Physical and sensory quality of jongkong layer cake with coconut shell and bamboo charcoal
Keywords:
bamboo charcoal; coconut shell charcoal; duo-trio test; jongkong layer cake; rice straw ash substituteAbstract
The limited availability of rice straw ash as a traditional natural black colorant has encouraged the exploration of alternative materials for jongkong layer cake. This study aimed to evaluate the effects of coconut shell charcoal powder and bamboo charcoal powder on the physical and sensory quality of jongkong layer cake. An experimental method was employed. Physical quality was evaluated based on grayscale intensity and layer uniformity using ImageJ and analyzed by analysis of variance (ANOVA), while sensory quality was assessed using the duo-trio test and analyzed using the binomial test. Sensory quality was evaluated using a duo-trio discrimination test involving 40 moderately trained panelists, with 20 panelists evaluating each charcoal treatment against the control. The sensory data were analyzed using the binomial test. Sensory evaluation revealed differences only in specific attributes, with coconut shell charcoal differing from the control only in texture, whereas bamboo charcoal differed in black-layer color and aroma. Overall, coconut shell charcoal powder showed greater sensory similarity to the control and may serve as a promising substitute for rice straw ash in jongkong layer cake.
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