Inovasi Puff Pastry dengan Pemanfaatan Tepung Mocaf dan Variasi Merk Korsvet

Innovation of Puff Pastry Using Mocaf Flour and Variation of Korsvet Brands

Penelitian ini bertujuan mengetahui pengaruh substitusi tepung mocaf dan variasi merk korsvet terhadap mutu sensoris puff pastry serta menentukan produk terbaik dan kandungan gizinya. Penelitian menggunakan rancangan faktorial 2 × 3 dengan substitusi mocaf 20% dan 40% serta tiga merk korsvet, yaitu Corman, Anchor, dan Elle & Vire. Uji sensoris dilakukan oleh 36 panelis menggunakan skala hedonik 1–5 terhadap atribut warna, tekstur, aroma, rasa, dan kesukaan. Data dianalisis menggunakan Two-Way ANOVA dan uji Duncan. Hasil penelitian menunjukkan bahwa substitusi mocaf berpengaruh signifikan terhadap seluruh atribut sensoris, sedangkan jenis korsvet berpengaruh signifikan terhadap aroma, rasa, dan kesukaan. Interaksi kedua faktor tidak berpengaruh signifikan. Produk terbaik diperoleh pada substitusi mocaf 20% dengan korsvet Elle & Vire. Hasil analisis proksimat menunjukkan kandungan energi 423,51 kkal, karbohidrat 48,56 g, lemak 22,39 g, protein 6,95 g, kadar air 21,35 g, dan kadar abu 0,76 g per 100 g. Penelitian ini menunjukkan bahwa penggunaan mocaf 20% berpotensi menghasilkan puff pastry berbasis pangan lokal dengan mutu sensoris yang baik.

This study aimed to determine the effect of mocaf flour substitution and pastry butter brands on the sensory quality of puff pastry, as well as to identify the best product and its nutritional content. A 2 × 3 factorial design was used with mocaf substitutions of 20% and 40% and three pastry butter brands: Corman, Anchor, and Elle & Vire. Sensory evaluation was conducted by 36 panelists using a 1–5 hedonic scale for color, texture, aroma, taste, and overall liking. Data were analyzed using Two-Way ANOVA and Duncan’s test. The results showed that mocaf substitution significantly affected all sensory attributes, while pastry butter brands significantly affected aroma, taste, and overall liking. No significant interaction was found between the two factors. The best product was obtained from 20% mocaf substitution with Elle & Vire pastry butter. Proximate analysis showed 423.51 kcal energy, 48.56 g carbohydrates, 22.39 g fat, 6.95 g protein, 21.35 g moisture, and 0.76 g ash per 100 g. This study indicates that 20% mocaf substitution has the potential to produce puff pastry based on local food ingredients with good sensory quality.