Calcium Oxalate Content in Brownies Made From Taro flour and Mocaf
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Abstract
Brownies are a food that is popular with people from various circles. In general, brownies are made from flour, sugar, fat and eggs and chocolate. Taro is a tuber plant that is widely cultivated in Banjarnegara district. Taro can be processed into flour to extend shelf life and increase economic value. One of the ingredients in taro that is not liked is the presence of calcium oxalate which can cause an itchy feeling on the tongue when consuming taro. Processing taro flour is expected to eliminate the calcium oxalate content in taro. The use of taro flour as a substitute for mocaf in making brownies is expected to create food diversification and increase the economic value of taro tubers. This research applies experimental research methods using taro flour, mocaf, fat, sugar, eggs and chocolate as ingredients. The experimental design used was a randomized block design of 12 treatments with 3 replications. The finished brownies are subjected to calcium and oxalate analysis, consumer preference test. The results of the analysis were then tested using ANOVA to determine the effect between treatments. Next, a follow-up test was used to determine whether there were real differences between the various treatments using the DMRT (Duncan Multiple Range Test). The research results showed that the composition preferred by the panelists was brownies made with a composition of 50% citric acid fermented taro flour and 50% mocaf flour. The highest oxalate content of 0.9364% was found in brownies made using 100% unfermented taro flour.
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