Millet Flour As A Functional Ingredient In Local Culinary Innovation: A Case Study On Pukis Cake

Abstract

The increasing use of wheat flour in Indonesia has led to high dependence on imports, making it necessary to explore local alternatives to reduce reliance on wheat. Millet flour, derived from Panicum miliaceum L., is considered a potential substitute because it is gluten-free and rich in calcium, magnesium, and vitamin B6. This study aimed to evaluate the use of white millet flour as a partial substitute for wheat flour in the production of pukis cakes, a traditional Indonesian snack, with the goal of enhancing nutritional value and diversifying local food products. A preliminary experiment determined that 100% substitution resulted in unacceptable product characteristics, while 50% substitution produced cakes comparable to the control. Therefore, the main experiment tested formulations with 0% (control), 50%, 65%, and 80% millet flour substitution, using a completely randomized design (CRD) with three replications per treatment. Sensory evaluations, including hedonic and hedonic quality tests, were conducted with 30 semi-trained panelists to assess color, aroma, taste, and texture. The results showed that substitution levels significantly influenced product acceptability. Cakes with 50% millet flour substitution received the highest scores in terms of overall preference and quality across all sensory parameters, while higher substitution levels tended to decrease acceptance. The findings indicate that millet flour can be effectively used up to 50% in pukis cake production without compromising consumer acceptance. This research highlights the potential of millet flour as a functional local ingredient to reduce wheat flour consumption, improve nutritional intake, and promote food diversification in Indonesia.