Hedonic Characteristics and Hedonic Quality of Crispy Brownies Made with Coconut Pulp Flour (Cocos nucifera L.) as a Substitute

Abstract

The utilization of local raw materials as alternatives can support food diversification while increasing the added value of agro-industrial by-products. Coconut pulp (Cocos nucifera L.) contains nutritional components and has the potential to be processed into flour as a substitute for wheat flour. This study aims to analyze the hedonic characteristics and hedonic quality of crispy brownies with levels of coconut pulp flour (Cocos nucifera L.) substitution based on color, aroma, taste, and texture. Three formulations were used: F1 as the control without substitution, F2 with 50% coconut pulp flour substitution, and F3 with 60% substitution. Sensory evaluation was conducted using 25 semi-trained panelists through hedonic and hedonic quality tests on a 1-5 scale. Data were analyzed descriptively based on the mean scores. The hedonic test showed that F1 obtained the highest scores for aroma, taste, and texture, while F3 obtained the highest score for color. In the hedonic quality test, F2 obtained the highest score of color, F1 for chocolate aroma and taste, while F3 obtained the highest scores for coconut aroma and texture. Overall, F2 with 50% substitution showed a balance of sensory characteristics and was acceptable to the panelists, making it suitable for the development.