Thesis

The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butterfly Blue Pea (Clitoria ternatea) in Cereal Bars Acceptability on Consumers

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Currently, snacking has become a daily staple food as Indonesians consume more snacks compared to
proper meals. Cereal bars have been well-known as a convenient snack that is easy to prepare and can
be consumed anywhere. Given the current trend for cereal bars, ingredients that could produce a
palatable cereal bar with sufficient nutritional content must be taken into account so the needs of
consumers can be fulfilled. Incorporating dried edible flower petals into cereal bars, specifically Butterfly
Blue Pea (Clitoria ternatea (BP)) and Lavender (Lavandula angustifolia (LA)), can be the solution, as
these flowers are rich in phytonutrients, specifically phenolic acids and flavonoids. The addition of
flowers to food is proven to increase the antioxidant content of the cereal bars, which results in higher
nutritional value. Nevertheless, cereal bar processing requires high temperatures (+140

oC) to produce
palatable cereal bars with appropriate crunchiness and chewiness. Hence, besides processing and an
increase in antioxidants, a sensory evaluation was needed to determine whether cereal bars fortified
with edible flowers powder BP (1.75% of BP), LA (1.75% of LA), and Mix (0.875% of BP : 0.875% of LA)
would be acceptable. Understanding the metrics and human behavior in response to food goods'
sensory attributes is known as sensory evaluation. The most often used method for determining client
acceptance is the affective 9-point hedonic test. Additionally, a JAR test was done to test the intensity
levels of the cereal bars in terms of taste, aroma, aftertaste, hardness and color. The results obtained
showed that control cereal bars had the highest liking in terms of sweetness, color, aftertaste and overall
liking when baked in different temperatures 100
oC & 140
oC. The cereal bars with BP had the best aroma
in both baking condition. The mix cereal bar had the hardest texture with the highest liking. Meanwhile,
LA cereal bars were the least liked in terms of hedonic liking sensory test. The results obtained was all
done to see whether the concept itself is interesting to the consumers or not. Hence, a concept test was
also done in the end of the sensory evaluation where several questions were questioned regarding the
cereal bars incorporated with edible flowers.

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Availability

Detail Information

Series Title

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Call Number

FT 24-044

Publisher

i3L, Jakarta : i3L Press., 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
9-point hedonic scale
cereal bars
edible flowers
, Just About Right test

Specific Detail Info

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Statement of Responsibility

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