Abstract
This study aimed to determine the standardized Karlang formulation as a basis for enhancing pedagogical practices in bread and pastry production. The study utilized a Completely Randomized Design (CRD), incorporating a control group and three bread formulations. It was done through the experimental method, using the variance of a Completely Randomized Design (CRD) with four treatments replicated three times. The findings revealed that Karlang powder in a cinnamon roll was highly acceptable in terms of its texture (Mean=8.80, SD=1.00), aroma (Mean=8.82, SD=1.01), taste (Mean=8.98, SD=1.09), and color (Mean=8.88, SD=1.99). Thus, the Karalng powder roll was highly acceptable as a bread product. In addition, the use of Karlang powder in muffins was also highly acceptable in terms of its texture (Mean=8.82, SD=1.42), aroma (Mean=9.06, SD=1.00), taste (Mean=8.82, SD=1.39), and color (Mean=9.18, SD=1.02). Therefore, cinnamon rolls and karting muffins using Karalng powder were highly acceptable as bread products. The Karlang powder in bread and pastry production produced a highly satisfying aroma, color, taste, texture, and acceptability. Moreover, the crafted demonstration guide for the developed Karlang powder is highly recommended for those engaged in bread and pastry production using Karlang powder.
