Crunchy Texture Research Articles

Sensory Analysis and Panelist Assessment on Paired of French Fries and Chili Sauce

Food pairing was the process of combining food or food and beverages to produce sensory characteristics. The consumption of snacks with commercial chili sauce as a supplement was widespread among consumers. Research on food pairing of commercial chili sauce with French fries was limited. The research aimed to describe and understand the sensory profile of chili sauce with its accompanying foods and identify changes in sensory attribute intensity when chili sauce was paired based on consumer perception. The methods used were Quantitative Descriptive Analysis and Rate All That Apply. The main ingredients were four commercial chili sauces and three commercial French fries. The sensory characteristics of chili sauce and French fries pairs were evaluated using QDA with trained panelists and RATA with consumer panelists. The results from the QDA method showed dominant characteristics such as potato flavor, crunchy texture, oily mouthfeel, sweet taste, and sour taste. According to PCA and spider web in QDA, it can be observed that the sample pairs with the highest intensity were sample pairs 47 and 87. Based on the RATA test results, According to PCA and spider web in RATA, it can be observed that the sample pair with the highest intensity was sample pair 65.

The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies

This research is motivated by Cookies are small foods with a dense and crunchy texture that are made by baking or in the oven and last more than one month (Rahma Wati, 2013:26). There are various types of cookies in Indonesia, one of which is cat’s tongue cookies. Cat tongue cookies come from the Netherlands, in dutch these cookies are usually called “KATTE TONG”. Therefore, in this research the author used jicama flour as a partial substitute for wheat flour in making cat’s tongue cookies. This research aims to analyze the effect of 15%, 30%, 45% substitution of jicama flour on the quality of the shape, color, aroma, texture, and taste of the cat’s tongue cookies produced. This type of research is a pure ecperiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out, if it was significantly different, it was continued with the Duncan test.

Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat

Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.

Acceptance of Pak Choy Sticks as a Culinary Innovation in the Creative Economy of Ngrombo Baki Sukoharjo Tourism Village

Ngrombo Village is a tourist village in Sukoharjo. Ngrombo Tourism Village provides hydroponic education packages, focusing on cultivating pak choy vegetables. However, after the post-harvest process, residents only sell the pak choy as fresh vegetables without further processing. This reduces the potential selling value of pak choy, which could be increased. One option for processing pak choy is to make pak choy sticks. This research aims to determine the materials and methods for making pak choy sticks and the public's acceptance of hybrid pak choy sticks. This quantitative and descriptive research involved conducting a direct survey at locations producing pak choy in Ngrombo Village, Baki, Sukoharjo. The quantitative aspect refers to data analysis using statistics and numbers, while the descriptive aspect involves determining the frequency distribution of respondents' answers through a questionnaire distributed to selected respondents. The data obtained is then processed using statistical analysis to help researchers draw conclusions. The results of this research indicate that the ingredients for making pak choy sticks include pak choy, wheat flour, tapioca flour, corn flour, baking powder, chicken stock powder, garlic, salt, pepper, eggs, and margarine. The method involves mixing the ingredients, kneading, flattening, cutting, and frying. An organoleptic test conducted with 35 panelists revealed that the pak choy sticks had a distinctive aroma, a savory taste, a crunchy texture, a dominant green color, and were generally well-liked by the panelists.

Standardization Of Rakik Maco By Ulakan Tapakis Padang Pariaman

It was found that the quality of Rakik Maco differed from one seller to another. Like Rakik Maco's texture, some are fragile, some are tough and hard, some are thin and some are thick. In terms of color, there is Rakik Maco with a golden yellow color and a brownish yellow tone. In terms of taste, some are savory and some are bland. In processing Rakik Maco, sellers usually measure the ingredients using glass and some only look at the texture and viscosity of the dough, so the resulting quality varies, both in terms of texture, taste, aroma and color. Food quality is very important for Rakik Maco sellers to pay attention to. To maintain product quality, it is necessary to have appropriate standardization regarding the materials used, tools used and the process of making Rakik Maco.The focus of this research is the standardization of the Rakik Maco recipe in Ulakan Tapakis, Padang Pariaman Regency, which includes the measurements of ingredients and tools used, the manufacturing process and product quality (shape, color, aroma, texture and taste). To maintain product quality, standardization is necessary. Standardization is carried out regarding materials, tools and manufacturing processes. The quality of Rakik Maco can be seen from several aspects such as: shape, color, aroma, texture and taste. The following are the results of the Rakik Maco quality test: Rakik Maco has a thin round shape, with the use of a mold that makes Rakik Maco uniform and neat, the color of quality Rakik Maco is packaged yellow, the aroma of Rakik Maco is created from the distinctive aroma of rice flour and supported by the aroma of turmeric leaves , Rakik Maco has a crunchy texture, and Rakik Maco has a savory taste.

Evaluation of Different Cucumber (Cucumis sativus L.) Hybrids for Growth, Yield and Quality

Cucumber is a popular vegetable belonging to the gourd family (Cucurbitaceae). It is widely cultivated and consumed worldwide for its refreshing and crunchy texture. Cucumbers are typically grown as annual climbing or creeping vines, producing elongated, cylindrical, or oval-shaped fruits with green skin and edible seeds. They are known for their high-water content, making them an excellent hydrating and low-calorie food option. It has a mild, slightly sweet flavor. Therefore, the present investigation was carried out at the Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the Kharif season 2022-2023 with a view to check performance of different Hybrids of cucumber under Prayagraj agro climatic conditions. From the above experimental finding it was be concluded that the Hybrid NBH-842 was statistically significant and higher in terms of growth parameters like vine length, earliness in flowering and maturity and variety NBH-842 yield parameters like fruit weight and fruit yield per vine while NBH-Manvi plus for fruit length, fruit diameter, and fruit yield per vine. Hybrid Prasad-100 showed best performance for quality parameters including TSS and Vitamin C content.

The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;

Choux Paste Quality With Canna Flour Substitution

The purpose of this study was to analyze the effect of canna flour substitution as much 25%, 35% and 45% on quality of choux paste in terms of shape, color, aroma, texture and taste. This type of research is an true experiment with the completely randomized design method (RAL) and three repeats. The source of data in this study was obtained from 3 expert panelists. The tool used in taking data is in the form of questionnaires containing questions about the quality of choux paste. The data was analyzed using ANAVA, if Fcount ≥ Ftabel then continued with the Duncan test. The results showed that there was a significant effect choux paste of canna flour substitution between 25%, 35% and 45% on the quality of thes, namely on the quality of the dark brown color of the out, and light brown on the inside of the choux paste, the aroma of canna scented choux paste. The quality of the shape (round, neat and hollow), crunchy texture on the outside and soft on the inside, savory taste has no effect on the quality of the choux paste. The best canna flour choux paste quality test results are in X3 treatment with canna flour substitution as much as 45%.Keywords: Canna Flour, Choux Paste, Quality

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe.

Previous studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored. This study aims to address this research gap by investigating the physicochemical properties and sensory profiles of tempe made from velvet beans, both individually and in combination with soybean. The study involved the production of tempe using germinated and non-germinated velvet bean, soybean, and a soy-velvet bean combination (61:39% ratio). Physicochemical analyses, including hardness, firmness, colour, antioxidant capacity, proximate, pH, and titratable acidity, were conducted. Hedonic rating and Check-All-That-Apply (CATA) tests were also performed to assess the sensory attributes of fresh and fried tempe. Germination treatment of velvet bean resulted in tempe with reduced hardness, firmness, antioxidant capacity, and pH levels compared to non-germinated velvet bean tempe. However, velvet bean tempe exhibited a darker colour, higher antioxidant capacity, higher pH levels, and lower titratable acidity compared to soybean tempe and soy-velvet bean combination tempe. The protein content in velvet bean tempe was found to be below the required threshold of 15%. Hedonic rating tests revealed that fresh and fried velvet bean tempe received lower scores than other samples. CATA tests identified specific sensory attributes essential for fresh and fried tempe, including beany aroma, white colour, nutty aroma, golden brown colour, solid and crunchy texture, umami taste, and nutty aftertaste. These findings provide valuable insights into the potential applications of velvet beans in tempe production and emphasize the significance of considering germination as a factor affecting the quality and sensory attributes of tempe.

Sesame Seeds: A Nutrient-Rich Superfood.

Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.

NnSUS1 encodes a sucrose synthase involved in sugar accumulation in lotus seed cotyledons

Fresh lotus seeds are gaining favor with consumers for their crunchy texture and natural sweetness. However, the intricacies of sugar accumulation in lotus seeds remain elusive, which greatly hinders the quality improvement of fresh lotus seeds. This study endeavors to elucidate this mechanism by identifying and characterizing the sucrose synthase (SUS) gene family in lotus. Comprising five distinct members, namely NnSUS1 to NnSUS5, each gene within this family features a C-terminal glycosyl transferase1 (GT1) domain. Among them, NnSUS1 is the predominately expressed gene, showing high transcript abundance in the floral organs and cotyledons. NnSUS1 was continuously up-regulated from 6 to 18 days after pollination (DAP) in lotus cotyledons. Furthermore, NnSUS1 demonstrates co-expression relationships with numerous genes involved in starch and sucrose metabolism. To investigate the function of NnSUS1, a transient overexpression system was established in lotus cotyledons, which confirmed the gene's contribution to sugar accumulation. Specifically, transient overexpression of NnSUS1 in seed cotyledons leads to a significant increase in the levels of total soluble sugar, including sucrose and fructose. These findings provide valuable theoretical insights for improving sugar content in lotus seeds through molecular breeding methods.

Mengubah Laut Menjadi Kesempatan: Pengembangan Usaha Keripik Kertas Rumput Laut

This community service journal aims to find out how to process seaweed so that it can become a product that has selling value. This research involved an UMKM person who has the ability in the field of seaweed processing. Through a series of training and mentoring, we were taught how to process seaweed into a product that has a selling value, namely “kringkel”. Kringkel is a product whose main raw material is seaweed. Other raw materials used in this product are glutinous rice flour, cheese, vanilla, sugar, salt, milk, and eggs. Kringkel has a crunchy texture and has a savory and salty taste from the cheese. Kringkel is also included in the typical souvenirs of Tarakan. In making kringkel, there are influencing factors such as the quality of seaweed used, the amount of ingredients, the frying temperature, the right way to fry when the dough has been put into the pan, and how to package. The result of this service is that the community can utilize the resources around them to be able to create new business opportunities that are beneficial personally and to the people around them. This not only increases their income, but also encourages economic independence.

Use of Ambon Banana Skin (Musa Paradisiaca) as a Raw Material for Manufacturing Egg Roll

Egg Roll is a type of snack that is baked and then rolled using tongs or a Teflon egg roll mold. and the characteristic of the egg roll itself is that it is a straight roll, tastes sweet, savory and has a crunchy texture. Ambon banana peel is one of the banana wastes that has not been widely used. Even though freshly thrown away Ambon banana peels have no economic value, they are protein, calcium, phosphorus, iron, and contain vitamins B6 and B12. Therefore, in this study, researchers used Ambon banana peels as raw material for making egg rolls. The aim of this research is to obtain the correct formulation for adding Ambon banana peel (Musa Paradisica) to produce egg rolls with the best organoleptic quality and to find out the business feasibility analysis of egg rolls with the addition of Ambon banana peel (Musa Paradisiaca) resulting in the best treatment. This research design used a completely randomized design (CRD) with the second treatment (80% wheat flour formulation + 20% Ambon banana peel flour). Based on effectiveness test calculations, the best treatment for Ambon banana peel egg rolls was found in F2, namely (80% wheat flour formulation and Ambon banana peel flour 20%). This can be seen from the results of calculating the yield value (NH), which has the highest value, namely 0.77. The best treatment is F2 which has a water content of 4.17%, fiber content of 2.97%, ash content of 2.53%, meanwhile, the organoleptic test gives average results of consumers stating a real level of liking with color hedonic test results of 4.40 % (like), aroma 4.47% (like), typical banana peel taste 4.60% (like), texture 4.13% (like) and overall acceptability (like).

Karakteristik dan Potensi Pangan Fungsional Flakes dengan Perbandingan Tepung Keladi Alami (Xanthosoma sagittifolium) dan Termodifikasi Heat Moisture Treatment (HMT)


 
 
 Flakes are instant cereal in the form of thin crumbs with a crunchy texture and rich in carbohydrates which are practical and nutritious. Generally, flakes are made from cereals. Utilization of cocoyam flour can be used as an alternative because it is rich in carbohydrates. The use of cocoyam flour requires a breakthrough to improved the characteristics and functional properties by utilizing heat moisture treatment (HMT) modified flour which can improved the nutritional value of flakes and its potential as a functional food. The design study used in this study was a completely randomized design (CRD) with 6 treatment levels: 100:0, 80:20, 60:40, 40:60, 20:80, 0:100. All treatments were repeated three times to obtain 18 experimental units. The data obtained was analyzed by Anova, and if there was a significant effect, it would be continued with DMRT. The results showed that the comparison of cocoyam flour and modified HMT in flakes had a significant effect (P<0,05) on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, crunch time, color content and hedonic test on color (L a b), aroma, taste and overall acceptance. Comparison of 60% cocoyam flour and 40% modified cocoyam flour had the best characteristics of flakes with criteria of water content 2.15%, ash content 1.80%, protein content 3.39%, fat content 17.21%, carbohydrate content 71.80%, crude fiber content 1.16%, crunch time 2.06 minutes, color content L* 51.93, a* 7.90, and b* 22.07, the color is liked slightly, the aroma is liked slightly, the texture is liked slightly and crunchy, the taste is liked slightly, and the potential as a functional food with resistant starch content and food fiber content are 3.80% and 4.53%.
 
 

Perbandingan Tepung Talas Alami (Xanthosoma sagittifolium) dan Termodifikasi dengan Metode Autoclaving-Cooling Terhadap Karakteristik Kimia dan Sensoris Kue Lidah Kucing


 
 
 Lidah kucing is a cookies made of flour, egg white, powdered sugar and margarine. This cake have a form like a cat's tongue, thin, lightweight and has a crunchy texture. This study aims to determine the comparison of taro flour and modified taro flour (Xanthosoma sagittifolium) with autoclaving-cooling method on chemical and sensory properties of the lidah kucing cookies. The design used in this study was a completely randomized design (CRD). Comparative treatment of taro flour and modified taro flour with 6 treatment levels: 100:0, 80:20, 60:40, 40:60, 60:40, 80:20, 0:100. All treatments were repeated three times to obtain 18 experimental units. The data obtained were analyzed statistikally using analysis of variance and if there was a significant effect, it would be continued with the Duncan Multiple Range Test (DMRT). The results showed that the comparison of taro flour and modified taro flour in lidah kucing cookies had a significant effect (P<0.05) on water content, ash content, protein content, fat content and carbohydrate content. Comparison of 20% taro flour and 80% modified taro flour had the best characteristic of lidah kucing cookies with the criteria of water content 1.71%, ash content 1.22%, fat content 45.32%, protein content 5.14%, carbohydrate content 45.91%, the color was brown and liked, the aroma liked, the texture was slightly crunchy and liked, the taste was a bit typical of taro and liked and the overall acceptance was liked.
 
 

EKSPERIMEN PEMBUATAN KUE SEMPRONG SUBSTITUSI SANTAN DENGAN KOPI ESPRESSO SEBAGAI ALTERNATIF VARIAN RASA

The new taste presented by the addition of espresso coffee in making semprong cakes can also be an alternative for the community to enjoy semprong cakes. This research is an experimental study of making semprong cakes with the addition of espresso coffee levels of 30, 60 and 90. Experiments were carried out on 15 trained panelists and 20 untrained panelists. Based on the results of the hedonic quality test, the results obtained were that as many as 20 people, starting from 20 combined panelists, 10 trained panelists, and 10 untrained panelists stated that the coconut milk substitute semprong cake experiment with espresso coffee had significant differences in the color aspect. aroma, texture, and taste. Based on the results of the hedonic test, it was found that as many as 15 people including 15 combined panelists, 5 trained panelists, and 10 untrained panelists stated that they preferred color, aroma, texture, and taste in the sample. A which has a dark brown color, coffee aroma, very crunchy texture, and a sweet and slightly bitter taste.

Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Pragelatinisasi dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Biskuit Gluten Free


 
 
 Biscuits are a dry folold prolduct with a crunchy texture that has a lolw water colntent, high carbolhydrate, and fat colntent. Generally, biscuits are made frolm wheat flolur which colntains gluten hence it is nolt safe tol colnsume folr peolple with gluten intolerance. The use olf pregelatinized moldified purple sweet poltatol flolur can be an alternative tol wheat flolur and improlve the characteristics olf noln-wheat biscuits. Purple sweet poltatol flolur is moldified tol have a lolw proltein colntent, thus red bean flolur needs tol be added tol increase the proltein colntent olf the biscuit. This study aimed tol determine the effect olf the ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur oln the characteristics olf biscuits and determine the right ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur tol prolduce biscuits with the best characteristics. This research uses the design olf colmpletely randolmized design (CRD) with 6 treatment levels, the ratiol olf moldified purple sweet poltatol flolur and red bean flolur: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 which was repeated 3 times tol olbtain 18 experimental units. The data olbtained was analyzed by analysis olf variance (ANOlVA), if there is significant effects therefolre it woluld be colntinued with Duncan's Multiple Range Test (DMRT). The results sholwed that the colmparisoln olf moldified purple sweet poltatol flolur and red bean flolur had significant effects (P<0.05) oln water colntent, proltein colntent, fat colntent, carbolhydrate colntent, hardness and hedolnic test including cololr, texture, taste, and olverall acceptance. Colmparisoln olf 80% moldified purple sweet poltatol flolur and 20% red bean flolur had the best characteristics olf biscuits with water colntent 2.90%, ash colntent 3.65%, proltein colntent 5.10%, fat colntent 28.85 %, carbolhydrate colntent 59.51%, hardness (hardness) 14.80 N, the cololr is like, the arolma is slightly like, the texture is like, the taste is like, olverall acceptance is like and antiolxidant activity 23.07%.
 
 

Pengaruh Penambahan Bubuk Kulit Biji Kakao (Theobroma cacao L.) Terhadap Sifat Fisikokimia Dan Organoleptik Brownies Crispy


 
 
 Brownies crispy are chocolate cakes that have a crunchy texture so they are quite popular as a snack, but based on the formulation brownies crispy have a fairly low fiber content. The addition of cocoa bean husk powder to crispy brownies can increase the fiber content of the product. This study aims to determine the effect of adding the right cocoa bean husk powder (Theobroma cacao L.) to produce brownies crispy with the best physicochemical and organoleptic properties. The design used in this study was a Completely Randomized Design consisting 6 concentration levels of cocoa bean husk powder, namely: 0%, 5%, 10%, 15%, 20%, and 25% with three replications. Parameters tested were water content, crude fiber content, antioxidant activity, texture (hardness), color intensity (L, a*, and b*), and hedonic sensory evaluation (color, aroma, texture, taste, and overall acceptability). The data were analyzed using variance and if the treatment had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT) at 5% level using Statistical Product and Service Solution (SPSS). The results showed that the concentration of cocoa bean husk powder had a significant effect on water content, crude fiber content, antioxidant activity, hardness texture profile, color intensity (L, a*, and b*) and had no significant effect on hedonic sensory analysis on parameters of color, aroma, texture, taste, and overall acceptability. The best characteristics of brownies crispy was the addition of 25% cocoa bean husk powder with a moisture content value of 1.38%, 4.15% crude fiber content, 48.38% antioxidant activity, 32 hardness texture profile 32,24 N, color intensity L 23.03, a* 9.20, b* 14.20, and sensory acceptability was liked.
 
 

Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method

Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept product with acceptable sensory aspects, which can be determined by using the Rate-All-That-Apply (RATA) and emotional sensory mapping (ESM) procedures. The objective of this study was to identify and compare sensory qualities using the RATA method; emotional attributes using the ESM method in non-wheat biscuits. Five biscuits were tested including pedada:mocaf flour biscuits, pedada:porang flour biscuits, pumpberry biscuits, berryfine biscuits, and caramelized strawberry biscuits. Panelists showed an average favorability score on the attributes of crunchy texture; caramel, nutty, sweet, and milky aroma; nutty, vanilla, sweet and savory taste; golden-brown color; and dry mouthfeel. PCoA results show emotional attributes close to the liking point are fun and comforting; needstate attributes are balanced, sharing, and energy; and environmental state attributes are windy and morning. This research provides valuable information about the sensory profile and emotional attributes of non-wheat biscuits so that it can be used for further biscuit development and commercialization.

Study of the Preference Value of High-Fiber Crackers

Crackers are a type of biscuit made from hard dough that has been fermented. They are flat, have a salty taste, have a crunchy texture, and have layers when broken. Fermentation time influences the product's appearance, aroma, and nutritional quality. The Indonesian population does not consume enough fiber, which can increase obesity rates. Dietary fiber is contained in mocaf flour, red bean flour, and rice bran. The research aims to determine the proportion of wheat flour, mocaf flour, red bean flour, and rice bran with variations in fermentation time, on the preference value of crackers. This research used a Completely Randomized Design (CRD), arranged factorially with 2 factors. Factor I is the ratio of wheat flour, mocaf flour, red bean flour, and rice bran 70:21:4.5:4.5; 70:15:7.5:7.5; and 70:9:10.5:10.5. Factor II fermentation time 20 minutes; 40 minutes; and 60 minutes. The best treatment is crackers with a ratio of 70:21:4.5:4.5 with 40 minutes of fermentation. It has a color score of 3.38 (brownish yellow), an aroma score of 3.36 (normal), a taste score of 3.40 (normal), and a texture score of 3.36 (normal).