Perbedaan Substitusi Tepung Cascara dengan Tepung Terigu pada Mutu Fisik, Kesukaan, Serat, Kadar Air Soft Cookies

Junita Eki Prastiwi; Saptariana Saptariana

doi:10.55606/jcsr-politama.v4i4.6551

Authors

Junita Eki Prastiwi Universitas Negeri Semarang
Saptariana Saptariana Universitas Negeri Semarang

DOI:

https://doi.org/10.55606/jcsr-politama.v4i4.6551

Keywords:

Cascara, Fiber, Hedonic Test, Physical Quality, Soft Cookies

Abstract

This study aimed to evaluate the differences of cascara flour substitutions at 0% (F0), 5% (F1), and 10% (F2) on the physical quality (color and texture), hedonic preference, fiber content, and moisture content of soft cookies. A experimental method with a Completely Randomized Design (CRD) using the substitution percentage as the independent variable and cookie qualities as the dependent variables. Data were analyzed using descriptive analysis and non-parametric statistic (Friedman and Wilcoxon tests) involving 40 untrained panelists and laboratory testing. The results showed that lightness (L*) and hardness in all treatments met the standards, while a* and b* values fell below the standard due to intense Maillard reaction. The highest fiber content was obtained at 5% (4,30%). The moisture content of F0 and F2 met the maximum standard for soft cookies (14.5%), while F1 (14.7%) slightly exceeded it. In the hedonic test, the substitution showed no significant differences in color, aroma, taste, and texture parameters, indicating that all products were equally liked by the panelists despite different scores. A significant difference occurred only in the overall parameter, where F1 and F2 were significantly more preferred than the control.

Downloads

Download data is not yet available.

References

Abulais, D. M., Yabansabra, u. R., & Patiung, k. R. (2022). AVOGADRO Jurnal Kimia. -Uji Proksimat (Kadar air, Kadar Abu, Kadar Serat) dan Kadar Polifenol Dari Kulit Kopi Asal Wamena, 6(2), 69-74.

Alvarez, J., Eduardo, K., Gonza, M. M., Araújo, C. D., Contreras Castillo, C. J., & Saldanña, E. (2025). Food Production, Processing and Nutrition. Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties, 7(72), 1-18.

Analianasari, Noer, I., Berliana, D., Soeherman, G. P., & Maryana, D. T. (2025). Jurnal Ilmu Pengetahuan, Teknologi, dann Seni bagi Masyarakat. Circular Economy: Pemanfaatan Limbah Cascara di Sentra Agroforestri Kopi Pesawaran, 14(2), 221 - 229.

Arti Chauhan, D. S., & Singh, S. (2016). Cogent Food & Agriculture. Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies.

Badann, P. O. (2022). Buku Pedoman Kategori Pangan (Biskuit, Kukis, Wafer, & Krekers). BPOM RI.

Chen, D., Lu, T., Huang, Y., He, R., & Chen, X. (2025). LWT - Food Science and Tecnology. Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics.

Danmat, Anggriani, R., Setyobudi, R. H., & Soni, P. (2019). Coffeescience. DIETARY FIBER AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE COOKIES WITH COFFEE CHERRY FLOUR ADDITION, 14(4), 493-500.

Eckhardt, S., Franke, H., Schwarz, S., & Lachenmeier, D. W. (2022). Molecules MDPI. Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses, 27(23).

EFSA Panel on Nutrition, N. F., Turck, D., Bohn, T., Castenmiller, J., Henauw, S. D., Hirsch-Ernst, K. I., . . . Kristina. (2021). EFSA Journal. Safety of dried coffee husk (Cascara) from Coffea Arabica L. as a Novel Food Pursuant to Regulation (EU) 2015/2283, 20(2), 7085.

Fajardo-Arizaa, T., Nieto-Veloza, A., & Zuluaga-Domínguez, C. M. (2025). JOURNAL VITAE. Incorporation of Solar-Dried Plantain Flour in Cookies: Balancing Nutrition, Acceptability, and Sustainability, 32(3).

He, F., Gao, J., Zhang, J., Ma, R., Lyu, Y., Cesarino, I., & Li, Z. (2025). LWT - Food Science and Technology. Nutritional and antioxidant profiling reveals coffee cherry tea as a health-promoting ingredient retaining the nutraceutical properties of coffee husks.

Irawan, A., McLellan, B. C., & Hastutik, S. D. (2024). International Journal of Technology, Food and Agriculture (TEFA). DevelopingCoffee Cherry Skin and Coffee Huskby Productsas Sustainable Novel Food and Fue, 1(1), 34-42.

L.-H, H., & M, P. M. (2020). International Food Research Journal. Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies, 27(3), 557 - 567.

López-Parra, M. B., Gómez-Domínguez, I., Iriondo-DeHond, M., Merino, E. V., Sánchez-Martín, V., Mendiola, J. A., . . . Castillo, M. D. (2024). Foods MDPI. The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder, 13(7).

Moiragh, M., Sciarini, L. S., Paesani, C., Leo´n, A. E., & Pe´rez, G. T. (2019). J Food Sci Technology. Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality, 56(10), 4474–4481.

Mubarok, A. Z., & Winata, A. (2020). Jurnal Aplikasi Teknologi Pangan. Pengaruh Substitusi Tepung Terigu dengan Tepung Umbi Dahlia dan Konsentrasi Baking Powder terhadap Karakteristik Fisik Cookies Kaya Serat, 9(4).

Putri, D. G., & Farapti, F. (2023). Amerta Nutrition. Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia, 7(3), 326-335.

Rahmawati, A., Nofitasari, D., Rosmiati, M., Taufik, I., & Abduh, M. Y. (2025). Food and Humaniti Elsevier. Evaluation of phenolic compounds, antioxidant activity, and sensory analysis of commercial cascara from different locations in Indonesia, 5.

Ramadiani, A., & Indrawati, V. (2024). HARENA: Jurnal Gizi. Daya Terima dan Kandungan Gizi Cookies Substitusi Tepung Kacang Merah dan Kurma sebagai Alternatif Makanan Tambahan untuk Anak Sekolah (6 – 12 tahun), 4(2).

Reineke, A.-J., Stadelmeyer, K., Acuña-Gutiérrez, C., Jiménez, V. M., Chacón-Ordóñez, T., Acosta, O., & Müller, J. (2024). Proceedings MDPI. Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries, 109(1).

Rios, M. B., Iriondo-DeHond, A., Iriondo-DeHond, M., Herrera, T., Velasco, D., Gómez-Alonso, S., . . . Castillo, M. D. (2020). Molecules MDPI. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation, 25(6).

Rosas-Sánchez, G. A., Hernández-Estradan, Z. J., Suárez-Quiroz, M. L., González-Ríos, O., & Rayas-Duarte, P. (2021). Food MDPI. Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach, 10(4).

Ruiz, F. E., Jácome, J. F., Pinargote, M. G., Mora, J. R., Duchicela, P. V., Espinoza, J. V., . . . Álvarez-Suárez, J. M. (2026). PLOS ONE. Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies, 1-20.

Silva, E. V., Sousa, S. d., Silva, E. E., Paiva, Y. F., Leite, I. F., Araujo, A. d., . . . Machado, A. V. (2017). International Journal of Development Research. SWEET POTATO FLOUR AS SUBSTITUTE FOR WHEAT FLOUR AND SUGAR IN COOKIES PRODUCTION, 7(11).

Standanrdisasi, N. B. (2022). SNI 2973:2022Biskuit. Jakarta: BSN.

Suhaema, Adiyasa, I. N., & Haryani, N. (2023). Student Journal Nutrition. Karakteristik Sensorik Cookies Sweet Potasoy dengan Substitusi Tepung Ubi Jalar Ungu (Ipomoea Batatas L. Lamb) dan Tepung Kedelai (Glisine Max) Sebagai Alternatif Makanan Selingan bagi Penyandang Diabetes Melitus Tipe 2, 3(2), 50-58.

Wibowo, N. A., Wanita, Y. P., Novitasari, E., Amri, A. F., Purwanto, E. H., Yulianti, Y., & Aurum, F. S. (2024). International Journal of Food Science & Technology. Innovative of cascara as potential in beverage, food and their functional impact: a review, 59(11), 8082–8093.

Wiliana, A., Agustin, S., Kumalaputri, A. J., & Abduh, M. Y. (2022). Biological And Natural Resources Engineering Journal. Production and Charactrization of Cascara Powder From Coffee Pulp, 6(1), 1-15.

Wilyasri, R., Angraini, E., Yuliana, & Sari, Y. I. (2026). Pasundann Food Technology Journal (PFTJ. PENGARUH SUBSTITUSI TEPUNG TALAS (COLOCASIA ESCULENTA L.) TERHADAP KUALITAS SOFT COOKIES, 13(1).

Zhang, J., Xuequan Sun, P. L., Zhang, T., Jelderks, J. A., & Corke, H. (2022). Foods MDPI. Preliminary Characterization of Phytochemicals and Polysaccharides in Diverse Coffee Cascara Samples: Identification, Quantification and Discovery of Novel Compounds, 11(12).

Zhao, Y., Shao, Y., Fan, S., Bai, J., Zhu, L., Zhu, Y., & Xiao, X. (2025). MDPI Food. Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods, 14(2710), 1-23.