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All Journal Gastronomy and Culinary Art (Gastronary)
Mulyantari, Enny Mulyantari
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Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour Inggriyanita, Linda Putri; Mulyantari, Enny Mulyantari; Prasetyanto, Hermawan
Gastronary Vol. 2 No. 2 (2023): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v2i2.509

Abstract

kastengel is a dry cake made from wheat flour. Wheat flour contains a protein called gluten. However, there are some people who cannot consume gluten, so a substitution of wheat flour is needed. Tempe is a food made from soybeans which does not contain gluten, so tempeh can be processed into flour to replace wheat flour. The use of tempe flour as a substitute for wheat flour will certainly be healthier, because it is free of gluten. In addition, tempeh is affordable and can add variety to the processing of tempeh. This study with 30 respondents aimed to find out whether tempe flour could be used as a raw material in processed kastengel cakes and to determine the preference level of tempe flour kastengel based on aspects of taste, aroma, color and texture. The analytical method used is the hedonic test with 4 levels of assessment (Very Like, Like, Dislike, Strongly Dislike) and also uses a sensory test. Data analysis was carried out through questionnaires and interviews with respondents. From the results of the hedonic test and sensory test, the taste aspect gets the Very Like category with an average value of 3.8; the color aspect and the texture aspect get the Very Like category with an average value of 3.7; and the aroma aspect gets the Like category with an average value of 3.47. Based on the results of the study, it can be concluded that tempeh castor flour can be used as the basic ingredient for making kastengel and is preferred by respondents based on aspects of taste, aroma, color and texture.
Transforming Traditional Flavors: Consumer Response to Mung Bean Flour Nastar Cookies Mulyantari, Enny Mulyantari
Gastronomy and Culinary Art Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

Mung beans (Vigna radiata L.) are gluten-free legumes that can be processed into flour, offering a healthier and more affordable alternative to wheat flour. This study explores the use of mung bean flour as a substitute for wheat flour in the making of nastar, a traditional Indonesian pineapple-filled cookie. The aim is to evaluate consumer acceptance of mung bean flour nastar in terms of taste, aroma, color, and texture. An experimental method was employed, using a hedonic scale with four levels (Very Like, Like, Dislike, Very Dislike) and organoleptic testing involving 20 respondents. Data were collected through questionnaires and interviews. The findings indicate that mung bean flour nastar is generally well received, especially in terms of taste and color (scoring in the 'very like' category), texture (in the 'like' category), while aroma received a relatively lower preference. These results suggest that mung bean flour can be a viable alternative in traditional cookie production, contributing to flavor innovation while maintaining consumer acceptance.
Co-Authors Hermawan Prasetyanto Inggriyanita, Linda Putri