Study of The Formulation Jicama Flour (Pachyrhizus erosus) and Wheat Flour on The Sensory Characteristics of Brownies Chips

Brownies chips is a meal made from brownies dough that is molded into thin squares and baked dry to produce chips that are easy to consume and last a long time. The aim of this research is to determine the formulation of jicama flour (Pachyrhizus erosus) and wheat flour which produces brownies chips with the best sensory properties on the attributes of color, scent, taste, texture, and overall acceptance. This research was structured in a Complete Randomized Block Design (RAKL) with six treatments and four replications. The formulation treatment of jicama flour and wheat flour consisted of 6 levels, namely T0 (0% : 100%), T1 (10% : 90%), T2 (20% : 80%), T3 (30% : 70%), T4 (40% : 60%), T5 (50% : 50%). Data were analyzed using the Bartlett test and Tukey test, followed by analysis of variance (ANARA), and the Least Significant Difference (BNT) test at the 5% level. Based on the research results, brownies chips with a formulation of jicama flour and wheat flour that produces the best sensory results is the T4 treatment which has a sweet and distinctive chocolate taste, blackish brown color, crunchy and dense texture, and aromatic. typical brownies chips. The results of the chemical analysis of the brownies chips were water content 3.76%, ash content 2.34%, protein content 13.87%, fat content 25.61%, carbohydrate content 54.42%, crude fiber content 6.01%. and calorific value are 503.65 kcal per 100 grams. The bengkuang flour can be used as a substitute up to 40% in the manufacture of brownie chips, producing products with good sensory quality and chemical content and has the potential as an alternative healthy snack.