Zidni Hasnah Pengarang

ABSTRACT The study aims to (1) find out the best percentage between mocaf and potato paste that can be used in making brownies. (2) to knowimg the effect of mocaf ratio and potato paste on chemical and organoleptic qualities of brownies. The method used at the time of the research is Completely Randomized Design (RAL) method. Factor (A) is the ratio of the use of wheat flour and mocaf different, consisting of A1 (40%: 60%), A2 (20%: 80%), A3 (0%: 100%). And factor (B) is the amount of different potato paste use consisting of B1 (10%), B2 (20%), B3 (30%). The process of making this brownies consists of selection of raw materials, making potato paste, dough making, printing, and steaming. Test analysis consisting of water content test, ash content, protein content, WHC value, flower strength and hedonic organoleptic quality test. Test results showed that the treatment of wheat flour ratio: mocaf and potato paste no significant effect on water content, ash content, protein content, WHC value, flower strength, flavor, and flavor. However, the effect on texture on the treatment of 40% of wheat flour was used: 60% mocaf and significant effect on color on 0% flour treatment: 100% mocaf and 30% potato paste. Key words: Brownies, mocaf, potato paste.