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All Journal Jurnal Teknologi Hasil Pertanian
Richirose Richirose
Department of Food Technology, Faculty of Science and Technology, Universitas Pelita Harapan, Jl. MH. Thamrin Boulevard 1100, Lippo Karawaci, Tangerang, Indonesia 15810
Agriculture, Biological Sciences & Forestry

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Sensory Properties of Gluten-Free Biscuits Formulated with Cassava-Jicama Combined Flour and Various Fats Lucia Crysanthy Soedirga; Richirose Richirose
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.79118

Abstract

Biscuits, a popular bakery item, usually contain wheat flour as a main ingredient, making them unavailable for gluten-sensitive consumers. This research aims to determine the effect of different formulations on the sensory characteristics of gluten-free biscuits. The research followed a randomized block design. The factor in this study was biscuit formulations (100:0, 90:10, 80:20, 70:30, 60:40,50:50). Determination of preferred formulation was done using the De Garmo method. The selected formulation was a gluten-free biscuit made with 90:10 cassava and jicama flour with shortening, namely F4. Panelists perceived F4 had no foreign aroma (2.20±1.18), no foreign taste (2.37±1.14), and no bitter aftertaste (2.57±1.17). The biscuit also does not have a hard texture (2.31±1.02) with a slightly not brown color (3.29±1.36). From the hedonic results, the panelists were slightly like the acceptance of foreign aroma (5.29±1.13), foreign taste (5.00±0.94), foreign aftertaste (5.00±1.19), color (5.20±1.28), and overall acceptance (5.06±1.11). Meanwhile, the panelist was neutral to accepting the biscuit’s hardness (4.71±1.93). Moreover, the result of the present study also aligned with the previous research, which conducted the objective measurement of the biscuits.
Co-Authors Lucia Crysanthy Soedirga