<![CDATA[Coconut dregs are a byproduct of the coconut milk extraction process that often have low economic value and a short shelf life due to their high moisture content. Processing coconut dregs into flour is one effort to improve shelf life and increase its flexibility as a functional food ingredient. This study aimed to analyze the effect of coconut dregs flour addition on the physical and organoleptic quality of dry brownies. This study used a Completely Randomized Design (CRD) consisting of four treatments and three replications. The treatments were variations in the ratio of wheat flour to coconut dregs flour, namely BK1 (control, without coconut dregs flour addition), BK2 (75%:25%), BK3 (65%:35%), and BK4 (55%:45%). Organoleptic parameters included color, aroma, taste, and texture, which were evaluated using a hedonic scale method involving 35 panelists. The results showed differences in the level of preference among treatments. The highest score for the color parameter was obtained in treatment BK3 (4.66), while the highest score for aroma was found in BK2 (4.49). For the taste parameter, BK2 obtained the highest score (4.17), and for texture, the highest score was achieved by BK1 (4.39). The addition of coconut dregs flour contributed to an attractive dark brown color in the final product. This study concludes that the substitution of coconut dregs flour can improve the organoleptic appeal and physical characteristics of dry brownies, making it a potential alternative for utilizing agricultural byproducts in the food industry.]]>
Copyrights © 2026
