SUBSTITUSI TEPUNG SORGUM PADA PEMBUATAN WAFFLE DENGAN PENAMBAHAN MOCHA: KARAKTERISTIK SENSORI DAN TINGKAT KESUKAAN PANELIS

Abstract

Wheat flour is an imported commodity widely used by the Indonesian public, particularly for pastry products, whereas local flour such as sorghum flour remains relatively underutilized. This study aimed to investigate the substitution of sorghum flour with the addition of mocha in waffles, evaluated through sensory characteristics and panelist preference. A quantitative experimental approach was applied using three sorghum flour substitution treatments, namely 30%, 40%, and 50%, assessed through descriptive scoring for color, aroma, taste, texture, and overall preference. Data from trained panelists were analyzed using the Friedman and Wilcoxon tests, while data from untrained panelists were analyzed using homogeneity testing, one-way ANOVA, and Duncan's test. The results showed that sorghum flour substitution produced significant differences in aroma, taste, and overall preference, but no significant differences in color and texture. The 50% substitution formulation received the highest ratings, characterized by a mocha-brown color, a fragrant sorghum-mocha aroma, balanced sweetness, and a texture that is crispy outside and soft inside, and is therefore recommended as the best formulation. This study is expected to support the diversification of local sorghum-based foods as an alternative to wheat flour in pastry products.