Effect of Curcuma mangga Val. Powder and Yeast Addition on the Physicochemical and Sensory Properties of MOCAF-wheat Doughnut

Department of Agricultural Product Technology, Faculty of Agroindustry, University of Mercu Buana Yogyakarta Jalan Wates km 10, Argomulyo, Sedayu, Bantul, D I Yogyakarta, Indonesia

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Abstract

Doughnuts can be made with local ingredients, such as Modified Cassava Flour (MOCAF). The addition of Curcuma mangga Val. (CM) powder, known for its antioxidant properties and health benefits, may enhance the quality of doughnuts. This study aimed to develop MOCAF-wheat doughnut products with increased antioxidant activity and high sensory acceptability. The preparation process included mixing, fermentation, shaping, and frying. A two-factorial completely randomized design (CRD) was employed, with varying levels of CM powder (2.5, 5, 7.5%) and yeast (1, 1.25, 1.5%). The resulting MOCAF-wheat doughnuts were evaluated for physical, chemical, and sensory properties. Statistical analysis was performed using Analysis of Variance (ANOVA) at a significance level of 0.05, followed by Duncan Multiple Range Test (DMRT) when significant differences were found. The selected MOCAF-wheat doughnut is 15 g CM powder and 2 g yeast formulation exhibited a moisture content of 19.46%, ash content of 0.96%, protein content of 10.82%, fat content of 23.78%, carbohydrate content of 44.98%, antioxidant activity of 48.74% RSA, and total phenolic content of 93.66 mg GAE/g db.