Consumer Response Analysis to Steamed Red Bean Flour Cake
Keywords:
Consumer Response, Hedonic Test, , Steamed Cake, Red Bean FlourAbstract
The title of this research is "Analysis of Consumer Response to Red Bean Flour Steamed Cake". The background of this study describes the use of red bean flour as a substitute for wheat flour in making steamed sponge cake. This is because the use of wheat flour is very high in Indonesia and is a food ingredient that is still imported. This study aims to determine consumer responses to red bean flour processed into steamed sponge cake. This research method is a type of qualitative experimental research. The research location is JL. Kedawung, Nologaten Rt 05/02, Catur Tunggal, Depok, Sleman, Yogyakarta, the research time is November 2021. The data analysis method of this research is the hedonic test or preference test with the Microsoft Excel program. The results of this study indicate that the aroma indicator has an average of 3.8 and a percentage of 70% with the criteria of liking, the texture indicator has an average of 4.2 and a percentage of 84% with the criteria of very like and the taste indicator has an average of 4.33 and a percentage of 86.67. % with the criteria of really liking the colour indicator having a mean of 4.27 and a percentage of 72%. So it can be concluded that respondents like red bean flour steamed cake from the aspect of aroma, texture and taste, and red bean flour can be used as a substitute for wheat flour in making steamed sponge products
References
Rostin, R., Millia, H., Aya Rumbia, W., Amartani, K., Hasjad, H., Josua, J., Fanji, F., & Rianti, D. (2022). Penguatan Dan Pemberdayaan Ekonomi Masyarakat Berbasis Pangan Lokal Di Kelurahan Unaasi Kecamatan Anggaberi. Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS), 1(1), 23–30. https://doi.org/10.47353/sikemas.v1i1.222
Simamora, F. M. (2016). Kajian Konsentrasi Tepung Kacang Merah Dan Tepung Tempe Terhadap Kualitas Daging Analog (Doctoral dissertation, Fakultas Teknik Unpas). URL http://repository.unpas.ac.id/12724/
Oktaviani, S., Priatini, W., & Andriatna, W. (2015). Pengembangan produk brownies bakar berbasis tepung kacang merah terhadap daya terima konsumen. The Journal Gastronomy Tourism, 2(2), 70-81. URL https://web.archive.org/web/20180513084444id_/http://ejournal.upi.edu/index.php/gastur/article/viewFile/3642/2596
Kirana, N. G. (2022). Produksi Dan Pemasaran Bolu Kukus Pisang dengan Subtitusi Tepung Mocaf (Doctoral dissertation, Politeknik Negeri Jember). URL https://sipora.polije.ac.id/15804/
APTINDO. 2018. Indonesia Wheat Flour Consumption and Growth. Asosiasi Produsen Tepung Terigu Indonesia: Jakarta. Indonesia. Diakses tanggal 20 April 2017 http://aptindo.or.id/2018/10/28/indonesia-wheat- flourcunsumption-growth/.
Naging, A. J. A. R. (2019). Bagaimana Pengaruh Substitusi Tepung Kacang Merah Terhadap Sifat Organoleptik Bolu Kukus (Doctoral dissertation, Poltekkes Kemenkes Kupang). URL http://repository.poltekeskupang.ac.id/1848/
Qalbi, P. N. (2021). Formulasi Profil Kue Bolu Kukus dengan Bahan Dasar Labu Kuning (Cucurbita moschata D), Kacang Merah (Phaseolus vulgaris L) dan Tepung Terigu= Formulation of the Profile of Steamed Bolu Cake with Yellow Pumpkin (Cucurbita moschata D), Red Bean (Phaseolus vulgaris L) and Wheat flour (Doctoral dissertation, Universitas Hasanuddin). URL http://repository.unhas.ac.id/id/eprint/16976/
Syarifah Ayu Wardani. (2018). Pemanfaatan Kacang Merah Sebagai Pengganti Daging dalam Pembuatan Red Bean Stuffed Cabbage. (Skripsi, Universitas Negri Yogyakarta). URL http://eprints.uny.ac.id/61053/1/Proyek%20Akhir_Syarifah%20Ayu%20Wardani_15512134008.pdf
Oktaviani, S., Priatini, W., & Andriatna, W. (2015). Pengembangan produk brownies bakar berbasis tepung kacang merah terhadap daya terima konsumen. The Journal Gastronomy Tourism, 2(2), 70-81. URL https://web.archive.org/web/20180513084444id_/http://ejournal.upi.edu/index.php/gastur/article/viewFile/3642/2596
Ana, A. L., & Afifah, D. N. (2015). Kadar protein, nilai cerna protein in vitro dan tingkat kesukaan kue kering komplementasi tepung jagung dan tepung kacang merah sebagai makanan tambahan anak gizi kurang. Journal of Nutrition College, 4(4), 365-371. https://doi.org/10.14710/jnc.v4i4.10112
Nugroho, S. P. (2021, September). nDalem Prince Joyokusuman’s (Gadri Resto) Food Quality: Consumer Response as the Research Approach. In STRUKTURAL 2020: Proceedings of the 2nd International Seminar on Translation Studies, Applied Linguistics, Literature and Cultural Studies, STRUKTURAL 2020, 30 December 2020, Semarang, Indonesia (p. 56). European Alliance for Innovation. http://dx.doi.org/10.4108/eai.30-12-2020.2311238
Surabagiarta, I. K., Subakir, S., & Dwiarta, I. M. B. (2015). Pengaruh Brand Equity Dan Customer Value Terhadap Customer Respon Koperasi Setia Bhakti Wanita Di Surabaya. Majalah Ekonomi, 20(1 Juli), 97-97. URL https://jurnal.unipasby.ac.id/index.php/majalah_ekonomi/article/view/83
Sebayang, N. S., Kartini, S. G., & Siahaan, S. (2019, January). MUTU RENDEMEN DAN UJI ORGANOLEPTIK TEPUNG CABAI (Capsicum annuum L.). In Prosiding Seminar Nasional Biotik (Vol. 6, No. 1). http://dx.doi.org/10.22373/pbio.v6i1.4301
Sinaga, R. E., & Prasetyo, H. A. (2019). Upaya Memperpanjang Masa Simpan Andaliman (Zanthoxylum Acanthopodium D) Studi Kasus Desa Bandar Huta Usang Kabupaten Dairi. Jurnal Agroteknosains, 3(2). http://dx.doi.org/10.36764/ja.v3i2.264
Downloads
Published
How to Cite
Issue
Section
Categories
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
