Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

Uji organoleptik kukis bebas gluten tepung komposit umbi Kemunak (Xanthosoma sagittifolium)

Proceedings Academic Universitas Jambi · Vol. 1 No. 1 (2025) · hlm. 43–48

Terbit
2025-11-07
Penerbit
LPPM Universitas Jambi
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

This study aimed to evaluate the sensory quality of cookies made from composite flour consisting of kemunak, corn, and soybean flours in six different formulations. Hedonic and multiple comparison tests were conducted to assess color, aroma, taste, texture, and overall acceptability using trained panelists. The results showed that the treatments had a significant effect on panelists’ preferences. Formulation 1 (40% kemunak flour + 40% corn flour + 20% soybean flour) achieved the highest hedonic scores for color (5.09), aroma (5.5), and overall acceptability (4.13), while the highest taste score was recorded in treatment P6 (5.09). The multiple comparison test supported these findings, confirming that P1 was superior to the other formulations. The novelty of this study lies in the utilization of kemunak flour—a locally sourced ingredient that remains underexplored—combined with corn and soybean to produce cookies with nutritionally rich formulations that are acceptable to consumers. The findings contribute to food science development through the diversification of composite flour–based products and encourage the use of local food resources for more sustainable functional food innovations. Furthermore, this study reinforces the potential of kemunak flour as an alternative ingredient to enhance the quality of food products and expand formulation options aligned with consumer preferences.

Kata kunci

Jaringan kolaborasi para penulis

33 penulis · 134 tautan kepenulisan bersama · 1 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Universitas Abdurahman Saleh Situbondo
  • Edith Cowan University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Surhaini SurhainiAfiliasi tidak diketahui6
Putri MaharaniAfiliasi tidak diketahui6
Rani AnggrainiAfiliasi tidak diketahui5
Raisa SevinaAfiliasi tidak diketahui5
Anna AnggrainiAfiliasi tidak diketahui5
Ulyarti UlyartiAfiliasi tidak diketahui4
addion nizoriAfiliasi tidak diketahui3
Mursalin MursalinAfiliasi tidak diketahui2
Lavlinesia LavlinesiaAfiliasi tidak diketahui2
Rinaldi RinaldiAfiliasi tidak diketahui2
Irma RahmayaniAfiliasi tidak diketahui1
Lisani LisaniAfiliasi tidak diketahui1
Fauziah FiardillaAfiliasi tidak diketahui1
Emanauli EmanauliAfiliasi tidak diketahui1
Bella Dwi PascaAfiliasi tidak diketahui1
Satiti Kawuri PutriAfiliasi tidak diketahui1
Doani Anggi SafiraAfiliasi tidak diketahui1
Vika Tresnadiana HerlinaAfiliasi tidak diketahui1
Silvi Leila RahmiAfiliasi tidak diketahui1
Bangun Naomi MarcelinaAfiliasi tidak diketahui1
Ferry JieEdith Cowan University1
Indriyani IndriyaniUniversitas Abdurahman Saleh Situbondo1
Huda WazzanAfiliasi tidak diketahui1
AfdalAfiliasi tidak diketahui1
IndriyaniAfiliasi tidak diketahui1
NazarudinAfiliasi tidak diketahui1
UlyartiAfiliasi tidak diketahui1
LisaniAfiliasi tidak diketahui1
Fenny PermatasariAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/PROCA/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Uji organoleptik kukis bebas gluten tepung komposit umbi Kemunak (Xanthosoma sagittifolium)</dc:title>
	<dc:creator xml:lang="en">Suseno, Rahayu</dc:creator>
	<dc:creator xml:lang="en">Putri, Satiti Kawuri</dc:creator>
	<dc:creator xml:lang="en">Rizki, Tri</dc:creator>
	<dc:creator xml:lang="en">Pasca, Bella Dwi</dc:creator>
	<dc:subject xml:lang="en">Composite flour</dc:subject>
	<dc:subject xml:lang="en">Cookies</dc:subject>
	<dc:subject xml:lang="en">Hedonic test</dc:subject>
	<dc:subject xml:lang="en">Kemunak</dc:subject>
	<dc:subject xml:lang="en">Multiple comparison</dc:subject>
	<dc:subject xml:lang="en">Science</dc:subject>
	<dc:description xml:lang="en">This study aimed to evaluate the sensory quality of cookies made from composite flour consisting of kemunak, corn, and soybean flours in six different formulations. Hedonic and multiple comparison tests were conducted to assess color, aroma, taste, texture, and overall acceptability using trained panelists. The results showed that the treatments had a significant effect on panelists’ preferences. Formulation 1 (40% kemunak flour + 40% corn flour + 20% soybean flour) achieved the highest hedonic scores for color (5.09), aroma (5.5), and overall acceptability (4.13), while the highest taste score was recorded in treatment P6 (5.09). The multiple comparison test supported these findings, confirming that P1 was superior to the other formulations. The novelty of this study lies in the utilization of kemunak flour—a locally sourced ingredient that remains underexplored—combined with corn and soybean to produce cookies with nutritionally rich formulations that are acceptable to consumers. The findings contribute to food science development through the diversification of composite flour–based products and encourage the use of local food resources for more sustainable functional food innovations. Furthermore, this study reinforces the potential of kemunak flour as an alternative ingredient to enhance the quality of food products and expand formulation options aligned with consumer preferences.</dc:description>
	<dc:publisher xml:lang="en">LPPM Universitas Jambi</dc:publisher>
	<dc:date>2025-11-07</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/PROCA/article/view/49402</dc:identifier>
	<dc:source xml:lang="en">Proceedings Academic Universitas Jambi; Vol. 1 No. 1 (2025): Seminar  Nasional  LPPM  Universitas  Jambi; 43-48</dc:source>
	<dc:source>10.22437/proca.v2i3</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/PROCA/article/view/49402/22393</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Rahayu Suseno, Satiti Kawuri Putri, Tri Rizki, Bella Dwi Pasca</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>