<![CDATA[ABSTRAKPenelitian ini bertujuan untuk memanfaatkan ampas sari kacang hijau sebagai sumber serat pada produk brownies berbahan dasar tepung mocaf. Pada penelitianpendahuluan dilakukan pengujian kadar air, protein, dan serat pada ampas sarikacang hijau, dengan hasil berturut-turut 80,1%, 5,25% dan 1,06%. Pada penelitianutama dilakukan formulasi brownies dengan faktor A berupa perbandingan tepungmocaf dengan terigu, terdiri atas 3 taraf: 3:1, 1:1, dan 1:0. Faktor II adalah jumlahampas sari kacang hijau (per 100 gram tepung) sebanyak 2 taraf: 50% dan 100%. Rancangan percobaan yang digunakan pada penelitian ini adalah RAL (rancanganacak lengkap) faktorial sehingga diperoleh 6 formula cookies. Formulasi browniesyang paling disukai adalah formula A (perbandingan mocaf dan tepung terigu 3:1,dan ampas sari kacang hijau 50%) baik secara aroma, tekstur, dan rasa. Skor ratarataaromabrowniesberkisarantara3,7–5,9(beradapadapenilaianaromanetralsampaisuka).Skorrata-ratamututeksturbrowniesberkisarantara3,4 –5,3(beradapadapenilaianaromanetralsampaiagaksuka).Rataannilaikesukaanterhadaprasaprodukberkisarantara3,7-5,4(beradapadapenilaiannetralsampaiagaksuka).Kandungangiziyangterdapatpadabrowniesyangdihasilkansangattinggi. Dalam100grambahanterkandungkalorisekitar504kkal,karbohidrat47,69gram,protein10,39gram,lemak27,55 gram,danserat3,66 gramsehinggadapatdiklaimsebagaipangansumberserat. Katakunci:brownies,ampassarikacanghijau,seratABSTRACT This study aims to utilize the dregs of mung bean extract as a source of fiber in the production brownies with mocaf flour-based products. In the preliminary research wasconducted testing of moisture, protein, and fiber in the dregs of mung bean extract, with theresults respectively 80,1%, 5,25% and 1,06%. In the main study was done browniesformulation with factor I: mocaf comparison with wheat flour, consisting of 3 levels: 3:1, 1:1and 1:0. Factor II is the number of dregs of mung bean extract added (per 100 grams of flour),there are two levels: 50% and 100%. The experimental design used in this study is theCompletely Randomized Design with two factors of treatments, totally obtained 6 cookies. The most preferred formulation was formula A (comparison mocaf and flour 3:1, and the dregs of mung bean extract 50%) both in aroma, texture, and taste. The average of aromascore ranged from 3,7 to 5,9 (neutral untill like). The average score of brownies textureranged from 3,4 to 5,3 (neutral to slightly prefer). The mean value of preference for the tasteof products ranging from 3,7 to 5,4 (neutral to slightly prefer). The nutrients contained inthe brownies are produced very high. In 100 grams of material contained approximately 504kcal calories, carbohydrates 47,69 grams, 10,39 grams protein, 27,55 grams of fat and 3,66grams of fiber slightly, so it can be claimed as a source of dietary fiber.Keywords: Brownies, The dregs of mung bean extract, Dietary fiber]]>
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