Evaluation of consumer acceptance of cookies added with modified microwave busil (Xanthosoma sagittifolium L.) starch
Keywords:
busil, starch, mocaf, cookies, customer acceptance, microwave, Banjarnegara
Abstract
Busil (Xanthosoma sagittifolium (L.) Schot) and modified cassava flour (mocaf) are two of the local agricultural products from Banjarnegara. The utilization of busil is generally limited to primary processing only. Similar conditions also occur in mocaf, where the utilization of mocaf as a food ingredient is still limited. Conversely, wheat flour frequently serves as the primary raw material in cookie production. This study aims to assess customer acceptance of cookies produced with added microwaved-modified busil starch (1 W/g; 7 min). The consumer approval evaluation was conducted on three variants of cookies: cookies without added busil starch (MF), cookies with native busil starch (NB), and cookies with microwave-modified busil starch (B3). Microwave-modified busil starch in mocaf-based cookie production requires additional development, as it has not yet led to a notable increase in customer acceptance.
References
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Rosida, D. F., Putri, N. A., & Oktafiani, M. (2020). Karakteristik cookies tepung kimpul termodifikasi (Xanthosoma sagittifolium) dengan penambahan tapioka. AGROINTEK, 14(1), 45–56. https://doi.org/10.21107/agrointek.v14i1.6309
Salsabil, N. A., Dahlia, M., & Mariani. (2023). The effect of taro beneng flour substitution (Xanthosoma Undipes K. Koch) on brownie cookies making on sensory quality. Journal of Engineering, Social and Health, 2(8), 649–654.
Sui, Z., & Kong, X. (2018). Physical modifications of starch. In Physical Modifications of Starch. https://doi.org/10.1007/978-981-13-0725-6
Widodo, A. (2023). Pengembangan mocaf (modified cassava flour) berbasis desa mandiri mocaf: Studi kasus Kabupaten Banjarnegara. Bappenas Working Papers, 6(1), 1–21. https://doi.org/10.47266/bwp.v6i1.198
Yunierlita, E., Mahdiyah, & Fadiati, A. (2023). The effect of substitution of beneng taro flour (Xanthosoma undies K. Koch) on the sensory quality of pempek Palembang. Asian Journal of Engineering, Social and Health, 2(2), 118–126.
Zhong, Y., Liang, W., Pu, H., Blennow, A., Liu, X., & Guo, D. (2019). Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. International Journal of Biological Macromolecules, 137, 870–877. https://doi.org/10.1016/j.ijbiomac.2019.07.025
Aulia Arifin, H., Nur Faidah Rahman, A., & Primi Putri, T. (2024). A review of the utilization of modified flour: Local food potential. BIO Web of Conferences, 96, 01027. https://doi.org/10.1051/bioconf/20249601027
Bupati Banjarnegara. (2018). Peraturan Bupati Banjarnegara No. 33 Tahun 2018 tentang Pengembangan Pangan Lokal di Kabupaten Banjarnegara.
Elu, M., Husain, R., & Suherman, S. P. (2023). Karakteristik organoleptik dan kimia pukis tepung talas (xanthosoma sagitifolium) yang difortifikasi dengan tepung kulit udang vaname (Ditopenaeus Vannamei). Jurnal Ilmiah Multidisiplin, 2(1).
Ervina, E. (2023). The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia. International Journal of Gastronomy and Food Science, 33(April), 100796. https://doi.org/10.1016/j.ijgfs.2023.100796
Hakim, L., Triwitono, P., Supriyanto, & Marseno, D. W. (2021). Physicochemical characterization of Cocoyam (Xanthosoma sagittifolium) starch from Banjarnegara highland as a local source of carbohydrate. IOP Conference Series: Earth and Environmental Science, 653(1), 012049. https://doi.org/10.1088/1755-1315/653/1/012049
Hakim, L., Triwitono, P., Supriyanto, & Marseno, D. W. (2022). Microwave treatment to optimize physicochemical properties of modified Busil (Xanthosoma sagittifolium) starch. Food Research, 6(4), 304–311. https://doi.org/10.26656/fr.2017.6(4).564
Indrianti, N., Ratnawati, L., Ekafitri, R., Mayasti, N. K. I., & Sirait, D. N. (2021). Pengaruh jenis dan rasio penambahan pati terhadap karakteristik biskuit MP-ASI berbasis mocaf. Jurnal Riset Teknologi Industri, 15(2), 135–147.
Li, N., Wang, L., Zhao, S., Qiao, D., Jia, C., Niu, M., Lin, Q., & Zhang, B. (2020). An insight into starch slowly digestible features enhanced by microwave treatment. Food Hydrocolloids, 103(November 2019), 105690. https://doi.org/10.1016/j.foodhyd.2020.105690
Maniglia, B. C., Castanha, N., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2021). Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition, 61(15), 2482–2505. https://doi.org/10.1080/10408398.2020.1778633
Noviasari, S., Assyifa, P. S., & Sulaiman, I. (2022). Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium). IOP Conference Series: Earth and Environmental Science, 951(1). https://doi.org/10.1088/1755-1315/951/1/012019
?
Rahmawati, P. A. D., Oktavianty, H., & Adisetya, E. (2023). Pengolahan Kimpul (Xanthosoma sigittifolium) Menjadi Getuk Panggang Gula Aren sebagai Inovasi Produk Khas Desa Bokoharjo, Sleman. BIOFOODTECH?: Journal of Bioenergy and Food Technology, 2(01), 1–14. https://doi.org/10.55180/biofoodtech.v2i1.612
Raya, I., Augustyn, G., & Lopulalan, C. (2024). Karakteristik kimia dan sensori kukis berbahan baku tepung mocaf dengan tambahan puree jagung kuning. MARSEGU?: Jurnal Sains Dan Teknologi, 1(1), 38–48. https://doi.org/10.69840/marsegu/1.1.2024.38-48
Rosida, D. F., Priyanto, A. D., & Ristanti, D. W. (2022). Kajian Penambahan Madu dan Pati Kimpul (Xanthosoma sagittifolium) pada Snack Bar Buah Kering dan Serealia. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 10(3), 200–212. https://doi.org/10.21776/ub.jkptb.2022.010.03.04
Rosida, D. F., Putri, N. A., & Oktafiani, M. (2020). Karakteristik cookies tepung kimpul termodifikasi (Xanthosoma sagittifolium) dengan penambahan tapioka. AGROINTEK, 14(1), 45–56. https://doi.org/10.21107/agrointek.v14i1.6309
Salsabil, N. A., Dahlia, M., & Mariani. (2023). The effect of taro beneng flour substitution (Xanthosoma Undipes K. Koch) on brownie cookies making on sensory quality. Journal of Engineering, Social and Health, 2(8), 649–654.
Sui, Z., & Kong, X. (2018). Physical modifications of starch. In Physical Modifications of Starch. https://doi.org/10.1007/978-981-13-0725-6
Widodo, A. (2023). Pengembangan mocaf (modified cassava flour) berbasis desa mandiri mocaf: Studi kasus Kabupaten Banjarnegara. Bappenas Working Papers, 6(1), 1–21. https://doi.org/10.47266/bwp.v6i1.198
Yunierlita, E., Mahdiyah, & Fadiati, A. (2023). The effect of substitution of beneng taro flour (Xanthosoma undies K. Koch) on the sensory quality of pempek Palembang. Asian Journal of Engineering, Social and Health, 2(2), 118–126.
Zhong, Y., Liang, W., Pu, H., Blennow, A., Liu, X., & Guo, D. (2019). Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. International Journal of Biological Macromolecules, 137, 870–877. https://doi.org/10.1016/j.ijbiomac.2019.07.025
Published
2025-01-20
How to Cite
Hakim, L., Marseno Djagal Wiseso, & Triwitono Priyanto. (2025). Evaluation of consumer acceptance of cookies added with modified microwave busil (Xanthosoma sagittifolium L.) starch. PROCEEDING AL GHAZALI International Conference, 2, 417-424. https://doi.org/10.52802/aicp.v1i1.1291
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