Articles

The Effect of Using Pandan Extract (Pandanus amaryllifolius) As a Natural Colorant on The Organoleptic Properties of Mocaf-Based Cookies

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In this modern era, people’s awareness of healthy lifestyles and consumption of natural products is increasing, encouraging the food industry to turn to natural ingredients. One innovation that is in high demand is the use of natural colorants as a substitute for synthetic colorants, including in bakery products such as cookies. Pandanus juice (Pandanus amaryllifolius) is a promising natural colorant; it not only provides a natural green color but also has health benefits such as antioxidant and anti-inflammatory properties. This study aims to evaluate the effect of pandan juice on the organoleptic properties of cookies based on mocaf (Modified Cassava Flour). The study used a Complete Randomized Design (CRD) with three variations of pandan juice concentration, namely 5 ml, 10 ml, and 15 ml. Organoleptic tests were conducted to assess the characteristics of color, aroma, taste, and texture using a hedonic scale. Data obtained were analyzed using ANOVA to identify significant effects between treatments, followed by the BNT test at the 5% significance level if a significant difference was found. The results showed that the treatment with a concentration of 10 ml pandan juice (Treatment Y) provided the best organoleptic quality. At this concentration, mocaf-based cookies had an attractive green color, fresh pandan aroma, and the most preferred taste by the panelists. Treatment Y is considered optimal because it provides the best balance between aesthetics and flavor. This research provides valuable information for the food industry in its efforts to create healthier and higher-quality products through the use of natural colorants.

The Potential of Lipid Oxidation on Non-Gluten Mocaf Cookies Incorporated with Chicken Meat-Carrot Puree

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Cookies and crackers are the most popular snack in many countries. They are essentially made from wheat flour, which is also an issue as Indonesia is completely dependent on wheat imports. On the other hand, people with celiac disease could not consume wheat-derived products, including biscuits. Replacing the raw material of biscuits with local flour is one approach to reduce the use of wheat and help people with celiac disease. The aim of this study was to evaluate the quality of cookies made from modified cassava flour (mocaf), incorporated with chicken meat and carrot puree, from the point of view of lipid oxidation potential. The parameters observed were free fatty acids, peroxide value and thiobarbituric acid (TBA) number as indicators of lipid oxidation. The experimental design used was a completely randomised design with one factor, the ratio of chicken meat to carrot puree. The ratio was in 4 levels (F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%). The results showed that the free fatty acid content had a range of 4.37-5.47 g/100 g, peroxide values 2.73-5.75 mq.eq/kg and TBA values 4.96-5.46 mg.mlonaldehyde/kg. Compared to the sample control (F1), the F4 formulation was considered to be the best biscuit in terms of low peroxide value and TBA values.