Thesis

Sensory Evaluation of Soy-Sorghum Biscuits Among Pre-School Children Aged 3 to 5 Years in Jakarta by Using 5-Point Facial Hedonic

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Pre-School Children are more vulnerable to malnutrition. Malnutrition can be addressed by
supplying an attractive nutrient-dense snack. One of the most common snacks that is loved
by all children and often modified is biscuits. When producing children healthy snacks, the
sensory properties of the product must be considered as the key of children’s food
preferences. Hence, this study aimed to evaluate the liking and acceptance of healthy
biscuits made using soy-sorghum flour among 100 children aged 3-5 in Jakarta by using
5-point facial hedonic scales and visual comstock while also observing the correlation
between children’s liking and acceptance. In this study, biscuits samples were made with
different ratios of sorghum flour and Isolated Soy Protein; 70:30 and 80:20. More than half of
the children who participated in this study liked both biscuits, with the mean liking score
4.6±0.100 for biscuit 70:30 and 4.46±0.100 for biscuit 80:20. Children also could consume
them without any waste with the mean which were 0.52±0.881 and 0.54±0.914 for biscuit
70:30 and biscuit 80:20, respectively. Although, there was no significant difference found
between the children’s liking and acceptance with the p-value 0.136 for liking and 0.412 for
acceptance. Children’s liking and acceptance towards both of the products were found to be
uncorrelated.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-026

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sensory evaluation
Children
Soy-Sorghum Biscuit
Visual Comstock
5-point facial hedonic scale

Specific Detail Info

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Statement of Responsibility

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