THE EFFECT OF RAJA BULU BANANA FLOUR (MUSA PARADISIACA L. VAR SAPIENTUM) SUBSTITUTION ON BAKING LOSS AND SENSORY QUALITY OF DRY CHOUX PASTRY

Abstrak

This study aims to examine the effect of raja bulu banana flour (Musa paradisiaca L. var. sapientum) substitution on baking loss and sensory quality characteristics of dry choux pastry (sus kering). The research employed an experimental approach with a Completely Randomized Design (CRD), encompassing three substitution levels 10% (P1), 15% (P2), and 20% (P3) each replicated three times. Baking loss was analyzed using one-way ANOVA, while sensory quality assessment involved 45 semi-trained panelists using a 5-point hedonic scale instrument, subsequently analyzed using the Kruskal-Wallis test and Tukey's HSD post-hoc test at a significance level of α = 0.05. Results indicated that variations in substitution level did not produce significant differences in baking loss values (F calculated 3.36 < F table 5.14), with mean values of 2.10%, 1.96%, and 1.61% for P1, P2, and P3, respectively. From a sensory quality perspective, substitution significantly affected color (H=20.82), cavity/hollow structure (H=19.26), and crispness texture (H=6.39), while aroma (H=3.48), banana flavor (H=4.87), and savory taste (H=0.39) showed no statistically significant differences. The 15% substitution level was identified as the optimal treatment, achieving the best balance between baking loss, textural crispness, cavity formation, and overall sensory acceptance by panelists.