UJI KESUKAAN KUE KU DENGAN BAHAN TAMBAHAN SARI BUAH NAGA

Abstract

ABSTRACT

The background of this research was carried out with the aim of replacing synthetic dyes with natural dyes for kue ku and to determine the level of respondents' preference for kue ku with natural dyes from dragon fruit juice. Currently, there are many natural dye alternatives to replace synthetic dyes. One alternative natural dye used by the author is red dragon fruit, red dragon fruit has more properties than other types of dragon fruit, such as containing carotene which functions to help maintain immunity, thiamine which functions to help the process of converting food into energy and also flavonoids which are antioxidants to neutralize free radicals. The author uses experimental research, namely conducting systematic and planned experiments and testing on cakes. The research instrument uses a hedonic scale. All data are presented descriptively and compared with graphical displays and analysis so as to produce a mean to determine the significance of the product. In this study, it can be concluded that the respondents prefer the sample cake ku 3 with a concentration of natural dyes 70% by covering the results of the highest average value of color & taste, namely 3.32 and 3.39. From the results of this study, it can be concluded that the color of kue ku which uses natural dyes has almost the same color as kue ku which uses synthetic dyes, and the taste of kue ku which uses natural dyes from dragon fruit juice can be accepted by the respondents.

Keywords : Hedonic Test, Kue Ku, Synthetic Dyes, Dragon Fruit