Organoleptic Test of Pulu Mandoti Cookies to Pregnant Women

¹ Departement of Midwifery, Graduate School, Hasanuddin University, 90245, Makassar, Indonesia
² Departement of Medicine, Hasanuddin University, 90245, Makassar, Indonesia

^* Corresponding author: mardianaahmad@pasca.unhas.ac.id

Abstract

Pulu Mandoti is a type of fragrant sticky rice originating from Enrekang Regency. This rice has the best quality with high nutritional content, in the form of 73.66% carbohydrates, 6.89% protein, 12.19 µg/g iron (Fe), and 116.42 µg/g calcium. This research aims to determine pregnant women's assessment of the quality of Pulu Mandoti rice cookies through organoleptic tests with 30 pregnant women as panelists. This test uses a questionnaire sheet containing 5 (five) question items. The results of the hedonic assessment range between 1-5, assessment 1 = really dislike, 2 = don't like, 3 = don't like, 4 = like and 5 = really like. Data analysis is descriptive using frequency distribution tables. The research results showed that 83.3% really liked the taste of Mandoti pulu cake, 70% really liked the color of the cake, 63.3% really liked the texture of Mandoti pulu cake, and 50% really liked the color of Pulu Mandoti rice cookies. Based on organoleptic tests, it shows that pulu mandoti cake is generally liked by pregnant women, especially in terms of taste and is very suitable as an alternative additional food for pregnant women.