Acceptance of Brownies Suweg (Amorphophallus paeoniifolius) Substituted with Mung Bean (Vigna radiata)

Abstract

Suweg , Indonesian name for Elephant foot yam ( Amorphophallus paeoniifolius ) is a local root crop of Indonesia that rich in carbohydrate with low glycemic index and high fiber that potentially developed as healthy food product by adding source of protein, e.g. mung bean ( Vigna radiata ). The aim of this study was to determine the acceptability of steamed brownies made from combination of suweg flour and mung bean flour. The research used a completely randomized design, consisting of formulation for making the brownies with the percentage ratio of suweg flour and mung bean flour as follows: 100%:0%, 90%:10%, 80%:20%, and 70%:30%. The results of the acceptability test showed that the ratio of adding suweg flour and mung bean flour affect color (p=0.036), texture (p=0.001), taste (p = 0.035), and overall organoleptic test (p=0.019) of the brownies. The formulation ratio of suweg and mung bean flour of 70%:30% was the most preferred brownies by the panelist. The higher addition of mung bean flour, the more preferred brownies suweg by the panelists.