The Effect Of Jali Seed Flour (Coix Lacryma-Jobi L.) Substitution On The Quality Of Cat's Tongue Cake

Finna Marshanda; Yolanda Intan Sari; Elida; Ezi Anggraini

doi:10.59944/jipsi.v5i4.2406

Authors

Finna Marshanda Padang State University
Yolanda Intan Sari Family Welfare Education Study Program, Faculty of Tourism and Hospitality, Padang State University, Indonesia
Elida Family Welfare Education Study Program, Faculty of Tourism and Hospitality, Padang State University, Indonesia
Ezi Anggraini Family Welfare Education Study Program, Faculty of Tourism and Hospitality, Padang State University, Indonesia

DOI:

https://doi.org/10.59944/jipsi.v5i4.2406

Keywords:

Job's Tears Flour, Cat's Tongue Cake, Substitution, Sensory Quality

Abstract

Cat’s tongue cookies are a type of dry cookie known for their thin, flat shape and crisp texture. The use of jali seed flour as a substitute can be one way to incorporate local food ingredients into pastry products. This study aims to determine the effect of jali seed flour substitution on the quality of cat’s tongue cookies. The study employed a quantitative approach using an experimental method with four treatment levels: 0%, 20%, 40%, and 60%. Product quality was assessed through organoleptic testing of shape, color, aroma, texture, and taste. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level. The analysis results showed that differences in the substitution levels did not have a significant effect on the attributes tested. Although there were differences in the panelists’ average ratings for each treatment, these differences did not indicate a statistically significant effect. The results of this study indicate that jali seed flour has the potential to be used as a partial substitute for wheat flour in the production of cat’s tongue cookies up to a substitution level of 60% without showing any significant changes in quality regarding the evaluated aspects.

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