Formulation and Sensory Reception of Steamed Brownies with Avocado (Persea americana) Seeds as Additive

Adisty, Amanda Dwi Oktavia and Rahayu, Wahidah Mahanani and Juwitaningtyas, Titisari and Silvana, Ana and Silviandari, Putri Masitha and Larasati, Ayu and Salsabila, Anisa (2021) Formulation and Sensory Reception of Steamed Brownies with Avocado (Persea americana) Seeds as Additive. [Artikel Dosen]

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Abstract

Avocado (Persea americana) is a fruit part of the Lauraceae
family, which can be widely found in tropical and subtropical
regions. With an annual harvest of more than 300,000 tons in
Indonesia and only flesh as edible part, avocado has large
byproducts such as skin and seed. The later contains 23% of starch and fat, which can be utilized as an alternative source of starch. This study aimed to examine consumer preference for steamed brownies with avocado seed as additive. Preference was measured using a hedonic test on 55 untrained panelists at a measurable scale of 1-7. Results showed that brownies made by 90 g shredded avocado seed and 80 g wheat flour had the highest hedonic score for color, appearance, texture, aroma, and flavor of 4.4, 4.2, 4.1, 3.75, and 3.7, respectively. These results indicated the possibility to develop a better formula to produce steamed brownies with avocado seed preferable by consumers.

Item Type:	Artikel Dosen
Subjects:	S Agriculture > S Agriculture (General) T Technology > T Technology (General)
Divisi / Prodi:	Faculty of Industrial Technology (Fakultas Teknologi Industri) > S1-Food Technology (S1-Teknologi Pangan)
Depositing User:	Titisari Juwitaningtyas
Date Deposited:	14 Jan 2022 11:39
Last Modified:	14 Jan 2022 11:39
URI:	http://eprints.uad.ac.id/id/eprint/31492

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