PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BERAS UNGU TERHADAP MUTU DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS

Abstract

The purpose of this study was to determine the effect of substitution of wheat flour with purple rice flour on the quality, organoleptic properties and antioxidant activities of steamed brownies product. The research design used was a completely randomized design (CRD) one factor with 6 levels of treatment and 3 replications. The results showed that the substitution of wheat flour with purple rice flour had effects on moisture, ash, fat, protein, dietary fiber content and antioxidant activity of steamed brownies. Based on the organoleptic test, steamed brownies with treatment F (ratio of wheat flour purple rice flour 0 : 100) were the most preferred by the panelists and met the quality requirements of SNI 01-3840-1995 with a composition of moisture content (25.15%), ash content ( 2.36%), fat content (5.87%), protein content (1.11%), dietary fiber content (12.27%) and antioxidant activity (64.34%).