FORTIFIKASI TEPUNG DAN EKSTRAK BIJI ALPUKAT (Persea americana Mill) DENGAN BERBAGAI KONSENTRASI PADA BROWNIS KUKUS GUNA MEMPERKAYA ANTIOKSIDAN SEBAGAI PANGAN FUNGSIONAL

Avocado is a fruit that contains many compounds that are beneficial to the body, so that avocados are generally used for consumption of juice, food additive, and good for skin and hair care. Beside that avocado seeds also have bioactive compounds such as phenolic derivatives of flavonoids, polyphenols and others, where these compounds have good antioxidant compounds for our bodies, then there is so many research lately on the application of avocado seeds in foods begin from the flour, its extract (Meiske, 2012) its oil (Prasetyo, 2010), and also its starch (Maryam, 2014). So this research concept base on the application of avocado seeds on brownies production. This study aims to (i) know the effect of adding flour, ethanol extract and avocado extract of avocado seeds with the addition of different concentrations to antioxidant content in brownis with control comparator, (ii) to know the effect of adding flour, ethanol extract and extract of avocado seeds with the different concentrations addition to the value of physical and chemical characteristics of brownies and to (iii) to determine the effect of adding flour, ethanol extract and avocado extract of avocado seeds with the addition of different concentrations to consumer acceptance grade. The study was conducted using the Nested method, use 2 factors, nested in factor I. Factor I is the processing of avocado seeds, namely flour, ethanol extract and aquades extract. Factor II is the concentration of avocado seed addition, that is 1%, 2%, and 3%. The results showed that the concentration of avocado seed addition had significant effect on antioxidant activity in brownis, the highest result of antioxidant activity on brownis is the P2K3 (addition of 3% extract of avocado seed ethanol) that was 88,66%, and the lowest score is P1K1 that was 80,85%, and the difference of avocado seed processing have an effect on texture parameter, moisture content, reddish color intensity (a +) and brownis fat content