“Proporsi Tepung Mocaf Dan Tepung Jagung
Dengan Penambahan Keju Parmesan Terhadap
Karakteristik Sensori Dan Kesukaan Pound Cake”

“Proportion Of Mocaf Flour And Corn Flour With The
Addition Of Parmesan Cheese On The Sensory
Characteristics And Preference Of Pound Cake”

Pemanfaatan bahan lokal di Indonesia seperti tepung mocaf dan tepung jagung masih kurang optimal, sehingga diperlukannya inovasi dalam pengembangan bahan pangan. Salah satu produk potensial yang dapat dikembangkan adalah pound cake, yang digemari masyarakat. Jenis penelitian ini adalah eksperimental dengan 9 perlakuan, melibatkan dua variabel bebas (proporsi tepung mocaf dan jagung serta penambahan keju parmesan) dan variabel terikat (karakteristik sensori: warna, aroma, rasa, tekstur, dan kesukaan keseluruhan). Data dikumpulkan melalui observasi dengan dilakukan uji organoleptik terhadap 35 orang panelis, dan analisis menggunakan (Two-Way ANOVA) diikuti uji lanjutan Duncan.

Hasil penelitian proporsi tepung mocaf dan jagung dengan penambahan keju parmesan tidak berpengaruh nyata terhadap karakteristik warna, akan tetapi berpengaruh nyata terhadap karakteristik sensori aroma, rasa, tekstur dan kesukaan keseluruhan. Produk terbaik adalah formulasi A1K2 (80%tepung mocaf,20%tepung jagung dan 15% keju parmesan), menghasilkan warna kuning keemasan, aroma seimbang, memiliki rasa manis dan gurih yang seimbang, serta tekstur lembut, lembab dan padat. Kandungan gizi per 100 g pada formula A1K2 adalah 47,1% karbohidrat, 11,08% protein dan 4,86% lemak. Daya kembang A1K2 juga optimal dengan nilai 32,2%.        

Kata Kunci : Pound Cake, Tepung Mocaf, Tepung Jagung, Karakteristik Sensori Dan Kesukaan.

The utilization of local ingredients in Indonesia, such as mocaf flour and corn flour, remains suboptimal, highlighthing the need for innovation in food development. One potential product for development is pound cake, which is popular among the public. This study employs an experimental design with nine treatments, involving two independent variables (the proportions of mocaf and the addition pf parmesan cheese) and one dependent variable (sensory characteristics: color, aroma, taste, texture, and overall preference). Data were collected through observations using organoleptic tests conducted with 35 panelists, and data analysis was performed using (Two-Way ANOVA) followed by Duncan’s post hoc test.

The results indicate that the proportions of mocaf and corn flour with theaddition of parmesan cheese do not signifigantyl affect color characteristics, but they do have a significant impact on sensory characteristics regarding aroma, taste, texture, and overall preference. The best product formulation is A1K2 (80 mocaf flour, 20% corn flour, and 15% parmesan cheese), which yields a golden yellow color, balanced aroma, a harmonious sweet and savory taste, and a soft, moist, and dense texture. The nutritional content / 100 g of formulation A1K2 is 42,7% carbohidrates, 11,08% protein, and 4,86% fat.

Keywords: Pound Cake, Mocaf Flour, Corn Flour, Parmesan Cheese, Sensory Characteristics And Preferences