Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Sains Student Research
Nabila Zalfa Elysia Wibowo
Universitas Negeri Surabaya
Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
SUBSTITUSI TEPUNG SORGUM PADA PEMBUATAN WAFFLE DENGAN PENAMBAHAN MOCHA: KARAKTERISTIK SENSORI DAN TINGKAT KESUKAAN PANELIS Nabila Zalfa Elysia Wibowo; Any Sutiadiningsih
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12540

Abstract

Wheat flour is an imported commodity widely used by the Indonesian public, particularly for pastry products, whereas local flour such as sorghum flour remains relatively underutilized. This study aimed to investigate the substitution of sorghum flour with the addition of mocha in waffles, evaluated through sensory characteristics and panelist preference. A quantitative experimental approach was applied using three sorghum flour substitution treatments, namely 30%, 40%, and 50%, assessed through descriptive scoring for color, aroma, taste, texture, and overall preference. Data from trained panelists were analyzed using the Friedman and Wilcoxon tests, while data from untrained panelists were analyzed using homogeneity testing, one-way ANOVA, and Duncan's test. The results showed that sorghum flour substitution produced significant differences in aroma, taste, and overall preference, but no significant differences in color and texture. The 50% substitution formulation received the highest ratings, characterized by a mocha-brown color, a fragrant sorghum-mocha aroma, balanced sweetness, and a texture that is crispy outside and soft inside, and is therefore recommended as the best formulation. This study is expected to support the diversification of local sorghum-based foods as an alternative to wheat flour in pastry products.
Co-Authors Any Sutiadiningsih