Formulation of Longgi Flour-Based Brownies Substituted with Tilapia Flour

Shindy H Manteu, Nikmawatisusanti Yusuf, Lukman Mile


This study aims to formulate Longgi (Xanthosoma sagitifolium) flour-based brownies substituted by tilapia (Oreochromis niloticus) flour. The research consists of two stages: a preliminary study and the main study. In the preliminary study is that the manufacture of tilapia flour and Longgi brownies. The main study is the formulation stage. Organoleptic analysis of the data used was Kruskal-Wallis test with a parameter that is the taste, texture, aroma, color and appearance. If the result of significant (p <0.05), then followed by a further test of Duncan. Results of research on the formula flour-based Longgi brownies with flour substitution of tilapia provides a real influence on organoleptic aroma criteria is “like very much”, the taste criteria is “like very much” and texture to the criteria of “a little like” to “like”.

Keywords: Flour-based; Xanthosoma sagitifolium; Tilapia; Oreochromis niloticus; brownies.



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