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All Journal International Journal of Post-Axial: Futuristic Teaching and Learning
Anni Faridah
Padang State University, Indonesia
Religion Education Languange, Linguistic, Communication & Media Social Sciences Other

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The Effect of Taro Flour Substitution on the Quality of Nona Manis Cake: Family Welfare Education Putri Dwi Haryafitri; Ezi Angraini; Anni Faridah; Yolanda Intan Sari
International Journal of Post Axial: Futuristic Teaching and Learning Vol. 4 No. 3 September 2026: International Journal of Post-Axial
Publisher : Yayasan Azhar Amanaa Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59944/postaxial.v4i3.1706

Abstract

Abstract: Kue nona manis merupakan salah satu kue tradisional Indonesia yang umumnya menggunakan tepung terigu. Pemanfaatan bahan pangan lokal sebagai bahan substitusi dapat meningkatkan penggunaan komoditas lokal, salah satunya tepung talas. Penelitian ini bertujuan menganalisis pengaruh substitusi tepung talas sebesar 0%, 15%, 30%, dan 45% terhadap kualitas sensoris dan daya terima kue nona manis. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL), terdiri atas empat perlakuan dan tiga kali pengulangan. Penilaian dilakukan melalui uji jenjang dan uji hedonik oleh 30 panelis tidak terlatih. Data dianalisis menggunakan Analisis Varian (ANAVA) pada taraf signifikansi 0,05 dan dilanjutkan dengan Uji Duncan apabila terdapat pengaruh nyata. Hasil penelitian menunjukkan bahwa substitusi tepung talas tidak memberikan pengaruh nyata terhadap bentuk, warna hijau, aroma, dan rasa kue nona manis, tetapi memberikan pengaruh nyata terhadap warna putih dan tekstur. Nilai rata-rata warna putih menurun dari 6,23 pada perlakuan 0% menjadi 5,00 pada perlakuan 45%, sedangkan tekstur menurun dari 6,52 menjadi 4,92. Pada uji hedonik, substitusi tepung talas berpengaruh terhadap daya terima tekstur, dengan perlakuan 15% masih memperoleh penerimaan yang baik. Secara keseluruhan, tepung talas berpotensi dimanfaatkan sebagai bahan substitusi dalam pembuatan kue nona manis.
The Effect Of Breadfruit Flour Substitution On The Quality Of Marble Cake: Family Welfare Education Kamila Raufa; Yolanda Intan Sari; Anni Faridah; Ezi Anggraini
International Journal of Post Axial: Futuristic Teaching and Learning Vol. 4 No. 3 September 2026: International Journal of Post-Axial
Publisher : Yayasan Azhar Amanaa Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59944/postaxial.v4i3.1719

Abstract

The use of local food resources as an alternative to wheat flour represents an effort to promote food diversification. Breadfruit (Artocarpus altilis) is a local food commodity that can be processed into flour and utilized as a partial substitute for wheat flour in pastry products, including marble cake. This study was conducted to determine the effect of breadfruit flour substitution at levels of 0%, 15%, 30%, and 45% on the sensory quality of marble cake, covering shape, color, aroma, texture, and taste. The research was carried out at the Culinary Workshop of Universitas Negeri Padang using a quantitative approach and a true experimental design with a Completely Randomized Design (CRD), comprising four treatments and three replications. Data were collected through organoleptic testing involving five trained panelists and analyzed using analysis of variance (ANOVA) at a 5% significance level. The findings indicated that breadfruit flour substitution at 0%, 15%, 30%, and 45% did not produce a significant effect on the shape, color, aroma, texture, or taste of the marble cake, as the calculated F-values for all observed attributes were below the critical F-value of 3.49. These findings indicate that breadfruit flour can be utilized as a partial substitute for wheat flour at levels of up to 45% in marble cake production without resulting in statistically significant changes in sensory quality.
The Effect of Substituting Kimpul Taro Flour (Xanthosoma sagittifolium) on the Quality and Acceptability of Risoles: Family Welfare Education Mifthahul Jannah; Anni Faridah; Rahmi Holinesti; Wiwik Indrayeni
International Journal of Post Axial: Futuristic Teaching and Learning Vol. 4 No. 3 September 2026: International Journal of Post-Axial
Publisher : Yayasan Azhar Amanaa Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59944/postaxial.v4i3.1720

Abstract

Risoles are a type of food that typically uses wheat flour as the main ingredient in their wrappers. The use of local food ingredients as substitutes can serve as an alternative to reduce the use of wheat flour, one of which is kimpul taro flour. This study aims to analyze the effect of substituting 0%, 25%, 50%, 75%, and 100% kimpul taro flour on the sensory quality and acceptability of risoles. This study employed an experimental method using a Completely Randomized Design (CRD), consisting of 5 treatments and three replicates. The study was conducted through sensory and hedonic tests by 30 untrained panelists. Data were analyzed using Analysis of Variance (ANOVA) at a significance level of 0.05, followed by Duncan’s multiple range test when significant effects were found. The results showed that the substitution of kimpul taro flour had no significant effect on the sensory quality of the risoles—including their shape and aroma—but did have a significant effect on the grayish color of the risoles. The average grayish color value increased from 1.88 in the 0% treatment to 2.00 in the 25% treatment, to 3.00 in the 50% treatment, to 5.78 in the 75% treatment, and to 6.01 in the 100% treatment. In the acceptability test, the substitution of kimpul taro flour at the 25% treatment level still received good acceptance regarding the color quality of the risoles. Overall, kimpul taro flour has the potential to be used as a substitute ingredient in the production of risoles
Co-Authors Ezi Anggraini Ezi Angraini Kamila Raufa Mifthahul Jannah Putri Dwi Haryafitri Rahmi Holinesti Wiwik Indrayeni Yolanda Intan Sari