The Effect of Sorghum Flour (Sorghum bicolor L.) Substitution in the Production of Ketapang Seed Cookies on Physical and Sensory Quality
DOI:
https://doi.org/10.58258/b7gdzm28Abstract
This study aims to analyze the effect of sorghum flour (Sorghum bicolor L.) substitution in the production of ketapang seed cookies on their physical and sensory quality. The study was conducted at the Pastry and Bakery Laboratory, Department of Culinary Arts Education, Jakarta State University, from November 2024 to July 2026. An experimental method was used. The research samples consisted of ketapang seed cakes with sorghum flour substitutions of 20%, 30%, and 40%. The physical quality test, specifically the oil absorption test, was performed three times for each sample. The results of the analysis using ANOVA showed no significant effect on oil absorption. The sample with 40% sorghum flour substitution had the highest oil absorption, while the sample with 20% sorghum flour substitution had the lowest oil absorption. The sensory quality test involved 45 moderately trained panelists, with evaluation aspects including color, sorghum aroma, coconut aroma, cinnamon aroma, sorghum flavor, sweetness, savory flavor, and texture (crispness). The results of the hypothesis testing using the Kruskal-Wallis test showed no significant effect on color, sorghum aroma, coconut aroma, cinnamon aroma, sweetness, savory taste, and texture (crispness). However, there was a significant effect on sorghum flavor, so the analysis was continued with Tukey’s test. The conclusion of this study is that the sample with a 20% sorghum flour substitution is the best formulation recommended for the development of traditional snacks and the optimization of local food utilization.References
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