Analisis Organoleptik dan Fisikokimia Pie Susu Tinggi Serat dengan Substitusi Tepung Sorgum dan Kacang Hijau
(1) Universitas Muhammadiyah Surakarta, Surakarta, Indonesia
(2) Universitas Muhammadiyah Surakarta, Surakarta, Indonesia
(3) Universitas Muhammadiyah Surakarta, Surakarta, Indonesia
(*) Corresponding Author
Abstract
Milk pie is a popular food product; however, it generally contains low dietary fiber. The substitution of sorghum flour and mung bean flour has the potential to improve the fiber content and nutritional value of the product. This study aimed to analyze the effect of varying proportions of sorghum flour and mung bean on the organoleptic and physicochemical characteristics of high-fiber milk pie. An experimental design was applied using three formulations evaluated by 15 semi-trained panelists. Data were analyzed using One-Way ANOVA. The results showed no significant differences in organoleptic parameters, including color, aroma, taste, texture, and overall acceptance (p>0.05). However, formulation F3 achieved the highest preference score among all formulations.
Color analysis indicated that formulation F1 had the highest L, a, and b values. Moisture content analysis revealed that all formulations did not meet the SNI 2973:2011 standard (≤5%), although F3 was the closest to the requirement. Overall, the substitution of sorghum flour and mung bean produced milk pie with acceptable organoleptic characteristics.
Further studies are recommended to conduct proximate analysis and improve the texture of the pie crust.
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