CHAPTER II

LITERATURE REVIEW

2.1 Brownies

Brownies is a kind of pastry product that uses wheat flour, chocolate, eggs, sugar,
and baking soda as the ingredients. Brownies is a quick bread, because, brownies
is bread that is made by using baking powder and baking soda. According to
Adham (2010), the advantage of quick bread is that their ability to be prepared
quickly and reliably, without requiring the time-consuming skilled labor and the
climate control needed for traditional yeast breads. The texture of the brownies
doesn't expand like baking a cake generally.

According to Lowney's (1907), brownies are from United States, Chicago

and the taste of brownies is very sweet, fluffy, and has a very soft texture. In
Indonesia, Brownies is generally made by steaming and baking with the oven.

Figures 2.1 Brownies

There some nutrition contained in brownies. According to Fat Secret

(2015), brownies contain 129 calories, 4.68gr fat, 21.26gr carbohydrate, and
1.62gr protein. The detail calories 32% fat, 64% carbohydrate, and 5% protein in
brownies. In short, brownies contains of carbohydrate, protein and fat that needed
in human body.

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2.2 The Ingredients of Brownies in general

There are seven ingredients of brownies in general.

2.2.1 High Protein Flour

High Protein Flour is the main ingredient for making brownies. High Protein
Flour contains carbohydrate and protein for healthy. According to Syarbini
(2013), high protein flour is processed by wheat seed which is grinded. The
function of high protein flour is to shape the brownies. The main high protein
flour which is role in making brownies is gluten. Gluten is a composite of the
proteins gliadin and glutenin. These exist, conjoined with starch, in the
endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin
and glutenin compose about 80% of the protein contained in wheat seed.

Figures 2.2 High Protein Flour

2.2.2 Sugar

Sugar is one of the ingredients for making brownies. According to Darwin

(2013), sugar that uses for making brownies must dry texture. It will not make the
dough clot. The function of sugar in making brownies is giving sweet taste in cake
and sugar contains carbohydrate for human health.

Figures 2.3 Sugar

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2.2.3 Salt

Salt is one of the ingredients for giving crunchyness in brownies. According to

Patissiere (2012), the functions of salt in making brownies are giving the taste,
and to increase gluten in brownies. In processed of foods, salt is most important to
giving taste and crunchyness cake. Almost all, dishes use salt as a flavor enhancer
and crunchyness. Salt also serves as a deterrent to the growth of bacteria in
cooking so that salt is often used as a means of making food.

Figures 2.4 Salt

2.2.4 Fat

Fat is giving the delicious taste in brownies. The function of fat in making
brownies is to make the brownies soft. According to Raga (2010), the function of
fat in making brownies is to increase nutrients, and to give crunchyness in
brownies, and to increase the aroma and to produce a good brownies.

Figures 2.5 Fat

2.2.5 Eggs

Egg is one of the materials that is very influential on the final result of bread
and pastry batter. According to Yulianti (2004), the function of egg in making
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brownies is to make the batter add nutritional value, strengthen the taste, help the
product development process, soften and improve the crumb texture in the batter,
and improve the batter. In the process of making brownies, the writer uses egg
yolk, because egg yolk contains lecithin that serves as an emulsifier that makes
the cake soft.

Figures 2.6 Egg

2.2.6 Baking Powder

Baking powder is the important component in making brownies. According to

Tama (2014), the function of baking powder in making brownies is to make the
batter rises and keep the brownies in good condition.

Figures 2.7 Baking Powder

2.2.7 Dark Chocolate

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Dark Chocolate is the important component in making brownies. According to

Harahap (2010) ,the function of dark chocolate is to increase the color in making
brownies. Dark chocolate also can give the sweet taste to brownies besides sugar.

Figures 2.8 Dark Chocolate

2.3 Technique for Making Fruits Brownies

According to William (1973), process for making brownies divided into two
phases, there are mixing process and baking process.

2.3.1 Mixing Process

Mixing Process is all material structure to be one and form the dough. The
batter is made to form the structure of brownies. According to Pertiwi (2006),
during the absorption of water by mixing high protein flour to form gluten which
will form the structure of the brownies until dough forms a homogeneuos.

2.3.2 Baking Process

Baking process is the most important factor in making brownies. The factor of
baking can influence the quality of brownies. The temperature are brownies is
about 170o-180oC (Widowati, 2003). The oven should not be too hot when the
material is inserted because the outside will precious. It can inhibit the
development and brownies surface becomes soft and crunchy. According to Rosi
(2010), raw materials used in the making of brownies may affect the final quality
brownies, besides the baking factors can also affect the quality of the resulting
brownies.

2.4 Food Innovation

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Innovation is an idea that resulted in the creation of new ones. The new
innovation developed in making new food products with the aim of creating a
snack product that will be targeted to become one of the typical souvernirs of the
city of palembang. Berkun (2013) defines innovation as a significant positive
changes. Innovation experts generally split innovation into two high level
categories: Disruptive and Incremental Innovation.

Disruptive Innovation a technology whose application significantly affects

the way a market functions. An example of a modern disruptive innovation is the
internet, which significantly altered the way companies did business and which
negatively impacted companies that were unwilling to adopt it. A disruptive
innovation is differentiated from a disruptive technology in that it focuses on the
use of the technology rather than the technology itself. Incremental innovation can
be visualized as new food product line extensions. Incremental innovation does
little to challenge the status quo, and becomes the risk aversion of marketing
groups which generally dislike disruptive innovation.

My research focuses on fruits brownies as functional foods and this allows

the writer to interact with groups in other disciplines, such as chef,
enterpreneruship, and housewife. the writer believe that this collaboration across
departments will help lead to a greater understanding of the proposed health
benefits of carotenoids. With this knowledge, the writer will be able to give better
recommendations to the public and design better food innovation and food
solutions.

2.5 Information about Avocado, Coconut, and Date Palm Fruits

2.5.1 The Nutrition of Avocado

Avocado has many vitamin and minerals that are needed for human body.
Consuming avocado giving advantage for human body because, avocado contains
antioxidant for human body. According to Regar (2015), avocado fruit from
Central America, namely Mexico. Avocado contains of vitamin E, Vitamin C and
flavonoids can be antidote to free radicals. Moreover, avocado also contains of
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omega 3 fatty acids which give the advantage to keep health, decrease cholesterol,
and food for brain. According to Yoantama (5 December 2016), avocado can
prevent stroke, because it contains folate which can minimize the risk for stroke.

2.5.2 The Nutrition of Coconut

Coconut has many vitamins and minerals that are needed for healthy.
Consuming coconut is good for health. According to Fat Secret (2017), one of
coconut contains of 283 calories, 26.79gr fat, 266gr protein and 12.18gr
carbohydrate. According to Ruzsulla (February 2014), the benefit coconut can
help lower blood pressure because, coconut contain high potassium content and is
believed to be able to regulate blood pressure. Coconut lose weight because,
coconut meat is rich in natural fiber for the body. Consuming coconut fruit can
also help people who is having defecating. The coconut can help lower blood
pressure. The coconut contains high potassium content and is believed to be able
to regulate the last, According to Munthae (February 2012), coconut contains
many subtances manganese, 60% of mineral needs daily. There are 11% of iron,
9% phosphorus, and 8% calcium.

2.5.3 The Nutrition of Date Palm

Date Palm contains vitamins and protein need for healthy. According to Fat
Secret (2017), one of date palm contains of 23 calorie, 0.03gr calories, 0.2gr
protein, and 6.23gr Carbohydrate. Date Palm also has many advantages for
healthy and human body. According to Faiza (July 2013), date palm can prevent
stroke because, date palm contains high potassium to accelerate the pulse of the
heart in the human body. Date palm contain are salicylates are known as raw
materials aspirin, painkillers and fever, and can affect the prostate gland. In every
100 grams of date palm contain 90 IU vitamin A, thiamine 93 mg, 114 mg
riboflavin, niacin 2 mg and 667 mg potassium. The nutrients that help release
energy, keeping the skin and nerves to stay healthy and important for heart
function.
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2.6 Product Development

Development is the educational efforts of both formal and non-formal

conscious, purposeful, organized and responsible in order to introduce, cultivate,
guide, development a base and to create a new product to be introduced to the
public. According to Seals & Richey (1994) development is a systematic
assessment against the designer, development, and evaluation of a program,
process, and learning products that must meet the validation criteria, practicality,
and effectiveness. It can be concluded the development of a product that is made
based on the interests of society as well as practical and has a value of high
effectiveness for the needs of the comunity.

The development is very difficult but, it can be very easy if we carry out
everyday and everytime. Product development is a product that already existed,
and recreated with better results to public. According to Amstrong (1997), the
new product is the original product, the results of product development, product
modifications, and new brand that developed the company through its own
research and development efforts." The products that will be developed by the
writer, is the development of products based on the notion of the writer alone
without any opinion from any others. Products created based on the ideas of
thought by the writer. It can also be based on the views of consumers about the
product, new to them or not. Whereas, the purpose of the new product is original
product, new brands developed by the research and development part of the writer
own. The product development process based on the stage, field data or survey, in
which describes the results obtaining from interviews and documentation.

2.7 Food Diversification

Food diversification means step by step introducing new food and texture in
you consumers thus moving on from an exclusively brownies fruits to a more
varied food. Start first by introducing brownies in general consumers before
moving on to fruit brownies. The gradually you consumers will accept food of a
more solid taste and texture.
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According to Riyadhi (2003), diversification is an election process food that

is only dependent on one type of food , but has a variety of options (alternate) to a
variety of foodstuffs. While, Soetrisno (1998) defines a narrower diversification
(in the context of food consumption) is an effort to diversify the type of food
consumed, includes food sources of energy and nutrients. Thus meeting the needs
of food and nutrition in accordance with good sufficiency in terms of quantity and
quality.

2.8 Recipe Book

According to Marwanti (2000), recipe book is a set instruction to load name of the
recipe, matter, flavor, and how to make something to eat and how to serve certain
cooking. Recipe book is very important for beginner how to cook. According to
Jerry’s (2009) recipe book is an important helping tools to cook, contains
information about making food. She also says that recipe has its standard. The
standard of recipe book is that have been evaluated, tasted, and regulated for the
spesific operations of a food organization and require subtantial time and expense
for recipe book before a standard recipe book is produced. The standard of recipe
book can be develop with recipe modification or multiply total material to
neccessary how to cook. The data explanations above the writer concludes that the
definition of recipe book is contains how to good cook and how to good serve,
and it provides the information and the instructions about various food especially
cake as a guideline for cooking.

2.9 Brochure

Brochure is one of the best ways to present you project. There are many
brochure used to advertise a new product or service that you project offers.
According to Saputra (2013) brochure is a promotional tool made of paper in
which there is some informations and offers about products or services. The
purpose of brochure is to inform about products to a target consumers. According
to Cutlip and Broom in this book “Effective Public Relations” (1994), brochure is
a brief publication in some consist information about organization, new product or
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company to knowimg in this common people. From the data explanations about
the writer concludes that the definition of brochure is a small book contains texts
and picture, and it provides the information about organization and new product
as a media promotion.

According to Desamba (2013), there are 4 types of brochure based on the

appearance. (1) Bi-fold brochure Letter or A4 size, (2) Bi-fold brochure A3 size,
(3) Tri-fold brochure A3 size, (4) Brochure with flap and inserts, and (5) A3 Size
Brochure. For the brochure of avocado, coconut, and date palm brownies the
writer choose the A3 Size Brochure Type. Because, the writer want to make the
sample brochure for the product.

2.10 Packaging

There are many kinds of definition of packaging. According to Kotler and

Amstrong (2012) packaging is the involves designing and producing to the
container of wrapper for a product. According to Swatha (1980:P.139) packaging
is the general activitiy and product planning to involve design pack construction
or packaging product.

Purpose and function make a design packaging according to Wijayanti

(2012) there are five explanation to design packaging.

1. To beautify packaging product in category appropriate product.

2. To give safety product.

3. To give safety product at product distribution.

4. To give information to consumers about new packaging product.

5. To constitute as a result design new product.

In conclusion, packaging is a small box contains texts and pictures, to put

something new product, especially cake and etc.