INOVASI BAGELEN ROTI MANIS DENGAN PENAMBAHAN TEPUNG KELAPA
DOI:
https://doi.org/10.61722/jipm.v4i4.2882Keywords:
bagelen bread, sweet bread, coconut flour, sensory quality, hedonic test.Abstract
. This study aimed to analyze the sensory quality of sweet bread bagelen with the addition of coconut flour, determine the optimal level of coconut flour addition, and analyze its nutritional content through laboratory testing. This study employed an experimental method using three levels of coconut flour addition, namely 5%, 7.5%, and 10%. Sensory quality evaluation was conducted by 35 panelists based on color, aroma, texture, taste, and overall acceptability. The data were analyzed using One-Way Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test. The results showed that the addition of coconut flour affected several sensory characteristics of bagelen. The addition of 7.5% coconut flour was determined to be the best treatment, producing a crispy and easily breakable texture, a brown crust, a golden-yellow crumb, and a good level of panelist acceptance. The nutritional analysis results showed a total energy value of 478.04 kcal/100 g, energy from fat of 184.76 kcal/100 g, ash content of 1.70%, moisture content of 4.43%, carbohydrate content of 65.32%, total fat content of 20.52%, protein content of 8.03%, and crude fiber content of 1.42%.
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