Public Preference Level for Breadfruit Flour Pancong Cake as a Substitute for Rice Flour

Abstract

This study aims to explore the use of breadfruit flour as a substitute for rice flour in the making of pancong cake and to measure public preference for this product based on taste, aroma, texture, and color. Breadfruit flour was chosen due to its nutritional content, including calcium, phosphorus, iron, vitamins B1, B2, C, and high fiber, which offer health benefits. Pancong cake, a traditional Betawi delicacy known for its savory taste, was selected as the experimental object due to its potential for innovation using local ingredients. The study employed an experimental method using three different compositions of breadfruit flour: 75%, 50%, and 25%, to find the best formula preferred by the public. A hedonic test was conducted on 21 student respondents from STP AMPTA Yogyakarta, evaluating taste, aroma, texture, and color. The experimental results showed that the 25% breadfruit flour composition produced pancong cakes with a balanced savory taste, dense and porous texture, mild aroma, and appealing color. This composition received the highest preference level compared to the other variations. In conclusion, using 25% breadfruit flour as a substitute for rice flour in pancong cakes is acceptable to consumers and introduces a new innovation in local food diversification.