SUBSTITUSI TEPUNG MILLET PADA PEMBUATAN MUFFIN LAYER ABON DITINJAU DARI KARAKTERISTIK SENSORI
DOI:
https://doi.org/10.61722/jipm.v4i4.2884Keywords:
beef floss; muffin; proximate analysis; sensory characteristics; white millet flour.Abstract
The use of white millet flour in baked goods can be one way to diversify local food sources and reduce the use of wheat flour. This study aims to describe the sensory characteristics of abon-layered muffins with varying levels of white millet flour substitution, determine the optimal formulation, and identify the proximate composition of the selected formulation. The study employed a quantitative experimental design with a single treatment factor: white millet flour substitutions of 30%, 40%, and 50%. Sensory evaluations were conducted by 30 panelists using a hedonic scale to assess aroma, taste, texture, and overall liking. The data were analyzed descriptively, followed by one-way ANOVA and Duncan’s test at a significance level of p < 0.05. The results showed that the three formulations did not differ significantly in aroma, but differed significantly in taste, texture, and overall liking. Formulation P2, with a 40% substitution of white millet flour, received the highest scores for taste (4.00), texture (4.17), and overall acceptability (4.09). This formulation had a moisture content of 20.58%, ash 2.22%, protein 7.47%, fat 22.61%, carbohydrates 47.14%, and total energy 421.89 kcal per 100 g. The outcome of this study is a white millet flour-based beef floss layer muffin formulation that was most preferred by the panelists.
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