THE EFFECT OF SUBSTITUTING ULI BANANA FLOUR ON THE BAKING LOSS AND SENSORY QUALITY OF SHORTBREAD COOKIES

Abstract

This study aims to analyze the effect of substituting uli banana flour on the physical and sensory quality of shortbread cookies. The study was conducted at the Pastry and Bakery Laboratory of the Culinary Arts Education Program at Jakarta State University. The experimental method was used in this study. Based on the results of the statistical hypothesis test for sensory quality using the Kruskal-Wallis test, it was found that substituting 20%, 30%, and 40% uli banana flour in shortbread cookies had no effect on the sensory quality aspects of color, butter aroma, banana aroma, banana flavor, sweetness, and texture (crispness). The results of the statistical hypothesis test for physical quality using the ANOVA test showed that there was no significant effect on baking loss. Substituting 20%, 30%, and 40% uli banana flour was also insufficient to produce a significant effect on the sensory quality of the shortbread cookies, which includes color, butter aroma, banana aroma, banana flavor, sweetness, and texture (crispness). Based on the descriptive results, it can be seen that the 30% treatment produced the best balance of product characteristics, as assessed by butter aroma, sweetness, and texture. The conclusion of this study is to recommend shortbread cookies made with 30% uli banana flour substitution for further development, as they are able to maintain the distinctive characteristics of shortbread cookies while increasing the utilization of local flour as a substitute for wheat flour.