Chemical characteristics of brownis substituted with sago starch and corn starch

Abstract

Sago (Metroxylon sp) is a native plant to southeast Asia, and is one a food commodities that contain a lot of carbohydrated. Therefore, sago is used as a staple food for several regions in Indonesia such as Maluku and Irian Jaya. In the sago community, there is very little use of sago, even though sago can be used as raw material for making various products such as noodles, cakes, cookies, crackers and brownies. The study aimed to determine the effect of substitutions of sago starch and corn starch on the chemical properties of brownies. This study used factorial Completely Randomized Design which consisted of two factors. The first factor was the percentage of sago starch (S), which consisted of 3 levels, namely S1 = 50%, S2 = 75%, and S3 = 100%. The second factor was the concentration of corn starch (T) which consisted of 2 levels, namely T1 = 15% and T2 = 20%. The parameters observed werewater content, ash content, fiber content, fat content, protein content, and carbohydrate content. The best treatment for chemical test is on the T2S2 treatment with the results of water content of 23.62%, ash content 2.14%, fiber content 3.46%, fat content of 23.95%, protein content of 3.36%, and carbohydrates 50.15%.