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All Journal Nutrition and Health Insights
Fransiska Nio Molo
Program Studi S1 Gizi, Fakultas Kesehatan, Institut Ilmu Kesehatan Bhakti Wiyata Kediri, Kota Kediri, Jawa Timur

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Sensory acceptance of three pumpkin-MOCAF muffin formulations Shinta Intan Sagita; Fransiska Nio Molo; Jihan Roselina Putriaji; Sabrina Arifah Az Zahra; Vincentia Anggelina Fenetiruma; Nanik Hamidah; Arya Ulilalbab
Nutrition and Health Insights Vol. 3 No. 1 (2026): May
Publisher : DAPU Aceh Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63197/nahi.v3i1.101

Abstract

Background: Pumpkin and modified cassava flour (MOCAF) can be used in composite bakery products, but sensory acceptance must be established before claims are made for a target population. Objective: To compare color, aroma, texture, and taste acceptance among three pumpkin-MOCAF muffin formulations. Methods: A comparative laboratory experiment evaluated formulations P0, P1, and P2. On 9 December 2025, 30 adult nutrition students rated each formulation using a five-point hedonic scale. The source manuscript reported Friedman tests and Wilcoxon follow-up tests at α=0.05. Results: No statistically significant differences were reported for color (p=0.107), aroma (p=0.592), or texture (p=0.120). Taste differed among formulations (p=0.006), with reported mean scores of 3.61 for P0, 3.41 for P1, and 3.22 for P2. Conclusion: The formulations differed in taste but not in the other evaluated attributes. The average assessment score for all parameters is above 3; therefore, all products are generally acceptable.
Formulation of lumoca muffins made with pumpkin and mocaf flour: organoleptic acceptance among obese children Shinta Intan Sagita; Fransiska Nio Molo; Jihan Roselina Putriaji; Sabrina Arifah Az Zahra; Vincentia Anggelina Fenetiruma; Nanik Hamidah; Arya Ulilalbab
Nutrition and Health Insights Vol. 3 No. 1 (2026): May
Publisher : DAPU Aceh Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63197/nahi.v3i1.103

Abstract

Childhood obesity continues to increase, highlighting the need for healthier snack alternatives based on local food ingredients. This study developed Lumoca Muffin, a muffin made from pumpkin and modified cassava flour (MOCAF), as a nutritious snack. This study employed an experimental design with three formulations (P0, P1, and P2). Organoleptic testing was conducted on 30 semi-trained panelists, and the data were analyzed using the Friedman and Wilcoxon tests. The results showed no significant differences in color, aroma, and texture (p>0.05), while taste differed significantly (p<0.05). Formulation P0 achieved the highest overall preference, whereas P1 showed the highest acceptance for most sensory attributes. MOCAF substitution did not significantly affect most sensory characteristics of the product. The combination of wheat flour and MOCAF produced muffins with acceptable sensory quality. Lumoca Muffin has the potential to serve as a healthy snack alternative for children with obesity. Further studies are needed to evaluate its nutritional value and consumer acceptance among the target population.
Co-Authors Arya Ulilalbab Jihan Roselina Putriaji Nanik Hamidah Sabrina Arifah Az Zahra Shinta Intan Sagita Vincentia Anggelina Fenetiruma