Kota Tarakan sebagai kawasan pesisir memiliki potensi hutan mangrove/bakau yang tinggi. Tepung buah nipah memiliki potensi sebagai bahan pengolahan pangan yang bergizi. Salah satu produk pangan yang dapat diolah dari tepung buah nipah adalah brownies. Tujuan dari penelitian ini adalah untuk mengetahui nilai rendemen, menganalisis kandungan dan daya terima produk brownies yang diformulasi tepung buah nipah. Formulasi pada pembuatan brownies campuran tepung terigu dan tepung buah nipah terdiri dari P1= 100g:0g, P2 = 90g:10g, P3= 80g:20g, P4= 70g:30g, P5= 60g:40g. Parameter utama adalah uji hedonik dan dianalisis menggunakan ANOVA. Selanjutnya, Formulasi diuji analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karnohidrat). Hasil penelitian dengan menggunakan ANOVA formulasi terpilih adalah formulasi pada perlakuan P2 = (90g:10g), rendemen sebesar 28%, kadar air 23 %, kadar abu 2 %, kadar lemak 29,60 %, kadar protein 17,36 % dan kadar karbohidrat 28,04 %.

Kata Kunci: Hedonik, Nipah, Proksimat, Rendemen

Tarakan City, located in a coastal area, possesses significant potential for mangrove forests, which include the nipah palm. Nipah fruit flour, derived from this palm, is a promising ingredient for nutritious food production. One of the food products that can be processed from nipah fruit flour is brownies. This study aimed to determine the yield value and analyze the content and acceptability of brownies products formulated with nipah fruit flour. Brownies were prepared using various formulations of wheat flour mixed with nipah fruit flour in the following proportions: P1=100g:0g, P2=90g: 10g, P3-80g:20g, P4=70g:30g, and P5=60g:40g. The main parameter was a hedonic test, analyzed using ANOVA. Furthermore, proximate analysis was conducted to measure water content, ash content, fat content, protein content, and carbohydrate content. The ANOV A results indicated that the P2 formulation (90g wheat flour: 10g nipah fruit flour) was the most favorable, yielding 28%, with a water content of 23%, ash content of 2%, fat content of 29.60%, protein content of 17.36%, and carbohydrate content of 28.04%. Keywords: Hedonic, Nipah, Proximate, Yield