PENGARUH PENAMBAHAN PUREE WORTEL (Daucus carota L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK BROWNIES KUKUS

Brownies are cakes with a soft and dense texture, dark chocolate in color and have a distinctive chocolate taste. A new innovation that can add diversity to brownies is by adding agricultural vegetables in the form of carrots to the manufacture of brownies. The added carrot aims to determine the nutritional and organoleptic value of the steamed brownies. The purpose of this study was to determine the effect of adding carrot puree to the physicochemical and organoleptic properties of steamed brownies. This study was arranged in a simple randomized block design with 6 levels of carrot puree percentage (W0= control, W1= 10% carrot puree, W2= 20% carrot puree, W3= 30% carrot puree, W4= 40% carrot puree, W5 = 50% carrot puree) with 3 repetitions. Parameters observed in this study were moisture content, ash content, protein content, fat content, crude fiber content, total carotene content, carbohydrate content, expansion ratio, texture, and organoleptic. The results showed that the effect of adding carrot puree to the percentage of carrot puree 40% on steamed brownies included water content of 48.29%, ash content of 0.99%, protein content of 5.93%, fat content of 12.32%. , total carotene content of 3.41 mg/100g, carbohydrates 32.46%, expansion ratio 1.10 cm and organoleptic effect on the addition of carrot puree 40%, namely taste 4.53 (good), aroma 4.23 (neutral), color 5.00 (brown), and texture 5.97 (soft). Meanwhile, in the analysis of crude fiber and texture (texture analyzer) there was no significant effect on the addition of 40% carrot puree, namely 1.91% crude fiber and 7.71 N texture