Year: 2026
Type: article
Abstract: This study aimed to evaluate the effects of red dragon fruit peel puree substitution on hedonic acceptance, water and protein contents, color, and texture characteristics of MOCAF crispy brownies. A one-factor completely randomized design was employed with four substitution levels (0%, 20%, 25%, and 30%) and two repetitions. Hedonic acceptance was assessed by 40 semi-trained panelists using a nine-point scale. The data were analyzed using the Kruskal–Wallis and Mann–Whitney tests for sensory attributes and Duncan's Multiple Range Test for physicochemical properties. The 25% substitution level achieved the highest overall acceptance (7.55) and texture preference (7.73). The 30% substitution level produced the highest protein content (8.19%), while moisture contents ranged from 1.92% to 2.71% across treatments. Color analysis revealed no significant differences in lightness (L*), whereas redness (a*) and yellowness (b*) differed significantly among treatments. The 20% substitution level exhibited the highest instrumental hardness, while the 30% level showed the highest cohesiveness. Substituting 25% red dragon fruit peel puree offers the most promising formulation for sensory acceptance, demonstrating its potential as a value-added ingredient in MOCAF crispy brownies.
Authors: Karunia Bintang Alfiana, Siti Fathonah
Institution: State University of Semarang
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225759422