Proporsi Tepung Mocaf dan Tepung Jagung dengan Penambahan Keju Parmesaan Terhadap Karakteristik Sensori dan Keseukaan Pound Cake

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Experimental design assessed sensory characteristics in pound cake using mocaf and corn flour, indicating flavor improvements.

Proportions of mocaf and corn flour with added parmesan cheese significantly affected aroma, taste, texture, and overall preference.
The best cake formulation, A1K2, included 80% mocaf flour, 20% corn flour, and 15% parmesan cheese, yielding excellent sensory traits.
Observational analysis using organoleptic tests was conducted with 35 panelists, employing Two-Way ANOVA for data analysis.
Findings may promote using local ingredients like mocaf and corn flour in culinary applications, enhancing traditional recipes.

Novitasari et al. (2025) studied this question.

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View Full Paper

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Authors

Experimental design assessed sensory characteristics in pound cake using mocaf and corn flour, indicating flavor improvements.

Proportions of mocaf and corn flour with added parmesan cheese significantly affected aroma, taste, texture, and overall preference.
The best cake formulation, A1K2, included 80% mocaf flour, 20% corn flour, and 15% parmesan cheese, yielding excellent sensory traits.
Observational analysis using organoleptic tests was conducted with 35 panelists, employing Two-Way ANOVA for data analysis.
Findings may promote using local ingredients like mocaf and corn flour in culinary applications, enhancing traditional recipes.

Novitasari et al. (2025) studied this question.

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