The Effect of Kimpul Flour Substitution (Xanthosoma sagittifolium) in Manufacturing Muffins on Consumer Acceptance and Physical Quality
DOI:
https://doi.org/10.58258/00td0r03Abstract
This study aims to evaluate the effect of substitution of kimpul flour (Xanthosoma sagittifolium) at the levels of 10%, 30%, and 50% on consumer acceptance and physical quality of muffins. The study was conducted using an experimental method involving 30 semi-trained panelists as respondents. Consumer acceptance data were analyzed using the Friedman test followed by the Tukey test, while physical quality data were analyzed using analysis of variance (ANOVA) and Duncan's follow-up test. The results showed that the formulation with a 10% substitution of kimpul flour achieved the highest level of acceptance in terms of color, taste, aroma, texture, and crumb attributes. In addition, the substitution of kimpul flour had a significant effect on the rise power of the muffin, but did not show a significant difference in the value of baking loss. Based on the research results, it can be concluded that the substitution of kimpul flour by 10% is the most optimal formulation because it produces a higher level of consumer acceptance and better physical quality of the product compared to other formulations. Keywords: kimpul flour, muffin, consumer acceptance, physical quality.References
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