Karakteristik Organoleptik dan Daya Terima Produk Brownies Crispy Berbasis Tepung Daun Kelakai, Tepung Bawang Dayak, Tepung Oatmeal dan Tepung Mocaf

Authors

Shintia Dewi Poltekkes Kemenkes Palangka Raya
Harlyanti Muthma'innah Mashar Poltekkes Kemenkes Palangka Raya https://orcid.org/0000-0002-5044-8597
Teguh Supriyono Poltekkes Kemenkes Palangka Raya
Lamia Diang Mahalia Poltekkes Kemenkes Palangka Raya

DOI:

https://doi.org/10.37160/nutriasik.v1i1.1322

Keywords:

Dayak Onion, Kelakai Leaves, Crispy Brownies

Abstract

The utilization of local food resources such as kelakai leaves and Dayak onions as functional food ingredients represents an important strategy to enhance nutritional value while reducing dependence on wheat flour. Central Kalimantan has abundant local plant resources that can be developed into innovative food products, including crispy brownies as an alternative functional snack. This study aimed to evaluate the organoleptic quality and acceptability of crispy brownies formulated with a combination of kelakai leaf flour, Dayak onion flour, oatmeal flour, and modified cassava flour (MOCAF). The study employed a Completely Randomized Design (CRD) with three formulation treatments (P1, P2, and P3). Organoleptic and hedonic tests were conducted by 30 semi-trained panelists using parameters of color, aroma, taste, and texture. Data were analyzed descriptively. The results showed that the crispy brownies exhibited a typical brown color, characteristic brownie aroma, moderately sweet taste, and a less crispy texture. Formulation P1 received the highest scores for color and taste, while formulation P2 showed superior aroma and texture. Overall, formulation P2 was the most preferred by the panelists. In conclusion, formulation P2 was identified as the optimal formulation in producing favorable organoleptic quality and the highest level of acceptability.

References

Syafutri MI, Syaiful F, Pratama F, Yanuriati A, Astari F, Astari EI, et al. Sosialisasi Pengolahan Brownies Kopi Pada Masyarakat Desa Terusan Baru Kabupaten Empat Lawang. Jurnal Pengabdian Dan Pemberdayaan Masyarakat 2020;4:257–63.

Widanti YA, Mustofa A. Karakteristik Organoleptik Brownies Dengan Campuran Tepung Mocaf Dan Tepung Ketan Hitam Dengan Variasi Lama Pemanggangan. Joglo 2015;27.

Nugroho A, Rahmadi A, Sutrio S, Sari AJ. Brownies daun kelor dan tempe tinggi protein serta zat besi bagi ibu hamil anemia. AcTion: Aceh Nutrition Journal 2023;8:20. https://doi.org/10.30867/action.v8i1.755.

Almarshad MI, Algonaiman R, Alharbi HF, Almujaydil MS, Barakat H. Relationship between Ultra-Processed Food Consumption and Risk of Diabetes Mellitus: A Mini-Review. Nutrients 2022;14. https://doi.org/10.3390/nu14122366.

Wang L, Wang H, Zhang B, Popkin BM, Du S. Elevated fat intake increases body weight and the risk of overweight and obesity among chinese adults: 1991–2015 trends. Nutrients 2020;12:1–13. https://doi.org/10.3390/nu12113272.

Stanhope KL. Sugar consumption, metabolic disease and obesity: The state of the controversy. Crit Rev Clin Lab Sci 2016;53:52–67. https://doi.org/10.3109/10408363.2015.1084990.

Ramadhan H, Chandra MA, Forestryana D. Education and Training on Making Kelakai Syrup (Stenochlaena palustris (Burn. F) Bedd.) as a Medicinal Plant. Dinamisia : Jurnal Pengabdian Kepada Masyarakat 2024;8:182–9. https://doi.org/10.31849/dinamisia.v8i1.12082.

Savitri EMS, Kustiyati S. Pengaruh Pemberian Sayur Kelakai (Stenochlaena palustris) dan Telur Rebus Terhadap Peningkatan Kadar Hemoglobin Pada Ibu Hamil Trimester III. Medic Nutricia - Jurnal Ilmu Kesehatan 2025;20:25–31. https://doi.org/10.5455/mnj.v1i2.644xa.

Fahruni, Handayani R, Novaryatiin S. Potensi Tumbuhan Kelakai (Stenochlaena palustris (Burm.F.) Bedd.) Asal Kalimantan Tengah Sebagai Afrodisiaka. Jurnal Surya Medika 2018;3:144–53.

Sari AM, Syafi’i I, Saputri FC, Elya B. Uji Antihipertensi Ekstrak Bawang Dayak (E. palmifolia (L.) Merr) dan Ciplukan (P. angulata. L) Terhadap Tekanan Darah Tikus. Jurnal Mandala Pharmacon Indonesia 2024;10:1–9. https://doi.org/10.35311/jmpi.v10i1.364.

Prasetya IWSW. Potensi Kandungan Fitokimia Bawang Dayak (Eleutherine palmifolia (L.) Merr) sebagai Sumber Antioksidan. Prosiding Workshop Dan Seminar Nasional Farmasi 2023;2:345–55.

Arbain D, Sriwahyuni K, Susanti D, Taher M. Genus Eleutherine: A review of its distribution, traditional uses, phytochemistry, biological activities and their interchange names. South African Journal of Botany 2022;150:731–43. https://doi.org/10.1016/j.sajb.2022.08.022.

Muthia R, Wati H, Jamaludin W Bin, Kartini, Setiawan F, Fikri M, et al. Standardization of eleutherine bulbosa urb. bulbs and total flavonoid content from three locations in Kalimantan, Indonesia. Pharmacognosy Journal 2021;13:73–80. https://doi.org/10.5530/pj.2021.13.11.

Diniyah N, Yuwana N, Maryanto, Purnomo BH, Subagio A. Karakterisasi Sera Mocaf (Modified Cassava Flour) Dari Ubi Kayu Varietas Manis Dan Pahit. Jurnal Penelitian Pascapanen Pertanian 2018;15:114–22.

Sachriani S, Yulianti Y. Analisis Kualitas Sensori dan Kandungan Gizi Roti Tawar Tepung Oatmeal Sebagai Pengembangan Produk Pangan Fungsional. JST (Jurnal Sains Terapan) 2021;7:26–35. https://doi.org/10.32487/jst.v7i2.1235.

Wijinindyah A, Selvia J, Chotimah H, Gaol SEL. Potensi Tepung Daun Kelakai (Stenochlaena palutris (Burn.f) Bedd) Pretreatment Asam sebagai Alternatif Pencegah Stunting. Amerta Nutrition 2022;6:275–82.

Erawati CM, Retanubun AA, Pantjajani T. Aspek Gizi dan Fungsional Tepung Bawang Dayak (Eleutherine palmifolia (L) Merr) : Kajian Pengeringan Menggunakan Fluid Bed dan Cabinet Dryer. Jurnal Kesehatan Indonesia 2024;14:136–43.

Ramadlani SV, Fitriyah D. Karakteristik Organoleptik dan Kadar Serat pada Brownies Kering Tepung Pisang Kepok dan Tepung Beras Hitam. Jurnal Gizi 2025;14.

Arziyah D, Yusmita L, Wijayanti R. Analisis Mutu Organoleptik Sirup Kayu Manis Dengan Modifikasi Perbandingan Konsentrasi Gula Aren Dan Gula Pasir. Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta 2022;1:105–9. https://doi.org/10.47233/jppie.v1i2.602.

Vermeir I, Roose G. Visual design cues impacting food choice: a review and future research agenda. Foods 2020;9. https://doi.org/10.3390/foods9101495.

Manik GO, Tri W, Agustini R. Characteristics of Baked Anchovy Brownies (Stolephorus spp.) Using Api-Api Mangrove Flour (Avicennia marina) and Mocaf Flour. Jurnal Ilmu Dan Teknologi Perikanan 2023;5.

Adelina NM, Giovani S, Jameelah M, Rosianajayanti R, Assagaf SFZ. Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga. Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2024;11:96–106. https://doi.org/10.29244/jmpi.2024.11.2.96.

Bahmid J, Natalie V, Lekahena J, Titaheluw SS. Pengaruh Konsentrasi Larutan Garam Terhadap Karakteristik Sensori Produk Ikan Layang Asin Asap. Jurnal BIOSAINSTEK 2019;1. https://doi.org/10.52046/biosainstek.v1i01.219.61-67.

Zukryandry Z, Vidyarini A, Firdawati F, Fitri A. Pengembangan Brownies Substitusi Tepung Pisang Modifikasi terhadap Sifat Sensori dan Kandungan Gizi sebagai Salah Satu Alternatif Makanan Tambahan bagi Ibu Hamil. Amerta Nutrition 2025;9:698–709.

Astuti RM. Pengaruh Lamanya Waktu Mixing Dalam Proses Pembuatan Brownies Terhadap Kualitas Brownies Ditinjau Dari Aspek Inderawi. Teknobuga 2018;6.

Wijanarti S, Rahmatika AM, Hardiyanti R. Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk. Jurnal Nasional Teknologi Terapan 2018;2:212–22.

Rahmadhanimara R, Purwinarti T, Widhi NM. Sensory Marketing: Aroma Dan Cita Rasa Terhadap Pembentukan Persepsi Konsumen (Studi Kasus: Gerai Roti O Di Stasiun KRL Commuter Line Jakarta Selatan). Epigram 2022;19.

Dwipayanti H, Agustini NP, Antarini AAN. Pengaruh Rasio Tepung Mocaf Dan Tepung Tempe Terhadap Karakteristik Brownies Kukus. Jurnal Ilmu Gizi 2023;11.

Makmur T, Wardhana MY, AR C. Daya Terima Konsumen Terhadap Produk Olahan Minuman Serbuk Dari Limbah Biji Nangka (Arthocarphus heterophilus). Mahatani 2022;5:90–7.

Fan W, Che X, Ma P, Chen M, Huang X. Aroma Formation, Release, and Perception in Aquatic Products Processing: A Review. Foods 2025;14. https://doi.org/10.3390/foods14152651.

Wijinindyah A, Putri SA, Saputra AR. Pengujian Organoleptik Nugget Fortifikasi Tepung Daun Kalakai Pretreatment Asam Jeruk Nipis. Jurnal Agroindustri Halal 2025;11:029–39.

Qonitah SH, Affandi DR, Basito. Kajian Penggunaan High Fructose Syrup (HFS) Sebagai Pengganti Gula Sukrosa Terhadap Karakteristik Fisik Dan Kimia Biskuit Berbasis Tepung Jagung (Zea mays) Dan Tepung Kacang Merah (Phaseolus vulgaris L.). Jurnal Teknologi Hasil Pertanian 2016;9.

Downloads

Published

2026-02-28

How to Cite

Dewi, S., Mashar, H. M., Supriyono, T., & Mahalia, L. D. . (2026). Karakteristik Organoleptik dan Daya Terima Produk Brownies Crispy Berbasis Tepung Daun Kelakai, Tepung Bawang Dayak, Tepung Oatmeal dan Tepung Mocaf. NUTRIASIK: Jurnal Terapan Gizi Dan Pangan Fungsional Kesehatan, 1(1), 13–24. https://doi.org/10.37160/nutriasik.v1i1.1322