Panelist Preference Research Articles

Physicochemical and Organoleptic Properties of Mixed Mulberry (Morus alba) Jam at Different Temperatures and Aloe Vera (Aloe vera) Concentrations

This study aims to determine the effects of temperature and Aloe vera concentration on the physicochemical and organoleptic properties of mixed mulberry (Morus alba) jam. Jam is a semi-solid fruit and sugar-based product that requires a thickening agent to achieve optimal texture. Aloe vera was selected as a natural thickening alternative due to its polysaccharide content, such as acemannan and glucomannan, which can form gels, replacing expensive and import-dependent commercial pectin. The research employed a quantitative experimental method with a Completely Randomized Design (CRD), involving four treatment combinations of Aloe vera concentration (75 g and 100 g) and cooking temperature (70°C and 85°C). The parameters tested included physicochemical properties such as viscosity, fiber content, and vitamin C levels, along with organoleptic evaluations involving 25 panelists to assess viscosity and taste. Data were analyzed using analysis of variance (ANOVA) and an effectiveness test to identify the best treatment. The results showed that the combination of 100 g Aloe vera concentration and a cooking temperature of 85°C produced the best-quality jam, characterized by optimal viscosity, high fiber content, preserved vitamin C levels, and high panelist preference for viscosity and taste. This conclusion highlights the potential of Aloe vera as a cost-effective and value-added natural thickening agent for the food industry.

The Addition of Telang Flower (Clitoria ternatea) in Tempeh with Different Fermentation Time

Tempeh is an important part of Indonesia's culinary culture. Tempeh is a food that contains a high source of vegetable protein. So far, the tempeh on the market is tempeh without any mixture of ingredients. The addition of telang flowers which have been beneficial for health is one of the innovations because telang flowers contain anthocyanins, flavonoids, phenolic acids which have an effect on the human body so that it is hoped that this research will be able to produce innovations and added value from telang flowers. One of them is the innovation of telang flower tempeh products. The purpose of this study was to examine the characteristics of making tempeh with the addition of natural coloring from telang flowers with different fermentation times based on the test of water content, ash content, and the level of panelist preference based on the hedonic test, for tempeh formulations with a combination of telang flowers. This research was conducted with the method of Completely Randomized Design (CRD) with 1 treatment factor, namely different fermentation times (P1) 24 hours (P2) 48 hours and (P3) 72 hours with repetition of parameters testing water content, ash content, hedonic test. The results showed that in making tempeh with the addition of telang flowers, the highest water content was P2 treatment (61.54%) and there was the lowest value of P1 (60.51%). The results of the highest tempeh ash content are treatment (P1) 2.7%, the lowest value is (P3) 1.11%. In the hedonic test of telang flower tempeh, the color test had the highest value (P3) 3.43 (like) the lowest value (P2) 3.27 (like).In the texture hedonic test there was the highest value (P2) 3.40 (like) the lowest value (P1) 3.13 (like) And in the aroma hedonic test there was the highest value (P3) 3.25 (like) the lowest value (P1) 3.08 (like).

THE EFFECT OF ADDING BLUE SWIMMING CRAB SHELL FLOUR ON INCREASING CALCIUM AND THE PREFERENCE LEVEL FOR BISCUIT

Blue Swimming Crab (Portunus pelagicus) has a calcium content of 19.97% which can be fortified in biscuit products. The purpose of this study was to understand the impact of using crab shell flour in biscuits on panelist preferences. The study was conducted from July to August 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used in this study was experimental using Friedman data analysis consisting of 4 treatments and 20 replications in the form of semi-trained panelists on organoleptic parameters, namely appearance, aroma, taste, and texture and chemical parameters, namely calcium content, water content, ash content, protein content, fat content, and carbohydrate content. The results of the hedonic test proved that the addition of 5% crab shell flour was the most preferred treatment, with an average appearance value of 7.9; aroma 8.2; taste 8.1; and texture 8.1. Based on chemical analysis of the most preferred treatment, namely the addition of 5% crab shell flour produced a calcium content of 1.98%; water content 2.11%; ash content 3.45%; protein content 12.35%; fat content 9.91%; and carbohydrate content 72.18%.

Karakteristik Velva Labu Kuning LA3 (Cucurbita moschata) Dari Campuran Labu Kuning-Air Dan Jenis Bahan Penstabil

Diversified fruit processing technology offers an alternative to improve undesirable flavors, adding value and extending shelf life. The LA3 pumpkin (Cucurbita moschata) has a pleasant taste and significant potential for processing into fruit velva. Yellow pumpkin velva is known for its smooth texture and resistance to melting. The choice of stabilizer significantly affects its consistency. This research aims to determine the most suitable stabilizer for producing LA3 pumpkin velva, with desirable melting resistance and favorable panelist preferences. A Completely Randomized Design (CRD)was employed, with factor A being the ratio of pumpkin: water (200 g: 40 mL; 200 g: 80 mL; 200 g: 120 mL; and 200 g: 160 mL), and factor B being the type of stabilizer (CMC and gum arabic). The objective was to determine the optimal formulation and stabilizer for LA3 pumpkin velva production. The research results showed that the best treatment LA3 pumpkin velva involved the ratio of 200 g pumpkin to 80 mL water with the CMC stabilizer, yielding an overrun of 21.23%, a melting speed of 18.57%, a lightness value (L*) of 46.09, and a β carotene content of 0.46 mg/100g of material. The organoleptic evaluation showed preference scores for taste at 4.08, color at 4.16, aroma at 4.16, texture at 4.16, and overall acceptance at 4.20.

Pembuatan Roullade Ikan Patin (Pangasianodon Hypophthalmus) Tempe Gembus dengan Layer Daun Semanggi (Marsilea Drummondii) Ditinjau Sifat Organoleptik

Innovation in fish processing, such as Roullade Fish, offers an effective way to increase consumption. Roullade is a dish made by rolling or wrapping minced meat with a filling. Roullade Fish utilizes patin fish due to its thick flesh, minimal bones, and rich nutritional content, including essential amino acids and omega-3 fatty acids. The addition of tempe gembus enhances the texture and nutritional value of the roullade by providing fiber and glutamic acid. Tempe gembus also imparts a distinctive umami flavor. To enrich the nutrition and appearance, the roullade is coated with a pure of daun semanggi, adding natural aroma and color. This combination is expected to yield a high-quality product with a taste preferred by consumers.This study aims to determine the characteristics of making a roulade using striped catfish, tempe gembus, and layered clover leaves in terms of organoleptic properties, nutritional content, and panelist preference. The research method used is experimental, as it aims to identify the effects of using striped catfish, tempe gembus, and clover leaves on the influenced variables.Based on the research results on the preparation of Roullade with patin fish, tempe gembus, and daun semanggi layer, the formulation with 70% patin fish, 30% tempe gembus, and 10% daun semanggi achieved the highest scores in color, shape, texture, aroma, and taste. Its nutritional content includes 16.86% protein, 5.10% fat, 38.90% carbohydrates, 3.60% fiber, and 30.60% water. This formulation provides optimal organoleptic quality and balanced nutritional content.

Who gets the grant? A persona-based investigation into research funding panelist preferences

Abstract The allocation of scientific funding through grant programs is crucial for research advancement. While independent peer panels typically handle evaluations, their decisions can lean on personal preferences that go beyond the stated criteria, leading to inconsistencies and potential biases. Given these concerns, our study employs a novel method, using simulated, data-driven, and narrative personas of fictional candidates, to identify the attributes that significantly influence panelist choices and profile what an optimal candidate would look like. Our findings reveal a preference for mid-career, multidisciplinary researchers with significant publications, citations, and prior project experience. Such optimal candidates also lean toward applied science, collaborative research, interactions with both industry and the public, and a progressive stance on science. Contrary to existing literature, this study found indications of a bias toward female candidates, which we interpret as a result of deliberate correction caused by awareness of existing biases in academia. Age emerged as another influential factor, suggesting either a preference for younger researchers or a perception of waning productivity among seasoned academics. Consistency in a candidate’s profile, rather than standout attributes, was also favored by panelists.

134 Does inclusion of high oleic soybeans in a swine finishing ration influence lipid oxidation and consumer taste panel preference?

Abstract The objective of this study was to determine if a swine finishing ration that included soybeans with greater concentration of oleic acid will have an impact on lipid oxidation and palatability of pork. Crossbred pigs [n = 72; initial body weight (BW) = 78 ± 9 kg] were blocked by BW, sex, and distributed within 18 pens. Each pen was randomly assigned to 1 of 3 experimental diets: a control soybean-meal (CTRL), extruded conventional soybean (CONV), and extruded high oleic acid soybean (TRU). Six different harvest groups (n = 12/group) were created across treatments to ensure uniformity of final BW. Therefore, experimental diets were offered to animals for 34, 37, 41, 42, 48, or 50 d, until all pigs reached 118 ± 5 kg. Carcasses were harvested, and chilled (2°C) for 24 h, before fabricating one 2.5 cm chop from the 11th rib of the right carcass side. The chops were vacuum packaged, aged for 7 d at 2 oC, and frozen (-18 oC) for later sensory analysis. Pork chops were thawed and cooked to 71 oC peak internal temperature (AMSA sensory guidelines) and fed to 115 consumers that rated overall liking, flavor, tenderness, juiciness, and presence of off flavors using hedonic scales. Also, a 50 g sample was obtained from each loin at the 12th rib, aged for 7 d and frozen at -80 oC for evaluation of malondialdehyde (MDA) as indicator of lipid oxidation. Subcutaneous fat samples were obtained from the first thoracic vertebra, frozen, and saved for fatty acid analysis. Data were analyzed using the MIXED procedure of SAS where diet was the main effect, while pen and breed were random effects. Repeated measures were used to analyze the consumer panel. Differences were considered significant at P ≤ 0.05 with pen as experimental unit. There were no significant differences (P > 0.05) for consumer perception of overall like, pork flavor, and presence of off flavors. Experimental diets impacted the perception of juiciness and tenderness (P < 0.05), where CONV was perceived as juicier and more tender than CTRL and TRU. As expected, diet affected the fatty acid profile of subcutaneous fat (P < 0.0001), with TRU having the greatest percentage for oleic (43.9 %), CONV the greatest percentage for linoleic and linolenic (17.8 and 1.3 % respectively), and CTRL for saturated fatty acids (34.5 %). Surprisingly, the lipid oxidation was not affected by the diet (P > 0.05). These results indicate that feeding extruded high oleic soybeans during the finishing period can modify the fatty acid profile in pork by improving the percentage of unsaturated fatty acids, so these soybeans can be considered as an alternative to improve nutritional value of pork without increasing the lipid oxidation or affecting the consumers acceptability.

Optimization of RTS Beverage: Tinospora Cordifolia and Kiwi Juice Fusion By IJISRT

The study aims to develop a functional Ready-to-Serve (RTS) beverage using Tinospora cordifolia. This herb is rich in phytochemicals like polyphenols, flavonoids, and tannins, known for their potent antioxidant properties and ability to address various health disorders. By blending the juice of the Kiwi plant with Tinospora cordifolia extract, a nutraceutical-rich RTS beverage is crafted, promising to revitalize and invigorate while meeting nutritional needs. Different formulations are prepared with varying proportions of Tinospora cordifolia extract (S1: 5%, S2: 10%, S3: 15%, S4: 20%, S5: 25%). Each formulation undergoes sensory evaluation against a control sample, and those receiving favorable scores are subjected to physio-chemical analysis. Among these, sample S4, containing 20% Tinospora cordifolia extract, emerges as optimal based on panelist preference. This selected formulation is then further analyzed for its physico- chemical properties.

Karakteristik Mutu Sabun Cair Alami Komposit Dengan Penambahan Kolagen Kulit Ikan Tuna (Thunnus albacores)

This study aims to analyze the quality of natural liquid soap extracts of cucumber (Cucumis sativus L.) and lime (Citrus aurantifolia S.) with the addition of tuna skin collagen (Thunnus albacores), describe the level of preference (hedonic) of panelists towards natural liquid soap and determine the selected product. This study consisted of two stages: the preliminary, which aims to obtain collagen. The main résearch aims to determine the formula of natural liquid soap with collagen concentration treatment of 1%, 3%, and 5% and characterize the quality of natural liquid soap. The parameters tested included collagen yield and chemical characteristics, which were analyzed descriptively, the hedonic value of soap, which was analyzed using Kruskal Wallis, and viscosity of liquid soap designed with RAL and analyzed with ANOVA and Duncan. The selected product was determined using Bayes' test, which was then tested for pH, foam stability, free fatty acids, and Total Plate Count (TPC), which were analyzed descriptively. The results showed that collagen yield is 5,021%, protein content is 76,89%, water content is 4,05%, fat content is 0,57%, and ash content is 0,20%. The results of the Kruskal Wallis test show that natural liquid soap with the addition of collagen has a significant effect on aroma, viscosity, and appearance but has no effect on the impression during its use, the imression after use, and the amount of foam. The ANOVA test shows that collagen has a significant effect on the viscosity of natural liquid soap. The characteristics of the selected natural liquid soap pH 7,41, foam stability 83,33%, free fatty acids 2,5%, and ALT 3,4×103, all of which meet the requirements of SNI (1996).

Effect of Taro Starch (Colocasia esculenta L Schoott) Edible Coating on the Quality of Red Chili (Capsicum annuum L)

Edible coating is a barrier, thin layer of consumable material to maintain moisture and slow down the respiration process of a product. In order to preserve the quality of red chili, this study aims to find the ideal taro starch concentration to use as an edible covering. Six treatments of taro starch concentration—0, 1, 2, 3, 4, and 5%—were used in experimental research utilizing a completely randomized design (CRD). Hedonic organoleptic testing produced the data. Analysis of variance (ANOVA) is then performed based on the level of panelist preference, and an LSD test is applied if there is a significant difference. The findings indicated that a 5% concentration of taro starch works best as an edible covering material to preserve the quality of red chili

Viability test of yeast encapsulation (Candida tropicalis) using sodium alginate polymer in bread production

This study explores sodium alginate encapsulation’s impact on Candida tropicalis yeast cell viability and its influence on bread making. Encapsulation protects yeast cells from damage during drying and storage. The research used 10% and 15% sodium alginate for two isolates and one control. Statistical analysis, including Kruskal Wallis and Mann-Whitney tests in Microsoft Excel SPSS, showed significant effects. Sodium alginate encapsulation notably improved Candida tropicalis yeast cell viability and final bread swelling, especially at 15% concentration. Mann-Whitney tests on organoleptic parameters revealed panelist preferences: Candida tropicalis 2 with 15% sodium alginate for color, taste, and texture, while Candida tropicalis 1 with 15% sodium alginate for aroma. This study suggests sodium alginate’s potential to enhance yeast viability and improve bread quality, offering insights for food processing and preservation applications. The research findings may contribute to developing effective encapsulation techniques for yeast-based products.

Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier

Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are herb leaves with unique aroma that are often added to dishes to strengthen and enrich the taste. The high demand of the leaves has prompted efforts to make them easy to distribute and shelf stable. Drying can increase the shelf life of these leaves with acceptable quality. The objectives of the research were to determine drying models for these leaves using two types of driers and to determine the panelist's preference for the dried and rehydrated leaves. These herb leaves are fresh-picked from the tree, cleaned and dried using the two different driers, i.e. fluidized bed drier (temperature 40-42°C) and tray drier (temperature 58-61°C). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves were photographed. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than that with a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than the Lewis drying model. Panelists preferred dry and rehydrated herb leaves obtained from fluidized bed drying.

Effect of Adding Probiotic Yeast and Fermentation Time on Probiotic Tempeh Characteristics

Tempeh is one of the foods made from soybean seeds or other ingredients that are processed through fermentation. Tempeh currently circulating in the community does not contain probiotic yeast, the addition of probiotic yeast is intended to provide probiotic properties to tempeh. From previous studies, yeast isolates from radishes and tomatoes have been identified as potential probiotic yeasts. This study aimed to determine the effect of adding the type of probiotic yeast isolate and fermentation time on the number of fungi, the number of yeasts, pH, antioxidant activity, and the level of preference by panelists for the resulting probiotic tempeh. This study used a completely randomized design with a factorial pattern. The first factor was the type of probiotic inoculum (Saccharomyces boulardii, yeast isolate LBK K, yeast isolate TMT 2), and the second factor was incubation time (0 hours, 24 hours, and 48 hours). The analysis included the number of fungus and yeast (plate count agar), antioxidant activity (radical scavenging activity (%), and preference level for probiotic tempeh. The data obtained were analyzed for variance (ANOVA) at a 95% confidence level. If there was a significant difference between each treatment was continued with Duncan's multiple range test (DMRT). The results showed that adding probiotic yeast type and a long incubation time affected the microbiological properties, antioxidant activity, and panelist preference. The most preferred tempeh was tempeh with the addition of LBK K isolate with an incubation time of 48 hours with a pH of 5.46, the total number of fungi was 6.62 log CFU/g, the total amount of yeast was 8,63 log CFU/g, the antioxidant activity was 18.58% RSA. Tempeh, with the addition of LBK K yeast isolate, has the potential as a probiotic food.

Karakteristik Organoleptik Permen Jeli Sari Kacang Merah dengan Penambahan Gelatin Tulang Ikan Nila Merah

This study aimed to determine the organoleptic characteristics of red bean extract based on jelly candy with the addition of nile bones gelatin. This study used a completely randomized design with factorial experiments. The first factor is Nila-bones gelatin concentration which consists of concentration levels A1 (10 g) and A2 (13 g). The second factor was the addition of red bean extract to replace water which consisted of 3 levels, namely B1 (50%), B2 (70%), and B3 (100%). Data analysis of organoleptic used the Kruskal-Wallis test. When p < 0.05, will be continued by the Mann Whitney test at the real level α 5%. The results showed that the addition of Nila-bones gelatin to jelly candy based on red bean extract had a significant effect (p < 0.05) on the quality and level of overall panelist preference. A1B2 (10 g of gelatin; 70% of red bean extract) is the formula for the selected jelly candy red bean extract.

Perlakuan Air Panas untuk Pengendalian Penyakit Busuk Buah Salak selama Penyimpanan

Fruit rot disease is one of the important diseases that causes a high yield loss of snake fruit during storage. The alternative of postharvest process to maintain the quality of snake fruit is hot water treatment. This study aims to obtain a combination of soaking time and temperature that can control fruit rot disease of Pondoh snake fruit. The treatment consisted of 45, 50 and 55°C for 5 and 10 minutes and control. The results showed that hot water treatment had a significant effect on the snake fruit. Temperature of 50°C for 5 minutes is more effective in preventing the appearance of disease symptoms up to 10th days of storage, compared to controls which started to show symptoms on the 2nd day. Isolation of fungal pathogen from diseased control were found 4 fungi, i.e Thielaviopsis paradoxa, Aspegillus flavus, Fusarium sp. and Penicillium sp., while T. paradoxa and A. flavus are still found on treated diseased samples with hot water treatment. Hot water treatment did not affect the water content and total fruit acid but impacted to the weight loss and was able to maintain the hardness value and the panelist's preference level based on organoleptic tests.

Kelayakan Ekstrak Biji Kopi Robusta (Coffea Canephora) sebagai Sediaan Krim Lulur

Obstruction of dead skin cells on the skin can cause premature aging, so it requires cosmetics that can remove dead skin cells. Treatments that are carried out directly on the skin to make it look beautiful and healthy are using scrub cosmetics. Coffee contains chemical compounds such as caffeine, polyphenols and chlorogenic acid. Chlorogenic acid in Robusta coffee is a natural antioxidants which is useful for moisturizing and smoothing the skin. Purpose: to analyze the preparation of scrub cream using robusta coffee bean extract in terms of laboratory tests, organoleptic tests, and hedonic tests. Method: this research method is an experimental research method with a quantitative approach. The results of research conducted based on the results of the organoleptic test and hedonic test showed that the texture, color, scent, and preference of the panelists had quite good assessment results. Laboratory tests on F0, F1, and F2 of the robusta coffee bean extract scrub cream showed that the pH test results were in accordance with the skin pH standards, namely 4-7, and the homogeneity test showed that the preparations F0, F1, and F2 were homogeneous. In conclusion: Robusta coffee bean extract scrub cream is feasible to be used as scrub cream seen from laboratory tests (pH test and homogeneity test), organoleptic test (texture, color, and scent), and hedonic test (panelist preference).

Characteristics of Vinegar from Black Sticky Rice Tapai with Different Cooking Methods

This study aims to (i) determine differences in the cooking method of steaming and cooking method of boiling on the characteristics of vinegar from black sticky rice tapai, (ii) to determine the antioxidant and anthocyanin activity of vinegar from black sticky rice tapai using the steaming method and cooking method of boiling, (iii), to determine the cooking technique that produces the best product based on organoleptic testing and also to find out the results of consumer acceptance tests on vinegar from the best black sticky rice tapai with commercial products. The treatment in this study was the black sticky rice cooking technique by steaming and boiling. The data obtained were analyzed using paired t-test. The results showed that the use of the steaming method and the boiling method had a significant effect (P<0.05) on several characteristics of the vinegar produced from black sticky rice tapai, such as acetic acid content, alcohol content, sugar content, anthocyanin content, pH, and antioxidant activity. The total anthocyanins produced in vinegar from black sticky rice tapai using the steaming method were 20.22% and 20.14% for the boiling method, and the antioxidant activity of vinegar from black sticky rice tapai using the steaming method was 92.52% and 92.11% for the boiling method. Based on the organoleptic test, the best product obtained from the highest average preference of panelists for vinegar from black sticky rice tapai was the boiling method with parameters of color, aroma, and taste. Furthermore, in the consumer acceptance test, vinegar from black sticky rice tapai had a higher average preference value compared to commercial products with each parameter, such as color (4.04), aroma (3.92), and taste (3.88).
 

Pengaruh Proporsi Kacang Merah Dan Suhu Pengovenan Terhadap Karakter Brownies Kacang Merah (Phaseolus Vulgaris L.)

Red beans (Phaseolus vulgaris L) belong to the group of peas (legume). The technology of shading is one of the alternative processes of semi-finished products that are recommended because they are more durable to be stored. There are two types of brownies, steamed brownies and oven brownies. Red bean flour can replace 10% wheat flour in making brownies and can replace 20% flour in the manufacture of sponge cake products. Increased oven temperature will increase development volume and texture. The purpose of this study was to determine the proportion of red bean flour and oven temperature to the character of red bean brownies. The factorial 2-factor study design was arranged in a Randomized Block Design (RBD). The observation variable consisted of antioxidant activity, hardness, protein, crude fiber, organoleptic test (flavor, aroma, texture. Proportion 1 factor T0 (0 gr red bean flour + 100 gr flour), T1 (50 gr red bean flour + 50 gr wheat flour), T2 (70 grams of red bean flour + 30 grams of flour) 2. Factor 2 oven temperature (160, 180, 220 ˚ C) The chosen treatment is the proportion of red bean flour 70 gr + wheat flour 30 grams and oven temperature 160 ˚C with antioxidant activity (42.8%), Hardness (0.96 N), Protein (9.7%), Crude fiber (3.6%), and panelist preference for Aroma value (4,33) , Taste (4.43), and Texture (4.33).

Functional Food Development of Natural Colorant Additives from Mulberry Fruit Extract (Morus nigra L) with Bioactive and Hedonic Evaluation

All modern lifestyles such as unhealthy eating patterns and lack of exercise can trigger the accumulation of free radicals in the human body, where the human body cannot neutralize these free radicals fast enough because of the large number of free radicals that have accumulated in it. Therefore, antioxidant compounds need to be consumed to suppress free radicals. In this study, mulberry is promoted as a natural, functional, and dye source that has been explored for further applications in food and beverages. This research aims to develop natural coloring products from mulberry fruit through extraction and encapsulation processes. Furthermore, hedonic testing was also carried out to determine the panelist's preference level for jelly products using mulberry fruit dyes. Mulberry fruit is extracted, encapsulated by freeze drying method, and processed into a natural dye in jelly products. Mulberry fruit extract contains vitamin C 4.1 g/ml, anthocyanin content of 215.16 mg/L, and antioxidant activity of 73.25. Mulberry encapsulates can be used as a natural dye in jelly products. Based on hedonic testing, jelly products made from natural dyes have superior taste and texture. Further development of natural mulberry fruit encapsulated dyes needs to be done to increase solubility, color sharpness, aroma and color stability

Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves

Fibre-rich snacks can be made from local ingredients that are abundant and gluten-free, such as gadung and moringa leaves. This study aims to determine the correct formulation in the production of cookies using a combination of local composite flour from gadung tubers, brown rice and moringa leaves. The parameters observed include organoleptic test, fibre content and physical properties of the cookies. This research was carried out using an experimental method with a fully randomised design with 4 treatments and 3 replicates. The composites used consisted of umbi gadung flour, brown rice flour and moringa leaf flour with the formulation 60 g: 30 g: 10 g (P1), 50 g: 20 g: 30 g (P2), 40 g: 40 g: 20 g (P3) and (3 g: 25 g: 40 g (P4). Based on the results of the data analysis using the SPPS programme, it is known that the composite formulation has a significant effect on the organoleptic and physico-chemical parameters of the cookies. The more moringa leaves are added, the lower the panelists' liking, the darker the colour of the biscuits and the more brittle the texture. In conclusion, P1 is the best composite formulation based on panelist preference with yellowish-brown cookie colour, low breakage and crude fibre content of 3.51%.