Pengaruh Substitusi Tepung Talas (Colocasia Esculenta L.) Terhadap Kualitas Soft Cookies

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung talas belitung (Colocasia esculenta L.) terhadap kualitas sensori soft cookies. Penelitian menggunakan rancangan eksperimental dengan Rancangan Acak Lengkap (RAL) satu faktor, yaitu tingkat substitusi tepung talas sebesar 0% (X0), 50% (X1), 60% (X2), dan 70% (X3). Uji sensori dilakukan menggunakan metode uji rating skala 7 terhadap atribut bentuk, warna, aroma, tekstur (rapuh bagian luar, lembut bagian dalam, dan pori-pori), serta rasa, dengan melibatkan lima panelis. Data dianalisis menggunakan analisis ragam (ANOVA) pada taraf signifikansi 5% dan dilanjutkan dengan uji Duncan apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa substitusi tepung talas tidak memberikan pengaruh signifikan terhadap kualitas bentuk, warna, aroma, tekstur lembut bagian dalam, tekstur pori-pori, dan rasa soft cookies. Pengaruh signifikan hanya ditemukan pada atribut tekstur rapuh bagian luar, di mana peningkatan tingkat substitusi tepung talas menyebabkan penurunan tingkat kerapuhan. Secara deskriptif, tingkat substitusi 50–60% menunjukkan keseimbangan mutu sensori yang paling optimal. Dengan demikian, tepung talas belitung berpotensi digunakan sebagai bahan substitusi tepung terigu hingga 70% dalam pembuatan soft cookies tanpa menurunkan tingkat penerimaan sensori, sehingga mendukung diversifikasi pangan berbasis bahan lokal.

• Publication year

  2026

• Venue

  Pasundan Food Technology Journal

• Publication date

  2026-02-04

• Fields of study

  Not labeled

• Identifiers
  DOI 10.23969/pftj.v13i1.41560
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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