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Jaka Rukmana
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Pasundan Food Technology Journal (PFTJ)
Published by Universitas Pasundan
ISSN : 23561742     EISSN : 26151405     DOI : https://dx.doi.org/10.23969/pftj
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering
Pasundan Food Technology Journal (PFTJ) adalah majalah ilmiah berisi tulisan yang diangkat dari hasil penelitian dalam bidang Teknologi Pangan. PFTJ diharapkan dapat menjadi media untuk menyampaikan suatu penemuan atau inovasi ilmiah tentang Teknologi Pangan kepada para praktisi yang bergerak dalam bidang industri pangan maupun yang bergerak dalam bidang pendidikan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 151 Documents
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Pengaruh Substitusi Tepung Talas (Colocasia Esculenta L.) Terhadap Kualitas Soft Cookies Rintan Wilyasri; Ezi Angraini; Yuliana; Yolanda Intan Sari
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.41560

Abstract

This study aimed to evaluate the effect of Belitung taro flour (Colocasia esculenta L.) substitution on the sensory quality of soft cookies. An experimental design using a Completely Randomized Design (CRD) with one factor, namely the level of taro flour substitution, was applied: 0% (X0), 50% (X1), 60% (X2), and 70% (X3). Sensory evaluation was conducted using a 7-point rating scale to assess shape, color, aroma, texture (outer crispness, inner softness, and pore structure), and taste, involving five panelists. Data were analyzed using one-way ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were observed. The results showed that taro flour substitution did not significantly affect the sensory attributes of shape, color, aroma, inner softness, pore structure, and taste of soft cookies. A significant effect was only observed on outer crispness, where higher levels of taro flour substitution reduced the crisp texture of the cookie surface. Descriptively, substitution levels of 50–60% provided the most balanced sensory quality. Therefore, Belitung taro flour has strong potential as a partial substitute for wheat flour up to 70% in soft cookie formulation without reducing sensory acceptability, supporting the development of local-based food diversification.

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