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All Journal Jurnal Teknologi Pangan dan Ilmu Pertanian
Santi Try Nugraheni
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Agriculture, Biological Sciences & Forestry

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Penambahan Tepung Sorgum (Sorghum bicolor (L.) Moench) dalam Pembuatan Kue Kering Jenis Kastengel Santi Try Nugraheni; Jasanta Peranginangin; Anggita Risa Budiarti
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6807

Abstract

Kastengel is a popular cookie known for its savory taste, crunchy texture, and distinctive aroma. While typically made with wheat flour, kastengel can also be produced using local ingredients such as sorghum flour which offers high nutritional value and is gluten-free. This study examines kastengel produced with added sorghum flour and evaluates consumer acceptance levels. A quantitative experimental approach was employed using two recipes: Recipe A (50% wheat flour : 50% sorghum flour) and Recipe B (75 % wheat flour : 25% sorghum flour). Data collection involved organoleptic testing via questionnaires administered to 100 panelists as documentation. Aspects evaluated included color, aroma, texture, taste, and purchase intention. The results indicate that sorghum flour is a viable ingredient for kastengel production. Recipe B showed acceptance levels of 61% for color, 56% for texture, 46% for aroma, 53% for taste, and 47% for purchase intention, whereas Recipe A scored 52% across these aspects. It is concluded that adding 50 g of sorghum flour yields kastengel with favorable consumer acceptance, demonstrating potential for the development of local food-based products.
Co-Authors Anggita Risa Budiarti Jasanta Peranginangin