tingkat penerimaan. Dari hasil penelitian dapat dinyatakan perlakuan berpengaruh sangat nyata (P≥0,01) terhadap uji hedonik yang meliputi (warna, aroma, rasa dan tekstur), dan sangat berpengaruh nyata (P≥0,01) terhadap tingkat penerimaan yang meliputi (warna, aroma, rasa, mutu hedonik rasa, tekstur, mutu hedonik tekstur dan keseluruhan). Formulasi terbaik rolled cookies berdasarkan parameter organoleptik diperoleh pada kombinasi K2R2. Rolled cookies terbaik memiliki tingkat kesukaan terhadap warna 3,71 (suka), aroma 4,48 (suka), rasa 4,43 (suka) dan tekstur 4,56 (suka), sedangkan tingkat penerimaan rolled cookies terhadap warna 4,53 (suka), aroma 4,53 (suka), rasa 4,56 (suka), mutu hedonik rasa 4,50 (suka), tekstur 4,50 (suka), mutu hedonik tekstur 4,56 (suka) dan penerimaan keseluruhan 4,23 (suka).  Study of Addition of Red Bit Bulb Paste (Beta vulgaris L) and Green Bean Flour (Phaseolus radiatus L) in Making Roll Cookies Abstract. Beetroot is one of the tubers that grows in Indonesia and is high in antioxidants and carbohydrate content. Beetroot bulbs contain betalain pigments which are a combination of betasianin purple pigments and betasianin yellow pigments which function as natural dyes. Usually beetroot is consumed by juicing or processed again into fine texture food, but it is necessary to diversify beetroot products into attractive and popular products for consumption by the majority of Indonesians, for example rolled cookies. To increase the nutritional value of rolled cookies, other ingredients can be added such as green bean flour. This study aims to study the process of making rolled cookies from beets and also to determine the effect of adding green bean flour and the comparison of the number of beet paste and mung bean flour to the level of preference and acceptance of the resulting rolled cookies. The research design used was a Completely Randomized Design (CRD) with 2 factors studied. The first factor is the ratio of wheat flour and red beetroot paste consisting of 3 levels, namely R1 = 30: 70, R2 = 50: 50, R3 = 70: 30. The second factor is the percentage of green bean flour which consists of 3 levels, namely K1 = 50%, K2 = 40%, K3 = 30%. Each treatment was repeated 2 times to obtain 18 trial units. Observations made consisted of hedonic tests and acceptance levels. From the results of the study it can be stated that the treatment has a very significant effect (P10.01) on the hedonic test which includes (color, aroma, taste and texture), and is very significant (P≥0.01) on the level of acceptance which includes (color, aroma, taste, hedonic quality taste, texture, hedonic texture and overall quality). The best formulation of rolled cookies based on organoleptic parameters is obtained in the K2R2 combination. The best rolled cookies have a preference for color of 3.71 (likes), aroma of 4.48 (likes), flavor of 4.43 (likes) and flavor of 4.56 (likes), while the level of acceptance of rolled cookies is 4.53 ( likes), aroma 4.53 (likes), taste 4.56 (likes), hedonic quality taste 4.50 (likes), texture 4.50 (likes), hedonic quality texture 4.56 (likes) and overall acceptance 4 , 23 (likes).

scholarly journals PENGARUH PENCAMPURAN TEPUNG KACANG MERAH (Phaseolus vulgaris) DAN TEPUNG TERIGU DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP SIFAT SENSORIS MIE KERIN

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Bonita Siahaan ◽  
Teltje Koapaha ◽  
Tineke Langi
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Statistical Design ◽  
Cooking Time ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Purple Sweet Potato ◽  
Red Bean

AbstractThe purpose of this study was to obtain the formulation of dry noodles with a mixture of red bean flour and wheat flour based on the level of acceptance. The statistical design of this experiment was a Completely Randomized Design (CRD) with treatments of the ratio of red bean flour and wheat flour i.e., A (20% red bean flour : 80% wheat flour); B (40% red bean flour : 60% wheat flour); C (60% red bean flour : 40% wheat flour); D (80% red bean flour : 20% wheat flour). Each treatment was repeated 3 times. The results showed that dry noodles preferred by panelists based on color, flavor, and taste was A treatment (20% red bean flour : 80% wheat flour) with the chemical composition and characteristics of that dry noodles was 4.83% water, 1.77% ash, 18.86% protein, 3.18% fat, 71.35% carbohydrates, 7.09 minutes of cooking time, 3.27% cooking loss, 73.20% swelling index, and 261.67% water absorption.Keywords: dry noodles, red bean flour, purple sweet potato

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

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