Effects of Takokak (Solanum torvum Sw.) Addition on the Sensory Acceptability and Antioxidant Activity of Kepok Banana (Musa paradisiaca L.) Flour Cookies

Abstrak

Takokak (Solanum torvum Sw.) and kepok banana (Musa paradisiaca L.) are rich in antioxidant compounds with potential health benefits, yet their utilization in functional food products remains limited. This study aimed to evaluate the effect of incorporating takokak fruit into cookies formulated with kepok banana flour on sensory acceptability and antioxidant activity. A non-factorial Completely Randomized Design (CRD) with three formulations and three replications was employed. Sensory evaluation was conducted using a hedonic test by semi-trained panelists to assess color, aroma, taste, and texture. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test. The formulation containing 140 g of kepok banana flour and 10 g of takokak fruit (FA) achieved the highest acceptability for taste, aroma, and texture, whereas the formulation containing 120 g of kepok banana flour and 30 g of takokak fruit (FC) was most preferred for color. The incorporation of takokak fruit had no significant effect on color or aroma but significantly influenced taste, texture, and antioxidant activity (p < 0.05). These findings indicate that takokak fruit can be successfully incorporated into kepok banana flour cookies to enhance their antioxidant properties while maintaining acceptable sensory quality. Further studies should investigate pre-treatment methods to reduce the characteristic bitterness of takokak fruit and optimize the nutritional and functional properties of the final product.