Organoleptic Test of Muffins Using Coconut Oil (Tandusan) as a Butter Substitute
DOI:
https://doi.org/10.55927/esa.v5i2.6Keywords:
Muffin, Coconut oil (Tandusan), Organoleptic TestAbstract
This community service is aimed at evaluating the organoleptic quality of muffins with coconut oil (tandusan) as a butter substitute, supporting the use of healthy and environmentally friendly local ingredients. The process was carried out through organoleptic testing experiments involving 25 semi-trained panelists to assess taste, aroma, color, and texture. The implementation method used a quantitative and qualitative approach, carried out for one week including muffin making, panelist testing, and data analysis. The results showed high scores in aroma (95.2%), color (94.4%), taste (88%), and texture (87.2%). The implication is that barren coconut oil is suitable for use as an alternative to butter in making muffins without reducing sensory quality, while also encouraging food independence based on local potential.
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