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

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.