UJI DAYA TERIMA TERHADAP MODIFIKASI KUE SEMPRONG DENGAN PENAMBAHAN EKSTRAK KOPI INSTAN

UJI DAYA TERIMA TERHADAP MODIFIKASI KUE SEMPRONG DENGAN PENAMBAHAN EKSTRAK KOPI INSTAN

  • Eliana Prisila, Efrina Efrina, Rihana Universitas Islam Majapahit

Abstract

ABSTRACT
Eggroll is a relatively familiar traditional cake from Indonesia, yet eggroll is less popular than other traditional cakes. Therefore modifications are needed to increase the appealing of the cake. This study aims to determine and analyze eggroll with the addition of 6% instant coffee extract which includes aspects of taste, color, scent, shape, and texture. Egg roll is made by baking, then shaped by folding or rolling it. The research method was carried out using descriptive analysis with hedonic test. The results obtained from this study were 63% of respondents liked the color produced, 57% respondents really liked the taste of eggroll, and the scent liked by 57% respondents, while for the shape and texture, 47% and 60% of respondents each. The conclusion of this study is eggroll with the addition of 6% coffee extract is very appealing for the community with a percentage of 56.6%.
Keyword: Egg roll, Modified Cakes, Instant Coffee

References

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Published
2020-01-17
How to Cite
RIHANA, Eliana Prisila, Efrina Efrina,. UJI DAYA TERIMA TERHADAP MODIFIKASI KUE SEMPRONG DENGAN PENAMBAHAN EKSTRAK KOPI INSTAN. Prosiding SNP2M (Seminar Nasional Penelitian dan Pengabdian Masyarakat) UNIM, [S.l.], n. 2, p. 16-20, jan. 2020. ISSN 2655-9781. Available at: <http://snp2m.unim.ac.id/index.php/snp2m/article/view/371>. Date accessed: 25 nov. 2020.