Formulation and Consumer Acceptance of Tteok With Peeled Mung Bean Flour Substitution

Abstract

This study aimed to determine consumer acceptance of tteok (rice cake) with peeled mung bean (Vigna radiata L.) flour substitution based on the sensory attributes of color, aroma, taste, and texture. The research was conducted from March to July 2026 at the Food Processing Laboratory, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Universitas Negeri Jakarta. An experimental method was employed using three substitution levels of peeled mung bean flour: 5% (TKH-5%), 15% (TKH-15%), and 25% (TKH-25%). Consumer acceptance data were collected through a hedonic test involving 100 untrained panelists aged 15–40 years in East Jakarta. The panelists evaluated three coded samples using a five-point hedonic scale. Data were analyzed descriptively using mean, median, and mode. The results showed that TKH-15% achieved the highest mean scores for color (4.14), aroma (4.20), and taste (3.98), while TKH-5% received the highest mean score for texture (3.86). Based on the overall evaluation, TKH-15% was identified as the most preferred formulation by both the limited panelists and consumer panelists. The findings indicate that a 15% substitution of peeled mung bean flour provides a balanced sensory profile while maintaining the characteristic qualities of tteok, making it the most acceptable formulation for consumers.