KARAKTERISTIK BROWNIES PANGGANG DENGAN PENAMBAHAN KONSENTRASI IKAN GELODOK (Periophthalmodon schlosseri) YANG BERBEDA

Abstract

Giant mudskipper is one of the fishery commodities that has good nutritional
content but has not been optimally utilized. One way to optimize its
utilization is by fortifying giant mudskippers in brownie products. The
objective of this study was to determine the best brownies with the addition
of giant mudskipper. The research method used a completely randomized
design (CRD) with 4 levels of giant mudskipper addition treatment in baked
brownies, namely A (control), B (2%), C (4%), and D (6%). The tests carried
out included proximate analysis, hedonic analysis, and Recommended
Dietary Allowance (RDA). The results of the analysis showed that treatment
D was the best with a high protein content of 10.21% and a low carbohydrate
content of 57.39%. The results of the hedonic analysis in all treatments for
aroma, taste, and texture characteristics were statistically the same. Based on
the RDA test per sample of brownies as much as 20 g can meet the nutritional
needs of women aged 19-29 years, protein 3.53-4.32%, carbohydrates 4.054.44%, and fat 9.87-11.22%. Meanwhile, for men aged 19-29 years protein 3.26-3.99%, carbohydrates 3.39-3.71%, and fat 8.55-9.73%.