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All Journal The Spirit of Society Journal : International Journal of Society Development and Engagement The Sages Journal: Culinary Science and Business
Tjhing Man Lie
Akademi Sages
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PENGARUH SUHU PEMANGGANGAN TERHADAP KARAKTERISTIK SENSORIK COOKIES GLUTEN-FREE BERBAHAN TEPUNG SINGKONG Jessica Joanne Japira; Ivy Dian Puspitasari Prabowo; Tjhing Man Lie
The Sages Journal Vol. 4 No. 01 (2025): The Sages Journal: Culinary Science and Business_Agustus
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v4i01.34

Abstract

Pengembangan produk cookies gluten-free masih menghadapi tantangan dalam mencapai mutu sensorik yang optimal akibat ketiadaan gluten sebagai pembentuk struktur adonan. Penelitian ini bertujuan untuk menganalisis pengaruh variasi suhu pemanggangan terhadap karakteristik sensorik cookies gluten-free berbahan tepung singkong, meliputi tekstur, warna, aroma, dan rasa. Penelitian dilakukan menggunakan pendekatan eksperimental kuantitatif dengan rancangan acak lengkap satu faktor, yaitu suhu pemanggangan sebesar 140 °C, 160 °C, dan 180 °C, dengan waktu pemanggangan dikendalikan selama 20 menit. Evaluasi sensorik dilakukan menggunakan uji hedonik skala 1–5 oleh 30 panelis tidak terlatih. Data dianalisis menggunakan analisis varians (ANOVA) satu arah dan uji lanjut Tukey HSD pada taraf signifikansi 5%. Hasil ANOVA menunjukkan bahwa suhu pemanggangan berpengaruh signifikan terhadap seluruh atribut sensorik yang diamati (p < 0,05). Cookies yang dipanggang pada suhu 180 °C menunjukkan tingkat kesukaan tekstur tertinggi (3,6), tetapi disertai penurunan signifikan pada atribut warna (2,3), aroma (3,0), dan rasa (2,4). Sebaliknya, suhu pemanggangan 160 °C menghasilkan nilai sensorik yang lebih seimbang dengan skor warna tertinggi (4,2), aroma (3,7), dan rasa (3,4), serta tingkat kesukaan tekstur yang relatif tinggi (3,3). Suhu pemanggangan 140 °C menghasilkan skor tekstur terendah (2,6) dan warna yang relatif kurang menarik (3,3). Berdasarkan integrasi hasil tersebut, suhu pemanggangan 160 °C direkomendasikan sebagai kondisi paling mendekati optimum untuk menghasilkan cookies gluten-free berbahan tepung singkong dengan mutu sensorik yang seimbang dan tingkat penerimaan konsumen yang lebih tinggi.
Innovational Processing Model of Traditional Snack Klepon Craquelin Become a Culinary Icon of Surabaya City mahmudi mahmudi; ivy dian puspitasari prabowo; tjhing man lie; Panca Rahmi Azzahra; Bryanda Arya Prabusta Martin; Diyan Lesmana; Woro Andrini
THE SPIRIT OF SOCIETY JOURNAL : International Journal of Society Development and Engagement Vol 9 No 1: September 2025
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/scj.v9i1.3478

Abstract

Traditional snacks are one of Indonesia's traditional culinary heritages that have significant cultural, social, and economic value. In the city of Surabaya, traditional snacks are not only seen as complementary foods, but also have the potential to become an instrument of food security and the city's culinary identity. However, with the development of more practical modern foods, the existence of traditional snacks is increasingly marginalized. This study aims to develop a traditional snack processing model based on innovation, branding, and empowerment of MSMEs to increase competitiveness while strengthening Surabaya's city branding. The product is made by making Klepon Craquelin cakes as part of the traditional klepon innovation that has been enjoyed by most of the general public, especially the people of Surabaya. The study used the implementation method in the Sages Academy laboratory and was conducted with a taste test. The results showed that Klepon Craquelin cakes as part of the traditional klepon innovation are a solution for local food diversification, encouraging the growth of MSMEs, and strengthening tourism attractions. This research is an innovation of traditional klepon market snacks that will become a new city branding for the city of Surabaya, so that traditional culinary is not only sustainable but also develops in a global context. Klepon Craquelin cake has a unique, contemporary taste that will be loved by Generation Z.
Co-Authors Bryanda Arya Prabusta Martin Diyan Lesmana Ivy Dian Puspitasari Prabowo Jessica Joanne Japira Mahmudi Mahmudi Panca Rahmi Azzahra Woro Andrini