PENGARUH SUBSTITUSI TEPUNG KETAN TERHADAP KARAKTERISTIK SENSORI DAN TINGKAT KESUKAAN MAKANAN TRADISIONAL KUE DANGE

Abstract

Dange cookies is one of the traditional foods of the Kanayant Dayak tribe in West Kalimantan. Made from glutinous rice flour mixed with grated coconut, sugar, salt, then baked. Cassava as one of the local foods of West Kalimantan needs to be improved in its use to support food diversification. The use of cassava in the processing of dange cakes can support the potential development of local and traditional foods. This study was conducted to determine the effect of using cassava flour as a substituent of glutinous rice flour on sensory properties and the level of preference for dange cookies. The treatments in this study were cassava flour substitution of 25% and 50%, and without substitution as a control. Sensory tests were carried out which included scoring tests for color, aroma, taste, and texture, as well as testing the level of preference. Using a panel of 26 people. The results of the Anova scoring test showed no significant difference in color, aroma, taste and texture between the control dange cookies with 25% and 50% substitution. Dange cookies without substituting cassava flour are quite brownish white in color, have sufficient cassava flavors taste, and have a crunchy texture. Dange cookies substituted with 25% cassava flour are brownish white, have sufficient cassava-flavors and taste, and have a crunchy texture. The 50% cassava flour substitution dange cookies are quite brownish white in color, have sufficient  cassava flavors and taste, and have a crunchy texture. The results of the Anova level of preference for color, aroma, taste, texture, and overall preference showed no significant difference. Overall, the most preferred dange cookies are  with 25% cassava flour substitution.