CHANDRAWIBOWO, NIKE (2018) THE APPLICATION OF RIPE AND OVERRIPE AMBON BANANA (Musa Acuminata AAA) AS FAT MIMETIC IN LOW FAT STEAMED BROWNIES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Fat reduction on steamed brownies can alter the sensory properties. Ambon banana puree as a fat mimetic was applied to replace some proportion of fat. The physical and chemical properties of ambon banana will be changed at different stage of ripening. This research aims to determine the effect of replacing some proportion of margarin with ambon banana puree at two different stage of ripening of banana (ripe and overripe) on the physicochemical and sensory properties of steamed brownies. Four proportion of banana puree : margarine used in this research was 100:0, 75:25, 50:50, 25:75 for each ripe and overripe banana puree. Products were evaluated for hardness, volume, water content, ash content, fat content, protein content, carbohydrate content, calories amount, and sensory properties. The sensory test was done by hedonic ranking method at five atribute aroma, flavor, hardness, adhesiveness, overall. The physicochemical data were analyzed by One Way Anova Method with Duncan Test, while the sensory properties data analyzed by Friedman Test continued with Wilcoxon Test. The increasing proportion of banana puree can increase volume, hardness, water content, ash content, protein content, and corbohydrate, instead lowering fat content and colories amount. Brownies with overripe ambon banana puree had higher water content and calories than ripe banana puree and also lowering the preference score of products at aroma and flavor atribute. The most prefered brownies were 50% ripe and overripe banana puree and 75% ripe banana puree.

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