scholarly journals Pengaruh Komposisi Pembuatan Dodol Mangrove (Sonneratia sp.) Terhadap Uji Organoleptik

2021 ◽  
Vol 3 (1) ◽  
pp. 7-14
Author(s):  
Lia Fitria
Keyword(s):  
Univariate Analysis ◽  
Bivariate Analysis ◽  
Randomized Design ◽  
Color Differences ◽  
Texture Characteristics ◽  
Completely Randomized Design ◽  
Fruit Powder ◽  
And Function ◽  
Role And Function ◽  
Effect Of The Composition

Mangrove merupakan salah satu tumbuhan yang hidup disepanjang pesisir pantai di Indonesia. Peran dan fungsi mangrove bagi ekosistem sangat penting, selain itu pemanfaatan dibidang ekologi, ekonomi, industri beberapa masyarakat ada yang memanfaatan mangrove sebagai obat dan bahan pangan yaitu pembuatan dodol dan waji. Buah mangrove yang dimanfaatkan pada penelitian ini  jenis mangrove Pidada (Sonneratia sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh komposisi pembuatan dodol  mangrove (Sonneratia sp.) terhadap uji organoleptik Di Daerah Pesisir Desa Klatakan Kabupaten Situbondo. Penelitian ini merupakan penelitian ekperimen dan rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL). Perlakuan dalam penelitian ini dilakukan dengan penambahan tepung mangrove T1= tidak ada penambahan (kontrol), T2= 1 sdm dan T3= 2 sdm. Analisis statistik dilakukan 2 tahap yaitu univariat dan bivariat. Dalam penelitian ini analisis univariat dilakukan pada tiap variable kemudian dilanjutkan analisis bivariate menggunakan uji Kruskal Wallis. . Karakteristik panelis yang akan diuraikan berikut ini menggambarkan keadaan panelis yang diteliti meliputi jenis kelamin, usia dan pekerjaan. Ada perbedaan warna pada 3 perlakuan komposisi pembuatan dodol mangrove (T1, T2 dan T3), sedangkan pada karakteristik rasa dan tekstur tidak terdapat perbedaan yang signifikan terhadap T1, T2 dan T3.   Kata Kunci: Serbuk Buah Mangrove, Dodol, Orgnoletiptik   ABSTRACT   Mangrove is one of the plants that live along the coast in Indonesia. The role and function of mangroves for ecosystems is very important, in addition to utilization in the fields of ecology, economy, industry, some communities use mangroves as medicine and food, namely the manufacture of lunkhead and waji. The mangrove fruit used in this study was the Pidada mangrove (Sonneratia sp.). The purpose of this study was to determine the effect of the composition of mangrove lunkhead (Sonneratia sp.) on organoleptic tests in the coastal area of ​​Klatakan Village, Situbondo Regency. This study is an experimental study and the experimental design used in this study was a Completely Randomized Design (CRD). The treatment in this study was carried out with the addition of mangrove flour T1 = no addition (control), T2 = 1 tbsp and T3 = 2 tbsp. Statistical analysis was carried out in 2 stages, namely univariate and bivariate. In this study, univariate analysis was carried out on each variable and then continued with bivariate analysis using the Kruskal Wallis test. . The characteristics of the panelists which will be described below describe the condition of the panelists under study including gender, age and occupation. There were color differences in the 3 treatments for the composition of mangrove lunkhead (T1, T2 and T3), while in taste and texture characteristics there were no significant differences between T1, T2 and T3. Keywords: Mangrove Fruit Powder, Dodol, Orgnoletyptic

scholarly journals SELECTION OF PEPPER ACCESSIONS WITH ORNAMENTAL POTENTIAL

2019 ◽  
Vol 32 (2) ◽  
pp. 566-574
Author(s):  
GÉRSON DO NASCIMENTO COSTA ◽  
BRUNA MARIA PRADO DA SILVA ◽  
ÂNGELA CELIS DE ALMEIDA LOPES ◽  
LEONARDO CASTELO BRANCO CARVALHO ◽  
REGINA LUCIA FERREIRA GOMES
Keyword(s):  
Univariate Analysis ◽  
Ornamental Plants ◽  
Quality Criteria ◽  
Qualitative And Quantitative ◽  
Randomized Design ◽  
Science Centre ◽  
Completely Randomized Design ◽  
Statistical Mode ◽  
Clustering Test ◽  
Selection Of

ABSTRACT Ornamental plants are all plants grown for their beauty and are commonly used in gardening and landscaping. The colorful fruits and varied foliage colors that typify ornamental peppers provide a vibrant garden display that rivals other ornamental plants. This study aimed to evaluate the potential ornamental use of eight pepper accessions, Capsicum annuum, from the Capsicum Germplasm Bank of the Universidade Federal do Piauí, using qualitative and quantitative descriptors. The experiment was carried out in a greenhouse at the Department of Plant Science, Centre of Agricultural Sciences of Universidade Federal do Piauí, where the accessions were evaluated through a completely randomized design, with eight replicates, one plant per plot, and characterized based on 35 descriptors, 23 of which were qualitative and 12 quantitative. Data on quantitative descriptors were submitted to univariate analysis of variance, followed by Scott-Knott clustering test at 5% probability. Data on qualitative multicategorical descriptors were considered based on observations of statistical mode. The eight accessions evaluated have ornamental potential and are within the standards established by the Instituto Brasileiro de Floricultura. The accessions BAGC 98, 100, 203, 207, 224, and 236 accessions are suitable for cultivation in pots, while BAGC 220 is suitable for garden cultivation. BAGC 199 is the most promising accession because it supports all quality criteria required for size, foliage, flowers, and fruit proposed by the Veiling Holambra Cooperative.

scholarly journals Pengaruh Dukungan Kelompok Keluarga Sesama Penderita (family peer-led support group) terhadap Pencegahan Relaps Penderita Skizofrenia di Kabupaten Sleman, Yogyakarta

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Abdul Ghofur
Keyword(s):  
Treatment Group ◽  
Support Group ◽  
Bivariate Analysis ◽  
Control Group ◽  
Syndrome Scale ◽  
Quasi Experimental ◽  
Group A ◽  
And Function ◽  
Negative Syndrome ◽  
Role And Function

Background. Psychoeducation conducted by professionals, not fully able to overcome the problems faced by families. Therefore, continuity of services at the community level has not run continuously and focused its efforts on empowering families in optimizing the role and function according to development tasks.  Objectives. This study aims to determine the influence of the family support group of fellow patients (family peer-led support group) on the prevention of schizophrenia’s relapse. Method. This research method using a quasi-experimental design with pre and post control group. A sample of 36 families who have a schizophrenic patient who lived in Community Health Centres Godean I and Gamping II in Sleman district, which is divided into 18-person family in the treatment group and 18 families in the control group. Technics sampling with randomized control trials.  Results. While indicators of relapse using the Positive and Negative Syndrome Scale (PANSS) before the intervention in the treatment group had a mean ± SD of 25.06 ± 11.79 after intervention mean ± SD of 24.28 ± 11.09; while the control group mean ± SD of 19.83 ± 5.38, after intervention mean ± SD of 27.61 ± 9.97. Based on bivariate analysis showed mean ± SD of 0.36 ± 6.40 (t: -2.112; Sig α (<0.05): 0.042; 95% CI: -16.788 to -0.322).  Conclusion. Support family group of fellow patient (family peer-led support group) can reduce the risk of schizophrenia’s relapse.

scholarly journals Comparison of methods to evaluate resistance of lettuce genotypes against Bremia lactucae

2020 ◽  
pp. 1283-1287
Author(s):  
Ana Carolina Pires Jacinto ◽  
Aline José da Silveira ◽  
Isadora Gonçalves da Silva ◽  
Renata Castoldi ◽  
Carolina Andrade Franco ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Downy Mildew ◽  
Univariate Analysis ◽  
Deionized Water ◽  
Comparison Of Methods ◽  
Bremia Lactucae ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Formation Of Groups

For the lettuce crop, there is no specific or standard methodology to evaluate genotype resistance of lettuce against downy mildew. Therefore, the aim of this work was to compare three methodologies for the identification of resistance to downy mildew. The experiment was carried out at Universidade Federal de Uberlândia, Monte Carmelo Campus between 2017 and 2018. The statistical method used was a completely randomized design with 12 treatments (cultivar Solaris, used as a control; and 11 genotypes of lettuce F5: 6: UFU-Crespa 75 # 2, UFU-Crespa 189 # 2, UFU-Crespa 206 # 1, UFU-Lisa 66 # 3, UFU-Lisa 66 # 7, UFU-Lisa 215 # 3, UFU-Lisa 215 # 6, UFU-Lisa 215 # 10, UFU-Lisa 215 # 12, UFU-Lisa 215 # 13, UFU-Lisa 215 # 14) and four replications. The seeding of genotypes was carried out in transparent boxes and after 15 days the inoculation was performed using a spore suspension (1x104 sporangia/ml) and sterile deionized water for the controls. The disease progression was assessed by three methods: Mesquita, Dickinson & Crute and Horsfall & Barrat. The data were standardized and submitted to the univariate analysis of variance by the F test and multivariate analyzes. The univariate clustering results allowed the separation of the genotypes into two distinct resistance groups for the Dickinson & Crute and Mesquita methods. In the multivariate analysis, more formation of groups among genotypes with different levels of resistance to downy mildew in the Mesquita method was observed. The methodology proposed by Mesquita was more efficient in discriminating genotypes with different levels of resistance to downy mildew, separating them in a larger number of groups.

scholarly journals EFFECT OF NONI FRUIT (Morinda citrifolia) POWDER AS FEED ADDITIVE ON INTESTINAL MICROFLORA AND VILI CHARACTERISTICS OF HYBRID DUCK

2016 ◽  
Vol 40 (1) ◽  
pp. 33 ◽  
Author(s):  
David Kurniawan ◽  
Eko Widodo ◽  
Irfan H Djunaidi
Keyword(s):  
Intestinal Microflora ◽  
Positive Control ◽  
Negative Control ◽  
Morinda Citrifolia ◽  
Feed Additive ◽  
Randomized Design ◽  
Result Show ◽  
Completely Randomized Design ◽  
Fruit Powder ◽  
Range Test

<p class="Default">Noni fruit is a medicanal plant with biological activity like antimicrobial and antioxidant that could potentially be used as a feed additive in poultry. This research investigated the effect of noni fruit powder as feed additive on intestinal microflora and villi characteristics of hybrid duck. The subjects for this study were one hundred fifty of 2-week-old hybrid duck that were divided into 5 dietary groups, namely P0: basal feed serving as negative control, P1: basal feed + 1 % noni fruit powder, P2: basal feed + 2 % noni fruit powder, P3: basal feed + 3 % noni fruit powder, P4: basal feed supplemented with tetracycline antibiotic (300mg/kg feed) as positive control. Data were analyzed by one-way of Completely Randomized Design and if there was significant effect followed by Duncan’s Multiple Range Test. The result show that levels of noni fruit powder significantly influence (P&lt;0.01) intestinal microflora. Total Escherichia coli of intestinal microflora was decreasing, however total Lactic acid bacteria was equal to negative control. Intestinal villi characteristics show that significantly different (P&lt;0.01) with used noni fruit powder. Treatment noni fruit powder 1% can increase villus length and villus surface area.</p><p class="Default"> </p><p class="Default">(Key words: Duck, Intestinal changes, Noni Fruit, Phytobiotic)</p>

scholarly journals Pengaruh komposisi media tanam terhadap pertumbuhan rumput gajah mini variegata (Axonopus compressus)

2018 ◽  
pp. 120
Author(s):  
Putra Diangga Sinaga ◽  
Agus Ruliyansyah ◽  
Muhammad Pramulya
Keyword(s):  
Soil Structure ◽  
Dry Weight ◽  
Cow Dung ◽  
Randomized Design ◽  
Stolon Length ◽  
Long Time ◽  
Solid Soil ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Effect Of The Composition

Effect of the composition of planting media on the growth of pearl grass variagated (Axonopus Compresuss). Pearl grass variagated (Axonopus compresuss), is a kind of ornamental grass used as landscape grass or carpet grass. Planting pearl grass variegated at this time, just plowing land, only ultisol. These conditions cause the growth of slow grass, easy soil erosion, then it takes quite a long time to cover the land. Because Ultisol is poor for nutrients and has a solid soil structure, it requires a mixture of organic composition to add nutrients and improve soil structure to loose. Therefore Organic materials used such as sawdust and cow dung manure. The objective of the research is knowing the composition of planting media consists of, Ultisol (PMK), sawdust (SG) and cow‘s manure (KS) on planting of pearl grass variegated. Planting is done on the map with size 0.5 m x 0.5 m. This research used Completely Randomized Design () with 6 treatments, 5 replicates, each replication consist 25 plant and sampling 20%. Treatment for compositions such as m0 (PMK 100%), m1 (PMK 75%: SG 25%), m2 (PMK 75%: PS 25%), m3 (PMK 50%: SG50%), m4 (PMK 50%: PS 50%), m5 (PMK 50%, PS 25%, SG 25%). The research was done for approximately 3 months from mid August to November 2017 in experimental garden Faculty of Agriculture UNTAN. The Research shows that the composition of planting media have significant effect on observation variables, such as number of tillers, stolon length, cover area, root length and dry weight. The result of this research shows, the treatmen of m4(PMK 50% : PS 50%) has higher value among of other treatment.

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wahyuzan Wahyuzan ◽  
Lukmanul Hakim ◽  
Rahmat Afrizal ◽  
Asmeri Lamona ◽  
Khairuni Khairuni ◽  
...  
Keyword(s):  
Modern Medicine ◽  
Heating Time ◽  
Agricultural Product ◽  
Average Yield ◽  
Herbal Products ◽  
The Public ◽  
Randomized Design ◽  
Herbal Plants ◽  
Medicinal Properties ◽  
Completely Randomized Design

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN KEKURANGAN ENERGI KRONIS PADA IBU HAMIL

2017 ◽  
Vol 2 (3) ◽  
Author(s):  
Febriyeni Febriyeni
Keyword(s):  
Pregnant Women ◽  
Health Center ◽  
Negative Impact ◽  
Univariate Analysis ◽  
Good Condition ◽  
Health Centers ◽  
Bivariate Analysis ◽  
Cross Sectional ◽  
Energy Deficiency ◽  
Chronic Energy Deficiency

<pre>Chronic Energy Deficiency is a situation where the nutritional status someone is on the Less Good Condition. Among the 22 health centers in the district of Lima Puluh Kota, CED highest coverage at the health center are Banja Laweh Namely Case 17 (16.50%) of 103 pregnant mothers. Preliminary Survey of 10 pregnant women at health centers Banja Laweh, note 4 people (40%) of them suffered CED. Based on the findings of interviews stating Not pregnant women know the importance of the size upper arm circumference on Against her pregnancy, in addition to pregnant women consume no food Diversified, because lust Eating Less and Economics not sufficient. Objectives for review determine factors related to the occurrence of Chronic energy deficiency on pregnant women. Methods descriptive analytic with cross sectional approach. Data collection is done on Date in January-February 2017. CASE is a whole population of pregnant women in the region are working Health Center Banja Laweh Year 2017, amounted to 55 people, with sampling total sampling. Operating data analysis using univariate and bivariate statistical test Chi Square. Results of univariate analysis 87,3% of respondents experienced Genesis not CED, (60,0%) High Knowledge, (56,4%) Economy High, and 61,8% of Eating Well. Bivariate analysis known Relationship of Knowledge (p = 0.013 and OR = 12,000, Economics (p = 0.035 and OR = 10,000), and Diet (p = 0.019 and OR = 13,200) with the Genesis CED pregnant women. Can be concluded that the factors related to the occurrence of CED pregnant women is Science, Economics and the Diet. Expected to conduct monitoring of the health center and Supervision of pregnant women at risk Against The Genesis CED, so the negative impact of the CED can be addressed early on.</pre>

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

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