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Rohmatningsih, Rini Nuraini
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Mathematics Mechanical Engineering Medicine & Pharmacology Physics

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Evaluasi Sensoris Kukis Tepung Mocaf dengan Substitusi Puree Labu Kuning (Cucurbita moschata) Rohmatningsih, Rini Nuraini; Ahmadi, Tyasto Prima
Indonesian Journal of Laboratory Vol 6 No 3 Tahun 2023
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijl.v1i3.89318

Abstract

Salah satu upaya untuk menggantikan terigu adalah diversifikasi olahan pangan dengan tepung mocaf. Produk kukis berbahan dasar tepung mocaf dengan penambahan puree labu kuning menghasilkan flavour khas yang dapat mempengaruhi tingkat kesukaan konsumen. Penelitian ini bertujuan untuk mengetahui hubungan antara variasi konsentrasi kukis mocaf puree labu kuning terhadap parameter rasa, kemudahan digigit, kemudahan dikunyah dan overall. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yaitu perlakuan A (mocaf 85% dan puree labu kuning 15%), perlakuan B (mocaf 70% dan puree labu kuning 30%), dan perlakuan C (mocaf 50% dan puree labu kuning 50%). Parameter yang diamati meliputi rasa, kemudahan digigit dan dikunyah, serta overall. Hasil pengujian menunjukkan untuk varian yang dapat diterima oleh panelis dari atribut rasa dan overall didapatkan dari sampel A (mocaf 85 % dan puree labu kuning 15%). Sedangkan perlakuan yang dapat diterima panelis untuk atribut kemudahan digigit dan dikunyah didapatkan dari sampel B (70% mocaf dan 30% puree labu kuning).
Tingkat kesukaan cookies mocaf dengan penambahan koro benguk (Mucuna pruriens) dan labu kuning (Cucurbita moschata) pada variasi suhu pengeringan Rohmatningsih, Rini Nuraini; Slamet, Agus; Kanetro, Bayu
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.26740

Abstract

Consumer preference for gluten-free products is increasing, which aligns with health awareness. Mocaf cookies with mucuna pruriens and pumpkin can be a new alternative for healthy snack innovation. This research aims to design and determine the optimal formulation of mocaf mucuna pruriens pumpkin cookies based on parameters affecting the process and favored by panelists. A Completely Randomized Design (CRD) Factorial method with two replications was applied, consisting of two factors. The first factor is the proportion of mucuna pruriens and pumpkin addition, which consists of six variations: 10:60 (F1), 20:50 (F2), 30:40 (F3), 40:30 (F4), 50:20 (F5), and 10:60 (F6). The second factor is the difference in drying temperature, namely 110 ℃ (T1) and 120 ℃ (T2). This method was conducted to evaluate the effect of adding mucuna pruriens and pumpkin on the qualitative characteristics of cookies, such as organoleptic tests. Sensory properties testing was performed using a hedonic test that included evaluations of taste, aroma, color, texture, aftertaste, and overall product. The preference test was applied to 27 trained panelists with a rating scale of 1 (strongly dislike) to 7 (strongly like) conducted in 2 replications. The data obtained were analyzed using Analysis of Variance (ANOVA) to determine the effect of treatments and further analyzed using the Duncan Multiple Range Test (DMRT) at a 5 % significance level. Mocaf cookies with the addition of 40 % mucuna pruriens and 30 % pumpkin at a drying temperature of 120 ℃ were selected as the best mocaf cookies formulation according to the panelists.
Co-Authors Agus Slamet Bayu Kanetro Tyasto Prima Ahmadi