Penelitian ini mengkaji uji sensoris pancake dari tepung sukun dengan penambahan gum arab dan yeast untuk mengetahui proporsi optimum tepung sukun, gum arab dan yeast sebagai agen pembentuk tekstur pancake. Bahan yang digunakan adalah tepung sukun, gum arab dan yeast. Rancangan menggunakan RSM dengan Desain Box Behnken 3 faktor, 3 level dan 15 perlakuan. Proporsi tepung sukun 10, 20 dan 30%, gum arab 1, 2 dan 3% dan yeast 3, 4dan 5%. Parameter uji sensoris menggunakan uji hedonik dengan skor 1?9 yang meliputi kesukaan terhadap warna, aroma, rasa, tekstur di mulut dan kesukaan secara keseluruhan. Area optimum pada parameter warna adalah tepung sukun 28,09?29,96 %, gum arab 1,00?1,42% dan yeast 3,00?3,11%. Pada aroma adalah tepung sukun 27,20?29,96 %, gum arab 2,82?2,99% dan yeast 3,48?3,53%. Pada rasa adalah tepung sukun 17,67?29,96 %, gum arab 2,94?2,99% dan yeast 3,00?3,41%. Pada tekstur di mulut tepung sukun 10,00?28,70%, gum arab 1,00?1,15% dan yeast 3,00?3,34%. Pada kesukaan secara keseluruhan adalah tepung sukun 10,00?29,94 %, gum arab 1,00?1,01% dan yeast 3,00?3,51%. Kondisi optimum penilaian sensoris pada pancake yang baik sebagai agen pembentuk tekstur yaitu tepung sukun 30%, gum arab 1% dan yeast 3%.

This study examined sensory test of breadfruit pancake made from egg-less pancake mix containing 10-30% breadfruit flour, 1-3% arabic gum, nad 3-5% yeast. Response surafe methodology was employed in the experimental design, with Box Behnken design with 3 factors and 3 levels for each factor. Parameters studied in a traditional hedonic with a score of 1?9 were color, aroma, flavor, texture in the mouth, and overall preference. Optimum composition for best preference on pancake colour was 28.09?29.96%, breadfruit flour , 1.00?1.42% arabic gum, and 3.00?3.11% yeast. Optimum composition for best preference on pancake aroma was 27.20?29.96% breadfruit flour 2.82?2.99% gum arabic and 3.48?3.53% Yeast. Optimum composition for best preference on pancake flavor was 17.67?29.96% breadfruit flour, 2.94?2.99% gum arabic and 3.00?3.41% yeast. Optimum composition for best preference on pancake texture in the mouth was 10.00?28.70% breadfruit flour, 1.00?1.15% gum arabic and 3.00?3.34% yeast. Optimum composition for best preference on pancake overall preference was 10.00?29.94% breadfruit flour, 1.00?1.01% gum arabic and 3.00?3.51% yeast. Therefore, we decided that the optimum conditions for sensory assessment was 30% breadfruit flour, 1%, gum arabic, 3% and yeast.

Baca Jurnal Baca Jurnal Baca Jurnal Baca Jurnal Baca Jurnal Baca Jurnal Baca Jurnal