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All Journal JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Ilmiah Profesi Pendidikan Jurnal Cahaya Mandalika Indo-MathEdu Intellectuals Journal Journal of Artificial Intelligence and Digital Business Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Pendidikan Citra Bakti
lilis Sulandari
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Journal : Indo-MathEdu Intellectuals Journal

 1 
Analisis Karakteristik Sensori dan Nutrisi Nutriroot Cookies: Proporsi Tepung Mocaf dan Pisang Raja (Musa Paradisiaca L) dengan Penambahan Tepung Kacang Merah Khoirunnisa, Aqila; Sutiadiningsih, Any; Sulandari, Lilis; Romadhoni, I. F
Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i5.3996

Abstract

The proportion of Mocaf flour with fiber-rich and nutritious raja banana flour provides an innovative alternative in the development of local food products. This study aims to evaluate the sensory test and preferences of NutriRoot Cookies formulated with a combination of mocaf flour, raja banana flour (Musa paradisiaca L), and red bean flour. This study employs an experimental method with various flour proportion treatments, followed by sensory testing of attributes such as color, aroma, texture, taste, shape, and overall preference by trained and semi-trained panelists. The test results showed that the proportions of Mocaf flour and banana flour, as well as the addition of red bean flour, influenced the sensory characteristics of color, aroma, texture, shape, taste, and preference. The best combination was obtained in Formulation F1, which is A100 (70% mocaf flour : 30% banana flour : 35% red bean flour), producing cookies with a sweet and savory taste, crisp texture, even brown color, and better nutritional value. NutriRoot Cookies have the potential to become a healthy snack alternative that supports food security and enhances the value of local agicultural products.
Proporsi Tepung Mocaf dan Tepung Jagung dengan Penambahan Keju Parmesaan Terhadap Karakteristik Sensori dan Keseukaan Pound Cake Novitasari, Gian; Sutiadiningsing, Any; Sulandari, Lilis; Romadhoni, Ita Fatkhur
Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i5.4028

Abstract

The utilization of local materials in Indonesia, such as mocaf flour and corn flour, is still not optimal, thus requiring innovation in food development. One potential product that can be developed is pound cake, which is popular among the community. This type of research is experimental with 9 treatments, involving two independent variables (the proportion of mocaf and corn flour and the addition of parmesan cheese) and dependent variables (sensory characteristics: color, aroma, taste, texture, and overall liking). Data were collected through observations using organoleptic tests conducted with 35 panelists, and data analysis was performed using (Two-Way ANOVA) followed bby Duncan’s post hoc test. The results indicate that the proportions of mocaf and corn flour with theaddition of parmesan cheese do not signifigantyl affect color characteristics, but they do have a significant impact on sensory characteristics regarding aroma, taste, texture, and overall preference. The best product formulation is A1K2 (80 mocaf flour, 20% corn flour, and 15% parmesan cheese), which yields a golden yellow color, balanced aroma, a harmonious sweet and savory taste, and a soft, moist, and dense texture. The nutritional content / 100 g of formulation A1K2 is 42,7% carbohidrates, 11,08% protein, and 4,86% fat.  
Co-Authors Akbar, Calvin Novaldo Ilham Amani, Farah Ikrimah Any Sutiadiningsih Aprilianti, Ovi Asrul Bahar Cahyani, Azzahra Gita Cahyaningtiyas, Cantika Arumi Dewi, Ila Huda Puspita Fernanda, Dista Aulia Ita Fatkhur Romadhoni Khoirunnisa, Aqila Miranti, Mauren Gita Negari, Sekarwangi Puspita Novitasari, Gian Pangesthi, Lucia Pangesthi, Lucia Tri Pramesthi, Aliya Tera Puspita Dewi, Ila Huda Puspitasari, Novita Regita Cahyani Putri Romadhoni, I. F Sri Handajani Sutiadiningsing, Any Wahyuningtyas, Aisyah Irani Widagdo, Andika Kuncoro Zahra, Qorina