PENGARUH SUBSTITUSI TEPUNG UMBI BUNGA DAHLIA TERHADAP KUALITAS BROWNIES BAKAR

Abstract

The research aims to analyze the impact of substitution of the dahlia as many as
15%, 30% and 45% on the quality of brownies fuel (volume, shape, color, aroma,
texture and taste. This type of research experiments pure (true experiment) with
three times repeated. This type of data which is the primary source of the five
people who are panelists of experts with the organoleptic. Data were analyzed
with ANOVA, if F count > F table then continued with Duncan test. The results
showed that three was no significant effect of substitution of flour dahlia flower
bulb of the quality of brownies fuel (volume, shapes, colors, the smell of
chocolate, texture, sweet flavor and taste chocolate) because of F count < F table,
means that Ho is accepted and there is a significant effect of substitution of flour
dahlia flower bulb the brownies fuel quality (aroma of flour dahlia flower bulb
and flour dahlia flower bulb flavor) because of F count > F table, means Ho
rejected. The best results based on test organoleptic is contained in X3 with flour
substitution dahlia flower bulb as much as 15%.
Keywords: Effect, Flour Substitutes Dahlia Flower Bulb and Brownies Bakar