THE EFFECT OF RED ROSELLE EXTRACT ADDITION ON THE PHYSICAL QUALITY AND SENSORY ATTRIBUTES OF INNOVATIVE KUE BANGKIT

Abstrak

The shift in food consumer preferences toward clean-label products has increased the demand for natural dyes, such as those derived from roselle (Hibiscus sabdariffa L.). Despite the potential of roselle as an anthocyanin-rich coloring agent, its application in traditional Indonesian cookies, specifically kue bangkit, remains unexplored. This study aims to analyze the effect of adding red roselle extract on the physical quality and sensory attributes of innovative kue bangkit. An experimental quantitative approach was employed, utilizing roselle extract at 9%, 12%, and 15% concentrations. The research addressed challenges related to pigment stability, flavor modification, and texture maintenance during the baking process. Results indicated that increasing the concentration of roselle extract intensified the pink color and sour taste, with the 15% formulation receiving the highest scores for visual and sensory appeal. The addition of the extract did not significantly affect the baking loss or damage the characteristic crumbly texture of the cookies. In conclusion, a 15% concentration of red roselle extract is the recommended formulation for producing a visually appealing and sensory-acceptable innovative kue bangkit, supporting the potential for local food resource development in the bakery industry.