Production and Quality Testing of Brownies Made with White Sweet Potato Flour
DOI:
https://doi.org/10.36276/a2kxkh07Keywords:
Brownies; white sweet potato flour; local food; hedonic test; sensory qualityAbstract
Brownies are generally made with wheat flour, so innovation using local raw materials is needed to expand food diversification. White sweet potato flour has potential for use as it is naturally gluten-free, has a sweet and savoury flavour profile, and can be incorporated into bakery products. This study aims to describe the production process of brownies made with white sweet potato flour, assess their sensory quality, and analyse the level of acceptance among panellists. This study employs a quantitative descriptive approach using a product experimentation method. The hedonic test involved 25 untrained panellists and 5 trained panellists, using a five-point scale for the attributes of colour, aroma, texture and flavour. The data were analysed using mean scores and frequency distributions. The production process comprised ingredient preparation, mixing, steaming, cooling, cutting and serving. Untrained panellists gave an average score of 4.44 for colour, 4.56 for aroma, 4.48 for texture and 4.64 for flavour. Trained panellists gave scores of 4.80 for colour, 4.00 for aroma, 4.00 for texture and 4.40 for flavour. All attributes fell within the ‘like’ to ‘very like’ categories. The findings indicate that white sweet potato flour can be used as the main ingredient in steamed brownies with high sensory acceptance. This product has the potential to be developed as a culinary innovation based on local food in Samarinda, although testing of nutritional composition, shelf life and formula optimisation is still required.
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