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

Abstract

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.

Keywords

• Composite flour
• Cookies
• Hedonic test
• Kemunak
• Multiple comparison
• Science