* Corresponding Author
Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour
https://doi.org/10.22146/agritech.77899 Winda Dwi Oktarini(1), Delsi Anjarwati(2), Ari Setiawan(3), Nabilla Dhiya Ulhaq(4), Desiana Nuriza Putri(5*)
(1) Department of Food Technology, Agriculture and Animal Science Faculty, University of Muhammadiyah Malang, Jl. Tlogomas No.246, Malang, Jawa Timur
(2) Department of Food Technology, Agriculture and Animal Science Faculty, University of Muhammadiyah Malang, Jl. Tlogomas No.246, Malang, Jawa Timur
(3) Department of Food Technology, Agriculture and Animal Science Faculty, University of Muhammadiyah Malang, Jl. Tlogomas No.246, Malang, Jawa Timur
(4) Department of Food Technology, Agriculture and Animal Science Faculty, University of Muhammadiyah Malang, Jl. Tlogomas No.246, Malang, Jawa Timur
(5) Department of Food Technology, Agriculture and Animal Science Faculty, University of Muhammadiyah Malang, Jl. Tlogomas No.246, Malang, Jawa Timur
(*) Corresponding Author
Abstract
Analysis of the relationship between physical properties and consumer acceptance, which is commonly influenced by sensory properties is crucial in delivering a high-quality food product. Therefore, this study aimed to analyze the effect of physical properties, including hardness, adhesiveness, dough expansion, specific volume, color intensity (L*, a*, b*, and °hue), browning index, and analysis of consumer acceptance by employing Partial Least Squares (PLS) regression. The analysis focused on high-fiber white bread made by substituting coconut dregs and avocado seed flour with different ratios, denoted as P0 (control), P1 (90% wheat flour: 5% coconut dregs flour: 5% avocado seed flour), P2 (85% wheat flour: 10% coconut dregs flour: 5% avocado seed flour), P3 (80% wheat flour: 15% coconut dregs flour: 5% avocado seed flour), P4 (75% wheat flour: 20% coconut dregs flour: 5% avocado seed flour), and P5 (70% wheat flour: 25% coconut dregs flour: 5% avocado seed flour). The results showed that consumer preferences had a positive correlation with the physical properties of white bread, including hardness, adhesiveness, dough expansion, specific volume, as well as colors L*, and °hue, while, a*, b*, and had a negative correlation with the browning index. The circular correlation analysis between physical properties and consumer acceptance indicated that the substitution of 25% coconut dregs flour and 5% avocado seed flour in white bread was accepted by consumers.
Keywords
Full Text:
PDFReferences
Aryani, N.S., Mostofa, A., & Wulandari, Y.W. (2019). Characteristics of white bread substituted with potato flour (Solanum tuberosum L.) with the addition of Moringa leaf flour (Moringa oleifera Lamk.). JITIPARI (Journal of Scientific Technology and Food Industry UNISRI), 4 (2). https://doi.org/10.33061/jitipari.v4i2.3148
Central Bureau of Statistics. (2020). Number of population projections by province and gender. https://www.bps. go.id/indicator/12/1886/1.
Chandra, Z.A., Swasti, Y.R., & Pranata, F.S. (2021). Substitution of breadfruit flour as a source of fiber for quality improvement of flacky crackers. Andalas Journal of Agricultural Technology, 25 (2), 153-161. https://doi. org/10.25077/jtpa.25.2.153-161.2021
Fransiska, D., Marniza, & Silsia, D. (2021). Physical characteristics, organoleptic, and fiber content of sweet bread with addition of bamboo shoot flour (Dendrocalamus asper), Journal of Agroindustry, 11(2), 108–119. https:// doi.org/10.31186/j.agroindustri.11.2.108-119
Ghozali, I. (2016). Application of multivariate analysis with IBM SPSS 23 program, Semarang: BPFE Diponegoro University. IOSR Journal of Economics and Finance, 3 (1).
Hamidah, N., Legowo, A., M., & Anwar, S. (2019). Sensory quality, pore size, glycemic index, and glycemic load bread substituting cassava flour (Manihot esculenta) and tempe flour. Indonesian Nutrition Media, 14(2), 154–163. https://doi.org/10.20473/mgi.v14i2.154-163
Handajani, H., Damat, D., & Ta’in, A. (2017). Microscopy and organoleptic properties of functional dry cakes from modified arrowroot starch (Maranta arundinaceae L.). Journal of Food Technology Applications, 6(4), 161-166.
Iswara, A., J., Julianti, E., & Nurminah, M. (2019). Characterization texture of sweet bread from flour, starch, fiber and anthocyanin pigment of purple sweet potatoes, Journal of Food and Agroindustry, 7(4), 12–21. https:// doi.org/10.5220/0009981600610065
Karimi, M. (2012). Effect of different processing parameters on quality factors and image texture features of bread. Journal of Bioprocessing & Biotechniques, 02(05). https://doi.org/10.4172/2155-9821.1000127
Kartiwan, Hidayah, Z., & Badewi, B. (2015). Dough making method to improve the quality of sweet bread based on seaweed fortified composite flour. Partner, 15(1), 1–9.
Kaseke, H. (2018). Studying the nutritional content of coconut dregs flour from processing virgin coconut oil (VCO) and white copra oil as functional food sources. Journal of Industrial Technology Research, 9(2), 115–122. https:// doi.org/10.33749/jpti.v9i2.3552
Maharani, D., M. (2019). Design and development of hypobaric storage as a storage tool for cayenne pepper (Capsicum frutescens L.). Agritech, 39(2), 143. https:// doi.org/10.22146/agritech.37230
Moghaddam, M., Razavi, S., Taghizadeh, M., & Sazgarnia, A. (2016). Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions. Journal of Food Science and Technology, 53(1), 370–380. https://doi.org/10.1007/s13197-015-2054-2
Mukhtarom, K., Sutrisno, S., & Hasbullah, R. (2016). Hot water treatment followed by immersion in CaCl2 solution to maintain the quality of sweet star fruit (Averrhoa carambola L.). Journal of Agricultural Engineering 4(1), 37–44. https://doi.org/10.19028/jtep.04.1.37-44
Noviasari, S., Kusnandar, F., Setiyono, A., & Budijanto, S. (2015). Analog rice as a functional food with a low glycemic index. Journal of Nutrition and Food, 10(3).
Panjaitan, R. S., Simanjuntak, Y. V., & Sumantri, S. (2020). Gracilaria verrucosa fat extract as antibacterial shigella dysentriae and Escherichia coli. Journal of Postharvest and Marine and Fisheries Biotechnology, 15(1), 13–20. https://doi.org/10.15578/jpbkp.v15i1.622
Prambandita, K. D. S., Suter, I. K., & Gunadnya, I. B. P. (2022). Effect of comparison of T oats and avocado (Persea americana) seed flour against biscuit characteristics. Journal of Food Technology, 9(1).
Prasetyo, A. T., Wibowo, A. A., Anand, C., Rahmayani, D. A., & Abdurahman, H. (2014). Potential waste of coconut dregs (Cocos nucifera) as flour substitute for mococo products: modified coconut cookies. Thesis. Institut Pertanian Bogor University. http://repository.ipb.ac.id/ handle/123456789/74229
Pusuma, D. A., Yhulia, P., & Miftahul, C. (2018). Characteristics of fiber rich bread substituted using coconut dregs flour. Journal of Agrotechnology, 12(01). https://doi. org/10.19184/j-agt.v12i1.7886
Putri, D. N., Pakpahan, O. P., Damat, D., Ningrum, A. R. Y., & Santoso, E. N. (2022). Effect of maltodextrin concentration on high protein frozen dough on bread characteristics. Journal of Food Technology and Industry, 32(2), 126– 135. https://doi.org/10.6066/jtip.2021.32.2.126
Putri, M. F. (2014). Nutritional content and physical properties of coconut pulp flour as a food source of fiber.TEKNOBUGA: Journal of Fashion and Catering Technology, 1(1).
Ratri, L. (2019). Physical and sensory properties of wholewheat flour (Triticum aestivum L.) substituted bread with addition of varying porang gel. Brawijaya University. http://repository.ub.ac.id/id/eprint/181602.
Riyansah, A., Putri, D. N., & Damat, D. (2019). Study of natural and modified garut (Maranta arundinacea) starch substitutions on characteristics of sweet bread with addition of red bean flour. Food Technology and Halal Science Journal, 2(1), 97–112. https://doi.org/10.22219/ fths.v2i1.12974
Sandri, D. & Lestari, E. (2020). Consumer acceptance towards sweet bread substituted to modified talipuk flour (MOTAF) and pati temulawak. Journal of Agroindustry, Vol 10(2), 139-146. https://doi.org/10.31186/j. agroindustri.10.2.139-146
Sari, A., M., Kurniawati, Li., & Mustofa, A. (2015). Characteristics of bread with fermented and unfermented sorghum (Sorghum bicolor L.) flour substitution. Journal of Agricultural Product Technology, 8(1), 1–5. https://doi. org/10.20961/jthp.v0i0.12784
Sarofa, U., Djajati, S., & Cholifah, S., N. (2014). Making sweet bread study of substitution of wheat flour and mangosteen peel with the addition of gluten. Journal of Rekapangan, 8(2), 171-178.
Soviana, E. & Maenasari, D. (2019). Fiber intake, glycemic load, and levels blood glucose in type 2 diabetes mellitus patients. Journal of Health, 12(1), 19-29. https://doi. org/10.23917/jk.v12i1.8936
Surono, D., Nurali, E., Judith, & Moningka. (2017). Physical and sensory quality of gluten-free, casein-free bread based on Goroho banana composite flour (Musa acuminate L.). Cocos, 1(1), 1–12. Publisher Sam Ratulangi University, Vol 8 No 2. https://doi.org/10.35791/cocos.v1i1.14852
Sutriyono, A., Kusnandar, F., & Muhandri, T. (2016). characteristics of dough and bread with addition of enzymes and ascorbic acid to wheat flour, Journal of Food Quality, 3(2), 103–110.
Yustinah, Y. & Hartini, H. (2011). Adsorption of used cooking oil using activated charcoal from coconut fiber. In Proceedings of the National Seminar on Chemical Engineering Kejuangan. http://repository.upnyk. ac.id/280/1
Zaharami, A., Y., U. (2020). Effect of addition of hemicellulase enzyme on quality of bread substituted with purple sweet potato flour. Thesis. Medan: University of North Sumatra. http://repository.usu.ac.id/handle/123456789/32841.
Zai, K. & Sidabalok, I. (2021). Quality characteristics of flakes with substitution of avocado seed flour (Persea Americana Mill) for wheat flour. Journal of Pioneers LPPM Asahan University, 7, 10–20.
DOI: https://doi.org/10.22146/agritech.77899
Article Metrics
Abstract views : 1220
| 
views : 1567
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Winda Dwi Oktarini, Delsi Anjarwati, Ari Setiawan, Nabilla Dhiya Ulhaq, DESIANA NURIZA PUTRI
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.