Acceptance of Burger Bun with the Addition of Kluwek as A Natural Color

Abstract

In 2012, burger buns with various colors gained popularity in Japan, attracting consumer attention due to their unique appearance. However, concerns have emerged regarding the potential health and environmental risks posed by the use of synthetic food colorings such as Chocolate Brown FH and Chocolate Brown HT. As an alternative, natural food colorings derived from animals, plants, and microbes have gained interest. One such natural source is kluwek seeds (Pangium edule), which contain tannins and flavonoids that can serve as natural coloring agents. This study aims to determine the appropriate formula for burger buns using kluwek as a natural colorant and to evaluate the product’s acceptability among consumers. The research employed a Quantitative Descriptive Analysis (QDA) method using expert panelists to assess product attributes, followed by a hedonic test with untrained panelists to measure consumer acceptance. Four formulation trials were conducted, with the final selected formula being BBK4, consisting of a 1:2 ratio of kluwek paste to wheat flour. The hedonic test results indicated that 60% of panelists liked the product in terms of color, 46% in aroma, 53% in taste, 59% in texture, and 57% in overall appearance. These findings suggest that burger buns colored with kluwek paste are acceptable to consumers and have the potential to serve as a safer and more sustainable alternative to synthetic food colorings in bakery products.