Innovation of Breadfruit Flour-Based Brookies: Formulation Development and Consumer Acceptance
Keywords:
breadfruit flour, brookies, consumer acceptance, local food, sensory evaluationAbstract
The increasing demand for innovative bakery products based on local food resources encourages the development of alternative flour to reduce dependence on imported wheat flour. Breadfruit (Artocarpus altilis) flour has considerable potential as a gluten-free local ingredient because it is rich in dietary fiber and widely available in Indonesia. This study aimed to develop a breadfruit flour-based brookies formulation and evaluate consumer acceptance based on sensory attributes. The research employed a Research and Development (R&D) approach using the Four-D (Define, Design, Develop, and Disseminate) model combined with descriptive quantitative analysis. Product development consisted of formulation trials followed by hedonic evaluation involving 35 untrained panelists. Consumer acceptance was assessed using a five-point hedonic scale covering color, aroma, taste, and texture. The collected data were analyzed using descriptive statistics and percentage analysis. The results showed that the developed breadfruit flour brookies were well accepted by the panelists. Taste obtained the highest acceptance score (80%), followed by color (76.6%), while aroma and texture each achieved 74.3%, indicating that all sensory attributes were categorized as "liked." The product exhibited a dark brown appearance, a balanced chocolate aroma with a subtle breadfruit note, a pleasant sweet chocolate flavor, and a crispy texture. These findings demonstrate that breadfruit flour can be utilized successfully as a local alternative ingredient in modern bakery products without reducing consumer acceptance. The developed brookies offer an innovative approach to promoting local food diversification while supporting the development of value-added culinary products.
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Copyright (c) 2026 Made Ananda Diva Parameswara, Ni Luh Kartini, Ira Mayasari (Author)
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