Sensory evaluation of Florentine bar cookie formulation with the addition of roselle (Hibiscus sabdariffa L.) powder

Abstract

This study aimed to analyze the effect of adding roselle calyx powder (Hibiscus sabdariffa L.) on the sensory characteristics and nutritional content of florentine bar cookies. The study employed a Completely Randomized Design (CRD) with three roselle powder concentration treatments, namely R1 (2 g), R2 (5 g), and R3 (8 g) per 120 g of florentine flour. Sensory evaluation was conducted by 25 semi-trained panelists using a five-point hedonic test, while nutritional content analysis was performed on the selected sample using the SNI 01-2891-1992 method. The Kruskal–Wallis test results showed that the addition of roselle powder had a significant effect on taste (p < 0.05) and texture (p < 0.05), but no significant effect on aroma (p > 0.05) and color (p > 0.05). Formulation R1 achieved the highest acceptance, with taste, aroma, texture, and color scores of 4.48 ± 0.81, 4.00 ± 0.80, 4.04 ± 0.82, and 4.04 ± 0.77, respectively. Nutritional analysis indicated that florentine bar cookies per serving (26 g) provide 132.6 kcal of energy (6% AKG), 7.29 g of fat (11% AKG), 2.69 g of protein (4% AKG), and 13.87 g of carbohydrates (4% AKG). Formulation R1 with the addition of 2 g of roselle powder represents the optimal concentration, producing a product with the best balance between functional value and sensory acceptability, and therefore has potential to be developed as an innovative bakery product based on local ingredients.