The Effect of Taro Beneng Flour Substitution (Xanthosoma Undipes K. Koch) on Brownie Cookies Making on Sensory Quality

Authors

  • Nur Afifah Salsabil Universitas Negeri Jakarta
  • Mutiara Dahlia Universitas Negeri Jakarta
  • Mariani Mariani Universitas Negeri Jakarta

DOI:

https://doi.org/10.46799/ajesh.v2i8.95

Keywords:

Taro Beneng Flour, Brownie Cookies, Sensory Quality

Abstract

Taro beneng flour is used to substitute wheat flour in making brownie cookies in an effort to utilize local food. Research was conducted to analyze the effect of taro beneng flour substitution on making brownie cookies on sensory quality. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this study is an experimental method. The sample of this study was brownie cookies with taro flour substitution with percentages of 10%, 20%, and 30%. Then tested to 5 expert panelists who assessed aspects of color, aroma, texture and taste. The conclusion of this study is that brownie cookies substituted taro beneng flour with a percentage of 30% have good sensory quality to be developed.

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Published

2023-08-25

Issue

Vol. 2 No. 8 (2023): Asian Journal of Engineering, Social and Health

Section

Articles

License

Copyright (c) 2023 Nur Afifah Salsabil, Mutiara Dahlia, Mariani Mariani

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