Background: Cassava flour and mung bean flour are one of the local food sources that are high in fiber and protein content so that they can be used as snacks that are liked by all ages, namely brownies. In addition, it is also an effort to take advantage of food diversity by developing products from cassava flour and mung bean flour as the basic ingredients for making baked brownies.
Objective: To determine the acceptability, protein content and crude fiber content in making cassava flour baked brownies with the addition of mung bean flour.
Methods: This study is an experimental study using a randomized design (CRD) with 5 treatments and 2 times the difference, namely S0 (100%:0%), S1 (80%:20%), S2 (60%:40%), S3 ( 40%:60%), S4 (20%:80%) with a sample of 30 elementary school students aged 10-12 years. Organoleptic test data were obtained using a research questionnaire, then analyzed using the Kruskal Wallis Statistical Package for the Social Science (SPSS 22) for windows test program. The next three treatments were analyzed for protein and crude fiber content by adding water, ash, fat, carbohydrate content to compare with SNI.
Results: Organoleptic test showed that no significant effect (p>0.05) on color, aroma, taste, texture and preference with the panelist’s most preferred baked brownies, namely S0, S1 and S3 treatments. Water content of 13,02%; 12,60%; 11,42%, ash content 1,82%; 1,64%; 2,01%, fat content 30,54%; 32,24%; 34,64%, 1,28% protein content; 1,44%; 2,20%, carbohydrate content 53,34%; 52,10%; 49,74%, and crude fiber content of 0,97%; 1,51%; 1,70% in each selected treatment.
Conclusion: The higher the addition of mung bean flour will increase the ash content, protein content, fat content, and crude fiber content but reduce water and carbohydrate content of brownies.