Study of Organoleptic Properties and Nutritional Content of Banana Brownies AS Healthy Snacks for School Children

AASP Chandradewi; Novia Maulida; Made Darawati; Luh Suranadi

doi:10.32807/jgp.v8i2.433

Study of Organoleptic Properties and Nutritional Content of Banana Brownies AS Healthy Snacks for School Children

AASP Chandradewi, Novia Maulida, Made Darawati, Luh Suranadi

Abstract

Background: Snacks can help meet the nutritional needs of children who do not bring food to school. However, many snacks circulating in the community still need to be guaranteed for their safety or nutritional content. Efforts are required to meet nutritional needs by developing a product in the form of brownies as a healthy snack for school children using local food in the form of Ambon bananas as a substitute in making brownies. This research aims to determine the organoleptic properties and nutritional content of banana brownies as a healthy snack for school children.

Research Methods: This study used an experimental method in the laboratory with a completely randomized design (CRD). Ambon banana puree substitution was carried out with three levels of treatment (25%, 50%, and 75% of the total flour), with three repetitions. Data on organoleptic properties were collected by organoleptic test using the hedonic method and statistically analyzed using Analysis Of Variance (One Way Annova) at the 95% confidence level (α = 0.05).

Research Result: The results of the study of the organoleptic test of banana brownie products with 25% Ambon banana puree substitution of total wheat flour (20 grams) obtained a significant texture (≤ 0.05), while color, aroma, and taste were not substantial (> 0.05).

Conclusion: The study of the organoleptic properties of banana brownies found that panelists preferred the treatment level, namely t1 (substitution of Ambon banana puree 25% of total flour). The nutritional value in 1 serving of 100 grams of banana brownies is 402.9 kcal of energy and 6.8 grams of protein.

Full Text:

PDF

References

Anugrah, R. M., and Suryani, E. (2020). Nutritional Content of Donuts with the Addition of Purple Sweet Potato (Ipomoea Batatas L.) As Local Food-Based Snacks for School Children. Journal of Nutrition, 9(1), 150-158.

Artika, Wisdar. (2021). Acceptability of Brownies With the Addition of Moringa Leaf Flour and Sago Flour (Doctoral dissertation, Kendari Ministry of Health Polytechnic).

Health Research and Development Agency. (2019). NTB Basic Health Research Report 2018 (RISKESDAS).

Chandradewi, A. A. S. P., and Adiyasa, I. N. (2022). Intake of Fruits and Vegetables in School Children Through Balanced Nutrition Assistance for Housewives. Journal of Community Service Sasambo, 4(1), 58-65.

Hartini, Juli. (2021). Innovation of Tempe Brownies (Rhizopus sp) High Energy and Corn Flour Substitute Protein (Zea mays L) As Alternative Snacks for Pregnant Women Suffering from Chronic Energy Deficiency (DED) (Doctoral dissertation, Poltekkes Kemenkes Bengkulu).

Lestari. M. A., Darawati, M., Salam, A., Widiada, I. G. N., and Sulendri, N. K. S. (2021). Effect of Addition of Ambon Banana Puree on Organoleptic Properties, Nutritional Substances, Acceptability of Piketung Bars. Jurnal Gizi Prima (Prime Nutrition Journal), 6(2), 82-90.

Directorate General of Public Health Directorate of Community Nutrition Ministry of Health Republic of Indonesia. (2017). Indonesian Food Composition Table.

Department of Agriculture and Plantation of West Nusa Tenggara Province. (2021). Recapitulation of Yields, Productivity and Banana Production in NTB: One NTB Data.

Jakri, Y., Jeharut, A. F., Nurhayati, D., Brosnan, F. C., and Wahida, N. (2022). Spinach Chips Mixed with Palm Sugar (Amaranthus Gengeticus Arenga Pinuata) As an Alternative Nutritious Snack for Children. Journal of Community Service Creativity (PKM), 5(1), 161-168.

Kurnia, Dilitia, D. (2019). Effect of Addition of Ambon Banana (Musa Paradisiaca L) on Organoleptic Quality and Potassium Content in Donuts as an Alternative Snack for Hypertension Sufferers (Doctoral dissertation, Stikes Perintis Padang).

Meranda, Rizka. (2022). Fiber Quality Analysis and Organoleptic Test of Brownies with the Addition of Coconut Dregs Flour and Soybean Flour as Alternatives (Doctoral dissertation, Poltekkes Kemenkes Bengkulu).

Mulyadi, T., Putra, W. A., and Silitonga, F. (2022). The Quality of Brownies Becomes a Home-Based Business Opportunity. Cafeteria Journal, 3(2), 51-68.

Moniharapon, E., Picauly, P., and Lelmalaya, L. (2018). Study of chemical and organoleptic properties of Tongka Langit banana brownies. AGRITEKNO: Journal of Agricultural Technology, 7(2), 60-63.

Directorate of Food Product Standardization, Deputy for Supervision of Food Safety and Hazardous Materials, Indonesian Food and Drug Supervisory Agency. (2013). Guidelines for Snacks for School Children to Achieve Balanced Nutrition. Jakarta: BPOM RI, 25-26.

Rahmatunisa, A., Simbolon, D., Siregar, A., Wahyudi, A., and Rizal, A. (2020). The Effect of Edutainment-Based Nutrition Education on Increasing Knowledge, Attitudes, and Practices on Selection of School Children's Snacks (PJAS) at SD Negeri 19 Bengkulu City (Doctoral dissertation, Poltekkes Kemenkes Bengkulu).

Rifiana, Andi. J. (2021). The Effect of Giving Ambon Banana Fruit on Hemoglobin Levels of Pregnant Women with Anemia at the FS Munggaran Clinic, Garut Regency, West Java.

Sari, I. N., and Hidayat, B. (2020). High Protein Cassava Flour Substitution Against Chemical and Sensory Properties of Steamed Brownies. TEGI Magazine, 12(1), 1-6.

Saputri, Melanda. (2021). Organoleptic Acceptability of Steamed Brownies With Modified Cassava Flour and Mung Bean Flour (Vigna radiate. L) As Snacks (Doctoral dissertation, Poltekkes Kemenkes Bengkulu).

Soekarno. T. S. (1985). Organoleptic Assessment for the Food Industry and Agricultural Products. Bhratara Karya Script, Jakarta.

Syahputri. A.G. (2022). Description of Organoleptic Properties, Nutrient Content & Receptivity of Temerodo Stress in Elementary School Children (Final Project, Poltekkes Kemenkes Mataram).

Wijayanti, Endah. (2022). 11 brownie recipes that are liked by children and are not boring. fimela.com. https://www.fimela.com/food/read/4587223/11-resep-brownies-yang-disukai-anak-anak-dan-ntak-bantat

DOI: https://doi.org/10.32807/jgp.v8i2.433

Refbacks

There are currently no refbacks.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Address:

Jurnal Gizi Prima (Prime Nutrition Journal) 2656-2480 Kampus A Poltekkes Kemenkes Mataram, Jurusan Gizi, Jl. Praburangkasari Dasan Cermen Sandubaya Mataram.