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All Journal Garina
Hayu Retno Prameswari
Sekolah Tinggi Pariwisata Sahid Surakarta
Arts Computer Science & IT

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Subtitusi Tepung Mocaf pada Pembuatan Éclair Filling Jagung Manis Hayu Retno Prameswari; Afrilia Elizabet Sagala; Dewi Hermawati W.
Garina Vol. 18 No. 1 (2026): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v18i1.436

Abstract

This study aimed to determine the appropriate mocaf flour substitution formula for making éclairs with sweet corn filling and to determine the panelists’ level of acceptance of the product’s sensory characteristics. The research method used was an experimental method with three levels of mocaf flour substitution: sample A at 75% (131.25 grams of mocaf flour and 43.75 grams of wheat flour), sample B at 85% (148.75 grams of mocaf flour and 26.25 grams of wheat flour), and sample C at 100% (175 grams of mocaf flour without wheat flour). The level of acceptance was evaluated using a hedonic test involving 40 untrained panelists, assessing color, aroma, taste, texture, and appearance on a 1–5 scale. The results showed that sample C with 100% mocaf flour substitution was the most appropriate formula. The use of five eggs produced a more suitable batter consistency, better expansion, more evenly distributed cavities, and a thinner and crispier éclair shell. Sample C also obtained the highest mean scores for all evaluated attributes: color 4.40, aroma 4.31, taste 4.37, texture 4.30, and appearance 4.22. Therefore, 100% mocaf flour substitution in éclairs with sweet corn filling was well accepted by the panelists and was the best formula in this study.
Co-Authors Afrilia Elizabet Sagala Dewi Hermawati W.