Uji Sensori Produk Inovasi Roll Cake Substitusi Tepung kelapa Dengan Konsep Deconstructed

Roll cake is a bakery product that is widely known and has been developed through various formulation innovations. This study aimed to determine consumer acceptance and analyze the effect of coconut flour substitution on the sensory characteristics of an innovative roll cake with a deconstructed es doger concept. The research employed a quantitative method using a Completely Randomized Design (CRD), consisting of four treatments: one control and three formulations with coconut flour substitutions of 10%, 20%, and 30%. A total of 25 semi-trained panelists participated in hedonic and organoleptic tests. The data were analyzed using normality and Friedman tests. Evaluation was conducted based on the attributes of color, aroma, taste, texture, and mouthfeel. The results showed that all formulations were acceptable to the panelists. The 30% coconut flour substitution formulation obtained the highest scores in both hedonic and organoleptic tests. Meanwhile, the 20% substitution formulation showed the lowest level of acceptance, particularly in the texture and mouthfeel attributes. Coconut flour substitution was found to improve certain sensory attributes and has the potential to serve as an attractive alternative in the development of modern bakery products based on local food ingredients.

Roll cake merupakan salah satu produk bakery yang dikenal luas dan banyak dikembangkan melalui berbagai inovasi formulasi. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen serta menganalisis pengaruh substitusi tepung kelapa terhadap karakteristik sensori produk inovatif roll cake dengan konsep deconstructed es doger. Metode yang digunakan adalah metode kuantitatif dengan Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan yaitu satu kontrol dan tiga formulasi dengan substitusi tepung kelapa sebesar 10%, 20%, dan 30%, melibatkan 25 panelis semi terlatih melalui uji hedonik dan organoleptik yang dianalisis menggunakan uji Normalitas dan di lanjut dengan uji Friedman. Penilaian dilakukan berdasarkan atribut warna, aroma, rasa, tekstur, dan mouthfeel. Hasil menunjukkan bahwa seluruh formulasi dapat diterima oleh panelis. Formulasi substitusi 30% memperoleh skor tertinggi pada uji hedonik maupun organoleptik, Formulasi 20% memperoleh tingkat penerimaan terendah, terutama pada atribut tekstur dan mouthfeel. Substitusi tepung kelapa terbukti meningkatkan atribut sensori tertentu dan dapat menjadi alternatif menarik dalam pengembangan produk bakery modern berbasis bahan pangan lokal.