Development of Quiche Lorraine Products Made from Beneng Taro Flour and Black Rice Bran as a High-Fiber Snack
(1) Institut Pertanian Bogor
(2) Institut Pertanian Bogor
(*) Corresponding Author
Abstract
The purpose of this study to develop quiche lorraine products by substituting wheat flour with beneng taro flour and black rice bran, and to evaluate its sensory acceptance and nutritional content. The study consisted of three formulations: F1 (70% : 30%), F2 (50% : 50%), F3 (30% : 70%), based on the ratio of beneng taro flour and black rice bran. Testing was conducted through organoleptic evaluation with 35 semi trained panelists using hedonic tests (appearance, color, aroma, texture, taste, and overall) and hedonic quality tests (color, taste, aroma, texture, and mouthfeel). The best formulation was determined using the Weighted Sum Model (WSM) method, which considers the importance level of each sensory parameter through specific weighting. The overall assessment weight was set at 25%, while each remaining parameter was weighted at 15%. The results showed that the quiche lorraine made with 70% beneng taro flour and 30% black rice bran (F1) was the most preferred formulation among the panelists. The hedonic test revealed significant differences (p < 0,05) in the appearance and texture parameters. The hedonic quality test showed significant differences (p > 0,05) only in the color and texture parameters. This product qualifies as a high-fiber snack food with a dietary fiber content of 9,0 g/100 g. This study demonstrates that beneng taro flour and black rice bran can serve as substitutes for wheat flour and produce a product that is high in dietary fiber.
Keywords
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DOI: 10.24036/jptbt.v7i2.27253
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