Substitusi Tepung Talas dengan Penambahan Abon Sapi-Keju Edam pada Madeleine: Karakteristik Sensori dan Kesukaan Konsumen
DOI:
https://doi.org/10.61722/jipm.v4i4.2891Keywords:
beef floss, edam cheese, madeleine butter cake, sensory characteristics, substitution, taro flour.Abstract
Madeleine is a French pastry product primarily made from wheat flour. Taro flour (Colocasia esculenta L.) has the potential to be used as a substitute ingredient in madeleine development combined with the addition of beef floss and Edam cheese. This study used a quantitative method with an experimental approach consisting of pre-experiment 2, pre-experiment 3, and a main experiment. Pre-experiment 2 determined the optimal ratio of beef floss to Edam cheese, while pre-experiment 3 determined the optimal percentage of beef floss–Edam cheese addition. The main experiment analyzed the effect of taro flour substitution on sensory characteristics and determined the best formulation based on consumen acceptance. Data were collected using a 1–5 hedonic-scale organoleptic sheet for color, aroma, taste, texture, and overall preference, involving 5 panelists in pre-experiment 2, 9 panelists in pre-experiment 3, and 35 panelists in the main experiment. Pre-experiment data were analyzed with the Friedman and Wilcoxon tests, while main-experiment data were analyzed with One-Way Anova followed by Duncan's multiple range test. Results showed that pre-experiment 2 obtained an optimal beef floss–Edam cheese ratio of 50:50%, pre-experiment 3 determined 25% as the optimal addition level, and the main experiment showed that a 50:50% taro flour to wheat flour ratio produced the highest consumen acceptance.
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