KANDUNGAN β-KAROTEN DAN DAYA TERIMA PADA BROWNIES DENGAN PENAMBAHAN WORTEL
Dwinda Hanindya Nisaul Khusna
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address the problem of decreasing as well as prevention of KVA (deficiency of Vitamin A). The efforts of one of them is to offer him a brownies cake-making additives that are favored by a wide range of ages. The purpose of this research was to analyze the effect of the addition of carrots to the content of β-carotene and acceptability at brownies. This research used Quacy Experimental design methods and The form Post Test Only Control Group Design-that his experiments done with complete random design (RAL). The amount of treatment in this study as much as 4 degrees of treatment, namely the addition of carrots to 0% (C), 30% (X 1), 40% (x 2) and 50% (X3) with 6 repetitions (replication). SPSS analysis results using one way anova test showed that there is a real difference in the content β-carotene brownies with or without the addition of carrots with a value (0,00 < 0,05) The results from average Hedonic Scale Test showed that the brownies with the addition of carrot 50% most favored by panelists in terms of smell, colour, taste and texture. While the brownies without the addition of carrots most unfavourable in terms of smell, color, taste and texture. So the addition of an appropriate proportion of the carrot in the manufacture of brownies is the addition of carrot 50% (X3).
- UT-Faculty of Public Health