DOI : https://doi.org/10.29165/ajarcde.v9i3.763

Sensory Profiling of Mocaf (Modified Cassava Flour) Cookies with Substitution of Gomphrena globosa L. Powder Using the RATA (Rate-All-That-Apply) Method

Erika Deva Widyanti (1), Riski Ayu Anggreini (2), Andre Yusuf Trisna Putra (3)
(1) Food Technology Department, Faculty of Engineering and Science, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
(2) Innovation Center of Appropriate Food Technology for Lowland and Coastal Area, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
(3) Innovation Center of Appropriate Food Technology for Lowland and Coastal Area, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
How to cite (AJARCDE) :
Widyanti, E. D., Anggreini, R. A., & Putra, A. Y. T. (2025). Sensory Profiling of Mocaf (Modified Cassava Flour) Cookies with Substitution of Gomphrena globosa L. Powder Using the RATA (Rate-All-That-Apply) Method. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(3), 8–13. https://doi.org/10.29165/ajarcde.v9i3.763
Citation Format :

Gomphrena globosa L. flowers are edible flowers containing betacyanin and bioactive compounds that can contribute to the sensory attributes of food products, such as purple color and floral aroma. This study aimed to describe the sensory profile of mocaf-based cookies with Gomphrena globosa L. flower powder substitution (0%, 5%, 10%, 15%, and 20%) using the Rate-All-That-Apply (RATA) method. The evaluation was conducted by 70 untrained panelists using 22 sensory attributes, which were analyzed through the Kruskal-Wallis test and Principal Component Analysis (PCA). PCA results showed that sample F0 (100% mocaf) was dominant in sweet, caramel, fatty, and yellow color attributes; F1 (5%) in savory, crispy, light, and gritty attributes; F2 and F4 (10% and 20%) in firm, dry, bitter, burnt, throat irritation, and floral aroma attributes; whereas F3 (15%) was associated with floral, languid, ashy, roasted, purple, and brown color attributes

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