SDCA Student Research Journal

Abstract

The purpose of this study is to see how effective arrowroot flour is for the development and acceptance of developing a healthy baked goods, particularly Arrowroot Pandesal. The purpose of this research is to find the significant differences between Arrowroot pandesal and traditional or local pandesal. It was rated on a 7-point hedonic scale based on sensory aspects such as appearance, aroma, texture, taste, color, and overall acceptability. The researchers also wanted to see if there was a significant difference in the evaluations. This study aims to develop a healthy baked food utilizing arrowroot flour and test its acceptability rate through experimental research. The researcher considered having two types of respondents: Trained Personnel and Expert Personnel. Both groups were credible and knowledgeable about the study. Our research instrument was a survey questionnaire, which was examined using the mean score, T-test, and Analysis of Variance (ANOVA). This research aims to develop and introduce goods not just for the culinary sector, but also for the general public. There was no significant difference in sensory evaluation between the arrowroot pandesal and the traditional pandesal, according to the results. The data indicates and proves that the sensory qualities of arrowroot and traditional pandesal are not very different. The majority of the scores were slightly to moderately satisfactory. Apart from the findings of this investigation, the researchers also observed that arrowroot pandesal cannot be made using arrowroot flour on its own as a fundamental ingredient. The following recommendations are based on the above findings and conclusions: undertake a larger-scale population survey for better and more credible results. Lastly, improvement on the sensory characteristics of the arrowroot pandesal itself.

Keywords: Development; Acceptability; Healthy baked products; Arrowroot flour.