UJI TINGKAT KESUKAAN TERHADAP KERIPIK BAWANG DENGAN PENAMBAHAN DAUN PEPAYA

Abstract

monoterpenoid, flavonoid, minerals, vitamins, and glucosinolates. These compounds function as anti-cancer, antioxidants, antidiabetic, and some other medical benefits. The number of snacks that exploit papaya benefits is still limited. This research objective was to analyze the making process, product quality, and consumer preferences for onion chips added with papaya leaves. The observation and questionnaire are applied to data collection. About 70 respondents,  determined by the Slovin formula with a 10% margin error, participated in the hedonic test to analyze consumer preferences. The results showed that the ratio of the papaya leaf affected the stirring time, color, texture, and frying duration as well. On the product base, it also affects the crunchiness, color, aroma, and taste aspects. The onion chips with the 20% ratio of papaya leaves were the most preferred products.