SUBSTITUSI TEPUNG JAGUNG PADA PEMBUATAN MOCHI ROLL ABON: PREFERENSI KONSUMEN
DOI:
https://doi.org/10.61722/jssr.v4i5.12575Keywords:
Mochi Roll, Fine Cornmeal, Meat Floss, Consumer Preference.Abstract
Local food innovation through raw material diversification is essential to enhance the appeal and functional value of traditional snacks. This study aimed to determine the effect of substituting firn cornmeal on consumer preference levels for mochi rolls filled with meat floss abon. The study employed an experimental design with a quantitative approach, comprising pre-experimental and main experimental phases. Data were collected via consumer preference testing involving 50 panelists, evaluating attributes such as color, roll shape, aroma, texture, taste, and overall liking. Data analysis utilized descriptive percentage analysis, the Friedman test, One-Way Analysis of Variance (ANOVA), and the Duncan test. The results revealed a significant effect of substitution on consumer preference regarding color, aroma, texture, and overall liking, whereas roll shape and taste showed no significant differences. The sample with 50% substitution achieved the highest average score and was identified as the optimal product. The development of this selected substituting offers potential as an alternative for product diversification.
References
Adli, M. A., & Novel, N. J. A. (2024). Analisis Preferensi Konsumen Produk Makanan Berbahan Dasar Keju. Jurnal Bisnis dan Komunikasi Digital, 2(2), 1–7. https://doi.org/10.47134/jbkd.v2i2.3486
Aisyah, L. N., & Rosyidi, D. (2025). Kualitas Fisik dan Kimia Abon Daging Sapi di Kabupaten Tulungagung, Jawa Timur. Sustainability Nexus: Journal of Agriculture, 1(1), 75–82. https://doi.org/10.26418/nexus.v1i1.92280
Aji, D. N., Satriani, S., & Fajar, I. (2025). Studi Pembuatan Kue Mochi Substitusi Tepung Daun Kelor (Moringa Oleifera) dan Tepung Mocaf (Modified Cassava Flour) sebagai Alternatif Snack untuk Balita Underweight. Jurnal Kesehatan Tambusai, 6(2), 5754–5762. https://doi.org/10.31004/jkt.v6i2.44133
Anggraeni, L. D., & Komariah, K. (2022). Mochi dengan Substitusi Tepung Ketan Hitam (Meningkatkan Petensi Bahan Pangan Lokal). Prosiding Pendidikan Tata Boga Busana, 17(1).
Arlai, A., & Tananuwong, K. (2022). Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk. International Journal of Food Science, 2022, 1–13. https://doi.org/10.1155/2022/9454229
Arum, A. A. R., Safitri, & Saragih, W. F. (2025). Analisis Sifat Fisik dan Kimia Abon Daging Sapi Home Industry di Kota Surabaya, Jawa Timur. Jurnal Peternakan Sabana, 3(3), 128–135. https://doi.org/10.58300/jps.v3i3.997
Augustyn, G. H., Tetelepta, G., & Abraham, I. R. (2019). Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya. Agritekno: Jurnal Teknologi Pertanian, 8(2), 58–63. https://doi.org/10.30598/jagritekno.2019.8.2.58
Cahyana, P. T., Ramadhan, H. F., & Yudiastuti, S. O. N. (2024). Analisis Karakteristik FisikoKimia dan Mutu Tanak Beras Pandan Wangi, Ramos dan Ketan Putih sebagai Kandidat Pangan Fungsional. Jofe: Journal of Food Engineering, 3(2), 42–54. https://doi.org/https://doi.org/10.25047/jofe.v3i2.4696
Cai, S., Mao, Y., Gu, Y., Huang, B., He, Z., Zeng, M., Wang, Z., Chen, Q., Tang, M., & Chen, J. (2024). Carotenoid and Phenolic Compositions and Antioxidant Activity of 23 Cultivars of Corn Grain and Corn Husk Extract. Foods, 13(21). https://doi.org/10.3390/foods13213375
Chen, C., Li, G., Corke, H., & Zhu, F. (2023). Physicochemical Properties of Starch in Sodium Chloride Solutions and Sucrose Solutions: Importance of Starch Structure. Food Chemistry, 421(136141), 1–11. https://doi.org/10.1016/j.foodchem.2023.136141
Chen, Y., Zhang, Z., Chen, Y., Li, T., & Zhang, W. (2024). The role of fat content in Coconut Milk: Stability and Digestive Properties. Food Chemistry, 446, 138900. https://doi.org/10.1016/J.FOODCHEM.2024.138900
Darsana, K., Bashir, O., Morya, S., Pawase, P. A., Mondal, I. H., Amin, T., & Mugabi, R. (2026). Coconut Milk as a Plant-Based Dairy Alternative: Developmental Trends and Assessing Carbon Footprint Impact. Discover Food, 6(1), 25. https://doi.org/10.1007/s44187-025-00707-w
Data Komposisi Pangan Indonesia - Beranda. (n.d.). Retrieved August 7, 2026, from https://www.panganku.org/id-ID/view
Donmez, D., Pinho, L., Patel, B., Desam, P., & Campanella, O. H. (2021). Characterization of Starch–Water Interactions and Their Effects on Two Key Functional Properties: Starch Gelatinization and Retrogradation. Food Science, 39, 103–109. https://doi.org/10.1016/j.cofs.2020.12.018
Fernqvist, F., Spendrup, S., & Tellström, R. (2024). Understanding Food Choice: A Systematic Review of Reviews. Heliyon, 10(12), 1–25. https://doi.org/10.1016/j.heliyon.2024.e32492
Geuens, M. (2023). Research on Influencing Factors of Food Choice and Food Consumption. Foods, 12(6), 1–4. https://doi.org/10.3390/foods12061306
Gu, X., Wang, P., Huang, J., Chen, S., Li, D., Pu, S., Li, J., & Wen, J. (2024). Structural and Physicochemical Properties of Rice Starch from a Variety with High Resistant Starch and Low Amylose Content. Frontiers in Nutrition, 11. https://doi.org/10.3389/fnut.2024.1413923
Gujral, H. S., Sharma, B., & Kapoor, S. (2022). Gluten and Starch Mixing and Pasting Behaviour as Affected by Replacing Sodium Chloride with Sodium Replacers in Wheat Four Dough. International Journal of Food Science and Technology, 57(9), 5642–5649. https://doi.org/10.1111/ijfs.15773
Husna, A., Nuriza Putri, D., & Alamudin Manshur, H. (2023). Analisis Performa Produksi Gula di Pabrik Gula Ngadirejo. Jurnal Agroindustri Halal, 9(3), 278–288. https://doi.org/10.30997/jah.v9i3.6513
Jayanti, R., Indi, A., & Hafid, H. (2023). Kualitas Kimia Abon Ayam Afkir dengan Jenis Daging yang Berbeda. Jurnal Ilmiah Peternakan Halu Oleo, 5(4), 314–317. https://doi.org/10.56625/jipho.v5i4.43022
Jiang, R., Xue, D., Chen, Y., Lv, X., Ni, L., & Liu, Z. (2025). Comparative Study of the Fatty Acid and Phenolic Profiles of Tender and Mature Coconut for Coconut Milk Production. Foods, 14(23), 1–18. https://doi.org/10.3390/foods14234023
Kiay, N., Abdullah, S., Abdullah, F., & Nyoman, D. R. (2024). Karakteristik Fisikokimia dan Organoleptik Produk Flakes Berbahan Baku Ketan Merah, Hitam dan {utih. Gorontalo Agriculture Technology Journal, 7(1), 2024.
Kurniawan, M. F., Rohmayanti, T., & Dwiyanti, S. N. I. (2023). Karakteristik Sensori dan Kimia Mochi dengan Substitusi Tepung Kulit Pisang Kepok (Musa acuminate L.). Food Scientia: Journal of Food Science and Technology, 3(2), 181–192. https://doi.org/10.33830/fsj.v3i2.6436.2023
Li, C. (2022). Recent Progress in Understanding Starch Gelatinization - An Important Property Determining Food Quality. Carbohydrate Polymers, 293, 119735. https://doi.org/10.1016/J.CARBPOL.2022.119735
Li, W., Sun, S., Gu, Z., Cheng, L., Li, Z., Li, C., & Hong, Y. (2023). Effect of protein on the Gelatinization Behavior and Digestibility of Corn Flour with Different Amylose Contents. International Journal of Biological Macromolecules, 249, 125971. https://doi.org/10.1016/J.IJBIOMAC.2023.125971
Lyu, Q., Wang, X., Dang, Y., Zhu, L., Chen, L., Wang, X., & Ding, W. (2024). Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators. Foods, 13(4), 1–12. https://doi.org/10.3390/foods13040621
Malisa, Syamsiah, M., & Ramli. (2023). Pengaruh Penambahan Bahan Substitusi Tepung Daun Kelor (Moringa Oleifera) terhadap Karakteristik Organoleptik dan Kandungan Proksimat Kue Mochi. Pro-STek, 5(2).
Mao, C., Wu, S., Zhang, L., & Zhuang, H. (2024). Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles. Foods, 13(24), 1–23. https://doi.org/10.3390/foods13244043
Mehta, A., Serventi, L., Kumar, L., Morton, J. D., & Torrico, D. D. (2024). Packaging, Perception, and Acceptability: A Comprehensive Exploration of Extrinsic Attributes and Consumer Behaviours in Novel Food Product Systems. International Journal of Food Science and Technology, 59(10), 6725–6745. https://doi.org/10.1111/ijfs.17463
Mejía-Terán, A., Blanco-Lizarazo, C. M., Leiva Mateus, E., & Sotelo-Díaz, I. (2024). Techno-Functional and Physicochemical Properties of Corn Flours as Potential Food Ingredients. Applied Food Research, 4(1), 1–9. https://doi.org/10.1016/J.AFRES.2024.100427
Ningsih, N., Fitrianingsih, F., & Hafid, H. (2021). Kualitas Fisik dan Organoleptik Abon Sapi dengan Penambahan Nangka Muda. Jurnal Ilmiah Peternakan Halu Oleo, 2(2), 215–230. https://doi.org/10.56625/jipho.v2i2.16863
Obadi, M., Qi, Y., & Xu, B. (2023). High-Amylose Maize Starch: Structure, Properties, Modifications and Industrial Applications. Carbohydrate Polymers, 299, 120185. https://doi.org/10.1016/J.CARBPOL.2022.120185
Palimbong, S., & Wahyuningtyas, S. (2024). Pembuatan Abon Sapi Daging Domba dan Daya Terima Konsumen terhadap Produk Roti Floss Roll. Jurnal Penelitian Pertanian Terapan, 24(4), 650–659. https://doi.org/10.25181/jppt.v24i4.3673
Prinyawiwatkul, W. (2023). Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives. Foods, 12(11), 1–5. https://doi.org/10.3390/foods12112095
Qadi, W., Mediani, A., Benchoula, K., Wong, E., Misnan, N., & Sani, N. (2023). Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics. Foods, 12(10), 1–24. https://doi.org/10.3390/foods12101971
Ramadiani, A., & Indrawati, V. (2024). Daya Terima dan Kandungan Gizi Cookies Substitusi Tepung Kacang Merah dan Kurma sebagai Alternatif Makanan Tambahan untuk Anak Sekolah (6-12 tahun). Harena: Jurnal Gizi, 4(2), 2774–7654.
Randa, S. Y., Tirajoh, S., & Sjofjan, O. (2022). Teknologi Produksi Abon Daging Rusa dengan Penambahan Herbal sebagai Pangan Unggulan pada Era Normal Baru. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 11(3), 231–237. https://doi.org/10.46549/jipvet.v11i3.174
Raya, I., Augustyn, G. H., & C Lopulalan, C. G. (2024). Karakteristik Kimia dan Sensori Kukis Berbahan Baku Tepung Mocaf dengan Tambahan Puree Jagung Kuning. Marsegu: Jurnal Sains dan Teknologi, 1(1), 38–48. https://marsegu.barringtonia.web.id/index.php/mjst
Rini Fertiasari, & Firadanti, K. S. A. (2025). Sensory Analysis of Mochi Product with Substitution of Lesser Yam Flour (Dioscorea esculenta). Journal of Innovation Food and Animal Science (JIFAS), 1(2), 57–60. https://doi.org/10.46510/jifas.v1i2.370
Riojuna, M., Sulfitrana, A., & Hafid, H. (2025). Sifat Organoleptik Abon Daging Sapi dengan Penambahan Jantung Pisang pada Tingkat Berbeda. Jurnal Ilmiah Peternakan Halu Oleo, 7(1), 108–113. https://doi.org/10.56625/jipho.v7i1.125
Sachriani, & Mariani. (2024). Karakteristik Kimia dan Kualitas Organoleptik Produk Medeleine Cake Substitusi Tepung Jagung sebagai Diversifikasi Bahan Pangan Lokal. Jurnal Sains Terapan, 5(1), 55–61.
Sayekti, W. D., Lestari, D. A. H., & Syafani, T. S. (2023). Potensi dan Strategi Peningkatan Konsumsi Pangan Lokal: Lesson Learn di Provinsi Lampung. Diversifikasi Pangan Lokal untuk Ketahanan Pangan: Perspektif Ekonomi, Sosial, dan Budaya. Penerbit BRIN. https://doi.org/10.55981/brin.918.c792
Shen, C., Ding, M., Wu, X., Cai, G., Cai, Y., Gai, S., Wang, B., & Liu, D. (2023). Identifying the Quality Characteristics of Pork Floss Structure Based on Deep Learning Framework. Current Research in Food Science, 7, 100587. https://doi.org/10.1016/j.crfs.2023.100587
Silva, J., Lima, F. E., Souza, C., Moreira-Leite, B., & Sousa, P. (2025). The Influence of Food Colors on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profiling Approach in Gastronomy. Foods, 14(22), 1–23. https://doi.org/10.3390/foods14223818
Simić, M., Nikolić, V., Sarić, B., Milovanović, D., Kostadinović, M., & Žilić, S. (2024). Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment. Foods, 13(20), 1–19. https://doi.org/10.3390/foods13203314
Siswara, H. N., Saputra, A. E., Huda, K., Aini, L. N., & Putra, T. D. (2023). Evaluasi Kualitas Fisikokimia dan Organoleptik Abon Daging Kelinci Lokal. Journal of Livestock and Animal Health, 6(2), 105–111. https://doi.org/10.32530/jlah.v6i2.35
Sonjaya, N. R. C., Hapsari, D. R., & Rohmayanti, T. (2022). Sifat Sensori dan Kimia Mochi dengan Substitusi Tepung Kedelai. Jurnal Ilmiah Pangan Halal, 4(2), 17–26.
Sotelo-Díaz, L. I., Igual, M., Martínez-Monzó, J., & García-Segovia, P. (2023). Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion. Foods, 12(2), 1–14. https://doi.org/10.3390/foods12020298
Spence, C., & Levitan, C. A. (2022). Exploring the Links between Colours and Tastes/Flavours. Journal of Perceptual Imaging, 5(0), 000408-1-000408–000416. https://doi.org/10.2352/j.percept.imaging.2022.5.000408
Susilowati, E., Alamsjah, M. A., & Pujiastuti, D. Y. (2023). The Effect of Old Water Making Time and Heating Temperature on Moisture Content and NaCl on Traditional Salt Production. Iop Conference Series: Earth and Environmental Science, 1273(1), 1–10. https://doi.org/10.1088/1755-1315/1273/1/012028
Syahbanu, F., Napitupulu, F. I., Septiana, S., & Aliyah, N. F. (2023). Struktur Pati Beras (Oryza Sativa L.) dan Mekanisme Perubahannya pada Fenomena Gelatinisasi dan Retrogradasi. Agrointek: Jurnal Teknologi Industri Pertanian, 17(4), 755–767. https://doi.org/10.21107/agrointek.v17i4.15315
Tas, O., Ertugrul, U., Grunin, L., & Oztop, M. H. (2022). Investigation of the Hydration Behavior of Different Sugars by Time Domain‐Nmr. Foods, 11(8), 1. https://doi.org/10.3390/foods11081148
Thirukumaran, R., Nimbkar, S., Mahalakshmi, L., Leena, M. M., Moses, J. A., & Anandharamakrishnan, C. (2023). Impact of different emulsification techniques on the Stability of Coconut Milk. Journal of Agriculture and Food Research, 12, 1–10. https://doi.org/10.1016/j.jafr.2023.100608
Tian, J., Qin, L., Zeng, X., Ge, P., Fan, J., & Zhu, Y. (2023). The Role of Amylose in Gel Forming of Rice Flour. Foods, 12(6), 1–11. https://doi.org/10.3390/foods12061210
Tian, Y., Li, J., Nie, M., Wang, L., Liu, L., Wang, F., & Tong, L. T. (2025). The impact of gelatinization property differences Based on Amylopectin Structure Variations on the Glutinous Rice Flour Properties and Quality of Daifuku. Food Chemistry: X, 27, 1–15. https://doi.org/10.1016/j.fochx.2025.102423
Tulashie, S. K., Amenakpor, J., Atisey, S., Odai, R., & Akpari, E. E. A. (2022). Production of Coconut Milk: A Sustainable Alternative Plant-Based Milk. Case Studies in Chemical and Environmental Engineering, 6, 1–8. https://doi.org/10.1016/j.cscee.2022.100206
van Rooyen, J., Simsek, S., Oyeyinka, S. A., & Manley, M. (2023). Wheat Starch Structure–Function Relationship in Breadmaking: A Review. Comprehensive Reviews in Food Science and Food Safety, 22(3), 2292–2309. https://doi.org/10.1111/1541-4337.13147
Wang, B., Xu, J., Guo, D., Long, C., Zhang, Z., Cheng, Y., Huang, H., Wen, P., He, H., & He, X. (2023). Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice. Foods, 12(3), 1–11. https://doi.org/10.3390/foods12030460
Woodbury, T. J., & Mauer, L. J. (2023). Oligosaccharide, Sucrose, and Allulose Effects on the Pasting and Retrogradation Behaviors of Wheat Starch. Food Research International, 171, 113002. https://doi.org/10.1016/J.FOODRES.2023.113002
Ye, H., Zhang, Y., Wang, L., Ban, J., Wei, Y., Fan, F., & Guo, B. (2024). Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents. Foods, 13(7), 1–15. https://doi.org/10.3390/foods13070996
Yu, J. K., & Moon, Y. S. (2021). Corn starch: Quality and quantity improvement for industrial uses. Plants, 11(1), 1–9. https://doi.org/10.3390/plants11010092
Yuanda, A. N. I., Slamet, A., & Kanetro, B. (2024). Sifat Fisik, Kimia dan Tingkat Kesukaan Mochi dengan Variasi Penambahan Labu Kuning (Cucurbita moschata) dan Variasi Waktu Pengukusan. Prosiding Seminar Nasional Mini Riset Mahasiswa, 3(2), 132–144.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 JOURNAL SAINS STUDENT RESEARCH
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
